Japanese Cheesecake (Soufflé Style)
85% authentic · Japanese
A light, airy, and jiggly cheesecake with a delicate texture, achieved through a soufflé-like method. It's less dense and less sweet than Western cheesecakes.
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Ingredients
- Cream cheese, softened8 oz
- Butter4 tbsp
- Milk1/2 cup
- Eggs, separated6 large
- Granulated sugar, divided1 cup
- Lemon juice2 tbsp
- Cake flour1/4 cup
- Cream of tartar1/4 tsp
Steps
- 1
Preheat oven to 325°F (160°C). Line a 7-inch round cake pan with parchment paper, ensuring the paper extends above the rim.
- 2
Prepare a water bath: Wrap the bottom of the cake pan tightly with aluminum foil to prevent water leakage. Place the pan in a larger baking pan.
- 3
In a double boiler or a heatproof bowl set over simmering water, melt cream cheese and butter until smooth. Remove from heat.
- 4
Whisk in milk and lemon juice until combined. Let cool slightly.
- 5
Whisk in egg yolks one at a time, followed by half of the granulated sugar (1/2 cup) and the cake flour. Mix until smooth.
- 6
In a separate clean bowl, beat egg whites with a mixer until foamy. Add cream of tartar and gradually beat in the remaining granulated sugar (1/2 cup) until stiff, glossy peaks form.
- 7
Gently fold about one-third of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue until just combined, being careful not to deflate the batter.
- 8
Pour the batter into the prepared cake pan.
- 9
Carefully pour hot water into the larger baking pan to come about 1 inch up the sides of the cake pan.
- 10
Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake should be puffed.
- 11
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 15 minutes. Then, remove from the oven and water bath, and let cool completely on a wire rack.
- 12
Chill in the refrigerator for at least 2 hours before serving.
