Japanese Cheesecake, also known as Soufflé Cheesecake, is a light, airy, and incredibly fluffy cheesecake with a delicate texture that melts in your mouth. It’s characterized by its jiggly consistency and a subtle sweetness, often less dense than traditional New York-style cheesecake. The airy texture is achieved by incorporating whipped egg whites into the batter, similar to a soufflé. This cheesecake typically has a subtle citrusy or vanilla flavor and is often baked in a water bath to ensure even cooking and prevent cracking. It’s usually dusted with powdered sugar before serving and can be enjoyed on its own or with a simple fruit sauce. Its unique light and cottony texture make it a delightful and elegant dessert.
Ingredients:
For the Crust (Optional):
- 1/2 cup graham cracker crumbs or sponge cake crumbs
- 2 tablespoons melted unsalted butter
For the Batter:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (plus more for egg whites)
- 4 large eggs, separated
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice (optional, for tang and stabilizing egg whites)
- 1 teaspoon vanilla extract
Equipment:
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- 6-inch or 7-inch round cake pan with high sides
- Parchment paper
- Large baking pan for water bath (bain-marie)
- Fine-mesh sieve (optional, for smoother batter)
Instructions:
- Prepare the Pan: Grease the cake pan and line the bottom and sides with parchment paper that extends a few inches above the rim. This will help with easy removal. If making a crust, mix the crumbs and melted butter and press into the bottom of the pan.
- Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). Place the prepared cake pan inside a larger baking pan.
- Make the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until smooth and creamy.
- Add Egg Yolks, Milk, Butter, and Cornstarch: Beat in the egg yolks one at a time until well combined. In a small saucepan, heat the milk and butter until the butter is melted. Gradually whisk the warm milk mixture into the cream cheese mixture until smooth. Whisk in the cornstarch and vanilla extract (and lemon juice, if using). If the batter is lumpy, you can strain it through a fine-mesh sieve for a smoother texture.
- Beat Egg Whites: In a separate clean and dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add a few tablespoons of granulated sugar (about 2-3 tablespoons, adjust to your preference) and continue beating until stiff, glossy peaks form. Be careful not to overbeat.
- Combine Batters: Gently fold about one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being gentle to maintain the airiness of the batter.
- Pour into Pan: Pour the batter evenly into the prepared cake pan.
- Bake in Water Bath: Carefully pour hot water into the larger baking pan surrounding the cake pan until it reaches about halfway up the sides of the cake pan.
- Bake the Cheesecake: Bake in the preheated oven for 60-75 minutes, or until the top is lightly golden brown and the center is mostly set but still slightly jiggly. The baking time may vary depending on your oven.
- Cool Gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 30 minutes to allow it to cool down gradually and prevent it from collapsing.
- Chill Completely: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully chill and set.
- Serve: Before serving, you can dust the top of the cheesecake with powdered sugar. Gently remove it from the pan using the parchment paper overhang and slice. Serve chilled, plain or with your favorite fruit sauce or fresh fruit.
Enjoy this delicate and delicious Japanese Cheesecake!