This light-as-air Japanese Cheesecake, also known as Soufflé Cheesecake, is a delicate and melt-in-your-mouth dessert. Its unique texture comes from a meticulous baking process, resulting in a wobbly, cloud-like treat.
Ingredients:
- For the Cheesecake Batter:
- 250g Cream Cheese, softened
- 60g Unsalted Butter
- 100ml Milk (whole milk preferred)
- 6 Large Eggs, separated
- 100g Granulated Sugar
- 50g Cake Flour (or all purpose flour)
- 20g Cornstarch
- 1 tsp Lemon Juice
- 1/4 tsp Cream of Tartar (optional, but helps stabilize egg whites)
- Pinch of Salt.
- For the Water Bath:
- Hot water
Instructions:
- Prepare the Baking Pan:
- Preheat your oven to 320°F (160°C).
- Line the bottom and sides of a 8-inch (20cm) round springform pan with parchment paper, ensuring it extends several inches above the rim. This will help the cheesecake rise evenly.
- wrap the outside of the springform pan in aluminum foil. This will prevent water from leaking into the cake during the water bath.
- Melt the Cream Cheese Mixture:
- In a heat-safe bowl, combine cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water (double boiler) and heat, stirring constantly, until the mixture is smooth and melted. Remove from heat and let it cool slightly.
- Separate the Eggs:
- Carefully separate the egg yolks from the whites. Make sure no yolk gets into the whites, as this will prevent them from whipping properly.
- Combine Egg Yolks and Cream Cheese Mixture:
- Whisk the egg yolks into the slightly cooled cream cheese mixture until well combined.
- Sift the cake flour and cornstarch into the mixture and whisk until smooth.
- add the lemon juice and salt, mix until incorporated.
- Whip the Egg Whites:
- In a clean, grease-free bowl, add the egg whites and cream of tartar (if using).
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, a little at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Combine the Mixtures:
- Take a large spoonful of the whipped egg whites and gently fold it into the cream cheese batter. This will lighten the batter.
- Gently fold the remaining egg whites into the batter in three additions, using a spatula. Be careful not to overmix, as this will deflate the egg whites.
- Bake the Cheesecake:
- Pour the batter into the prepared springform pan.
- Place the pan inside a larger baking pan.
- Pour hot water into the larger pan, filling it halfway up the sides of the springform pan (water bath).
- Bake for 15 minutes at 320°F (160°C), then reduce the oven temperature to 300°F (150°C) and bake for another 50-60 minutes, or until the top is golden brown and the cheesecake is set (it should still have a slight jiggle in the center).
- Cooling Process (Important!):
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes. This slow cooling process prevents the cheesecake from collapsing.
- Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature.
- After it has fully cooled to room temperature, cover it, and then refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Dust with powdered sugar, if desired.
- Serve and enjoy!
Tips for Success:
- Use room temperature ingredients.
- Don’t overmix the batter.
- The water bath is crucial for even cooking and preventing cracks.
- The slow cooling process is essential for the characteristic fluffy texture.
Enjoy your delightful Japanese Cheesecake! Sources and related content