Description
Make authentic Japanese cheesecake at home with this easy, foolproof souffle recipe for a light, jiggly, cloud-like texture.
Ingredients
Scale
- 8 oz full-fat cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup whole milk
- 5 large eggs, separated, room temperature
- 1/3 cup cake flour, sifted
- 2 tablespoons cornstarch
- 2/3 cup granulated sugar, divided
- 1 teaspoon lemon juice
- Pinch of salt
- Optional: apricot jam and water, for glazing
Instructions
- Preheat oven to 320 degrees Fahrenheit and prepare an 8-inch pan lined with parchment and wrapped in foil.
- Melt cream cheese, butter, and milk together over a pot of simmering water until smooth.
- Whisk in egg yolks one at a time, then sift in cake flour and cornstarch, and stir in lemon juice.
- Whip egg whites with salt and sugar to soft, glossy peaks.
- Fold the meringue into the batter in three additions, pour into the pan, and bake in a water bath for 20 minutes at 320 degrees, then 50 to 60 minutes at 285 degrees until golden and set.
Notes
Store in the fridge for up to 4 days in an airtight container.
Does not freeze well due to the delicate meringue structure.
Cool gradually in the oven with the door cracked open to prevent sudden collapse.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert And Drinks
- Method: Bake
- Cuisine: Japanese, Family Heritage, Wellness
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg