This cotton soft Japanese cheesecake is soft, airy, mildly sweet and oh so luxurious variety of cheesecake. Unlike traditional cheesecakes, its not heavy and comes together easily with some basic ingredients. It has a souffle like texture and makes an excellent dessert post heavy meals.
Why you should make this recipe?
If you are like me and not a fan of traditional cheesecakes then you should definitely try this recipe.
I was first introduced to this recipe when I was visiting Bahrain by a dear friend and she wanted me to make it at home.
Recipe at a glance
Eggs – large, room temperature
Sugar – grinded at home
Butter – unsalted, soft
Dairy – milk, cream cheese (unsalted that comes in a tub not the thick salty spreadable one)
Lemon juice
Dry Ingredients – flour, corn flour, salt, cream of tartar (optional)
Step by step Souffle Cheese Cake
Substitutions and variations
If you do not have cream of tartar at hand, you can use few drops of lemon juice or white vinegar to help stabilize and stiffen egg whites.
Serving Suggestions
This cake is served cold.
It can be served with lightly sweetened fresh whipped cream, a drizzle of chocolate ganache and seasonal fruits, like berries or mangoes.
A dust of fine powdered/icing/confectioner’s sugar with a stencil or doilies also is a great way to serve this cheesecake.
Storage and Make ahead
This cake can be made ahead a day earlier to serving. It should be kept covered in refrigerator to prevent drying out.
Yield: 1 nice inches round cake
Japanese Cheesecake
Delicious, light, souffle cotton like cheese cake that is different from New york style cheesecake
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Additional Time
4 hours
Total Time
5 hours 40 minutes
Ingredients
- 140 grams Sugar, grinded/caster
- 6 Eggs, separated
- 1/4 teaspoon Cream of Tartar
- 55 grams Butter, unsalted, soft
- 255 grams Cream cheese
- 85 grams Milk
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 28 grams Corn Flour
- 56 grams All-Purpose Flour
Instructions
- Preheat the oven to 300 F.
- Prepare a 9 inches springform pan by lightly greasing and lining the bottom with the parchment paper. Wrap the base in aluminum foil to prevent water seeping into the tin.
- Heat cream cheese, butter and milk over a double boiler until melted and combined. Cool the mixture.
- Mix in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
- Whisk the egg whites and cream of tartar with a hand beater until foamy. Add in sugar and beat until soft peaks are formed.
- Fold 1/3 meringue into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently.
- Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.
Notes
The most important step is not to bake it in a very hot oven. After it is done, put off the oven and leave the cake inside for good 20 mins. then leave the door of the oven ajar and cool for another hour. This prevents shrinkage due to drastic temperature change.
Recipe Name
Japanese Cheesecake
Author Name
Nadia
Published On
Preparation Time
Cook Time
Total Time