Introduction
Japanese fluffy cheesecake, often called “soufflé cheesecake,” is a delightful dessert known for its light, airy texture and delicate sweetness. Originating in Japan in the 1960s, this dessert combines the richness of cheesecake with the fluffiness of a sponge cake, making it a favorite for dessert lovers around the world.
Ingredients
• Cream cheese mixture:
• 250g (8.8 oz) cream cheese
• 50g (1.8 oz) unsalted butter
• 100ml (3.4 oz) milk
• Dry ingredients:
• 60g (2 oz) cake flour (sifted)
• 20g (0.7 oz) cornstarch (sifted)
• Egg mixture:
• 6 large eggs, separated
• 100g (3.5 oz) granulated sugar
• Extras:
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)
• Powdered sugar for dusting
Instructions
1. Preparation:
• Preheat your oven to 160°C (320°F).
• Line the base of a springform pan with parchment paper and wrap the exterior with aluminum foil to prevent water from seeping in during the water bath.
2. Make the cream cheese mixture:
• In a double boiler, melt cream cheese, butter, and milk together. Stir until smooth and set aside to cool.
3. Combine dry ingredients:
• Sift the cake flour and cornstarch into the cooled cream cheese mixture. Mix until no lumps remain.
4. Add egg yolks:
• Whisk in the egg yolks, vanilla extract, and lemon juice (if using) into the mixture until smooth.
5. Whip egg whites:
• Beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
6. Combine mixtures:
• Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Repeat with the remaining egg whites in two batches, folding gently to maintain the airiness.
7. Bake:
• Pour the batter into the prepared pan. Place the pan in a larger baking dish and pour hot water into the dish to create a water bath.
• Bake for 60-70 minutes, then lower the temperature to 150°C (300°F) and bake for another 15 minutes.
8. Cool:
• Turn off the oven and let the cheesecake sit inside with the door slightly ajar for about 15 minutes. Remove and cool completely before serving.
History
Japanese cheesecake was first inspired by Western-style cheesecakes but adapted to Japanese tastes, focusing on lightness and subtle sweetness. It became widely popular thanks to its melt-in-your-mouth texture.
Benefits
• Low in sugar: It uses moderate sweetness compared to traditional cheesecakes.
• Rich in protein: The egg and cream cheese content make it protein-rich.
• Light on the stomach: The airy texture makes it less heavy than other desserts.
Nutritional Information (Per Serving)
• Calories: ~230 kcal
• Protein: 6g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 14g
Formation
The fluffy texture is achieved by whipping egg whites into stiff peaks and carefully folding them into the batter, creating air pockets that expand during baking.
Conclusion
Japanese fluffy cheesecake is a masterpiece of balance and texture. Its pillowy softness and delicate flavor make it a favorite among dessert enthusiasts worldwide.
Who Loves It?
Lovers of Japanese cuisine, dessert enthusiasts, and those seeking a less sweet, lighter alternative to traditional cheesecakes adore this treat.
Enjoy this recipe, and share it with friends and family for a delightful dessert experience!