🍰 Japanese Soufflé Cheesecake

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🍰 Japanese Soufflé Cheesecake

Ingredients

The Cream Cheese Base:

  • 250g Cream cheese (room temperature)

  • 50g Unsalted butter

  • 100ml Whole milk

  • 6 Egg yolks (large)

  • 1 tbsp Lemon juice

  • 1 tsp Vanilla extract

  • 60g Cake flour (sifted)

  • 20g Cornstarch (sifted)

The Meringue:

  • 6 Egg whites (cold)

  • 1/4 tsp Cream of tartar (or a squeeze of lemon)

  • 140g Granulated sugar

Instructions

1. Prep the Equipment

  • Line an 8-inch (20cm) round cake pan (not springform if possible, to avoid leaks) with parchment paper on the bottom and sides. The paper should stand about 2 inches above the rim.

  • Preheat your oven to 160°C (320°F).

  • Prepare a large baking tray for a water bath.

2. Melt the Base

  • In a double boiler (or a bowl over simmering water), melt the cream cheese, butter, and milk. Whisk until completely smooth and lump-free.

  • Remove from heat and let it cool slightly. Whisk in the egg yolks, lemon juice, and vanilla.

  • Gently fold in the sifted cake flour and cornstarch until just combined. Strain the mixture through a fine-mesh sieve for an extra silky texture.

3. Whip the Meringue

  • In a clean bowl, beat the egg whites with the cream of tartar until foamy.

  • Gradually add the sugar in three parts, beating until soft peaks form.

    Note: Do not over-beat to stiff peaks! You want the tips to curl over like a bird’s beak. If it’s too stiff, the cake will crack.

4. The Fold

  • Gently fold 1/3 of the meringue into the cheese mixture to lighten it.

  • Pour that mixture back into the remaining meringue. Use a spatula to fold in a “J” motion until no white streaks remain. Be gentle to keep the air in!

5. The Water Bath Bake

  • Pour the batter into the prepared pan. Tap it on the counter a few times to pop large air bubbles.

  • Place the pan into the larger tray and fill the tray with 1 inch of hot water.

  • Bake at 160°C (320°F) for 20 minutes, then reduce the heat to 140°C (285°F) for another 40–50 minutes.

  • Turn off the oven and leave the door ajar for 15 minutes to prevent the cake from collapsing due to sudden temperature changes.

Pro Tips for Success

  • The Sieve is Key: Straining the cheese mixture ensures there are zero lumps, giving you that uniform “sponge” look.

  • Don’t Peek: Opening the oven door too early causes the cake to deflate.

  • Cooling: This cake is delicious warm, but the flavor develops and the texture sets beautifully after 4 hours in the fridge.

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