Japanese Souffle Cheesecake

A light and airy Japanese cheesecake with a subtle sweetness and smooth, melt-in-your-mouth texture. The baking method creates a souffle-like rise and incredibly delicate crumb.

Prep Time

20 minutes

Total Time

80 minutes

Calories

1595

Level

Medium

Yields

6 servings

Cost

£0.78

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

250gCream Cheese(Full fat, softened to room temperature)

£2.80

3Egg Yolks(Large eggs)

£0.50

3Egg Whites(Large eggs)

£0.20

50gGranulated Sugar(Divided into two portions (25g for yolk mixture, 25g for meringue))

£0.10

100mlHeavy Cream

£0.75

50mlMilk(Whole milk)

£0.05

30gCake Flour(Sifted)

£0.15

10gCornstarch(Sifted)

£0.05

1tspLemon Juice(Freshly squeezed)

£0.10

1cupWater(For the water bath)

Total Cost

£4.70

£0.78 per serving

The Method

1
Preheat oven to 320°F (160°C). Wrap the outside of an 8-inch springform pan with aluminum foil to prevent water from seeping in.
2
In a saucepan, combine cream cheese, heavy cream, and milk. Heat over low heat, stirring constantly, until the cream cheese is completely melted and the mixture is smooth. Remove from heat.
3
In a separate bowl, whisk together egg yolks and 25g of sugar until pale and slightly thickened.
4
Gradually pour the warm cream cheese mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5
Sift in the cake flour and cornstarch. Whisk until smooth and no lumps remain. Add the lemon juice and mix well.
6
In a clean, dry bowl (preferably metal or glass), beat egg whites with an electric mixer (or stand mixer) until soft peaks form. Gradually add the remaining 25g of sugar, beating until stiff but not dry peaks form. Be careful not to overbeat.
7
Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the mixture. Use a cut-and-fold technique.
8
Pour the batter into the prepared springform pan. Tap the pan gently on the counter a few times to release any trapped air bubbles.
9
Place the springform pan in a large baking dish. Pour hot water into the baking dish to come about halfway up the sides of the springform pan (water bath).
10
Bake for 60 minutes, or until the top is lightly golden brown and the cake is set around the edges but still slightly jiggly in the center. If the top is browning too quickly, tent it loosely with foil.
11
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 30 minutes to prevent it from deflating too quickly.
12
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.
13
Carefully run a thin knife around the edges of the pan to loosen the cheesecake before releasing the springform pan.

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My Notes

Nutrition Information

Nutrition per serving (110g)

1595 kcal / 6674 kJ

Carbs

88g

34% of RDA

Fat

124g

177% of RDA

Protein

46g

92% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

76 g

84% of RDA

Sodium

475 mg

21% of RDA

Saturated Fat

78 g

390% of RDA

Chef's Tips

Ensure all ingredients are at room temperature for a smoother batter.

Do not overmix the batter, as this will develop the gluten and result in a denser cheesecake.

Baking in a water bath ensures even cooking and prevents the cheesecake from cracking.

Cooling the cheesecake gradually in the oven and then in the refrigerator helps to prevent it from deflating and developing a sunken top.

For an extra smooth texture, you can strain the batter through a fine-mesh sieve before pouring it into the pan.

Cooking Equipment

Oven

Stand Mixer (optional)

Saucepan

8-inch Springform Pan

Large Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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