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:
- 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.
- 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.
- Separate the Eggs:
- Separate the egg yolks from the egg whites into two separate bowls.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!