Souffle Japanese Cheesecake Recipe

Imagine an utterly fluffy, melt-in-your-mouth cheesecake that’s not only simplicity itself to make but also feels like a cloud of creamy goodness with every bite. That’s exactly what you’re about to whip up—light as air and irresistibly delightful. Get ready to dive into this heavenly experience that tastes like a dream!

The delicate and fluffy nature of a Japanese Cheesecake is what I adore most about it. The batter contains cream cheese, very little butter, and milk.

It gets its protein from whole milk, a richer ingredient than the skim milk found in many recipes. The Cheesecake also uses separated eggs, which supplies even more moisture.

Of course, the cake calls for the usual suspects: flour and sugar. A tiny bit of vanilla makes the flavor pop.

And then there’s the Japanese style of dusting the Cheesecake with powdered sugar, which is the way to deliver a finishing touch.

Souffle Japanese Cheesecake Recipe Ingredients

• Cream Cheese: Provides a rich, creamy texture and adds a tangy flavor.

  Contains fat and protein.

• Unsalted Butter: Enhances flavor and contributes to a moist, tender crumb.

  Adds essential fats.

• Cake Flour: Ensures a light, delicate texture.

  Contains carbohydrates for structure.

• Cornstarch: Helps stabilize the cake, giving it a smooth texture and contributes to light consistency.
• Granulated Sugar: Sweetens the cake and aids in achieving a golden-brown crust.

  Adds carbohydrates.

• Egg Whites: Beaten to make a meringue, vital for the souffle-like rise.

  Adds protein.

• Vanilla Extract: Offers a subtle, sweet aroma and flavor to enhance taste.

  Optional but recommended.

Souffle Japanese Cheesecake Recipe Ingredient Quantities

• 150g cream cheese
• 40g unsalted butter
• 100ml whole milk
• 3 large eggs, separated
• 60g granulated sugar, divided
• 60g cake flour
• 15g cornstarch
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract (optional)
• Powdered sugar, for dusting (optional)

How to Make this Souffle Japanese Cheesecake Recipe

1. Set your oven to 320°F (160°C). Make sure you use an 8-inch round cake pan, and line the bottom with parchment paper. This next step is very important—since you will be baking the cake in a water bath, you MUST wrap the outside of the pan with aluminum foil in a way that completely covers it and prevents water from getting into the cake pan.

2. In a tiny saucepan set over low heat, combine the cream cheese, butter, and milk. Heat, stirring constantly, until the mixture is perfectly smooth. Take the saucepan off the heat, and allow the dip to cool to a slightly warmer than room temperature before serving.

3. In a big bowl, sift the cake flour and cor starch together. Pour the egg yolks into the cooled cream cheese mixture, and blend thoroughly. Next, gently fold in the flour mixture until the batter is smooth. Finally, if you’re using it, add the vanilla and mix well.

4. In another clean, dry bowl, beat together the egg whites and a pinch of salt until very foamy. Add cream of tartar and beat until the mixture holds soft peaks.

5. Evolving from a clear to an opaque bright white, the soft meringue takes shape as you beat in the divided amounts of sugar. You must stop and start with the beater, going in and out of the mixing bowl, to receive the gift of a truly bowl-worthy meringue. This meringue is your nested vessel to hold whatever lovely whipped cream you so desire.

6. A rubber spatula is used to gently combine one-third of the meringue with the cream cheese batter to lighten it. Then, the rest of the meringue is added, and the combination is finished, smooth, and well mixed. The mixture is now deflated meringue: not a concept we want to endorse.

7. Transfer the batter to the prepared cake pan, making sure to smooth it down and level it with a spatula. Then, bake the cake at 350°F for 25 to 30 minutes.

8. Put the cake pan in a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the cake pan. You now have a water bath.

9. Preheat your oven to 350 degrees. Bake in the preheated oven for about 55 to 65 minutes, or until the top is a light golden brown and a skewer inserted into the center comes out clean.

10. Switch off the oven and allow the cheesecake to remain within for 15 minutes, its door left slightly ajar. Take the pan from the oven and let it cool. When it’s near room temperature, turn your attention to the sides of the pan; gently loosen the cake from it. If you wish, there’s a way to make the top also look good: Dust the cake with powdered sugar.

Souffle Japanese Cheesecake Recipe Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Aluminum foil
5. Small saucepan
6. Large mixing bowl
7. Sifter
8. Whisk or electric mixer
9. Rubber spatula
10. Roasting pan
11. Skewer
12. Cooling rack

FAQ

• Q: Can I use reduced-fat cream cheese?It is recommended that you use full-fat cream cheese to achieve the optimal texture and flavor.
• Q: Why separate the eggs?
• A: Separating the eggs helps to achieve a light and fluffy texture by whisking the egg whites to stiff peaks and folding them into the batter.
• Q: Do I need to use cake flour?
• A: Yes, cake flour gives the cheesecake a soft and tender crumb. All-purpose flour may make the cake denser.
• Q: Can I substitute the cream of tartar?
• A: Lemon juice or white vinegar can be used as substitutes to stabilize the egg whites, but cream of tartar is the most effective.
• Q: Is the vanilla extract necessary?
• A: The vanilla extract is optional, but it adds a nice flavor to the cheesecake.
• Q: How do I know when the cheesecake is done?
• A: The cheesecake should be golden brown on top and slightly jiggly in the center. It will continue to set as it cools.
• Q: Can I make the cheesecake ahead of time?
• A: Yes, it can be made a day in advance and stored in the refrigerator. Allow it to return to room temperature before serving for the best texture.

Souffle Japanese Cheesecake Recipe Substitutions and Variations

150g cream cheese: Replace with equal parts mascarpone cheese for a creamy texture.
40 g unsalted butter: You can substitute with the same amount of coconut oil for a dairy-free option.
60g granulated sugar: Substitute with 60g of superfine sugar for a finer crumb or 50g of honey if you want a different flavor.
1. Cake flour, 60 g: Replace with 60 g of all-purpose flour plus 1 tbsp of cornstarch for similar texture.
1/4 teaspoon cream of tartar: Substitute 1/2 teaspoon of lemon juice or white vinegar.

Pro Tips

1. For an extra smooth cream cheese mixture, ensure the butter and cream cheese are at room temperature before heating. This will help them melt evenly and integrate without lumps.

2. Whip the egg whites to stiff peaks, instead of soft, to provide more volume and stability to the meringue, which helps maintain the cake’s structure.

3. When folding the meringue into the cream cheese batter, use gentle, deliberate motions. This minimizes air loss, preserving the lightness of the batter.

4. To prevent cracking, avoid opening the oven door frequently while the cake is baking. Sudden temperature changes can cause the cake to deflate or crack.

5. Let the cake cool gradually in the oven by keeping the door slightly open after baking. This slow cooling process helps further prevent cracks on the surface and maintains the cake’s smooth texture.