How to Make Soufflé Cheesecake (Japanese Fluffy Cheesecake) At Home

Step 1

Gather the ingredients together.

Step 2

Cake pan: Place a rounded piece of parchment paper onto the bottom of the cake pan. Grease the sides of the pan with butter and then sprinkle a layer of powdered sugar over it. (Note: these ingredients are not included in the recipe.)Cream Cheese: Soften the cream cheese by microwaving it at 200W for 3-4 minutes.Eggs: Bring the eggs up to room temperature and then separate the yolks from the whites.Note: It is recommended to use a springform pan or a pan with a removable bottom for making this cheesecake. If you are using a cake pan with a removable bottom, wwrap it with a double layer of aluminum foil to prevent water from seeping into the cake.

Step 3

In a large bowl, gently whisk the cream cheese until it becomes smooth and there are no lumps. Then, add the egg yolks, whole milk, butter, and vanilla essence into the bowl. Mix these ingredients until they are well incorporated. Next, sift the all-purpose flour into the batter and blend it gently using a balloon whisk. The batter should be smooth.

Step 4

In a different large bowl, add sugar and egg whites. Beat them using an electric mixer until they reach soft peaks. This will take 6 to 7 minutes if using an electric beater and up to 15 minutes if manually whisking with a whisk.

Step 5

Add 1/3 of the beaten egg white into the batter and mix well. Repeat this process two more times until all the egg whites are fully incorporated into the batter. Then, using a rubber spatula, gently fold the batter to ensure that the ingredients are evenly distributed. It's crucial to use a rubber spatula to prevent the egg whites from deflating.

Step 6

Pour the cake batter into the prepared cake mold, and then place it inside another heat-safe baking dish. Then, add plenty of hot water to the baking dish.

Step 7

Bake the cheesecake at 200°C (400°F) for 15 minutes. Then, open the oven door for 10 seconds to decrease the temperature. Bake again at 120°C (250°F) for 45-50 minutes. When it is done, open the oven door and allow the cheesecake to rest inside for 10 minutes before removing it.

Step 8

You can either enjoy this cheesecake while it’s still warm or allow it to cool; it is delicious either way!It is recommended to enjoy it within 3 days (including the day that you make it). To keep it fresh, wrap it tightly in plastic wrap and store it in the refrigerator.You can also freeze it for up to a week after wrapping it tightly with plastic wrap.