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
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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.
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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.
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Prepare Meringue: Beat egg whites with 65g of sugar until foamy, then add the remaining 25g sugar and beat until soft peaks form.
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Combine Mixtures: Fold one-third of the meringue into the cream cheese mixture, then fold in the remaining meringue until smooth.
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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.
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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
