Japanese Cheesecake Fluffy Soufflé (Printer-Friendly)
Soft-as-air Japanese cheesecake with a soufflé-like crumb, lemon zest, and gentle sweetness—a melt-in-your-mouth delight.
# What You’ll Need to Cook:
→ Dairy
01 -
250 g cream cheese, full-fat, at room temperature
02 -
50 g unsalted butter
03 -
100 ml whole milk or 35% heavy cream
→ Eggs
04 -
6 large eggs, separated
→ Dry Ingredients
05 -
60 g cake flour, sifted
06 -
20 g corn starch
07 -
120 g granulated sugar, divided
→ Flavorings
08 -
1 tablespoon lemon juice, freshly squeezed
09 -
Zest of 1 lemon, finely grated
10 -
1 teaspoon pure vanilla extract
→ Stabilizer
11 -
0.5 teaspoon cream of tartar
→ Garnish
12 -
Confectioners’ sugar, for dusting (optional)
13 -
Extra lemon zest, to serve (optional)
# Steps to Prepare:
01 -
Preheat oven to 150°C. Line a 20 cm round cake pan with parchment, ensuring sides are fully covered. Gather and weigh all ingredients for efficient assembly.
02 -
In a double boiler or microwave, gently melt cream cheese, butter, and milk or cream until fully smooth. Stir to combine, then allow to cool slightly until lukewarm.
03 -
In a separate bowl, whisk egg yolks with lemon juice, lemon zest, and vanilla extract until fully blended.
04 -
Sift cake flour and corn starch together. Add sifted flours into the yolk mixture and gently fold to avoid deflating. Pour in melted cream cheese mixture and fold until the batter is homogenous and smooth.
05 -
In a spotlessly clean, dry bowl, beat egg whites with cream of tartar until just frothy. Gradually add half the granulated sugar (60 g), continuing to beat until stiff, glossy peaks form.
06 -
Gently fold whipped egg whites into the batter in three additions. Use a spatula to maintain maximum volume and a light, airy texture.
07 -
Pour batter into prepared pan, smoothing the surface. Place pan in a larger roasting pan, filling outer pan with hot water to come halfway up sides. Bake 45–50 minutes or until golden; a skewer inserted should come out clean and top may have light cracks.
08 -
Remove pan from oven and let cake cool in the pan for 10 minutes. Gently lift out, transfer to a wire rack, and let it cool completely. Refrigerate for at least 1 hour to fully set structure and flavor.
09 -
Before serving, dust with confectioners’ sugar and extra lemon zest if desired. Slice with a sharp knife using a gentle sawing motion for clean pieces.
# Extra Cooking Tips:
01 -
For a perfectly airy texture, ensure egg whites are whipped to stiff peaks and gently folded to maintain volume.
02 -
Baking in a water bath helps prevent cracking and creates the signature jiggly crumb.
03 -
Serve with fresh berries or a fruit compote for added freshness and color.
04 -
Cool thoroughly before cutting to allow the cheesecake to set and maintain its delicate structure.