This recipe creates a light, airy, and incredibly soft Japanese Soufflé Cheesecake, also known as Cotton Cheesecake. It’s characterized by its jiggly texture, delicate sweetness, and melt-in-your-mouth quality, making it a unique and delightful dessert experience.
Ingredients:
- 4 large eggs, separated
- 120g cream cheese, softened
- 50g unsalted butter
- 100ml milk (or heavy cream)
- 60g cake flour (or all-purpose flour)
- 20g cornstarch
- 100g granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon lemon juice (optional)
- Powdered sugar for dusting
Instructions:
- Prepare the Baking Pan: Preheat oven to 320°F (160°C). Grease and line a 6-inch or 7-inch round cake pan with parchment paper, allowing it to extend a few inches above the rim. This helps the cheesecake rise evenly. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Melt Cream Cheese and Butter: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the cream cheese and butter, stirring until smooth. Remove from heat and let it cool slightly.
- Add Milk and Egg Yolks: Whisk in the milk (or heavy cream) and egg yolks one at a time until well combined.
- Sift Dry Ingredients: Sift the cake flour and cornstarch into the mixture and whisk until smooth.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar (and lemon juice, if using) until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
- Combine Batter: Gently fold one-third of the egg white mixture into the cream cheese mixture to lighten it. Then, gently fold in the remaining egg white mixture until just combined. Be careful not to deflate the egg whites.
- Bake in Water Bath: Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan.
- Bake: Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake will jiggle when gently shaken.
- Cool in Oven: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to cool gradually. This helps prevent the cheesecake from collapsing.
- Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
- Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the cheesecake from the pan and peel off the parchment paper. Dust with powdered sugar before serving.
Tips and Notes:
- Room Temperature Ingredients: Make sure the cream cheese, butter, and eggs are at room temperature for a smooth batter.
- Don’t Overmix: Be gentle when folding the egg whites into the batter to maintain the airy texture.
- Water Bath: The water bath is crucial for even baking and preventing cracks.
- Cooling Time: Allowing the cheesecake to cool slowly in the oven and then chilling it in the refrigerator is essential for its signature jiggly texture.
- Storage: Store leftover cheesecake in the refrigerator for up to 3 days.