Lemon Japanese Souffle Cheesecake

I am absolutely thrilled to talk about the sensational Lemon Japanese Souffle Cheesecake!

With its light and airy souffle-like texture, this cheesecake literally melts in your mouth.

My step-by-step recipe will guide you through the process of creating this heavenly creation with ease.

This Japanese cheesecake is a delightful blend of zesty lemons and the creamy sweetness of condensed milk.

Made from common ingredients like ricotta, eggs, condensed milk, lemon juice, and lemon zest, this cheesecake is a true sensation.

Its light and delicate texture simply melts in your mouth.

It leaves behind a delightful combination of milky sweetness and tangy lemon goodness.

Prepare to be transported to a sunny paradise with every bite of this lemon soufflé cheesecake.

This Lemon Japanese Souffle Cheesecake brings together the creaminess of traditional cheesecake and the fluffy texture of a soufflé.

Topped with a thick layer of lemon curd, this dessert is a citrus lover’s dream come true.

Whether you’re a fan of cheesecake, condensed milk, or simply crave a burst of citrus flavor, this treat is sure to satisfy your taste buds.

The perfect balance between sweetness and tartness makes it an irresistible treat for dessert lovers.

To make the citrusy and refreshing taste of this fluffy dessert even better, I recommend using a lemon curd as a topping.

Making this velvety curd is a breeze with my easy-to-follow recipe, and it requires minimal time and effort.

You can even prepare the lemon curd ahead of time and store it in a glass jar in the refrigerator for several days.

Indulge in a slice of this amazingly delicious lemon cheesecake, and experience the true pleasure of citrus.

With its irresistible flavors and creamy texture, this dessert is a guaranteed crowd-pleaser.

So why wait? Treat yourself to a taste of citrus paradise today!

how to cook Lemon Japanese Souffle Cheesecake?

STEP 1

To start, preheat the oven to 150°C (300⁰F). Take a medium bowl and put the ricotta in it. Add milk and lemon juice, then blend everything together using an immersion blender until it becomes smooth.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your cheesecake. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 2

Next, transfer the ricotta-lemon mixture into a large bowl. Pour in condensed milk, add lemon zest, and egg yolks. Continue mixing everything with a mixer until it is well combined.

STEP 3

In a separate medium bowl, place the room temperature egg whites. Add a pinch of salt and beat them with a mixer until stiff peaks form.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 4

Now, gently fold half of the beaten egg whites into the ricotta-lemon mixture. Then, add the remaining egg whites and mix gently.

STEP 5

Grease a 22cm round springform pan and line it with parchment paper. Pour the resulting ricotta mixture into the prepared pan. Use a spatula to level the top.

TIPS: If you don’t have a springform pan, don’t worry! There are 4 alternative ways to replace it when baking.

STEP 6

Place an empty baking tray on the bottom rack of the oven and pour 2 cups (500 g) of hot water onto it. Put the cheesecake pan in the oven on the middle rack, making sure it sits over a baking tray with water.

STEP 7

Bake the cheesecake in the preheated oven at 150°C (300⁰F) for 50 minutes. After that, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for another hour.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

TIPS: Don’t worry if the cheesecake sinks a bit after baking. It won’t impact the delicious taste, smooth texture, or beautiful appearance of this dessert, especially if you garnish it with berries and a sprinkle of powdered sugar.

STEP 8

Once done, transfer the baked cheesecake to the refrigerator and let it cool completely for 2-3 hours. Remove the cooled cheesecake from the pan and take off the parchment paper.

STEP 9

To add some extra flavor, pour lemon curd over the finished cheesecake. You can make the lemon curd ahead of time using this recipe.

STEP 10

Finally, cut Lemon Japanese Souffle Cheesecake into equal pieces and serve it with tea. Enjoy your meal!