Japanese Souffle Cheesecake

Ingredients

• 200 g Warm Milk (heated to about 40°C (104°F))
• 30 g Unsalted Butter (room temperature, cut into cubes)
• 60 ml Vanilla Extract (pure vanilla extract)
• 3 pcs Egg Yolks (large, room temperature)
• 20 g All-Purpose Flour (sifted)
• 20 g Banana Flour (sifted; adds lightness and a subtle flavor)
• 3 pcs Egg Whites (large, room temperature)
• 75 g Melted Butter (cooled slightly before adding to batter)
• 7 g Granulated Sugar (about 1/2 tablespoon)
• 1 tsp Lemon Zest (freshly grated)
• 0.33 tsp Mint Extract (optional, adds a fresh note)

Instructions

1. Preheat Oven

   Place a rack in the middle of the oven and preheat to 210 °C (410 °F).

   Time: PT10M

   Temperature: 210°C

2. Warm Milk

   Heat the milk in a small saucepan until it reaches about 40 °C (104 °F), then set aside.

   Time: PT5M

   Temperature: 40°C

3. Cream Butter and Sugar

   In a large mixing bowl, beat the 30 g room‑temperature butter with the 7 g sugar until light and fluffy.

   Time: PT5M

4. Add Egg Yolks and Vanilla

   Add the 3 egg yolks one at a time, beating after each addition. Then pour in the 60 ml vanilla extract and the warm milk, mixing until fully incorporated.

   Time: PT5M

5. Incorporate Flours

   Sift together the all‑purpose flour and banana flour. Gently fold the sifted flours into the yolk mixture until just combined; do not over‑mix.

   Time: PT5M

6. Whip Egg Whites

   In a clean bowl, beat the 3 egg whites on medium speed. When they become frothy, add the remaining 7 g sugar and continue beating on high speed until stiff peaks form.

   Time: PT10M

7. Fold Egg Whites Into Batter

   Using a spatula, gently fold the whipped egg whites into the batter in three additions, turning the bowl over each time until no white streaks remain.

   Time: PT5M

8. Add Flavorings

   Stir in the lemon zest and, if using, the mint extract (1/3 tsp).

   Time: PT2M

9. Prepare Pan and Bake High

   Grease the 15 cm cake pan with a little butter and line the bottom with parchment. Pour the batter in, smooth the top, and place in the oven. Reduce temperature to 200 °C (392 °F) and bake for 18–21 minutes, or until the top is golden‑brown and a toothpick inserted comes out clean.

   Time: PT20M

   Temperature: 200°C

10. Finish Baking at Low Heat

    After the initial bake, lower the oven temperature to 110 °C (230 °F) and continue baking for an additional 5–10 minutes to set the crumb fully.

    Time: PT10M

    Temperature: 110°C

11. Cool the Cake

    Turn off the oven, leave the door ajar, and let the cake sit in the pan for 1 hour. Then remove from the pan and transfer to a cooling rack to cool completely.

    Time: PT1H

12. Serve

    Slice the cake into 8 even pieces. Serve plain, dusted with powdered sugar, or with a light glaze if desired.

    Time: PT5M

Nutrition Facts

Calories

1230

Protein

12 g

Carbohydrates

115 g

Fat

70 g

Fiber

4 g