Introduction
Japanese cheesecake, also known as soufflé cheesecake, is a delightful dessert that blends the rich, creamy texture of traditional cheesecake with the light, airy quality of a soufflé. This unique cake originated in Japan and has become popular worldwide for its melt-in-your-mouth texture and subtle sweetness. Perfect for any occasion, this cake is a must-try for both seasoned bakers and beginners alike.
Ingredients
• 250g cream cheese, softened
• 50g unsalted butter, softened
• 100ml milk
• 60g cake flour, sifted
• 20g cornstarch, sifted
• 6 large eggs, separated
• 140g granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Powdered sugar for dusting
Instructions and Methods
1. Preparation: Preheat the oven to 160°C (320°F). Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides. Prepare a water bath by placing a larger pan filled with hot water on the bottom rack of the oven.
2. Cream Cheese Mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Place over a double boiler and stir until smooth. Remove from heat and let it cool slightly.
3. Dry Ingredients: Sift the cake flour and cornstarch together. Gradually add the dry ingredients to the cream cheese mixture, stirring until fully incorporated. Mix in the egg yolks, lemon juice, and vanilla extract until smooth.
4. Meringue: In a separate bowl, beat the egg whites until frothy. Gradually add the sugar, continuing to beat until stiff peaks form.
5. Combine: Gently fold the meringue into the cream cheese mixture in three parts, being careful not to deflate the batter.
6. Bake: Pour the batter into the prepared cake pan. Place the pan in the water bath and bake for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. Remove from the oven and let it cool completely in the pan.
8. Serve: Once cooled, dust the top with powdered sugar. Slice and serve.
History
Japanese cheesecake was first introduced in the 1960s by a Japanese chef inspired by the classic New York-style cheesecake. The addition of a meringue base gave it a lighter texture, making it distinctly different from its American counterpart. Over the decades, it has become a beloved dessert not only in Japan but also globally.
Benefits
• Light Texture: Unlike traditional cheesecakes, this version is lower in calories due to its airy texture.
• Subtle Sweetness: The mild sweetness makes it perfect for those who prefer less sugary desserts.
• Versatility: It can be served plain or with a variety of toppings like fruit, whipped cream, or chocolate sauce.
Formation
The cake achieves its unique texture through the careful folding of the meringue into the batter and the use of a water bath, which helps maintain moisture and prevents cracking.
Nutrition (per slice, approx.)
• Calories: 180
• Protein: 5g
• Fat: 10g
• Carbohydrates: 18g
• Sugar: 12g
Conclusion
Japanese cheesecake is a delightful dessert that combines the best of both worlds: the rich flavor of cheesecake and the light, fluffy texture of a soufflé. Its unique texture and subtle flavor make it a favorite among dessert lovers.
Lovers
This cake is adored by people who enjoy delicate and light desserts. It’s especially popular among those who prefer a less dense alternative to traditional cheesecake. Whether served at a family gathering, tea party, or simply as a treat for yourself, Japanese cheesecake is sure to impress.
Enjoy baking and savoring this delicious Japanese cheesecake!