A simple and good-looking cake, yet, it is a knotty one to make. To get to the airy texture with the not so cheesy flavor, it takes a lot of patience, research and trials. It is a scientific experiment. Any variables will result in different tastes, as well as its appearance.
As an engineer, I feel like I have the responsibility to not just make things happen, but also make things perfect. So, I decided to idealize the recipe and make the best homemade Japanese Soufflé Cheesecake. The following recipe has been improvised after 5 baking experiments. Of course, my experiment will keep on going until I manage to get a consistent and satisfying result.
Japanese Soufflé Cheesecake Recipe
Size : 6 inch
Active Time : ~ 30 minutes
Baking Time : 1 hour
Egg yolk mixture
- 50g egg yolk (roughly 3 large eggs)
- 100g cream cheese
- 40g milk *
- 40g heavy cream
- 30g butter
- 12.5g cornstarch
- 12.5g cake flour **
* I replaced it with soy milk for a few times and it works the same
** If you don’t have cake flour, replace it with ~9g of all purpose flour with ~3g of cornstarch
Egg white mixture
- 75g egg whites ( roughly 2.5 large eggs)
- 45g white granulated sugar
- 3g of lemon juice / white vinegar
- Preheat oven with 350F. Line in your parchment paper into a round 6-inch pan. Generously wrap your baking pan with aluminium foils. *
- Fill a saucepan or pot with water and bring to simmer. Meanwhile, mix the cream cheese, milk, heavy cream and butter in a bowl. Then, whisk it on the double boiler.
- After the mixture turns to a smooth consistency, take it out from the boiler. Mix in the egg yolks.
- Sieve in the cornstarch as well as the cake flour together. Slowly whisk until the flour is incorporated with the egg yolk batter. **
- Put the egg yolk batter back to the double boiler to maintain its temperature.
- Next, prepare your egg base by first adding the lemon juice into your egg whites.
- Whisk with high speed until large bubble formation. Add in 1/3 sugar and continue to whisk.
- When you see a smooth egg white mixture, this is the time for another 1/3 sugar. Change your mixer to lower speed and continue beating the egg white.
- Once you see some ribbon formation, pour in the last portion of white sugar. Beat the egg white until firm peak.***
- Fold in 1/3 of the egg white to the egg yolk batter. Once they are well incorporated, mix in another 1/3; and finally, the last portion into the batter.
- Pour the batter into the the cake pan. Put it into a bigger baking sheet and fill the baking sheet with the water in your saucepan ( from the double boiler on step 2).
- Put into the oven for 7-8 minutes with 350F. Then, lower the heat with 305F and bake for 50-55 minutes.
- Lastly, increase the oven temperature back to 350F for 5-7 minutes for browning.
- Once it is done, let it cools inside the oven with the door open to avoid vigorous temperature change that can lead to cracking / shrinking.
- Finally, remove it off from the cake pan and chill it in the refrigerator overnight or for a least 2 hours.
- Ta-Da. you make yourself a light, “guilt-free” and fluffy cheesecake.
* Don’t save yourself on the aluminium foil. Wrapping the cake pan tightly and with the right height will avoid water going into your cake while water bathing it.
** Do not over whisk your egg yolk batter. Too much of whisking will lead to the formation of gluten, causing the cake to loose it fluffiness.
*** The egg white can be beaten to various stiffness. I have tried using firm peak and soft peak. Firm peak bring you dense texture and soft peak supposes to result in a fluffier and airy cake. However, after several attempts, I realize that sometimes I will get a custard-like texture if I am using soft peak egg white. I am still trying on it.
Guidance on the egg white stiffness
(credited to Everyday Food in YouTube channel)
How to get a smooth cake surface?
A smooth egg white batter will result in a very smooth (no bubbles) cake surface. So, be sure that when you beat your egg white, you get a very creamy consistency instead of bubbly foam.
How to avoid crack?
Cracking always happen due to the high temperature and high pressure of the oven. To avoid that, I suggest to do :
– lower your baking temperature by 10F.
– open a little bit of the oven door to lower the pressure inside the oven
How to avoid shrinking?
Shrinking may have resulted from uncooked batter. Try to increase your baking time.
What if you decrease the amount of flour?
It is fine! I tried by halving the amount of flour and cornstarch. It worked but with a less dense texture. If you really like having a light cake, you can try it!
5th attempt with soft peak egg white mixture. You can see that there is a little custard form at the bottom but overall appearance and texture were good!