Japanese Soufflé Cheesecake

Introduction:

Japanese soufflé cheesecake is a soft, airy, and mildly sweet dessert that melts in your mouth. Unlike traditional cheesecakes, it combines the creaminess of cheesecake with the fluffiness of a sponge cake. Perfect for special occasions or a treat for yourself, this recipe will guide you to create this heavenly dessert at home.

Recipe:

Ingredients:

• Cream Cheese Mixture:
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1/2 cup (120ml) whole milk
• Dry Ingredients:
  • 1/2 cup (60g) all-purpose flour
  • 2 tbsp cornstarch
  • Pinch of salt
• Egg Mixture:
  • 6 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
• Additional:
  • 1 tsp vanilla extract
  • Powdered sugar for dusting (optional)

Instructions:

1. Prepare the pan and oven:
   • Preheat your oven to 325°F (160°C).
   • Grease an 8-inch (20 cm) round springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to make it watertight, as this cake is baked in a water bath.
2. Make the cream cheese mixture:
   • In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and whisk until smooth. Remove from heat and let it cool slightly.
3. Sift the dry ingredients:
   • Sift the flour, cornstarch, and salt into the cream cheese mixture. Mix well to form a smooth batter. Stir in the vanilla extract.
4. Prepare the egg whites:
   • In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed. Gradually add sugar and continue beating until soft peaks form.
5. Combine and fold:
   • Add the egg yolks to the cream cheese mixture, mixing until well incorporated.
   • Gently fold one-third of the beaten egg whites into the batter to lighten it. Then fold in the remaining egg whites carefully to maintain the airy texture.
6. Bake:
   • Pour the batter into the prepared pan. Place the pan in a larger roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
   • Bake for 50-60 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
7. Cool:
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes to prevent cracking. Remove from the oven, cool to room temperature, and refrigerate for at least 2 hours or overnight.
8. Serve:
   • Dust with powdered sugar before serving. Enjoy the light, fluffy goodness!