Japanese Soufflé Cheesecake
Japanese Soufflé Cheesecake
Ingredients
For the Cheesecake Batter
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 3 egg yolks
- 1/4 cup all-purpose flour, sifted
- 1 tablespoon cornstarch, sifted
- 1/2 teaspoon vanilla extract
For the Meringue
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
For Preparation
- 1 tablespoon butter, softened, for greasing
- 1 parchment paper, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan with softened butter and line the bottom and sides with parchment paper, allowing the paper to extend about 2 inches above the rim of the pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the melted butter and milk to the cream cheese mixture, mixing until well combined.
⏱️ 2 min
- 4
Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 5
Sift the all-purpose flour and cornstarch together directly into the cream cheese mixture. Fold gently with a spatula until just combined and no lumps remain. Do not overmix.
⏱️ 3 min
- 6
In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually add the remaining 1/4 cup granulated sugar, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
⏱️ 7 min
- 7
Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions until just combined. Be careful not to deflate the meringue.
⏱️ 5 min
- 8
Pour the batter into the prepared cake pan. Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. This creates a water bath (bain-marie).
⏱️ 2 min
- 9
Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cheesecake will be very puffy in the oven.
⏱️ 70 min•🌡️ 325
- 10
Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracking and shrinking.
⏱️ 60 min•🌡️ 100
- 11
Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 12
Once cooled, cover the cheesecake and refrigerate for at least 2 hours, or preferably overnight, before serving. This allows the flavors to meld and the texture to set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Soufflé Cheesecake
Ingredients
For the Cheesecake Batter
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 3 egg yolks
- 1/4 cup all-purpose flour, sifted
- 1 tablespoon cornstarch, sifted
- 1/2 teaspoon vanilla extract
For the Meringue
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
For Preparation
- 1 tablespoon butter, softened, for greasing
- 1 parchment paper, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan with softened butter and line the bottom and sides with parchment paper, allowing the paper to extend about 2 inches above the rim of the pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 3
Add the melted butter and milk to the cream cheese mixture, mixing until well combined.
⏱️ 2 min - 4
Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 5
Sift the all-purpose flour and cornstarch together directly into the cream cheese mixture. Fold gently with a spatula until just combined and no lumps remain. Do not overmix.
⏱️ 3 min - 6
In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually add the remaining 1/4 cup granulated sugar, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
⏱️ 7 min - 7
Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions until just combined. Be careful not to deflate the meringue.
⏱️ 5 min - 8
Pour the batter into the prepared cake pan. Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. This creates a water bath (bain-marie).
⏱️ 2 min - 9
Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cheesecake will be very puffy in the oven.
⏱️ 70 min•🌡️ 325 - 10
Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracking and shrinking.
⏱️ 60 min•🌡️ 100 - 11
Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 12
Once cooled, cover the cheesecake and refrigerate for at least 2 hours, or preferably overnight, before serving. This allows the flavors to meld and the texture to set.
⏱️ 60 min