This delicate and jiggly cheesecake is known for its incredibly light, airy, and cotton-like texture. It’s less sweet and dense than traditional cheesecakes and melts in your mouth.
Ingredients:
- For the Cheesecake:
- 8 ounces (225g) cream cheese, softened at room temperature
- 1/2 cup (100g) granulated sugar, divided
- 1/4 cup (60ml) milk
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 4 large eggs, separated
- Powdered sugar for dusting
Instructions:
- Prepare the Water Bath: Preheat oven to 325°F (160°C). Prepare a water bath by placing a larger baking pan on the bottom rack of the oven. Fill it with hot water about halfway up.
- Prepare the Cake Pan: Grease and line an 8-inch round cake pan with parchment paper, allowing the paper to extend a few inches above the rim. This will help the cake rise.
- Melt Cream Cheese Mixture: In a medium saucepan, combine cream cheese, milk, and butter. Cook over low heat, stirring constantly, until smooth and melted. Remove from heat and let it cool slightly.
- Add Egg Yolks and Flavorings: Whisk in the egg yolks, one at a time, followed by lemon juice.
- Sift Dry Ingredients: Sift together flour and cornstarch into the cream cheese mixture. Whisk until smooth and well combined.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add half of the sugar and continue beating until stiff, glossy peaks form.
- Combine Mixtures: Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake: Place the cake pan in the water bath and bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool in Oven: Turn off the oven and leave the cake in the oven with the door slightly ajar for 30 minutes to cool slowly. This helps prevent the cake from collapsing.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan at room temperature. Then, chill in the refrigerator for at least 2 hours, or preferably overnight.
- Dust and Serve: Carefully remove the cheesecake from the pan and peel off the parchment paper. Dust generously with powdered sugar before serving.
Tips and Variations:
- Slow Cooling: The slow cooling process in the oven is crucial to prevent the cake from deflating.
- Water Bath: The water bath is essential for even baking and a moist texture.
- Egg Whites: Be sure to beat the egg whites to stiff peaks for the airy texture.
- Overmixing: Avoid overmixing the batter after adding the egg whites to prevent the cake from becoming dense.
- Flavorings: You can add vanilla extract or other flavorings to the cream cheese mixture.
Enjoy your light and fluffy Japanese Soufflé Cheesecake!