Japanese Cheesecake, also known as “soufflé cheesecake,” is a delightful fusion of traditional cheesecake and airy soufflé. With its pillowy, cloud-like texture and subtle sweetness, this dessert has gained worldwide popularity for its melt-in-your-mouth experience. Unlike dense American-style cheesecakes, Japanese Cheesecake is incredibly light, thanks to the incorporation of beaten egg whites into the batter. Perfect for celebrations, tea time, or as an indulgent treat, this cake is sure to impress family and friends.
In this guide, we’ll break down each step of making this masterpiece so you can achieve that signature jiggle and creamy texture at home.
Why This Recipe Works
Double Boiler Technique: Gently heating the cream cheese, butter, and milk ensures a smooth, lump-free base for the batter.
Meringue Magic: Beaten egg whites create the cake’s airy structure while maintaining its moistness.
Water Bath Baking: Steaming the cake in the oven prevents cracks and keeps the texture ultra-soft.
Cooling Strategy: Allowing the cake to cool slowly in the oven minimizes the risk of collapsing, ensuring a perfect, domed appearance.
Balanced Ingredients: The combination of cream cheese, egg yolks, sugar, and flour results in a lightly sweet and creamy flavor profile that’s not overpowering.
Ingredients Breakdown
For the Cake Batter:
250g (8 oz) Cream Cheese: The star of the show, providing the cheesecake’s signature creamy taste.
50g (1/4 cup) Unsalted Butter: Adds richness and enhances the overall flavor.
100ml (1/2 cup) Milk: Helps create a smooth batter.
6 Large Eggs, Separated: Egg yolks add structure and richness, while egg whites provide the airy texture.
140g (2/3 cup) Granulated Sugar: Sweetens the cake and helps stabilize the meringue.
60g (1/2 cup) All-Purpose Flour: Provides the necessary structure for the batter.
20g (2 tbsp) Cornstarch: Lightens the batter and ensures a tender crumb.
1 tsp Vanilla Extract: Adds a hint of flavor to the cake.
For the Meringue:
1/4 tsp Cream of Tartar: Stabilizes the egg whites for a firm meringue.
For Finishing:
Powdered Sugar: A dusting of powdered sugar enhances the presentation.
Step-by-Step Instructions
Step 1: Prepare Your Equipment
Begin by gathering your tools:
An 8-inch round springform pan
Mixing bowls
Electric hand or stand mixer
Whisk
Spatula
A larger baking tray for the water bath
Preheat your oven to 325°F (160°C). Line the bottom of your springform pan with parchment paper and wrap the outside tightly with aluminum foil to prevent water from seeping in during baking.
Step 2: Make the Cream Cheese Base
Using the double boiler method, combine the cream cheese, butter, and milk in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Step 3: Incorporate the Egg Yolks and Dry Ingredients
Whisk the egg yolks into the cream cheese mixture, followed by the vanilla extract. Sift the flour and cornstarch together, then gradually add them to the mixture. Whisk until smooth, ensuring there are no lumps.
Step 4: Prepare the Meringue
In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed. Once the egg whites become frothy, gradually add the granulated sugar in three batches. Continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
Step 5: Fold the Meringue Into the Batter
To achieve the cake’s airy texture, gently fold the meringue into the cream cheese batter in three batches. Use a spatula to fold in a circular motion, lifting the batter from the bottom to the top. Be careful not to deflate the meringue.
Step 6: Prepare for Baking
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Place the pan into a larger baking tray. Fill the tray with hot water, about halfway up the sides of the springform pan.
Step 7: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 60-70 minutes. During the last 10 minutes, reduce the temperature to 300°F (150°C) to prevent over-browning. The cake is ready when the top is golden brown, and the center is set but still slightly jiggly.
Step 8: Cool the Cheesecake
Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes. This gradual cooling process prevents the cake from collapsing. Once cooled to room temperature, transfer the cake to the refrigerator to chill for at least 4 hours or overnight.
Step 9: Serve and Enjoy
Carefully remove the cheesecake from the pan and dust the top with powdered sugar. Slice and serve chilled or at room temperature.
Tips for Success
Room Temperature Ingredients: Ensure the cream cheese, butter, and eggs are at room temperature for a smooth batter.
Use Fresh Eggs: Fresh egg whites whip up more easily and create a stable meringue.
Gentle Folding: Overmixing can deflate the meringue, leading to a dense cake. Use a light hand when folding.
Water Bath Tips: Use hot (not boiling) water for the water bath and ensure the springform pan is well-sealed to prevent water leakage.
Patience is Key: Allow the cake to cool gradually and refrigerate for the best texture and flavor.
Serving Suggestions
Pair with fresh fruits like strawberries, blueberries, or raspberries for a burst of flavor.
Drizzle with a fruit compote or a light caramel sauce for added sweetness.
Serve alongside a cup of tea or coffee for a delightful afternoon treat.
FAQs
Q: Can I make this cheesecake ahead of time?
Yes! Japanese Cheesecake tastes even better the next day. Prepare it the night before and refrigerate until ready to serve.
Q: Why did my cheesecake crack?
Cracks can occur if the oven temperature is too high or if the cake cools too quickly. Be sure to bake at the recommended temperature and cool the cake gradually.
Q: Can I freeze Japanese Cheesecake?
Absolutely! Wrap the cake tightly in plastic wrap and store it in an airtight container. Freeze for up to one month. Thaw in the refrigerator before serving.
Conclusion
Fluffy Japanese Cheesecake is a true showstopper that’s surprisingly simple to make with the right technique. Whether you’re a seasoned baker or a beginner, this recipe will guide you to success. The combination of lightness, creaminess, and a hint of sweetness makes it a universally loved dessert.
So, roll up your sleeves and give this recipe a try. Once you see that signature jiggle and taste the heavenly texture, you’ll understand why Japanese Cheesecake is a favorite around the globe!