Introduction
Japanese fluffy cheesecake, also known as “soufflé cheesecake,” is a lighter, airier version of the traditional cheesecake, with a melt-in-your-mouth texture.
Unlike the dense, rich American cheesecake, the Japanese variety is distinguished by its soufflé-like quality, achieved through the perfect balance of whipped egg whites and a delicate baking process.
This dessert has gained global popularity for its cloud-like consistency and delicate sweetness. It’s ideal for those who enjoy a less heavy dessert but still want the rich.
comforting flavor of cheesecake. Whether you’re a seasoned baker or a novice in the kitchen, this cheesecake will impress your guests and satisfy your sweet tooth with every bite.
Ingredients
-225 grams cream cheese, softened
-50 grams unsalted butter
-60 ml milk
-1 tsp vanilla extract
-4 large eggs, separated
-140 grams white sugar
-20 grams cake flour
-20 grams cornstarch
A pinch of salt
Powdered sugar for dusting (optional)
Instructions
Begin by preheating your oven to 160°C (320°F). Line the base and sides of an 8-inch round cake pan with parchment paper, ensuring it’s well-greased to prevent sticking.
In a medium saucepan, melt the cream cheese, butter, and milk together over low heat. Stir occasionally to ensure the mixture is smooth and fully combined.
Once melted, remove from heat and stir in the vanilla extract. Set this mixture aside to cool slightly.
Next, sift the cake flour and cornstarch together in a small bowl to remove any lumps. Once sifted.
gradually fold this into the cream cheese mixture, stirring until the batter is smooth and free of clumps. Set this mixture aside.
In a clean bowl, whisk the egg whites with a pinch of salt until they form soft peaks. Gradually add half of the sugar.
continuing to beat until stiff peaks form. Be careful not to overbeat the egg whites, as they should still be glossy and not dry.
Add the egg yolks to the cream cheese mixture one at a time, mixing well between each addition.
Once all the yolks are incorporated, gently fold in a third of the whipped egg whites into the batter. This will lighten the mixture, making it easier to combine the rest.
Now, carefully fold in the remaining egg whites in two more additions, ensuring you don’t deflate the batter. The mixture should be light and airy but well-combined.
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles.
Place the pan in a water bath (a larger pan with hot water that reaches halfway up the sides of the cake pan) and bake for approximately 60-70 minutes, or until the top is golden and a toothpick inserted comes out clean.
How to Make
The key to creating the perfect fluffy Japanese cheesecake is in the delicate balance of whipping the egg whites to the right consistency.
Start by ensuring your egg whites are at room temperature before whipping. This allows the egg whites to expand fully, which is crucial for the cake’s light texture.
Use a hand mixer or stand mixer to whisk the egg whites, as it’s difficult to achieve the necessary stiff peaks by hand.
Begin on low speed and gradually increase to medium-high, adding sugar in small increments. It’s important to reach soft peaks first before adding the sugar, which helps stabilize the foam.
When mixing the cream cheese mixture, be sure to fold the dry ingredients gently to avoid deflating the batter.
The key to a light and airy cheesecake lies in the folding process—take your time and be gentle.
The water bath is another important factor in ensuring your cheesecake bakes evenly and maintains its moist texture.
The steam helps prevent the cake from drying out and ensures a soft, custard-like consistency. If you don’t have a large pan for the water bath, you can use a deep baking tray or roasting pan.
Monitor the baking process carefully, as oven temperatures can vary. The cheesecake should rise and develop a light golden color on top.
If you notice the cake browning too quickly, you can cover it loosely with aluminum foil to prevent overbaking.
Once the cheesecake has finished baking, turn off the oven and leave the door slightly ajar. Let the cake cool in the oven for about an hour to avoid sudden.
temperature changes, which can cause cracking. Afterward, remove it from the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for several hours, preferably overnight, before serving. This allows the flavors to set and the texture.
to firm up slightly while still maintaining its soft, fluffy nature.
Tips
Be sure to sift your dry ingredients, as this will ensure there are no lumps in your batter and will contribute to a smoother, lighter cake.
This step is especially important when working with the cake flour and cornstarch, which can clump together if not sifted properly.
It’s crucial to measure your ingredients accurately to avoid any imbalances in the batter. Using a kitchen scale.
ensures precision, especially for the cream cheese, sugar, and dry ingredients.
If you don’t have cake flour on hand, you can make a substitute by using all-purpose flour with cornstarch.
For every 1 cup of all-purpose flour, replace 2 tablespoons of flour with cornstarch to achieve a similar texture.
The water bath is essential for a soft and moist cheesecake, but make sure the pan is sealed well enough to prevent water from leaking into the cake.
You can line the outside of the cake pan with aluminum foil to prevent any seepage during baking.
For an extra touch of flavor, you can infuse the cheesecake batter with lemon zest or other extracts like.
almond or orange to give it a unique twist. Just be sure to add it sparingly to avoid overpowering the delicate flavors of the cheesecake.
When serving, dust the top with powdered sugar or serve with fresh berries for a pop of color and a refreshing contrast to the sweetness of the cake.
If you prefer a more tangy flavor, you can incorporate a bit of Greek yogurt into the cream cheese mixture, which will add both creaminess and a slight tartness to the cake.
Conclusion
This fluffy Japanese cheesecake is the perfect dessert for any occasion. Its light, airy texture and subtle sweetness will delight your guests and leave them asking for more.
While the recipe may seem intricate, the effort is well worth it for such a deliciously unique treat.
Whether you’re new to baking or a seasoned expert, this recipe offers a delightful challenge and the promise of a dessert that’s sure to impress.
With a little patience and the right technique, you’ll create a cake that’s as light as a cloud, bursting with flavor in every bite.