Craving a dessert that’s light as a cloud and melts in your mouth? This Japanese Soufflé Cheesecake is a dream come true for anyone who loves soft cake recipes. You’ll impress yourself with this delightfully airy and rich treat.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is best. Avoid spreadable tubs.
- Eggs: Use large eggs. You’ll separate the yolks and whites.
- Sugar: Granulated sugar.
- Milk: Whole milk works best for richness.
- Unsalted Butter: Essential for a smooth batter.
- All-Purpose Flour: Standard plain flour.
- Cornstarch: Helps with the soufflé-like texture. You can substitute with an equal amount of all-purpose flour if needed, but cornstarch is preferred.
- Lemon Juice: Freshly squeezed is ideal for a bright flavor.
Ingredients:
Main:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (57g) unsalted butter
- 1/2 cup (120ml) whole milk
- 6 large eggs, separated
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- 1/2 cup (100g) granulated sugar, divided
- 1 tablespoon lemon juice
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 8 slices
- Calories per serving: Approximately 300-350
- Tools Needed: 8-inch round cake pan, stand mixer or hand mixer, large mixing bowls, whisk, spatula, water bath pan.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper. Prepare a water bath by filling a larger baking pan halfway with hot water.
2. Melt the Cream Cheese Mixture
Combine cream cheese, butter, and milk in a heatproof bowl set over a pot of simmering water (double boiler). Stir constantly until the mixture is smooth and completely melted. Remove from heat and let it cool slightly.
3. Combine Wet Ingredients
Whisk in the egg yolks one at a time into the cooled cream cheese mixture until well combined. Add the lemon juice and mix until smooth. This forms the rich base for your soft cake.
4. Sift in Dry Ingredients
Sift the flour and cornstarch directly into the cream cheese mixture. Gently fold until just combined and no lumps remain. Be careful not to overmix at this stage.
5. Whip the Meringue
In a separate, clean bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. Gradually add half of the granulated sugar and continue beating until stiff, glossy peaks form. The meringue should hold its shape.
6. Fold the Meringue into the Batter
Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions until just combined. Overmixing will deflate the meringue and result in a less airy soft cake.
7. Bake in a Water Bath
Pour the batter into your prepared cake pan. Place the cake pan into the water bath in the preheated oven. Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
8. Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This prevents cracking. Remove from the oven, let it cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or overnight, before serving.
Variation Ideas:
- Chocolate Swirl: Melted chocolate can be swirled into the batter just before baking.
- Matcha Flavor: Add 1-2 tablespoons of matcha powder to the dry ingredients for a subtle tea flavor.
- Citrus Zest: Include orange or lime zest along with the lemon juice for a different citrus aroma.
- Berry Topping: Serve with fresh berries or a light berry compote for added freshness.
Storage Instructions:
Store your Japanese Soufflé Cheesecake in an airtight container in the refrigerator for up to 3-4 days. This soft cake is best served chilled. Freezing is not recommended as it can alter the delicate texture.
Frequently Asked Questions (FAQ):
Why is my cheesecake cracking?
Cracking usually happens from rapid temperature changes. Slowly cooling your cheesecake in the oven helps prevent this.
Can I make this without a water bath?
While possible, a water bath ensures even cooking and a moist, crack-free soft cake. It’s highly recommended for this recipe.
How do I know when the meringue is ready?
The meringue should form stiff, glossy peaks that hold their shape when you lift the whisk.
Can I use a different size pan?
An 8-inch round pan is ideal. Adjusting the pan size will require changes in baking time.
My cheesecake is too dense, what went wrong?
This often happens from overmixing the batter after adding flour or deflating the meringue when folding it in. Gentle handling is key for soft cake recipes.
Can I prepare this in advance?
Yes, this cheesecake is perfect for making ahead. It needs ample chilling time, so preparing it the day before is ideal.