Introduction
Japanese fluffy cheesecake, also known as Japanese cotton cheesecake or souffle cheesecake, is a light and airy dessert that has gained international popularity for its unique texture and delicate flavor. Unlike traditional cheesecakes, this version is incredibly soft and bouncy, melting in your mouth with each bite. Want to learn how to create this delightful treat at home? Follow our guide and master the art of making Japanese fluffy cheesecake.
Ingredients
Before getting started, make sure you have all the ingredients ready. Here’s what you’ll need:
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250g (8.8 oz) cream cheese, softened
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50g (1.7 oz) unsalted butter, softened
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100ml (3.4 fl oz) milk
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6 large eggs, separated
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140g (5 oz) granulated sugar
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60g (2.1 oz) cake flour, sifted
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20g (0.7 oz) cornstarch, sifted
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1/4 teaspoon lemon juice
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1 teaspoon vanilla extract
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Optional: zest of 1 lemon
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Optional: powdered sugar for dusting
Step-By-Step Instructions
Let’s break down the process to make it easier to follow:
Preheat the Oven
Preheat your oven to 160°C (320°F). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Prepare the Batter
In a heatproof bowl, combine the cream cheese, butter, and milk. Melt the mixture over a double boiler until smooth and creamy. Remove from heat and set aside to cool slightly.
Combine Dry Ingredients
In a separate bowl, sift together the cake flour and cornstarch. Set aside.
Mix Wet Ingredients
Once the cream cheese mixture has cooled, add the egg yolks one at a time, mixing well after each addition. Stir in the sifted dry ingredients until well incorporated. Add the vanilla extract and lemon zest (if using).
Beat Egg Whites
In another bowl, beat the egg whites with the lemon juice until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
Combine Mixtures
Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten it. Carefully fold in the remaining egg whites until no streaks remain.
Bake the Cheesecake
Pour the batter into the prepared cake pan. Tap the pan on the counter to remove any air bubbles. Place the cake pan into a larger baking dish and fill the dish with hot water, creating a water bath. Bake at 160°C (320°F) for about 60-70 minutes, or until the cheesecake is set and a toothpick inserted in the center comes out clean.
Cool and Serve
Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes to prevent cracking. Once cooled, remove the cheesecake from the pan and dust with powdered sugar if desired. Enjoy your homemade Japanese fluffy cheesecake!
