Why You’ll Love This Recipe
This cheesecake offers a unique twist on traditional cheesecakes. The incorporation of whipped egg whites creates a fluffy, melt-in-your-mouth texture that’s less dense than its Western counterparts. It’s perfect for those who enjoy a lighter, less sweet dessert. Additionally, the recipe’s versatility allows for various flavor adaptations, making it suitable for different occasions.
Ingredients
- 200g cream cheese, softened
- 75ml half and half
- 1 tsp vanilla extract
- 20g unsalted butter, melted
- 1 tsp lemon juice
- 3 egg yolks
- 30g cake flour
- 3 egg whites
- 90g caster sugar (divided, 65g/25g)
- Unsalted butter and powdered sugar for greasing and dusting
- Hot water for bain-marie
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pan: Grease a 4-inch strip of parchment paper with unsalted butter and dust with powdered sugar. Grease a round of parchment with butter. Line the pan with the greased parchment.
- Mix Cream Cheese Base: In a mixing bowl, combine the cream cheese and half and half until smooth. Add vanilla extract, melted butter, and lemon juice, mixing well. Incorporate egg yolks and mix until fully combined. Sift in the cake flour and mix until smooth.
- Prepare Meringue: In a separate bowl, beat egg whites with 65g of caster sugar on medium-low speed until foamy. Increase speed to medium-high and gradually add the remaining 25g sugar. Continue beating until soft peaks form.
- Combine Mixtures: Gently fold one-third of the meringue into the cream cheese mixture. Once incorporated, fold in the remaining meringue until no white streaks remain.
- Bake: Wrap the prepared pan with aluminum foil and place it into a larger baking pan. Pour about 1 inch of hot water into the larger pan to create a bain-marie. Bake at 200°C for 20 minutes, then reduce the temperature to 130°C and bake for an additional 40 minutes.
- Cool: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes. Remove the pan from the water bath and cool on a rack for 15 minutes. Carefully remove the cheesecake from the pan and let it cool completely.
Servings and Timing
- Servings: 6
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
Variations
- Matcha Soufflé Cheesecake: Add matcha powder to the batter for a green tea flavor.
- Yuzu Soufflé Cheesecake: Incorporate yuzu juice and zest for a citrusy twist.
- Hojicha Soufflé Cheesecake: Blend in hojicha powder for a roasted tea flavor.
- Black Sesame Soufflé Cheesecake: Mix black sesame paste into the batter for a nutty taste.
Storage/Reheating
- Refrigeration: Store the cheesecake in the refrigerator for up to 3–4 days.
- Freezing: For longer storage, freeze the cheesecake for up to 3–4 weeks. Thaw in the refrigerator overnight before serving.
FAQs
How do I prevent my souffléed cheesecake from cracking?
Ensure the oven temperature is consistent and avoid sudden temperature changes. Baking in a water bath helps maintain moisture and prevents cracking.
Can I use a different type of flour?
Cake flour is recommended for its fine texture, but if unavailable, all-purpose flour can be used as a substitute.
Is it necessary to use a water bath?
Yes, a water bath provides gentle, even heat, which is crucial for the delicate structure of a souffléed cheesecake.
How do I achieve soft peaks when beating egg whites?
Begin beating egg whites on low speed, gradually increasing to medium-high. Add sugar in stages and stop when the peaks gently fold over.
Can I make this cheesecake without a stand mixer?
Yes, a hand mixer or even a whisk can be used, though it may require more effort to achieve the desired meringue consistency.
How do I know when the cheesecake is done?
The cheesecake should be golden brown on top and a toothpick inserted into the center should come out with a few moist crumbs attached.
Can I add flavors like chocolate or fruit?
Yes, you can fold in melted chocolate or fruit purees into the batter for added flavor.
How should I slice the cheesecake?
Use a sharp knife dipped in warm water and wiped dry between cuts to ensure clean slices.
Can I make mini versions of this cheesecake?
Yes, you can use smaller pans to create individual servings. Adjust baking time accordingly.
Is this cheesecake gluten-free?
The traditional recipe contains gluten due to the use of cake flour. To make it gluten-free, substitute with a gluten-free flour blend.
Conclusion
Mastering the souffléed cheesecake allows you to enjoy a light, airy dessert that’s both delicious and versatile. With the right techniques and ingredients, you can create a delightful treat that’s sure to impress.
Print
Souffléed Cheesecake
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Learn how to master the souffléed cheesecake, a light and fluffy dessert that combines the richness of cream cheese with the airiness of a soufflé. This Japanese cotton cheesecake is perfect for those who enjoy a less sweet, melt-in-your-mouth treat. Follow this step-by-step recipe for a perfect souffléed cheesecake every time, with optional flavor variations like matcha, yuzu, and black sesame.
Ingredients
200g cream cheese, softened
75ml half and half
1 tsp vanilla extract
20g unsalted butter, melted
1 tsp lemon juice
3 egg yolks
30g cake flour
3 egg whites
90g caster sugar (divided, 65g/25g)
Unsalted butter and powdered sugar for greasing and dusting
Hot water for bain-marie
Instructions
-
Prepare the Pan: Grease a 4-inch strip of parchment paper with unsalted butter and dust with powdered sugar. Grease a round of parchment with butter and line the pan.
-
Mix Cream Cheese Base: In a mixing bowl, combine cream cheese and half and half. Add vanilla extract, melted butter, lemon juice, egg yolks, and sifted cake flour. Mix until smooth.
-
Prepare Meringue: Beat egg whites with 65g of sugar until foamy, then add the remaining 25g sugar and beat until soft peaks form.
-
Combine Mixtures: Fold one-third of the meringue into the cream cheese mixture, then fold in the remaining meringue until smooth.
-
Bake: Wrap the pan in foil and place it into a larger pan. Add hot water for the bain-marie. Bake at 200°C for 20 minutes, then reduce to 130°C and bake for 40 more minutes.
-
Cool: Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from the water bath and cool on a rack for 15 minutes. Let cool completely before serving.
Notes
For flavor variations: Matcha, Yuzu, Hojicha, or Black Sesame.
Ensure the oven temperature is consistent to prevent cracks.
A water bath is essential for the soufflé texture and moisture.
Refrigerate for up to 3-4 days; freeze for 3-4 weeks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
