Japanese Souffle Cheesecake Recipe

Japanese Souffle Cheesecake Recipe

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Japanese souffle cheesecake is renowned for its light, airy texture and delicate flavor. It’s a masterpiece that requires patience and precision, but the reward is truly worth it.

Ingredients:

  • For the Cheesecake:
    • 200g cream cheese, softened
    • 50g unsalted butter, softened
    • 60g granulated sugar
    • 3 large eggs, separated
    • 60g cake flour, sifted
    • 1/4 teaspoon salt
  • For the Water Bath:
    • Boiling water

Instructions:

  1. Prepare the Pan:
    • Preheat oven to 325°F (160°C).
    • Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Cream the Cheese and Butter:
    • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  3. Add Sugar and Egg Yolks:
    • Gradually beat in the sugar, then add the egg yolks one at a time, mixing well after each addition.
  4. Incorporate Flour:
    • Gently fold in the sifted flour and salt.
  5. Whip the Egg Whites:
    • In a clean, dry bowl, whip the egg whites until soft peaks form.
    • Gradually add the remaining sugar, one tablespoon at a time, and continue whipping until stiff peaks form.
  6. Combine Mixtures:
    • Gently fold the whipped egg whites into the cheese mixture in three additions, being careful not to deflate the egg whites.
  7. Bake:
    • Pour the batter into the prepared pan.
    • Place the pan in a larger baking pan and fill the larger pan with boiling water, creating a water bath.
    • Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  8. Cool and Chill:
    • Let the cheesecake cool in the oven for 10-15 minutes before removing it from the water bath.
    • Let it cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or overnight.

Tips for Perfect Souffle Cheesecake:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a significant difference in the taste and texture of your cheesecake.
  • Don’t overmix: Overmixing can lead to a dense and tough cheesecake.
  • Maintain oven temperature: A consistent oven temperature is crucial for a successful bake.
  • Don’t open the oven door during baking: Opening the oven door can cause the cheesecake to deflate.
  • Let it cool gradually: Rushing the cooling process can also lead to a deflated cheesecake.

Enjoy this delicate and heavenly dessert!

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