If you love cheesecakes but have never tried the Japanese version, it's time to change that! This soufflé cheesecake embodies perfection: light, fluffy, and melt-in-your-mouth, with that unique texture that only Japanese pastry chefs master. After exploring the world of cheesecakes, this recipe is among the most extraordinary to discover. The best part? You can even make it in individual portions.
Practical information
Preparation time: 25 minutes
Cooking time: 50 to 60 minutes
Estimated calories: approximately 280 kcal per serving
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- 250g of cream cheese (Philadelphia)
- 6 eggs, separated
- 150 g of sugar
- 120 ml of milk
- 60g of butter
- 60g of cake flour
- 20g of cornstarch
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
Preparation steps
- Preheat your oven to 160°C (320°F). Prepare a round mold (approximately 20 cm) by lining it with baking paper, then place it in a water bath.
- Melt the cream cheese with the milk and butter in a double boiler or over low heat, stirring regularly until you obtain a smooth and homogeneous mixture.
- In a bowl, sift together the cake flour and cornstarch. Pour this mixture into the warm cheese and milk mixture, stirring well.
- Add the egg yolks one at a time to the mixture, mixing well after each addition. Stir in the lemon juice and zest.
- In a separate, very clean and dry bowl, whisk the room-temperature egg whites until stiff peaks form. Gradually add 150g of sugar, continuing to whisk until the mixture is glossy and firm.
- Gently fold the egg whites into the cheese mixture in three stages, using a spatula to preserve maximum air and lightness.
- Pour the batter into the prepared mold and bake in a water bath for 50 to 60 minutes, until the cake is golden brown on the surface but still wobbly in the center.
- Allow to cool slowly in the turned-off oven for at least 30 minutes, then unmold and refrigerate for a few hours before serving.
For an even fluffier and lighter cake, feel free to add one or two extra egg whites to your batter. And for the finishing touch, generously dust with icing sugar just before serving—that's Japanese elegance!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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