The Ultimate Guide to Baking the Fluffiest, Most Moist Japanese Soufflé Cheesecake

Why Japanese Soufflé Cheesecake?

Japanese Soufflé Cheesecake is a delicately light and fluffy version of the classic cheesecake. Originating in Japan, this cake has taken the baking world by storm for its cloud-like texture and subtle sweetness. Unlike the dense, creamy texture of traditional Western cheesecakes, Japanese soufflé cheesecakes are light, jiggly, and melt-in-your-mouth soft.

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The Story Behind My Japanese Soufflé Cheesecake

I first discovered the delicate art of Japanese soufflé cheesecake while living in Kuala Lumpur. It was around the time Uncle Tetsu’s Japanese cheesecake had taken the city by storm, drawing long lines of eager fans craving its light, fluffy texture. Intrigued by its popularity, I decided to dive into the world of soufflé cheesecakes, studying the craft and perfecting my own recipe.

I first discovered the delicate art of Japanese soufflé cheesecake while living in Kuala Lumpur. It was around the time Uncle Tetsu’s Japanese cheesecake had taken the city by storm. Intrigued by its popularity, I decided to dive into the world of soufflé cheesecakes, studying the craft and perfecting my own recipe. What drew me to this particular style of cheesecake was its remarkable lightness, achieved through a combination of techniques borrowed from chiffon cake (My Matcha Green Tea Chiffon Cake Recipe Post) and baked in a water bath. The balance of creaminess, fluffiness, and that subtle, melt-in-your-mouth feel is what makes it stand out. Unlike traditional Western cheesecakes, which are dense and rich, this Japanese version feels like you’re eating a cloud.

However, through my experimentation, I realized that omitting the milk in the recipe helped me control the overly moist texture that some versions have. By doing this, I not only improved the cake’s structure but also reduced the baking time, creating a more balanced result with a smooth, velvety crumb that holds up better after cooling.

This cheesecake, with its light and airy texture, has become a family favorite, and I’m excited to share the recipe with you! In this blog post, I’ll walk you through the entire process, from preparing the ingredients to baking the cake to perfection. We’ll also dive into some personal stories about my baking journey, along with some pro tips to ensure your cake comes out flawless every time.

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Understanding the Key Ingredients

Each ingredient in this recipe plays a crucial role in creating the desired light and fluffy texture. Let’s take a closer look at each one and its importance.

Cream Cheese

Cream cheese is the star of this cheesecake. It provides that subtle tangy flavor and creamy texture that we all love. For the best results, use high-quality cream cheese that’s full-fat. It will give your cake a richer flavor and smoother consistency.

Butter

Butter adds richness and smoothness to the batter. It also helps create that melt-in-your-mouth texture, making the cake even more luxurious. Make sure to use unsalted butter, as this allows you to control the amount of salt in the recipe.

Egg Whites

The egg whites are responsible for the soufflé-like texture of this cheesecake. When whipped to soft peaks, they trap air in the batter, allowing the cake to rise and become light and fluffy. Be careful not to over-whip the egg whites, as this can result in a dense or cracked cake.

Flour and Cornstarch

These dry ingredients provide structure to the cake, but only in small amounts. You don’t want too much flour, as that would make the cake dense. The combination of flour and cornstarch helps keep the texture delicate and airy.

Vanilla Paste

Vanilla adds a fragrant, subtle sweetness that enhances the flavor of the cream cheese and butter. Opt for vanilla paste or extract for the best flavor.

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The Perfect Preparation

Step 1: Preparing the Cake Tin

Before we begin, it’s important to properly prepare the cake tin. For this recipe, we’re using a 6-inch round cake tin.

• Spray the tin with canola oil to prevent the cake from sticking.
• Line the bottom and sides of the tin with baking paper. This not only helps with easy removal after baking but also ensures the cake rises evenly.

Step 2: Preparing the Batter Mixture

Now, let’s start with the batter.

• In a heatproof bowl, combine the cream cheese and butter. Place the bowl over a pot of simmering water (double boiler method) and stir gently until the mixture is smooth and fully melted.
• Remove the mixture from the heat and let it cool slightly. Add the egg yolks one by one, mixing well after each addition.
• Sift in the flour and cornstarch, and stir until the mixture is smooth and lump-free.
• Add the vanilla paste extract and mix until well combined.

Step 3: Preparing the Egg White Mixture

Whipping the egg whites is perhaps the most critical part of the process.

• In a clean, grease-free bowl, beat the egg whites until foamy using a hand mixer or stand mixer. Add the cream of tartar (or lemon juice) to help stabilize the egg whites.
• Gradually add in the caster sugar while continuing to beat the egg whites. You’re aiming for soft, glossy peaks that will give the cake its light, fluffy texture.

Step 4: Folding the Egg Whites into the Batter

This is where things get delicate. You don’t want to deflate the egg whites by mixing too aggressively.

• Gently fold one-third of the egg white mixture into the batter using a spatula. Mix until no streaks remain.
• Repeat this process with the remaining egg whites, folding carefully until everything is combined.

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The Baking Process

Step 1: Setting Up the Water Bath

A water bath is essential for baking a soufflé cheesecake. It keeps the cake moist and prevents it from cracking during baking.

• Pour the batter into the prepared cake tin and smooth the top with a spatula.
• Place the tin into a larger roasting pan and fill the pan with hot water, about halfway up the sides of the cake tin. This will create the steam needed to keep the cake moist.

Step 2: Baking at Three Temperatures

This cheesecake requires a precise baking process, where we adjust the temperature at different stages.

• First, bake the cake at 150°C (302°F) for 30 minutes. This helps the cake rise slowly and evenly.
• Next, lower the temperature to 110°C (230°F) and bake for another 40 minutes. This prevents the cake from over-baking or cracking.
• Finally, increase the temperature to 130°C (266°F) for the last 10 minutes to give the cake a light golden color on top.

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Cooling and Serving the Cheesecake

Step 1: Cooling the Cheesecake

Once the cake is baked, turn off the oven but leave the cake inside with the door slightly ajar for 15 minutes. This helps prevent the cake from sinking as it cools gradually.

After 15 minutes, remove the cake from the oven and let it cool completely in the tin. Once cooled, carefully remove the cheesecake from the tin and place it on a serving plate.

Step 2: Serving Suggestions

You can serve the cheesecake as is, or add a light dusting of powdered sugar on top. This cheesecake pairs beautifully with a cup of green tea or coffee, and it’s perfect for any special occasion or as a light dessert.

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Frequently Asked Questions

1. Why did my cheesecake crack? Cracking can happen if the oven temperature is too high or if the cake was cooled too quickly. Follow the recommended temperature and cooling instructions to avoid this.
2. How do I store Japanese Soufflé Cheesecake? Store the cheesecake in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage, though the texture may become slightly denser.
3. Can I add flavors to the cheesecake? Yes! You can add matcha powder, lemon zest, or even cocoa powder for a different flavor profile.

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Conclusion

And there you have it – the ultimate guide to baking the fluffiest, moistest Japanese Soufflé Cheesecake! This cake is truly a masterpiece, with its delicate texture and light sweetness. Whether you’re a seasoned baker or just starting out, this recipe will guide you through every step of the process. Trust me, once you take your first bite, you’ll fall in love with this cloud-like cheesecake just as I did.

If you try this recipe, don’t forget to share your results and tag me on social media. I’d love to see how your cakes turn out! And if you enjoyed this post, be sure to subscribe to my blog or Youtube for more delicious recipes and baking tips.