Cloud-Like Japanese Soufflé Cheesecake
Indulge in the light and airy delight of Cloud-Like Japanese Soufflé Cheesecake, a beautifully fluffy treat that melts in your mouth. This unique cheesecake combines the creamy richness of cream cheese with the delicate texture of a soufflé, creating a dessert that's both elegant and satisfying. Perfect for special occasions or simply as a treat for yourself, this cheesecake is sure to impress with its tender crumb and delightful flavors. Serve it dusted with powdered sugar and accompanied by fresh berries for a refreshing contrast. Make it, share it, and enjoy the bliss of this exquisite Japanese dessert!
8
Servings
40
Calories
12
Ingredients
Ingredients
Milk
1/2 cup (Warm)
Cream Cheese
8 ounces (Room temperature)
Unsalted Butter
4 tablespoons
Eggs
8 (Separated)
Vanilla Extract
1 teaspoon
Lemon Juice
1 tablespoon
Flour
3 tablespoons (Sifted)
Cornstarch
1/4 cup (Sifted)
Kosher Salt
1/2 teaspoon
Sugar
3/4 cup
Confectioners' Sugar
1 cup (For dusting)
Fresh Berries
As desired (For serving)
Instructions
1
Preheat your oven to 325°F (163°C). Carefully grease a 9-inch springform pan with nonstick cooking spray.
2
Cut a round of parchment paper to fit the bottom of the pan and place it inside. Line the sides of the pan with 4-inch wide parchment paper to prevent sticking.
3
Wrap the outside of the springform pan securely with aluminum foil to prevent water from seeping in during baking.
4
In a medium saucepan, combine the milk, cream cheese, and unsalted butter. Place over medium heat and whisk until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
5
In a large mixing bowl, combine the egg yolks, vanilla extract, and lemon juice. Pour in the cooled cream cheese mixture, then sift in the cornstarch and flour, whisking until smooth and well incorporated.
6
In a separate mixing bowl, use a hand mixer fitted with a whisk attachment to beat the egg whites and kosher salt until frothy. Gradually add the sugar while continuing to beat until soft peaks form.
7
Gently fold the whipped egg whites into the egg yolk mixture in batches, being careful not to deflate the mixture. Combine until just mixed and fluffy.
8
Pour the cheesecake batter into the prepared springform pan, gently tapping it on the counter to release any trapped air bubbles.
9
Place the cheesecake pan into a larger roasting pan or rimmed baking sheet. Carefully add enough hot water to the outer pan to come 1 inch up the sides of the springform pan.
10
Bake in the preheated oven for 30 minutes, then reduce the temperature to 275°F (135°C) and continue baking for an additional 45-50 minutes, or until the top is golden brown and the center jiggles slightly.
11
Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to rest in the oven for about 10 minutes.
12
Quickly invert the cheesecake onto your hand, gently removing the parchment paper from the sides and bottom. Transfer to a serving plate.
13
Dust the top of the cheesecake generously with confectioners' sugar. Slice with a serrated knife for clean edges, and serve with fresh berries for a delightful touch.
Nutrition Information
2g
Fat
3.5g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Japanese Soufflé Cheesecake?
It is a light and airy dessert that combines the creamy richness of cream cheese with the delicate texture of a soufflé, resulting in a fluffy, melt-in-your-mouth treat.
How many servings does this cheesecake recipe provide?
This recipe yields approximately 8 servings.
What is the initial oven temperature for baking?
The oven should be preheated to 325°F (163°C) for the first stage of baking.
What size pan is required for this recipe?
A 9-inch springform pan is required.
How should I prepare the springform pan?
Grease the pan with nonstick spray, line the bottom with a parchment paper round, and line the sides with 4-inch wide parchment paper.
Why is aluminum foil needed for the pan?
Aluminum foil is wrapped around the outside of the pan to prevent water from the water bath from seeping inside.
What are the main wet ingredients for the base?
The base involves combining milk, cream cheese, and unsalted butter in a saucepan.
How do I combine the milk and cream cheese?
Whisk them together in a medium saucepan over medium heat until the mixture is smooth and fully combined.
When do I add the egg yolks?
Egg yolks are combined with vanilla and lemon juice in a large bowl before the cooled cream cheese mixture is added.
What dry ingredients are included in the batter?
The dry ingredients include sifted flour, sifted cornstarch, kosher salt, and sugar.
Do I need to sift the flour and cornstarch?
Yes, sifting ensures a smooth batter without lumps, which is essential for the soufflé texture.
How many eggs are used in this recipe?
A total of 8 eggs are used, and they must be separated into yolks and whites.
What is the goal when beating the egg whites?
Beat the egg whites and salt until frothy, then gradually add sugar until soft peaks form.
How should the whipped egg whites be mixed into the batter?
Gently fold the whipped egg whites into the yolk mixture in batches to avoid deflating the airy structure.
Why should I tap the pan on the counter before baking?
Gently tapping the pan helps release any trapped air bubbles for a more uniform crumb.
How do I set up the water bath?
Place the springform pan inside a larger roasting pan and add enough hot water to reach 1 inch up the sides of the springform pan.
How long does the cheesecake bake at the initial temperature?
It bakes at 325°F for 30 minutes before the temperature is reduced.
What is the second baking temperature and duration?
Reduce the heat to 275°F (135°C) and bake for an additional 45-50 minutes.
How can I tell if the cheesecake is finished baking?
The top should be golden brown and the center should jiggle slightly when moved.
What should I do once the baking time is complete?
Turn off the oven, crack the door open, and let the cheesecake rest inside for about 10 minutes.
How do I remove the cheesecake from the parchment paper?
Quickly invert the cake onto your hand to peel away the parchment from the bottom and sides, then place it on a serving plate.
What is the recommended garnish for this dessert?
A generous dusting of confectioners' sugar and a side of fresh berries are recommended.
What kind of knife should be used for slicing?
A serrated knife is best for achieving clean edges on this delicate cake.
What are the nutritional values for one serving?
One serving contains approximately 40 calories, 2g of fat, 3.5g of carbohydrates, and 1g of protein.
Is there any fiber in this cheesecake?
No, this recipe contains 0g of fiber.
What flavor extracts are used?
The recipe uses 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice for flavor.
Can I use salted butter?
The recipe specifies unsalted butter to better control the salt content, especially since kosher salt is added separately.
What type of sugar is used in the batter?
Granulated sugar (3/4 cup) is used in the batter, while confectioners' sugar is used for dusting.
What category of dessert does this fall into?
This is categorized as a Cheesecake, specifically a Japanese Soufflé style.
What tags describe this recipe?
Tags include japanese cheesecake, fluffy dessert, soufflé cheesecake, creamy cheesecake, and light & airy.