Description
A light and airy Japanese soufflé cheesecake with a delicate, cloud-like texture that melts on your tongue. Perfect for special occasions and impressing guests without the fuss.
Ingredients
Scale
- 8 ounces (225 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1/4 cup (60 ml) whole milk, room temperature
- 4 large eggs, separated, room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1/2 cup (65 g) all-purpose flour, sifted
- 2 tablespoons (16 g) cornstarch, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (optional)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 320°F (160°C). Line an 8-inch springform pan with parchment paper and wrap a kitchen towel around the base to prevent water leaks.
- Beat cream cheese until smooth. Add softened butter, whole milk, and vanilla extract; mix until silky. Gradually add half the sugar (3/8 cup or 75 g) and beat until light and fluffy.
- Add egg yolks one at a time, mixing gently until incorporated.
- Sift together flour and cornstarch. Gradually fold into cream cheese mixture gently to maintain airiness.
- In a clean bowl, whisk egg whites with cream of tartar until foamy. Gradually add remaining sugar in three additions, whipping until stiff, glossy peaks form.
- Fold one-third of whipped egg whites into batter to lighten it, then gently fold in remaining egg whites until no streaks remain.
- Pour batter into prepared pan and smooth top. Tap pan gently to release large air bubbles.
- Place cake pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the cake pan.
- Bake at 320°F (160°C) for 50–60 minutes until top is golden and a skewer comes out mostly clean. Avoid opening oven during first 40 minutes.
- Turn off oven and leave cake inside with door slightly open for 30 minutes to cool gradually.
- Remove cake from water bath and towel. Cool to room temperature, then release from pan and chill in refrigerator for at least 2 hours before serving.
Notes
Use room temperature ingredients for best results. Whip egg whites to stiff peaks but avoid overwhipping. Fold gently to maintain air bubbles. Use a water bath to keep the cake moist and prevent cracking. Cool gradually in the oven to avoid sinking. Cracks add character and are not a problem. For dairy-free or gluten-free versions, substitute cream cheese and flour accordingly.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 210
- Sugar: 9
- Fat: 15
- Carbohydrates: 12
- Protein: 7
Keywords: Japanese soufflé cheesecake, fluffy cheesecake, light cheesecake, soufflé dessert, Japanese dessert, cloud cheesecake, water bath cheesecake