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Instructions:
1. Prepare the Cake Pan:
Preheat your oven to 320°F (160°C).
Line the bottom of an 8-inch round cake pan with parchment paper. Grease the sides of the pan and line them with a strip of parchment paper to make it easy to remove the cheesecake later.
2. Prepare the Cream Cheese Mixture:
In a medium saucepan, combine the cream cheese, milk, and heavy cream. Heat over low heat, stirring constantly until the cream cheese is fully melted and the mixture is smooth. Once it’s smooth, remove it from the heat and let it cool slightly.
Add the egg yolks, lemon juice (or vanilla extract), and granulated sugar to the cream cheese mixture. Mix until smooth.
Sift the flour and cornstarch together and gradually add it to the mixture. Stir until combined. Set the mixture aside to cool down completely.
3. Whisk the Egg Whites:
In a clean mixing bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed. Once the egg whites become frothy, increase the speed and gradually add a little sugar (about 2 tablespoons). Beat until stiff peaks form—this should take about 3-5 minutes. The egg whites should be firm and glossy.
4. Combine the Mixtures:
Gradually fold the whipped egg whites into the cream cheese mixture in batches. Start by adding a third of the egg whites and gently fold them in. Once they are incorporated, add the rest of the egg whites and continue folding gently to maintain as much air as possible in the batter.
5. Pour and Smooth the Batter:
Pour the batter into the prepared cake pan. Gently tap the pan on the countertop to remove any air bubbles and smooth the top of the batter.
6. Bake in a Water Bath:
Place the cake pan in a larger pan and pour hot water into the outer pan until it reaches halfway up the sides of the cake pan (this is the water bath method to ensure a soft, smooth texture).
Bake in the preheated oven for 50-60 minutes. During baking, the cheesecake will rise and become golden on top. It’s important to not open the oven door during the baking process, as it may cause the cheesecake to deflate.
7. Let the Cheesecake Cool:
Once the cheesecake is done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 10 minutes. This will help prevent it from collapsing due to the temperature change.
After 10 minutes, remove the cheesecake from the oven and let it cool to room temperature. Once it has cooled, refrigerate it for at least 4 hours or overnight for the best texture.
8. Serve:
After the cheesecake has chilled, carefully remove it from the cake pan and transfer it to a serving plate. Dust the top with powdered sugar for a classic presentation.
Slice and enjoy the light, fluffy texture of your Japanese Soufflé Cheesecake!
Tips for Success:
Whisking Egg Whites: Be sure your mixing bowl and beaters are clean and free of any grease, as even a small amount of oil can prevent the egg whites from whipping properly.
Folding the Mixtures: When folding the egg whites into the cream cheese mixture, be gentle. The key to a light and airy cheesecake is to keep as much air in the batter as possible.
Baking: Don’t open the oven door during the baking process, as sudden temperature changes may cause the cheesecake to collapse. If the top gets too brown, you can tent the cheesecake with aluminum foil to prevent it from burning.
Water Bath: The water bath helps keep the cheesecake moist and prevents cracking. If you don’t have a large pan, you can use a roasting pan or any oven-safe dish that will allow you to pour in the hot water.
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