Description
A delicate, jiggly, and airy dessert that combines the richness of cheesecake with the lightness of a soufflé. This recipe uses a water bath and stiffly whipped egg whites to achieve a cloud-like texture without being overly sweet.
Ingredients
Scale
- 8 ounces (225g) full-fat brick-style cream cheese, softened
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) heavy cream
- 2 large egg yolks
- 1 tablespoon (8g) cornstarch
- 2 large egg whites, room temperature
- 3 tablespoons (36g) caster sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Boiling water (for water bath)
- Heavy-duty aluminum foil
Instructions
- Preheat oven to 320°F (160°C). Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside bottom and sides tightly with heavy-duty aluminum foil.
- In a medium bowl, beat the softened cream cheese, butter, and heavy cream with a hand mixer on medium speed until smooth and creamy.
- Add egg yolks one at a time, beating well after each addition until the mixture resembles thick frosting.
- Sift cornstarch into the cream cheese mixture and gently fold in with a spatula until just combined. Set aside.
- In a clean, dry bowl, beat egg whites and lemon juice on medium-high speed. Once foamy, gradually add sugar. Beat until stiff, glossy peaks form.
- Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
- Pour batter into the prepared springform pan and smooth the top.
- Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about an inch up the side of the springform pan.
- Bake on the middle rack for 45-50 minutes. The cake should be puffed and golden, but the center should still jiggle slightly like Jell-O.
- Turn off the oven and crack the door open slightly (using a wooden spoon). Let the cake cool in the oven for 1 hour.
- Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Ensure all ingredients are at room temperature for best results. Do not skip the water bath as it prevents cracking and keeps the cake moist. The cake should still jiggle in the center when removed from the oven; it will firm up as it cools. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 180
- Sugar: 10
- Sodium: 60
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 14
- Protein: 4
Keywords: Japanese cotton cheesecake, fluffy cheesecake, soufflé cheesecake, water bath cheesecake, easy cheesecake recipe, gluten-free dessert