Japanese Souffle Cheesecake Recipe

Japanese Souffle Cheesecake Recipe

by

Japanese Souffle Cheesecake is renowned for its light, airy texture and delicate flavor. This recipe will guide you through creating this ethereal dessert at home.

Ingredients:

For the Cheesecake:

  • 250g cream cheese, softened
  • 6 large eggs, separated
  • 100g granulated sugar, divided
  • 60g cake flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Water Bath:

  • Boiling water

Instructions:

Preparing the Batter:

  1. Cream the Cheese and Sugar: In a large bowl, beat the cream cheese until smooth. Gradually beat in half of the granulated sugar until fully incorporated.
  2. Add Eggs: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Whip the Egg Whites: In a clean, dry bowl, whip the egg whites until foamy. Gradually add the remaining sugar and continue whipping until stiff peaks form.
  5. Fold the Whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the air.

Baking the Cheesecake:

  1. Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Pour the Batter: Pour the batter into the prepared pan.
  3. Create the Water Bath: Place the springform pan in a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
  4. Bake: Bake in a preheated oven at 325°F (165°C) for 60-70 minutes, or until the center is set but still slightly jiggly.
  5. 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.

Tips for Perfect Souffle Cheesecake:

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for even mixing.
  • Gentle Folding: Fold the egg whites into the batter gently to avoid deflating them.
  • Water Bath: The water bath helps create a moist baking environment and prevents the cheesecake from cracking.
  • Patience is Key: Allow the cheesecake to cool and chill completely before serving to achieve the best texture.

With these tips and the detailed recipe, you can create a heavenly Japanese Souffle Cheesecake that will impress your guests. Enjoy!

Leave a Comment