Japanese Soufflé Cheesecake
The most airy, delicate soufflé cheesecake bursting with bright, tangy flavors.
Ingredients
- 200 grams cream cheese, room temperature
- 4 large eggs, divided
- 80 grams granulated sugar, divided into 20 grams and 60 grams
- 100 ml heavy whipping cream
- 100 ml whole milk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 40 grams all purpose flour
- 10 grams cornstarch
- 1/4 teaspoon cream of tartar
- confectioners sugar (garnish)
- fresh fruit (garnish)
- whipped cream (garnish)
Instructions
- Prepare a 7 inch round deep cake pan by lightly buttering the interior and lining the bottom with parchment paper
- Place the prepared cake pan into the refrigerator during the remaining prep time
- Separate the eggs into whites and yolks
- Place the egg whites into the refrigerator
- Place 200 grams of cream cheese into a large bowl and stir until smooth with a stiff wooden spoon
- Add the heavy cream and whisk until smooth
- Add the whole milk and whisk until smooth
- Add the sugar and egg yolks (one at a time) and whisk until they are all fully incorporated
- Pass the batter through a mesh strainer to avoid any clumps
- Whisk in the lemon juice and lemon zest
- Sift the flour and cornstarch into the batter and mix until everything is fully incorporated
- Preheat the oven to 340 degrees
- Place the cold egg whites into a clean, dry bowl and begin beating them on medium high speed
- Once the surface of the egg whites is covered in large bubbles, add the cream of tartar
- Continue beating on medium high and gradually add the sugar
- Beat on medium high until the egg whites will hold stiff peaks
- Add 1/3 of the whipped egg whites to the batter and mix gently. Be careful not to break down the egg whites as you mix
- Add another 1/3 of the whipped egg whites and once they are combined, add the remaining egg whites and mix until just incorporated, no more
- Pour the batter into the cold prepared cake pan, filling it to 1/2 inch from the top of the pan (you may have a bit of batter left over, but do not fill the pan to the top or it will overflow as it rises)
- Bang the cake pan onto the counter top a few times to work any air bubbles up to the top surface of the batter
- Prepare a water bath by placing the round cake pan into a rectangular cake pan and add enough hot water to the rectangular pan to come half way up the side of the round pan
- Carefully place the pans into the oven on a middle rack
- Reduce the heat to 325 degrees
- Bake at 325 degrees for 20 minutes
- After 20 minutes have elapsed, put the timer on for 55 minutes and reduce the heat to 285 degrees without opening the oven door (*Don't worry if this takes 20 minutes or so, just leave the oven door closed as the temperature slowly reduces)
- After 55 minutes have elapsed, put the timer on for 30 minutes and turn the oven off without opening the oven door
- After 30 minutes have elapsed, put the time on for 20 minutes and crack the oven door open about 2 inches (If your door wants to close, prop it open by placing a folded towel in between the door and the door frame)
- Remove the pans from the oven and carefully remove the round pan from the water bath
- Place the cake (still in the cake pan) into the refrigerator in an airtight container for 4 or more hours to chill
- Carefully remove the chilled cake and place it onto a flat surface
- Dust with confectioners sugar, top with berries and whipped cream (optional) and cut into slices
- Serve chilled