Japanese Cheesecake (Soufflé Style)
85% authentic · Japanese
A light, airy, and jiggly cheesecake with a delicate texture, often made using a water bath for a moist, soufflé-like consistency.
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Ingredients
- Cream cheese, softened8 oz
- Milk1/2 cup
- Butter1/4 cup
- Eggs, separated6 large
- Granulated sugar, divided1 cup
- Cake flour1/4 cup
- Lemon juice2 tbsp
- Cream of tartar1/4 tsp
Steps
- 1
Preheat oven to 325°F (160°C). Prepare a water bath by lining a 9-inch round cake pan with foil and placing it inside a larger baking pan.
- 2
Melt cream cheese, milk, and butter over low heat until smooth. Let cool slightly.
- 3
Whisk in egg yolks one by one, then stir in cake flour, lemon juice, and salt.
- 4
In a separate clean bowl, beat egg whites with cream of tartar until foamy.
- 5
Gradually add 3/4 cup sugar and beat until stiff, glossy peaks form (meringue).
- 6
Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue.
- 7
Pour batter into the prepared cake pan. Place the larger baking pan on the oven rack and carefully pour hot water into it to come halfway up the sides of the cake pan.
- 8
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 9
Turn off oven and let cheesecake cool in the oven with the door ajar for 1 hour. Remove from oven and cool completely on a wire rack. Chill for at least 2 hours.
