Description
Make authentic Japanese cheesecake at home with this easy, foolproof souffle recipe for a light, jiggly, cloud-like texture.
Ingredients
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
1. Preheat oven to 320 degrees Fahrenheit and prepare an 8-inch pan lined with parchment and wrapped in foil.
2. Melt cream cheese, butter, and milk together over a pot of simmering water until smooth.
3. Whisk in egg yolks one at a time, then sift in cake flour and cornstarch, and stir in lemon juice.
4. Whip egg whites with salt and sugar to soft, glossy peaks.
5. 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