Fluffy Japanese Cheesecake Recipe

Japanese cheesecake, also known as “soufflé cheesecake,” is a delightful and airy dessert with a texture that combines the richness of cheesecake and the lightness of a soufflé. Unlike traditional dense cheesecakes, this version is pillowy soft, melts in your mouth, and has a delicate sweetness. The image you’ve shared shows the preparation and final result of this delicious treat—golden on top, fluffy on the inside, and lightly dusted with powdered sugar.

Ingredients:

• 250g cream cheese
• 50g unsalted butter
• 100ml milk
• 60g cake flour
• 20g cornstarch
• 6 large eggs (separate yolks from whites)
• 140g granulated sugar
• 1 tsp lemon juice
• 1/4 tsp cream of tartar (optional)
• Powdered sugar (for dusting)

Instructions:

1. Preheat Oven: Preheat your oven to 320°F (160°C). Grease and line an 8-inch round springform cake pan with parchment paper.
2. Prepare the Cream Cheese Mixture:
   • In a heatproof bowl, melt the cream cheese and butter over a double boiler.
   • Add the milk and whisk until smooth.
   • Remove the bowl from heat and let it cool slightly before adding the egg yolks.
   • Sift the cake flour and cornstarch into the mixture and whisk until smooth and lump-free.
3. Whip the Egg Whites:
   • In a separate clean bowl, beat the egg whites until frothy, then add the cream of tartar (if using) and lemon juice.
   • Gradually add the sugar in batches while beating the egg whites to stiff peaks. This will give the cheesecake its signature fluffiness.
4. Fold the Mixtures Together:
   • Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it.
   • Fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
5. Bake the Cheesecake:
   • Pour the batter into the prepared cake pan.
   • Place the cake pan inside a larger baking dish, then add hot water to the outer dish to create a water bath (bain-marie).
   • Bake for 60–70 minutes or until the top is golden brown and the center is set.
6. Cool the Cake:
   • Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. This prevents the cheesecake from collapsing too quickly.
   • After cooling, remove the cake from the pan and dust the top with powdered sugar.

Enjoy this light, fluffy, and perfectly sweet Japanese cheesecake!

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