Soft & Fluffy Japanese Cheesecake Recipe

This recipe yields a light, airy, and delicately sweet Japanese cheesecake, known for its “soufflé” texture.

Ingredients:

  • For the Batter:
    • 250 g Cream Cheese, softened
    • 50 g Unsalted Butter
    • 100 ml Milk (Whole milk recommended)
    • 6 Large Eggs, separated
    • 100 g Granulated Sugar
    • 60 g Cake Flour, sifted
    • 20 g Cornstarch, sifted
    • 1/4 tsp Cream of Tartar
    • 1 tsp Lemon Juice (optional)
    • 1/2 tsp Vanilla extract (optional)
  • For the Water Bath:
    • Hot water

Instructions:

  1. Prepare the Pan:
    • Preheat oven to $320^\circ$F ($160^\circ$C).
    • Line the bottom and sides of a 8 or 9-inch round springform pan with parchment paper. Ensure the parchment paper extends a few inches above the sides of the pan. This will help the cheesecake rise.
    • Wrap the outside of the springform pan tightly with aluminum foil. This will prevent water from seeping into the cheesecake during the water bath.
  2. Melt the Cream Cheese Mixture:
    • In a heat-safe bowl, combine the softened cream cheese, butter, and milk.
    • Place the bowl over a saucepan of simmering water (double boiler). Stir continuously until the mixture is smooth and melted.
    • Remove from heat and let it cool slightly.
  3. Separate the Eggs:
    • Separate the egg yolks from the egg whites into two separate bowls.
  4. Combine Egg Yolks and Cream Cheese Mixture:
    • Whisk the egg yolks into the cooled cream cheese mixture one at a time, ensuring each yolk is fully incorporated.
    • Add lemon juice and vanilla extract if desired.
    • Sift the cake flour and cornstarch into the cream cheese mixture. Whisk until smooth and no lumps remain.
  5. Prepare the Egg Whites:
    • In a clean bowl, beat the egg whites with an electric mixer until foamy.
    • Add the cream of tartar and continue beating until soft peaks form.
    • Gradually add the granulated sugar, a little at a time, while continuing to beat. Beat until stiff, glossy peaks form. Do not overbeat.
  6. Combine the Batters:
    • Take a large spoonful of the egg white mixture and gently fold it into the cream cheese mixture to lighten it.
    • Then, gently fold the remaining egg white mixture into the cream cheese mixture in two or three additions. Be careful not to deflate the egg whites. Fold until just combined.
  7. Bake the Cheesecake:
    • Pour the batter into the prepared springform pan.
    • Place the springform pan inside a larger baking pan.
    • Pour hot water into the larger baking pan until it comes about halfway up the sides of the springform pan (water bath).
    • Bake in the preheated oven for 60−70 minutes, or until the top is golden brown and the cheesecake is set but still jiggly in the center.
    • After the 60-70 minutes, turn off the oven, and leave the cheesecake inside with the oven door slightly ajar for another 20-30 minutes. This slow cooling process helps prevent the cheesecake from collapsing.
  8. Cool and Chill:
    • Remove the cheesecake from the oven and the water bath.
    • Let it cool completely at room temperature.
    • Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  9. Serve:
    • Carefully remove the cheesecake from the springform pan and peel off the parchment paper.
    • Slice and serve. You can dust with powdered sugar if desired.

Enjoy your soft and fluffy Japanese cheesecake!

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