{"id":13845,"date":"2025-06-09T15:24:12","date_gmt":"2025-06-09T15:24:12","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=13845"},"modified":"2025-06-09T15:24:12","modified_gmt":"2025-06-09T15:24:12","slug":"japanese-cheesecake","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/japanese-cheesecake\/","title":{"rendered":"Japanese Cheesecake"},"content":{"rendered":"

Japanese Souffl\u00e9 Cheesecake<\/strong> \u2013 This cloud-like dessert is soft, fluffy, and delicately sweet, a beautiful fusion of cheesecake and sponge cake.<\/p>\n

About Time<\/strong><\/h2>\n
\n
    \n
  • Prep Time:<\/strong>\u00a020 minutes<\/li>\n
  • Cook Time:<\/strong>\u00a050 minutes<\/li>\n
  • Total Time:<\/strong>\u00a01 hour 10 minutes<\/li>\n
  • Servings:<\/strong>\u00a08<\/li>\n<\/ul>\n

    Ingredients<\/strong><\/h2>\n
    \n
      \n
    • 3 large eggs, separated<\/li>\n
    • 100g cream cheese, softened<\/li>\n
    • 100ml milk<\/li>\n
    • 30g unsalted butter<\/li>\n
    • 60g cake flour<\/li>\n
    • 1\/4 tsp cream of tartar<\/li>\n
    • 60g granulated sugar<\/li>\n
    • 1\/2 tsp vanilla extract<\/li>\n
    • Powdered sugar, for dusting<\/li>\n<\/ul>\n

      Instructions<\/strong><\/h2>\n
      Step 1: Make the Batter<\/strong><\/h5>\n
        \n
      1. Preheat oven to 320\u00b0F (160\u00b0C). Line an 8-inch round cake pan with parchment and prepare a water bath.<\/li>\n
      2. In a saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth and let cool.<\/li>\n
      3. Whisk in the egg yolks, sifted flour, and vanilla extract until just combined.<\/li>\n<\/ol>\n
        Step 2: Beat Egg Whites<\/strong><\/h5>\n
          \n
        1. Beat egg whites with cream of tartar until foamy, then gradually add sugar and beat until soft peaks form.<\/li>\n
        2. Gently fold the egg whites into the cream cheese mixture in 3 parts.<\/li>\n<\/ol>\n
          Step 3: Bake<\/strong><\/h5>\n
            \n
          1. Pour batter into the prepared pan. Tap lightly to release air bubbles.<\/li>\n
          2. Place the pan into a larger tray with hot water and bake for 45\u201350 minutes or until the center is set and top is lightly golden.<\/li>\n
          3. Let it cool in the oven with the door slightly open to prevent shrinkage.<\/li>\n<\/ol>\n

            Amount Per Serving<\/h2>\n
              \n
            • Calories:<\/strong>\u00a0~160<\/li>\n
            • Protein:<\/strong>\u00a05g<\/li>\n
            • Carbs:<\/strong>\u00a012g<\/li>\n
            • Fat:<\/strong>\u00a010g<\/li>\n
            • WW Points:<\/strong>\u00a04 points<\/li>\n<\/ul>\n

              Notes<\/strong><\/h4>\n
                \n
              • Serving Tip:<\/strong>\u00a0Dust with powdered sugar or serve with fresh berries and whipped cream.<\/li>\n
              • Storage:<\/strong>\u00a0Refrigerate and consume within 3 days for best texture.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                Japanese Souffl\u00e9 Cheesecake \u2013 This cloud-like dessert is soft, fluffy, and delicately sweet, a beautiful fusion of cheesecake and sponge cake. About Time Prep Time:\u00a020 minutes Cook Time:\u00a050 minutes Total Time:\u00a01 hour 10 minutes Servings:\u00a08 Ingredients 3 large eggs, separated 100g cream cheese, softened 100ml milk 30g unsalted butter 60g cake flour 1\/4 tsp cream of tartar 60g granulated sugar 1\/2 tsp vanilla extract Powdered sugar, for dusting Instructions Step 1: Make the Batter Preheat oven to 320\u00b0F (160\u00b0C). Line an 8-inch round cake pan with parchment and prepare a water bath. In a saucepan, melt cream cheese, butter, and <\/p>\n","protected":false},"author":1,"featured_media":13846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/13845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=13845"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/13845\/revisions"}],"predecessor-version":[{"id":13847,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/13845\/revisions\/13847"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/13846"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=13845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=13845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=13845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}