Japanese-style Soufflé Cheesecake

Soft, light, and beautifully jiggly, this Japanese-style soufflé cheesecake is the perfect balance between airy sponge cake and creamy cheesecake. With its delicate texture and gentle sweetness, every bite melts in your mouth. A simple yet elegant dessert that’s perfect for tea time, celebrations, or whenever you crave something light and comforting.

Ingredients

- 120g cream cheese

- 30g unsalted butter

- 70 ml milk

- 25g cake flour

- 10g cornstarch

- 3 medium eggs, separated

- 50g sugar 

Instructions

1. Prepare the pan and oven

- Line the bottom and sides of the cake pan with parchment paper.

- If using a loose-bottom pan, wrap the outside very well with aluminum foil to prevent water leaking in.

- Place a large baking tray in the oven and fill it with hot water so it will reach about halfway up the cake pan later.

- Preheat oven to 150°C.

- Water bath helps prevent cracks and keeps the cake soft and even.

2. Separate the eggs

- Separate yolks in one bowl, whites in a completely clean, grease-free bowl.

- No yolk in the whites, or the meringue may not whip properly.

3. Melt cream cheese mixture

- In a saucepan over low heat, add cream cheese, butter and milk.

- Stir slowly until completely smooth. Do NOT boil.

- Once smooth, remove from heat. The mixture should feel warm, not hot.

4. Add dry ingredients

- Sift in flour and cornstarch.

- Whisk gently until smooth and lump-free.

5. Add egg yolks

- Add egg yolks, mix well. The batter should now be smooth, glossy, and slightly thick.

- Set aside.

6. Make the meringue

- Start whipping egg whites on low speed.

- When foamy, gradually add sugar in 3–4 additions.

- Increase speed slowly and continue whipping until soft peaks stage. Do NOT overwhip.

7. Fold gently

- Add 1/3 of the meringue into the cream cheese batter.

- Mix gently to loosen the batter.

- Then add the remaining meringue in 2 more additions.

- Use a spatula and fold carefully from bottom to top.

- Do not stir aggressively or you’ll lose the air. The final batter should be light, fluffy, and smooth.

8. Pour into pan

- Pour batter into prepared pan.

- Tap the pan gently 1–2 times to remove large air bubbles.

- Do not over-tap.

9. Bake

- Place cake pan into the hot water bath.

- Bake for 30 minutes at 180°C.

- Turn the heat to 160°C and bake another 20 minutes.

- When you touch the surface, and it bounces back, it's cooked.

- Let it cool in the oven.

10. Remove from oven.

- Gently flip onto a plate, then flip back upright onto another plate.

- Best served slightly warm. This is when it’s most jiggly and fluffy.

- Store leftovers in fridge for 2–3 days.

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Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

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Matcha Basque Cheesecake

 

Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior. 

Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.

Basque Matcha Cheesecake is a unique variation of the traditional Basque Burnt Cheesecake, incorporating the earthy, slightly bitter flavor of matcha (Japanese green tea powder). It has a caramelized top, a creamy center, and a subtle green tea twist that makes it a beautiful and flavorful dessert.

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 10 g flour

- 15 g matcha powder

Instructions

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining it with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Ssift in the flour and matcha powder.

6. Gradually fold the sifted flour and matcha powder into the cream cheese mixture until evenly combined, being careful not to overmix. 

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is caramelized, the sides are baked, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Japanese Milk Bread Rolls

 

Japanese Milk Bread Rolls are a popular and beloved bread variety known for their incredibly soft, fluffy, and slightly sweet texture. The use of a tangzhong (a roux made from flour, water, and milk) in the dough contributes to a unique, light, and fluffy crumb. The rolls have a melt-in-your-mouth quality that sets them apart from other bread varieties.

Japanese Milk Bread Rolls are incredibly versatile and can be enjoyed in various ways. They make fantastic dinner rolls, sandwich buns, or simply as a delightful snack. The soft and sweet nature of these rolls pairs well with both savory and sweet toppings or fillings.

In Japan, this style of bread is a staple in bakeries and households. Its popularity has also spread globally, and many people appreciate the meticulous preparation and attention to detail that go into creating these perfect rolls.

Ingredients

Tangzhong (Starter):

- 3 tablespoons (43g) water

- 3 tablespoons (43g) milk, whole preferred

- 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour

- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

- 1/4 cup (50g) granulated sugar

- 1 teaspoon (6g) salt

- 1 tablespoon instant yeast

- 1/2 cup (113g) milk, whole preferred

- 1 large egg

- 4 tablespoons (57g) unsalted butter, melted (40ml oil)

Instructions

1. Making Tangzhong (Starter):

- In a small saucepan, whisk together water, whole milk, and bread flour until no lumps remain.

- Place the saucepan over low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan (about 3 to 5 minutes).

- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

2. Preparing Dough:

- In a large mixing bowl, combine the tangzhong with the remaining dough ingredients

- Mix and knead the ingredients until a smooth, elastic dough forms. This can be done by hand, using a mixer, or a bread machine.

- Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until it becomes puffy (it doesn't necessarily need to double in bulk).

3. Shaping buns:

- Gently deflate the dough and divide it into 8 equal pieces for large rolls or 10 equal pieces for medium-sized rolls. Shape each piece into a ball.

- Place the rolls into a lightly greased 8" or 9" round cake pan or other shape pan. Cover the pan and let the rolls rest for 40 to 50 minutes until they become puffy.

4. Baking: 

- Preheat the oven to 180°C (350°F). 

- Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water).

- Bake for 25 to 30 minutes until the rolls are golden brown on top. 

- Remove the rolls from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a rack to cool completely.

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Japanese Souffle Cheesecake

Japanese soufflé cheesecake, also known as cotton cheesecake or Japanese cheesecake, is a light and fluffy dessert with a delicate texture. It's made using cream cheese, eggs, sugar, and a small amount of flour, which are whipped together to create a smooth and airy batter. The key to its distinctive texture is the addition of beaten egg whites, which are folded into the batter to give it volume and lift. When baked, the cheesecake puffs up and rises like a soufflé, hence its name. The result is a creamy and airy cheesecake that's less dense than traditional New York-style cheesecake. It's often enjoyed plain or with a dusting of powdered sugar, but it can also be served with fruit compote or whipped cream for added flavor.

When I first tried Japanese cheesecake, I wasn't a fan. I was accustomed to our dense, sweet cheesecake that we eat back in Poland. A few years passed, and I decided to make Japanese souffle cheesecake myself. I feel it isn't as bad as I initially thought! I wouldn't consider it a traditional cheesecake, but more of a cheese-flavored sponge cake, mainly due to its texture, though.

Ingredients

- 50g sugar

- 3 eggs (separate yolks and whites)

- 120g cream cheese

- 50ml milk

- 30g all-purpose flour

- 10g potato or corn starch

Instructions

1. Preheat your oven to 200°C (392°F) and line a 6-inch cake pan with parchment paper.

2. Separate the egg whites from the yolks.

3. Beat the egg whites until stiff peaks form.

4. In a bowl, combine cream cheese with sugar.

5. Add the egg yolks to the cream cheese mixture and mix well.

6. Sift the flour and add it to the mixture, stirring until well combined.

7. Gently fold the beaten egg whites into the cheese mixture until smooth and fully incorporated.

8. Pour the batter into the prepared cake pan.

9. Prepare a water bath for baking.

10. Bake the cheesecake in the preheated oven at 200°C (392°F) for 20 minutes.

11. After 20 minutes, reduce the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes.

12. Once baked, let the cheesecake cool in the oven with the door slightly ajar for about 15-20 minutes.

13. Afterward, transfer the cheesecake to a wire rack to cool completely.

*For the best results, consider baking the cheesecake in a water bath to ensure a moist and even texture. 

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