Introduction:
Japanese Cheesecake, also known as “soufflé cheesecake,” is a light, airy, and delicate dessert that’s become popular worldwide. Unlike traditional cheesecakes, which are dense and rich, this version is soft and fluffy, thanks to the incorporation of whipped egg whites. The texture is like a cross between a cheesecake and a sponge cake. It’s the perfect dessert for those who prefer something lighter but still indulgent.
Ingredients:
250g (9 oz) cream cheese, softened
50g (1/4 cup) unsalted butter
100g (1/2 cup) whole milk
1/4 tsp vanilla extract
6 large eggs, separated
100g (1/2 cup) granulated sugar, divided (50g for the egg yolks and 50g for the egg whites)
1 tbsp lemon juice
60g (1/2 cup) all-purpose flour
20g (2 tbsp) cornstarch
1/4 tsp salt
Powdered sugar, for dusting (optional)
Instructions:
Preheat the Oven: Preheat your oven to 160°C (320°F). Prepare a 9-inch round cake pan by lining the bottom with parchment paper. You may also want to wrap the outside of the pan with aluminum foil to prevent water from leaking in.
Melt the Cream Cheese Mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Set the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and fully melted. Once melted, remove from the heat and stir in the vanilla extract and lemon juice.
Mix the Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, and salt. Gradually add this to the cream cheese mixture and whisk until smooth and well-combined.
Prepare the Egg Yolks: Add the egg yolks to the cream cheese mixture and whisk until fully incorporated.
Whip the Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer on medium speed until foamy. Gradually add the sugar (50g) and continue to beat until stiff peaks form.
Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in batches. Be careful not to deflate the mixture; fold just until combined.
Bake the Cheesecake: Pour the batter into the prepared pan. Place the pan in a larger pan and pour hot water into the outer pan to create a water bath (bain-marie). Bake for 60–70 minutes, or until the top is lightly golden brown, and a toothpick inserted comes out clean. If the top starts to brown too quickly, loosely cover it with foil.
Cool: After baking, turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly ajar. Then, remove it from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 3–4 hours, or preferably overnight, to let the cheesecake set and achieve the best texture.
Serve: Once fully chilled, remove the cheesecake from the pan and dust with powdered sugar if desired. Slice and enjoy!
Description:
This Japanese Cheesecake is the epitome of lightness and fluffiness. With a melt-in-your-mouth texture, it combines the richness of cream cheese with the airiness of a sponge cake. The slight tang from the cream cheese and the delicate sweetness make it the perfect dessert after a heavy meal. It’s a showstopper at any gathering, but also simple enough to be made on a cozy afternoon.
Tips:
Room Temperature Ingredients: Make sure the cream cheese, butter, and eggs are at room temperature for better mixing.
Fold Gently: When folding in the whipped egg whites, be gentle to maintain the airy texture. The folding process is crucial to the final fluffiness of the cheesecake.
Water Bath: Always bake the cheesecake in a water bath to ensure it bakes evenly and prevents cracking.
Chill Overnight: For the best texture, chill the cheesecake for several hours or overnight before serving. This helps set the cake and enhances the flavors.
Prevent Overbaking: Japanese Cheesecake is delicate. Keep an eye on it during the last few minutes of baking to avoid overcooking. The center should be slightly jiggly when you remove it.
Corrections (if needed):
Baking Temperature: If the cheesecake is browning too fast, you can lower the temperature slightly to 150°C (300°F) and bake a little longer.
Egg Whites: Ensure your egg whites are whipped to stiff peaks before folding into the batter. Soft peaks won’t provide the necessary lift for the cake.
Enjoy your Light and Fluffy Japanese Cheesecake!
