Japanese Soufflé Cheesecake: Light as Air, Rich in Flavor

Soufflé Cheesecake Directions

• Prepare Your Equipment
  Line an 18cm cake pan with parchment paper extending 2cm above the rim. This extra height accommodates the cake's rise. Preheat your oven to 160°C (320°F) and prepare a water bath by filling a baking tray with hot water.
• Create the Cheese Base
  In a heat-safe bowl, combine 50g cream cheese, 20g sugar and 50g milk. Heat gently until cheese is completely melted and mixture is smooth. Allow to cool to room temperature - this step is crucial as hot mixture will deflate your meringue.
• Separate Eggs Carefully
  Separate egg whites from yolks into different bowls, ensuring absolutely no yolk contaminates the whites. Add egg yolks to the cooled cheese mixture and fold in 10g sifted cake flour until completely smooth.
• Master the Meringue
  Beat egg whites at medium speed until foamy. Gradually add remaining 20g sugar in three stages while beating. Continue until meringue forms medium-firm peaks - when lifted, the peak should bend slightly at the tip. This perfect meringue consistency is vital for proper rise.
• Combine With Precision
  Add 1/3 of meringue to cheese mixture and mix thoroughly to lighten the base. Fold in another 1/3 more gently. Finally, pour the lightened mixture into the remaining meringue and fold with large, gentle strokes just until combined. Overmixing will deflate your batter.
• Bake With Care
  Pour batter into prepared pan and smooth the top. Tap pan gently twice to remove large air bubbles. Place in water bath and bake at 160°C for 20 minutes, then reduce to 140°C for 40 minutes. The cake will rise significantly during baking.
• Cool Gradually
  When baking is complete, turn off oven but leave cake inside with door slightly ajar for 10-15 minutes. This slow cooling prevents dramatic temperature changes that could cause collapse. Remove from oven and cool completely.
• Serve With Elegance
  Once completely cooled, carefully remove from pan. Dust with powdered sugar if desired. For traditional presentation, spread a thin layer of apricot jam or marmalade on top. Refrigerate for at least 1 hour before serving for best texture.