Japanese Souffle Cheesecake

Name: Japanese Souffle Cheesecake
Cuisine: En

vote now

Cheesecake is one of my family's favorite desserts. We love the creamy richness of cheesecake with its three pound of cream cheese and half a dozen eggs, but more often than not it is just too much after a big meal so big slices are sent home with everyone to enjoy the next day. There is no problem with that but our favorite part of a family meal is sitting around the table after the dishes are cleared and coffee is poured and we get down to the real business of what is going on in our family. It's then when we like a little sweet - something light but with enough flavor to hold its own against a cup of espresso or a small glass of Bailey's Irish Cream.

This wonderful cake has all the flavor of the most decadent cheesecake and the texture of a light souffle. It is a delicious, easy to make replacement for the heavy cake everyone is too full to enjoy after a big meal and it's perfect served with the fresh fruits that will start appearing soon in our local markets. It is so light in fact that you will probably be asking for seconds before you finish your coffee. I hope you will give this cake a try and surprise your family with a new favorite dessert.

Japanese Souffle Cheesecake...a favorite recipe from Wives with Knives

For a printable copy of this recipe please click here

5 ounces/140 grams sugar

6 eggs, separated

1/4 teaspoon cream of tartar

2 ounces/50 grams butter

8 ounces/250 grams cream cheese

3 ounces/100ml milk

2 tablespoons lemon juice

1 teaspoon lemon zest, finely grated

2 ounces/60 grams cake flour

1 ounce/20 grams cornstarch

1/4 teaspoon salt

Melt cream cheese, butter and milk in the microwave. Mix well and cool. Fold in flour, cornstarch, egg yolks, lemon juice and zest and mix well.

Whip egg whites with cream of tartar until foamy. Add the sugar and whip until soft peaks form. Gently fold the egg whites into the cream cheese mixture.

Pour into a prepared 8-9" spring form pan and bake at 325 degrees F in a water bath for about 1 hour and 15 minutes until set and golden brown and a cake tester comes out clean. Cool the cake for 15 minutes on a wire rack, then remove the sides of the pan. The cake will start to shrink if left in the pan. Carefully remove strips of parchment paper. Let cake cool to room temperature, then refrigerate for several hours before serving.

To Prepare the Spring Form Pan: Lightly spray the pan with cooking spray and line the sides with a strip of parchment paper 1 inch higher than the sides.

I use my digital scale to measure ingredients for this recipe. Small amounts of ingredients are called for and with my scale I'm sure that I am measuring accurately.

This soft, souffle-like cake cuts well, but the slices aren't picture perfect like heavier cheesecakes. Next time I will use small spring form pans and make individual servings. I think it would work baked in paper lined cupcake pans too. This is delicious with a fresh fruit sauce or sliced strawberries or peaches. I've even made it a day ahead with no loss of quality.