A delicious Japanese-style soufflé cheesecake with a golden top, cloud-like texture, and delicate vanilla flavor. This cake is incredibly light, creamy, and melts in your mouth.
Bake: 65–75 minServings: 8
Ingredients
Cream Cheese Mixture
- 250 g cream cheese, softened
- 50 g unsalted butter
- 100 ml whole milk
- 6 large egg yolks
- 60 g cake flour
- 20 g cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Meringue
- 6 large egg whites
- 120 g granulated sugar
- ¼ tsp cream of tartar or 1 tsp lemon juice
For Decoration
– Powdered sugar for dusting
Step-by-Step Instructions
1. Prepare the Cake Pan
Preheat your oven to 150°C (300°F). Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper. If using a springform pan, wrap the outside securely with aluminum foil to prevent water from entering.
2. Make the Cream Cheese Base
In a heatproof bowl over gently simmering water, combine the cream cheese, butter, and milk. Stir until completely smooth and creamy. Remove from heat and allow to cool slightly.
3. Add the Egg Yolks
Whisk in the egg yolks one at a time. Add vanilla extract and lemon juice, mixing until smooth.
Sift the cake flour and cornstarch into the mixture. Whisk gently until no lumps remain.
4. Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.
Gradually add the sugar in three additions while beating. Continue until soft to medium peaks form. The meringue should be glossy and hold a gently curved peak.
5. Combine the Mixtures
Fold one-third of the meringue into the cream cheese mixture to lighten it.
Gently fold in the remaining meringue in two additions using a spatula. Avoid overmixing or deflating the batter.
6. Bake in a Water Bath
Pour the batter into the prepared pan and gently tap it on the counter to release large air bubbles.
Place the cake pan inside a larger baking tray. Pour hot water into the outer tray until it reaches approximately 2–3 cm up the sides of the cake pan.
Bake at 150°C (300°F) for 65–75 minutes, until the top is golden and the center has a gentle wobble but is no longer liquid.
7. Cool Gradually
Turn off the oven and leave the cheesecake inside with the door slightly open for 15–20 minutes.
Remove it from the water bath and allow it to cool before carefully unmolding.
8. Decorate and Serve
Dust the top with powdered sugar. Slice with a sharp knife and serve slightly warm or chilled.
Tips for a Perfect Fluffy Cheesecake
- Use room-temperature eggs and cream cheese for a smooth batter.
- Do not overbeat the egg whites; soft peaks create a lighter texture.
- Fold the meringue gently to preserve the air bubbles.
- Always use a water bath to help prevent cracking and drying.
- Avoid opening the oven during the first 50 minutes.
- Cool gradually to minimize shrinking.
Storage
Store covered in the refrigerator for up to 3 days. For the softest texture, let refrigerated slices sit at room temperature for 10–15 minutes before serving.
Frequently Asked Questions
Why did my cheesecake collapse?
A small amount of shrinking is normal. Excessive collapsing may happen when the meringue is overbeaten, the batter is overmixed, or the center is underbaked.
Why did my cheesecake crack?
The oven temperature may be too high, or the cake may have risen too quickly. A gentle water bath and gradual cooling help prevent cracks.
Can I make it without cream of tartar?
Yes. Substitute 1 teaspoon of lemon juice to help stabilize the egg whites.
Can I prepare it ahead of time?
Absolutely! This cheesecake can be made the day before serving and refrigerated overnight.
Final Result: A tall, beautifully golden Japanese cotton cheesecake with a delicate, airy crumb and a soft, melt-in-your-mouth texture.