Introduction:
Fluffy Japanese Cheesecake, also known as Soufflé Cheesecake, is a deliciously light and airy dessert that has become a global favorite. Unlike traditional cheesecakes, this variation features a delicate texture, combining the richness of cream cheese with the fluffiness of a soufflé. The result is a cloud-like dessert that practically melts in your mouth. If you’re craving something that’s not too heavy but still satisfying, this Japanese cheesecake is perfect for any occasion.
Ingredients:
For the cheesecake:
200g (7 oz) cream cheese, softened
50g (1/4 cup) unsalted butter, softened
150ml (2/3 cup) whole milk
1 teaspoon vanilla extract
6 large eggs, separated
140g (2/3 cup) granulated sugar
1 tablespoon lemon juice
60g (1/2 cup) cake flour (or all-purpose flour sifted)
20g (2 tablespoons) cornstarch
A pinch of salt
For the water bath:
1-2 cups hot water (enough to cover the bottom of the pan)
Instructions:
Preheat and Prepare the Pan: Preheat the oven to 160°C (320°F). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent any water from leaking into the pan during the water bath.
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 method) and gently heat until everything has melted and combined. Stir in the vanilla extract and lemon juice, then set aside to cool slightly.
Prepare the Egg Yolks: In a separate bowl, beat the egg yolks and 70g of the sugar until the mixture becomes pale and thick. Add the cooled cream cheese mixture to the egg yolks, and gently mix until smooth.
Sift the Dry Ingredients: Sift the cake flour, cornstarch, and salt into the cream cheese mixture, then fold the dry ingredients in carefully. Set this batter aside.
Whisk the Egg Whites: In a clean, dry bowl, whisk the egg whites using an electric mixer until foamy. Gradually add the remaining 70g of sugar, a tablespoon at a time, and continue whisking until stiff peaks form.
Fold in the Egg Whites: Gently fold the beaten egg whites into the cream cheese batter in three parts, being careful not to deflate the mixture. Use a folding motion to incorporate air without losing volume.
Bake in a Water Bath: Pour the batter into the prepared cake pan. Place the pan into a larger roasting pan and add hot water to the roasting pan, about halfway up the sides of the cheesecake pan. Bake for 55-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Keep an eye on the cake, as oven temperatures may vary.
Cool and Remove from Pan: Turn off the oven and let the cheesecake cool with the door slightly ajar for about 10 minutes. Then, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Serve: Once fully chilled, carefully remove the cheesecake from the pan and peel off the parchment paper. Slice and serve as is, or dust with powdered sugar for a beautiful finish.
Description:
This Fluffy Japanese Cheesecake is unlike anything you’ve ever tasted. The lightness of the cake is achieved through the careful folding of whipped egg whites into the batter, which creates a soft, airy texture. The mild sweetness and subtle tang from the cream cheese make it the perfect balance of flavors. Its delicate and smooth consistency makes it an ideal dessert for special occasions or when you’re simply in the mood for something comforting but not too heavy.
Tips:
Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature before mixing. This ensures a smooth batter and prevents lumps.
Be Gentle with the Egg Whites: When folding in the egg whites, use a light hand to maintain the airy texture. Over-mixing will cause the cake to deflate.
Water Bath Temperature: Ensure the water in the water bath is hot, but not boiling, to prevent cracking on the cheesecake’s surface.
Oven Temperatures: Oven temperatures can vary, so keep an eye on the cheesecake after 50 minutes of baking. If the top starts to brown too quickly, reduce the temperature to 150°C (300°F).
Let it Chill: Don’t skip the chilling step! It’s crucial to allow the cheesecake to set in the fridge for the best flavor and texture.
Corrections:
Substitute for Cake Flour: If you don’t have cake flour, you can substitute it with all-purpose flour, but be sure to sift it multiple times to make it lighter.
Egg Whites Consistency: Make sure the egg whites are at room temperature when whipping them to achieve the best volume and texture.
Water Bath Care: Be cautious with water dripping into the cheesecake pan. The foil around the pan should be secure to prevent any water from leaking inside.
Enjoy your Fluffy Japanese Cheesecake—a light, airy, and delightful treat that’s sure to impress everyone!
