Baking & Pastry > Custards & Creams (Baked) > Cheesecakes (Baked) > Japanese Soufflé Cheesecake Recipe

Light and Airy Japanese Soufflé Cheesecake

Discover the magic of Japanese Soufflé Cheesecake – a delicate, cotton-soft dessert that's as delightful to make as it is to eat. This recipe guides you through each step to achieve the perfect airy texture and subtly sweet flavor that defines this unique cheesecake. Prepare for a baking adventure!

Prep Time
30 minutes
Cook Time
60-70 minutes
Servings
6-8
Ingredients
  • 250 g Cream Cheese
  • 3 Egg Yolks
  • 3 Egg Whites
  • 60 g Granulated Sugar
  • 40 g Cake Flour
  • 20 g Cornstarch
  • 100 ml Milk
  • 1 tsp Lemon Juice
  • 20 g Butter

Preparing the Batter

Begin by softening the cream cheese at room temperature. In a heatproof bowl, combine the softened cream cheese and butter. Place the bowl over a simmering pot of water (double boiler) and stir until completely smooth and melted. Remove from heat and let cool slightly.

Mixing the Egg Yolks

In a separate bowl, whisk the egg yolks with 30g of sugar until pale and slightly thickened. Gradually add the milk and lemon juice, mixing well after each addition. Slowly incorporate the mixture into the melted cream cheese mixture, ensuring there are no lumps.

Adding Dry Ingredients

Sift together the cake flour and cornstarch. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop gluten and result in a tough cheesecake. The batter should be smooth.

Making the Meringue

In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 30g of sugar, beating until stiff, glossy peaks form. The meringue should be stable but not dry.

Combining the Mixtures

Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture. The final batter should be light and airy.

Baking the Cheesecake

Preheat your oven to 320°F (160°C). Grease and line a 6-inch round cake pan with parchment paper, ensuring it extends above the rim of the pan. Pour the batter into the prepared pan. Place the pan inside a larger baking pan and add hot water to the larger pan, creating a water bath that reaches about halfway up the sides of the cake pan. Bake for 60-70 minutes, or until the top is lightly golden and the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes. This helps prevent cracking.

Cooling and Serving

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature before refrigerating for at least 2 hours. This allows the flavors to meld and the texture to set. Gently run a knife around the edge of the pan to loosen the cheesecake before removing it. Serve chilled and enjoy the fluffy, delicate texture!

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FAQ

  • Why is a water bath important?

    The water bath helps to bake the cheesecake evenly and prevent it from cracking. It also creates a moist environment, which contributes to the soft, airy texture.
  • Can I use a different size pan?

    Yes, but you may need to adjust the baking time accordingly. A larger pan will require a shorter baking time, while a smaller pan may require a longer baking time. Keep an eye on it!
  • How do I prevent the cheesecake from sinking after baking?

    Cooling the cheesecake slowly in the oven with the door ajar helps to prevent it from sinking or cracking. Also, avoid overbaking the cheesecake.