Introduction
Japanese cheesecake, also known as “soufflé cheesecake,” stands out for its light, airy, and cloud-like texture.
Unlike traditional cheesecakes, it’s baked in a bain-marie, which gives it an unmatched softness and fluffiness.
This dessert is perfect for rounding off a meal with a sweet, delicate touch. It’s also loved for its simplicity and ability to impress.
Its origins trace back to the 1980s, when Japanese pastry chefs experimented with Western dessert techniques.
The result is a delightful blend of classic cheesecake and sponge cake, with a subtle flavor and striking appearance.
Each bite melts in your mouth, making it truly irresistible.
Ingredients
To make a Japanese cheesecake, you’ll need the following ingredients:
Cream Cheese: 250g, softened to room temperature for a smooth and creamy texture.
Sugar: 100g, to add sweetness and balance to the recipe.
Eggs: 3 eggs, separated into yolks and whites, to create a light and airy texture.
Cornstarch: 30g, to provide structure while keeping the cake light.
Milk: 60ml of whole milk to help blend the ingredients together.
Lemon Juice: A few drops to enhance the flavor with a touch of acidity.
Instructions
Preparation of the Mixture: In a large bowl, beat the cream cheese and sugar together until smooth. Add the egg yolks one at a time, mixing well after each addition. Then stir in the milk and lemon juice. Add the cornstarch and mix until the batter is smooth and lump-free.
Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. This may take a few minutes—make sure to beat slowly and steadily to incorporate air, which will give the cake its signature lightness.
