This recipe creates a light, airy, and incredibly jiggly Japanese Soufflé Cheesecake. It’s known for its delicate texture, subtle sweetness, and melt-in-your-mouth quality, quite different from a traditional dense New York-style cheesecake. The cake achieves its signature lightness through a meringue folded into a creamy cheese batter and is often baked in a water bath to ensure even cooking and prevent cracking.
Ingredients:
- 8 ounces (227g) cream cheese, softened
- 1/2 cup (100g) granulated sugar, divided
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- 3 large eggs, separated
- 1/2 teaspoon lemon juice
- Pinch of salt
- Powdered sugar, for dusting
Equipment:
- 6-inch or 7-inch round springform pan
- Parchment paper
- Large baking pan for water bath
Instructions:
- Preheat Oven and Prepare Water Bath: Preheat oven to 320°F (160°C). Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Line the bottom of the pan with parchment paper. You can also extend parchment paper up the sides to help the cake rise evenly.
- Melt Cream Cheese Mixture: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the softened cream cheese, 1/4 cup (50g) of the granulated sugar, milk, and butter. Stir until smooth and completely melted. Remove from heat.
- Whisk in Dry Ingredients: Whisk in the all-purpose flour and cornstarch until no lumps remain and the mixture is smooth.
- Add Egg Yolks and Lemon Juice: Whisk in the egg yolks one at a time until well combined. Stir in the lemon juice. Set aside.
- Make the Meringue: In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup (50g) of granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the batter. Use a gentle folding motion until just combined.
- Pour into Pan: Pour the batter into the prepared springform pan.
- Bake in Water Bath: Place the springform pan inside the larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Bake: Bake for 60-70 minutes, or until the top of the cheesecake is lightly golden brown and the center is just slightly jiggly.
- Cool Slowly: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 15-20 minutes to allow it to cool down gradually. This helps prevent cracking.
- Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: Before serving, dust the top of the cheesecake generously with powdered sugar. It’s best served chilled.
Tips and Notes:
- Cream Cheese: Ensure your cream cheese is fully softened for a smooth batter.
- Meringue: A well-made meringue is crucial for the light and airy texture.
- Folding: Fold the meringue gently to avoid deflating the batter. This is key to the soufflé-like texture.
- Water Bath: The water bath is essential for even cooking and prevents the cheesecake from cracking.
- Cooling: Gradual cooling is important to prevent the cheesecake from collapsing.
- Pan Size: A smaller pan will result in a taller cake. Adjust baking time accordingly.
- Serving: Japanese Soufflé Cheesecake is best served chilled and is delicious on its own or with fresh fruit.
Enjoy this delicate and delightful Japanese Soufflé Cheesecake!