Description
Light and fluffy Japanese soufflé cheesecake that jiggles like a pillow and melts like warm cream.
Ingredients
Scale
- 250g cream cheese, room temperature
- 100g granulated sugar, divided
- 3 large egg yolks
- 60ml milk
- 30g unsalted butter, melted
- 30g all-purpose flour, sifted
- 15g cornstarch, sifted
- 4 large egg whites
- Pinch of salt
- Optional: lemon zest, matcha powder, cocoa for flavor variations
Instructions
- Preheat the oven to 150°C (300°F) and prepare a 7 or 8-inch round pan with a parchment collar.
- In a bowl, beat the cream cheese with half of the sugar until smooth and glossy.
- Add yolks one at a time, followed by milk and melted butter, mixing until combined.
- Sift flour and cornstarch into the mixture, fold gently until no lumps remain.
- In another bowl, whip the egg whites with a pinch of salt to soft peaks, gradually adding the remaining sugar until glossy.
- Fold one third of the meringue into the cream cheese mixture to lighten it, then gently fold in the rest until fully incorporated.
- Pour the batter into the prepared pan and place it in a larger pan filled with hot water (water bath).
- Bake for 50-60 minutes until the top is lightly bronzed and the center wobbles gently.
- Turn off the oven, crack the door, and let the cheesecake cool gradually for 15 minutes before transferring to the counter.
Notes
For best results, always use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg