Japanese Souffle Cheesecake

Ingredients

Cream Cheese Batter

• 250 g cream cheese (room temperature)
• 50 g unsalted butter
• 100 ml milk
• 60 g cake flour
• 20 g cornstarch
• 6 eggs (separated)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)

Meringue

• 120 g sugar
• 6 egg whites
• ¼ tsp cream of tartar (optional)

For baking

• Hot water (water bath)
• Powdered sugar (for topping)

👨‍🍳 Instructions

1️⃣ Prepare the pan

• Line a 20 cm (8 inch) round cake pan with parchment paper.
• Wrap the outside with foil to prevent water from entering.

2️⃣ Make the cheese mixture

1. In a bowl over hot water (double boiler) melt:
   • cream cheese
   • butter
   • milk
2. Whisk until smooth and creamy.
3. Add egg yolks, one at a time.
4. Mix in:
   • vanilla
   • lemon juice
5. Sift in cake flour + cornstarch and mix until smooth.

3️⃣ Make the meringue

1. Beat egg whites on medium speed.
2. Add cream of tartar.
3. Gradually add sugar in 3 parts.
4. Beat until soft peaks form (not stiff).

4️⃣ Fold the batter

1. Add ⅓ of the meringue into the cheese batter and mix.
2. Gently fold in the remaining meringue in two parts.

👉 Fold carefully to keep the batter airy.

5️⃣ Bake

1. Pour batter into the prepared pan.
2. Tap lightly to remove big air bubbles.
3. Place pan in a larger baking tray.
4. Pour hot water into the tray (water bath).
5. Bake:

• 160°C (320°F) for 25 minutes
• then 150°C (300°F) for 40–50 minutes

6️⃣ Cooling

• Turn off the oven and leave the cake inside 15 minutes with door slightly open.
• Remove and let cool completely.

✨ Finish

• Remove from pan
• Dust with powdered sugar

Result: soft, fluffy, jiggly cheesecake 🍰

💡 Tips for perfect Japanese cheesecake

• Use room temperature ingredients
• Do not overbeat meringue
• Bake with water bath to prevent cracking