Japanese Souffle Cheesecake Recipe

Japanese Souffle Cheesecake Recipe

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Ingredients:

For the Cheesecake:

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

For the Water Bath:

  • Boiling water

Instructions:

Preparing the Pan:

  1. Grease and Line: Grease a 9-inch springform pan and line the bottom with parchment paper.

Making the Batter:

  1. Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth.
  2. Add Egg Yolks: Gradually add the egg yolks one at a time, beating well after each addition.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, granulated sugar, vanilla extract, and salt.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Whip Egg Whites: In a clean, dry bowl, whip the egg whites until stiff peaks form.
  6. Fold Egg Whites: Gently fold the whipped egg whites into the batter in three batches, being careful not to deflate the egg whites.

Baking the Cheesecake:

  1. Pour Batter: Pour the batter into the prepared pan.
  2. Create Water Bath: Place the pan in a larger baking pan and carefully pour boiling water into the larger pan until it reaches about halfway up the sides of the springform pan.
  3. 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.
  4. Cool: Let the cheesecake cool in the oven for 10-15 minutes, then remove from the water bath and let it cool completely on a wire rack.

Serving:

  1. Chill: Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
  2. Serve: Serve chilled, dusted with powdered sugar if desired.

Tips:

  • Use room temperature eggs for best results.
  • Don’t overmix the batter, as it can lead to a dense cheesecake.
  • Be gentle when folding the egg whites into the batter.
  • Don’t open the oven door during the baking process.
  • Let the cheesecake cool completely before removing it from the pan.

Enjoy this light and airy Japanese-style cheesecake!

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