Fluffy Japanese Soufflé Cheesecake
Experience the light, airy delight of this Fluffy Japanese Soufflé Cheesecake, a delectable fusion of traditional cheesecake and a soufflé that melts in your mouth. Unlike its denser counterparts, this version is uniquely fluffy, thanks to the perfect balance of beaten egg whites that lend an ethereal quality. Serve it plain for an elegant finish, or elevate it with a hint of warm fruit jam. Perfect for special occasions or everyday indulgence, this cheesecake is sure to impress your friends and family.
8
Servings
175
Calories
10
Ingredients
Ingredients
cream cheese
7 ounces (at room temperature)
whole milk
1/4 cup
superfine sugar
1/2 cup (divided)
eggs
3 (separated)
cornstarch
1/4 cup
lemon juice
2 tablespoons
cream of tartar
1/2 teaspoon
boiling water
2 1/2 cups
jam (Apricot or Strawberry)
2 tablespoons
water
1/2 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously spray a 9-inch round cake pan with cooking oil spray and line the bottom with parchment paper for easy removal.
3
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the milk, mixing until well combined.
4
Add half of the superfine sugar, egg yolks, cornstarch, and lemon juice to the cream cheese mixture, beating until completely smooth and well blended.
5
In a separate bowl, beat the egg whites until they become foamy. Gradually add the remaining superfine sugar and cream of tartar, continuing to beat on high speed until soft peaks form—a process that should take about 8-10 minutes.
6
Carefully fold the beaten egg whites into the cream cheese mixture, being gentle to preserve the volume of the mixture.
7
Pour the combined mixture into the prepared cake pan and smooth the top with a spatula.
8
Place the cake pan in a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan to create a water bath.
9
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the surface browns too quickly, cover it loosely with aluminum foil after the first 20 minutes of baking; avoid opening the oven door.
10
Once baked, allow the cheesecake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11
For the glaze, combine the jam and water in a small saucepan over low heat, stirring until melted and smooth. Spread the warm glaze over the top of the cooled cheesecake.
12
Chill in the refrigerator for at least 2 hours before serving for best results. Enjoy your Fluffy Japanese Soufflé Cheesecake!
Nutrition Information
1g
Fat
18g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Japanese Soufflé Cheesecake?
It is a light and airy dessert that combines the flavors of a traditional cheesecake with the fluffy texture of a soufflé.
How many calories are in one serving of this cheesecake?
There are approximately 175 calories per serving.
How many servings does this recipe yield?
This recipe makes 8 servings.
What size cake pan is required for this recipe?
You should use a 9-inch round cake pan.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C).
How should I prepare the cake pan?
Generously spray the pan with cooking oil and line the bottom with parchment paper for easy removal.
What makes this cheesecake uniquely fluffy?
The fluffiness comes from the perfect balance of beaten egg whites which lend an ethereal, airy quality.
How long does the cheesecake need to bake?
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
What are the main ingredients for the cream cheese mixture?
The mixture includes cream cheese, whole milk, egg yolks, superfine sugar, cornstarch, and lemon juice.
How many eggs are needed for this recipe?
The recipe requires 3 large eggs, which need to be separated.
What is the first step in preparing the cream cheese?
Beat the room-temperature cream cheese until smooth before gradually adding the milk.
How do I prepare the egg whites?
Beat the egg whites until foamy, then gradually add sugar and cream of tartar until soft peaks form.
How long does it take to beat the egg whites to soft peaks?
It typically takes about 8-10 minutes on high speed.
What is the purpose of the cream of tartar?
Cream of tartar acts as a stabilizer for the egg whites to help them maintain their volume.
How should I combine the egg whites with the cheese mixture?
Carefully fold the beaten egg whites into the mixture to preserve the air and volume.
What is a water bath and how do I set it up?
Place the cake pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan.
How much boiling water is needed for the water bath?
You will need approximately 2 1/2 cups of boiling water.
What should I do if the top of the cake browns too quickly?
Cover it loosely with aluminum foil after the first 20 minutes of baking.
Is it okay to open the oven door during baking?
No, you should avoid opening the oven door to ensure the cheesecake rises properly.
How long should the cake cool in the pan?
Allow it to cool in the pan for about 10 minutes before moving it to a wire rack.
How do I make the glaze for the top?
Combine jam and water in a small saucepan over low heat until melted and smooth.
What flavor of jam is recommended for the glaze?
Apricot or strawberry jam are both excellent choices.
How long should the cheesecake be refrigerated before serving?
Chill it in the refrigerator for at least 2 hours for the best results.
What is the fat content per serving?
This recipe contains approximately 1g of fat per serving.
How much protein is in each serving?
Each serving contains about 4g of protein.
What type of sugar is best for this recipe?
Superfine sugar is used because it dissolves more easily into the egg whites and batter.
What amount of lemon juice is used?
The recipe calls for 2 tablespoons of lemon juice.
Can I serve the cheesecake plain?
Yes, it can be served plain for an elegant finish or elevated with a fruit glaze.
What are the total carbohydrates per serving?
There are 18g of carbohydrates per serving.
What is the preparation requirement for the cream cheese?
The cream cheese should be at room temperature to ensure a smooth, lump-free batter.