Baked cheesecake first became available in Japan in 1960.
10 years later, in 1970, soufflé cheesecake was born in Japan.
The inventor is Juichi Yasui (1937-87),chef-patissier at Hotel Plaza in Osaka.

At that time, many Japanese were not familiar with the taste of cheese and were resistant to it.
Therefore, Soufflé Cheesecake is an arrangement of Baked Cheesecake to make it easier for Japanese people to eat.

Soufflé cakes made with meringue made by whipping egg whites are characterized by their fluffy texture.
Generally, flour is used for soufflé cheesecake, but the soufflé cheesecake in this video is arranged in a flourless recipe.

It's easy to make with only 3 ingredients, so please give it a try.

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ingredients
[Serves 8] 22cm
- 500g(17.63oz) cream cheese
- 6 egg
- 2 tbsp(26g, 0.91oz) sugar
- 70g(2.46oz) sugar [meringue]


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