How to Make Perfectly Light and Fluffy Japanese Cheesecake
Japanese cheesecake, often referred to as “soufflé cheesecake,” is a delightful, airy dessert that combines the rich, tangy flavor of cream cheese with a light, fluffy texture. Unlike its traditional counterpart, which tends to be dense and creamy, Japanese cheesecake is ethereal and almost melts in your mouth. This lighter version is achieved through the clever incorporation of meringue and the careful baking method that uses a water bath. Here’s how to make a perfectly light and fluffy Japanese cheesecake.
Ingredients:
- 250g (9 oz) cream cheese, softened
- 50g (1/4 cup) unsalted butter, softened
- 150ml (2/3 cup) whole milk
- 60g (1/4 cup) granulated sugar
- 6 large eggs, separated
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar (for stabilizing the meringue)
- Pinch of salt
- Powdered sugar for dusting (optional)
Equipment:
- 8-inch round cake pan
- Parchment paper
- Electric mixer (hand or stand)
- Medium-sized mixing bowls
- Whisk
- Rubber spatula
- Roasting pan for water bath
- Oven
Steps:
1. Prepare the Cake Pan:
Start by lining the bottom and sides of your 8-inch cake pan with parchment paper. Make sure the paper extends slightly above the sides of the pan. This will ensure that the cheesecake doesn’t stick and has space to rise. Preheat your oven to 325°F (163°C).
2. Melt the Cream Cheese, Butter, and Milk:
In a medium saucepan, combine the cream cheese, butter, and milk. Heat over low-medium heat, stirring occasionally, until the mixture is completely smooth and combined. This process should take about 3-5 minutes. Once melted and smooth, remove from heat and let it cool slightly.
3. Mix the Dry Ingredients:
In a separate bowl, sift the all-purpose flour and cornstarch together to ensure there are no lumps. Then, gently fold these sifted dry ingredients into the cooled cream cheese mixture. This step helps create a smooth batter and will ensure the cheesecake texture is soft and delicate.
4. Separate and Whisk the Egg Yolks:
While the cream cheese mixture cools, separate the egg whites from the egg yolks. Place the egg whites in a clean, grease-free bowl (using a glass or metal bowl is best). Whisk the egg yolks into the cream cheese mixture, along with the vanilla extract, until well combined.
5. Make the Meringue:
Now, it’s time to create the meringue that will give your cheesecake its airy texture. Use an electric mixer to whisk the egg whites with the cream of tartar and a pinch of salt. Start on low speed and gradually increase to medium-high. As the egg whites begin to form soft peaks, add half of the sugar (30g) and continue whisking until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted.
6. Combine the Mixtures:
Gently fold the meringue into the cream cheese mixture in batches. Be careful not to deflate the meringue too much; the goal is to maintain as much air as possible to achieve the light, fluffy texture. Start by adding about a third of the meringue and fold it gently with a spatula. Once incorporated, add the rest of the meringue, folding in the same gentle manner until everything is combined. The batter should have a smooth, airy consistency.
7. Bake the Cheesecake:
Pour the cheesecake batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Next, place the pan into a roasting pan and pour hot water around it, about halfway up the sides of the cake pan (this creates a water bath, which helps the cheesecake cook evenly and stay moist).
Bake for 50-60 minutes at 325°F (163°C). The top should be golden brown, and the cheesecake should be slightly puffed. To check for doneness, give the pan a gentle shake. The center should jiggle slightly, but it should not be liquid. If it looks too wobbly, give it a few more minutes.
8. Cool and Unmold:
Once the cheesecake is done, turn off the oven and leave the door ajar for 10-15 minutes to allow the cheesecake to cool slowly. This helps prevent cracking. Afterward, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cool, refrigerate it for at least 4 hours or overnight to allow the cheesecake to set and achieve the perfect texture.
9. Serve and Enjoy:
After the cheesecake has chilled, carefully remove it from the cake pan. Dust the top with powdered sugar for a touch of elegance, and slice it with a sharp knife. Serve immediately, or store it in the refrigerator for up to 3 days.
Tips for Success:
- Room Temperature Ingredients: Ensure that your cream cheese and butter are softened to room temperature before starting. This will help create a smooth, lump-free batter.
- Be Gentle with the Meringue: When folding in the meringue, use a light hand to preserve the airiness of the batter. Over-mixing will result in a denser texture.
- Water Bath: Don’t skip the water bath! It’s crucial for achieving the soft, creamy texture that defines Japanese cheesecake. The steam helps the cheesecake bake gently and evenly.
- Cool Slowly: Allowing the cheesecake to cool slowly in the oven will prevent it from cracking due to sudden temperature changes.
Why Japanese Cheesecake is Special:
Japanese cheesecake is distinct for its lightness. Unlike traditional cheesecakes, which are thick and rich, Japanese cheesecakes are airy and delicate, thanks to the technique of incorporating meringue into the batter. The water bath also ensures that the cheesecake bakes gently, maintaining its soft, tender structure.
This dessert is perfect for those who enjoy cheesecake but prefer a less heavy option. Its texture is more like a soufflé than a dense cake, and the flavor is slightly tangy with the perfect balance of sweetness. Whether you enjoy it on its own or paired with fresh berries or whipped cream, this Japanese cheesecake is sure to impress.
By following these steps and paying close attention to technique, you can create a perfectly light and fluffy Japanese cheesecake that is sure to become a favorite dessert. Enjoy the process and savor the delicious results!