This recipe yields a light and airy souffle cheesecake with a delicate texture.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 50g unsalted butter, softened
- 50g granulated sugar
- 2 large eggs, separated
- 30g all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Water Bath:
- Boiling water
Instructions:
- Preheat oven: Preheat your oven to 325°F (160°C).
- Prepare the water bath: Fill a baking sheet with about 1 inch of hot water.
- Beat cream cheese and butter: In a large bowl, beat cream cheese and butter together with an electric mixer until smooth and creamy.
- Add sugar and mix: Gradually add sugar and beat until light and fluffy.
- Add egg yolks, flour, lemon juice, and vanilla: Beat in egg yolks one at a time, then stir in flour, lemon juice, and vanilla extract.
- Beat egg whites: In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.
- Fold egg whites into batter: 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.
- Pour batter into prepared pan: Pour batter into a springform pan lined with parchment paper.
- Bake in a water bath: Place the springform pan in the prepared water bath and bake for 40-50 minutes, or until the center is set but slightly jiggly.
- Cool and chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool slowly. Then, remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.
Tips & Notes:
- Ensure all ingredients are at room temperature for best results.
- Use a springform pan that is slightly larger than the cheesecake batter to prevent it from overflowing.
- Be gentle when folding in the egg whites to avoid deflating them.
- Overbaking will result in a dry cheesecake.
- Serve chilled with fresh berries, whipped cream, or a drizzle of lemon glaze.
Enjoy your light and airy Japanese souffle cheesecake!