JAPANESE CLOUD CHEESECAKE

Ingredients

• 200 g Cream Cheese (softened to room temperature)
• 100 g Granulated Sugar
• 30 g All-Purpose Flour (sifted)
• 4 Eggs (large, separated yolks and whites)
• 1 tsp Vanilla Extract (optional, for flavor)
• 15 g Butter (for greasing the pan)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Pan

   Grease the bottom and sides of the 8‑inch springform pan with softened butter and lightly dust with flour, tapping out excess.

   Time: PT2M

3. Separate Eggs

   Separate the egg yolks from the whites into two clean bowls, ensuring no yolk contaminates the whites.

   Time: PT3M

4. Beat Yolks and Sugar

   Using the electric mixer, beat the yolks with the granulated sugar on medium‑high speed until the mixture becomes pale, thick, and ribbons form when the beaters are lifted.

   Time: PT5M

5. Incorporate Cream Cheese

   Add the softened cream cheese (and vanilla extract if using) to the yolk‑sugar mixture and beat until completely smooth and homogenous.

   Time: PT2M

6. Fold in Flour

   Sift the all‑purpose flour over the batter and gently fold it in with a spatula until just incorporated; do not over‑mix.

   Time: PT2M

7. Whip Egg Whites

   With clean beaters, whip the egg whites on medium‑high speed until stiff peaks form. The whites should stand up straight when the beaters are lifted.

   Time: PT7M

8. Combine Whites with Batter

   Add a third of the whipped whites to the batter and fold gently to lighten it. Then fold in the remaining whites in two additions, using a gentle cutting motion until just combined.

   Time: PT3M

9. Bake Soufflé

   Pour the batter into the prepared pan, smooth the top, and place it in the preheated oven. Bake for 25‑30 minutes, or until the soufflé is golden brown and a thin crust forms. It should have a slight wobble in the center when gently shaken.

   Time: PT30M

   Temperature: 350°F

10. Cool Completely

    Remove the soufflé from the oven and let it sit in the pan on a cooling rack until it reaches room temperature, about 15 minutes, before slicing.

    Time: PT15M

11. Serve

    Run a thin knife around the edge, release the springform, slice with a warm knife for clean cuts, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

20g

Fat

15g

Fiber

0g