Description
Japanese Cheesecake, also known as soufflé cheesecake, is a delightful fusion of airy soufflé and rich cheesecake, resulting in a light, fluffy, and less sweet dessert compared to traditional cheesecakes. Its unique texture and subtle sweetness have made it a favorite among dessert enthusiasts worldwide.
Ingredients
Scale
For the Cream Cheese Mixture:
- 10 ounces (approximately 285 grams) cream cheese, softened
- 2 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 2/3 cup cake flour
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Meringue:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
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Prepare the Pan:
- Preheat your oven to 320°F (160°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
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Make the Cream Cheese Mixture:
- In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture is smooth and combined.
- Remove from heat and let it cool slightly.
- Add the granulated sugar to the cream cheese mixture and whisk until fully incorporated.
- Add the egg yolks one at a time, whisking well after each addition.
- Sift in the cake flour and cornstarch, and whisk until the batter is smooth.
- Stir in the lemon juice, lemon zest, and vanilla extract.
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Prepare the Meringue:
- In a clean, dry bowl, beat the egg whites with an electric mixer until frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar, a little at a time, and beat until stiff peaks form.
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Combine and Bake:
- Gently fold the meringue into the cream cheese mixture in three additions, ensuring it’s well combined without deflating the batter.
- Pour the batter into the prepared cake pan and tap it lightly on the counter to release any air bubbles.
- Place the cake pan into a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the cake pan (water bath).
- Bake in the preheated oven for 25 minutes at 320°F (160°C), then reduce the temperature to 280°F (140°C) and bake for an additional 55 minutes, or until the cake is set and golden brown on top.
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Cool and Serve:
- Turn off the oven and leave the cake inside with the door slightly open for about 15 minutes to prevent sudden temperature changes.
- Remove the cake from the oven and water bath, and let it cool completely in the pan.
- Once cooled, remove the cake from the pan, peel off the parchment paper, and transfer it to a serving plate.
- Dust the top with powdered sugar before serving, if desired.
Notes
- Egg Whites: Ensure no traces of egg yolk are in the egg whites, and the mixing bowl is free from oil or water to achieve a successful meringue.
- Water Bath: Baking the cheesecake in a water bath helps maintain a moist environment, preventing cracks and ensuring an even, gentle bake.
- Cooling: Gradual cooling prevents the cheesecake from deflating or cracking.