Japanese Cheesecake

Name: Japanese Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 8 slices
Cuisine: Japanese
Ingredients: 250 g cream cheese (softened); 50 g unsalted butter (softened); 100 ml milk; 60 g cake flour (sifted); 20 g cornstarch (sifted); 6 large eggs (separated); 140 g granulated sugar; 1 tbsp lemon juice; 1/4 tsp cream of tartar; 1 pinch salt

210 min 8 slices Medium

All Recipes

Japanese Cheesecake

Light and fluffy Japanese cheesecake, a delightful dessert with a unique texture.

Prep

30 min

Cook

60 min

Total

210 min

Servings

Difficulty

Medium

Japanese cheesecake, also known as soufflé cheesecake, stands out for its light, airy texture and subtle sweetness. Unlike traditional Western cheesecakes, this version combines the richness of cream cheese with the fluffiness of a sponge cake, resulting in a melt-in-your-mouth experience. Originating in Japan in the 1980s, this dessert has gained international popularity for its unique texture and delicate flavour. It's perfect for those who prefer a less dense cheesecake with a hint of sweetness, making it an excellent choice for any occasion.

Ingredients

Servings

Cake Ingredients

Instructions

Preheat and Prepare

Preheat your oven to 320°F (160°C). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper and wrap the outside with aluminum foil to make it waterproof.

Pro tip: Using a springform pan makes removing the cake easier.

Melt Ingredients

In a bowl over a double boiler, melt the cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.

Pro tip: Stir constantly to prevent the mixture from burning.

Mix Batter

Mix in the egg yolks, sifted cake flour, cornstarch, lemon juice, and salt into the cheese mixture until well combined.

Pro tip: Ensure the mixture is lump-free for a smooth cake.

Whip Egg Whites

In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form.

Pro tip: Ensure the bowl and beaters are clean and dry for best results.

Fold and Combine

Gently fold one-third of the meringue into the cheese mixture to lighten it. Gradually fold in the remaining meringue until just combined.

Pro tip: Use a spatula and a gentle folding motion to maintain airiness.

Bake in Water Bath

Pour the batter into the prepared pan. Place the pan in a larger baking dish and fill with hot water to halfway up the sides. Bake for 60 minutes or until lightly browned and set.

Pro tip: A water bath ensures even baking and prevents cracking.

Cool Gradually

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Remove from oven and let cool completely at room temperature.

Pro tip: Gradual cooling prevents the cake from deflating.

Chill Before Serving

Once cooled, refrigerate the cheesecake for at least 2 hours before serving. Remove from the pan and slice with a sharp knife.

Pro tip: Wipe the knife between slices for clean cuts.

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Tips & Tricks

<ul><li>Use room temperature ingredients for a smooth batter.</li><li>Whip egg whites to stiff peaks for a light texture.</li><li>Bake in a water bath to prevent cracking.</li><li>Let cool gradually to avoid sudden deflation.</li></ul>

Serving Suggestions

Serve your Japanese cheesecake with a dusting of icing sugar or fresh berries to complement its light texture. This cake pairs well with a cup of green tea or a light coffee. To make ahead, bake the cheesecake a day in advance and store it in the refrigerator. It can be kept for up to 3 days. Ensure it is covered to prevent it from drying out.