Japanese Cheesecake, also known as “Soufflé Cheesecake,” is a delightful dessert that captivates with its cloud-like texture and has become a global favorite. Starting with the preparation, you first preheat your oven to 320°F (160°C) and prepare your 9-inch springform pan by lining it with parchment paper. The foundation of this cheesecake is its creamy base, combining 250g of cream cheese, 50g unsalted butter, and 100ml whole milk melted together in a double boiler until smooth. This mixture is then set aside to cool.
The dry ingredients, comprised of 60g cake flour, 20g cornstarch, and a pinch of salt, are sifted together to ensure a smooth batter. Once cooled, six egg yolks are whisked into the cream cheese mixture, creating a rich, cohesive base. Gradually, the dry ingredients are incorporated, followed by a hint of lemon juice and vanilla extract for added depth of flavor.
The light, airy characteristic of the Japanese Cheesecake comes from meticulously beaten egg whites, first with cream of tartar until soft peaks form and then with granulated sugar until stiff peaks are achieved. These egg whites are gently folded into the cream cheese batter in three additions, maintaining the batter’s airiness.
Once the batter is poured into the prepared pan and tapped to release air bubbles, the springform pan is placed inside a larger baking pan filled halfway with hot water, enabling even, gentle baking. The cheesecake is baked for 60-70 minutes until golden brown on top and set in the center. After the baking, it rests in the turned-off oven with the door slightly ajar, allowing it to gradually adjust to room temperature.
The result is an exquisitely tender and fluffy Japanese Cheesecake, known for its slight jiggle and melt-in-the-mouth experience that differentiates it from its denser Western counterparts. Its lightness and subtle sweetness make it an enduring favorite among dessert enthusiasts.
Ingredients
250g cream cheese
50g unsalted butter
100ml whole milk
60g cake flour
20g cornstarch
1/4 tsp salt
6 large eggs (separated)
140g granulated sugar
1/4 tsp cream of tartar
1 tbsp lemon juice
1/2 tsp vanilla extract
Directions
1. Preheat your oven to 320°F (160°C). Line the bottom and sides of a 9-inch springform pan with parchment paper.
2. In a double boiler, melt 250g cream cheese, 50g unsalted butter, and 100ml whole milk together until smooth. Remove from heat and let it cool.
3. Sift together 60g cake flour, 20g cornstarch, and 1/4 teaspoon salt. Set aside.
4. In a large bowl, add the 6 egg yolks to the cooled cream cheese mixture and whisk until well combined.
5. Gradually add the sifted dry ingredients to the cream cheese mixture, mixing until smooth. Add 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract. Mix well.
6. In a separate bowl, beat the 6 egg whites until frothy. Add 1/4 teaspoon cream of tartar and continue to beat until soft peaks form.
7. Gradually add 140g granulated sugar to the egg whites and beat until stiff peaks form.
8. Gently fold one-third of the egg white mixture into the cream cheese batter to lighten it. Then fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
9. Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
10. Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
11. Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes.
13. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully remove from the springform pan.