Japanese Souffle Cheesecake Recipe (2024)

FAQs

Why is my Japanese cheesecake not fluffy? ›

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

It sunk by about half within 5 minutes of taking it out of the oven. Don't bake it for too long ! Souffles become dry when they bake for too long. In order to make sure your souffle is cooked enough, but not too much, jiggle the dish just a bit a few minutes before it's supposed to be done baking.

If the top of the cake cracks, your oven may be running too hot. Try beating the meringue to firm peaks instead of stiff peaks. Also, I can't believe I made this Japanese cheesecake using my rice cooker!

If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top. This is as the heavier cake batter will sink to the bottom of the cake while baking, while the egg whites that hadn't been fully folded through rise to the top.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

Egg whites beaten to stiff peaks and carefully folded into the other ingredients are the key to a well risen souffle. The other trick to help them rise is giving them something to hold on to. Butter the sides of the souffle dish, then dust it with something the mixture can cling to.

The eggs are key ingredient in this recipe, so it's not possible to substitute them. In the original Japanese recipe egg taste should be balanced only to the cream cheese and a small amount of sugar, that makes this cake a bit too eggy flavor according to my Italian taste.

Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm.

How jiggly should soufflé be? ›

Bake 17 — 20 minutes until souffles are puffy but still jiggle slightly when the baking sheet is gently nudged. Remove the souffles from the oven and immediately place each ramekin on a small plate topped with a napkin or doily to keep the ramekin from moving while in transit.

Cream Of Tartar: Cream of tartar is a natural meringue stabilizer. If you do not have the cream of tartar, replace it with 1/2 a tsp of lemon juice.

Introduction: Japanese Jiggly Cheesecake

It's actually best to eat it after it's been chilled, though. If you consume it straight away, it's got more of a puffy texture with an eggy flavour. Chilled, it's a more dense, lightly sweet, creamy delight.

To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.

Flour: Opt for cake flour instead of all-purpose flour. Cake flour has less protein, resulting in a softer crumb and lighter texture. Leavening Agents: Ensure that your baking powder and baking soda are fresh. These leavening agents help the cake rise and create a fluffy texture.

To remove large bubbles, tap the cake pan on the table a couple of times or use a skewer to go in circles in the batter to pop some bubbles. Oven temperature is too low - If the oven temperature is too low, the air bubbles from the meringue will slowly escape and rise to the top of the cheesecake.