Japanese Souffle Cheesecake [Super Fluffy & Jiggly]

Ingredients

• 160 g Cream Cheese (room temperature, cut into cubes)
• 20 g Unsalted Butter (cut into small pieces)
• 60 ml Hot Water (just off the boil for melting cheese)
• 50 ml Milk (whole milk preferred)
• 40 g Cake Flour (sifted)
• 4 Egg Yolks (room temperature)
• 4 Egg Whites (room temperature, separated from yolks)
• 0.25 tsp Lemon Juice (freshly squeezed)
• 80 g Sugar (granulated)
• 20 g Honey (for drizzling before serving)

Instructions

1. Preheat Oven and Prepare Water Bath

   Set the oven to 160 °C. Fill a large baking tray with hot water (about 2 cm deep) to create a bain‑marie. Place a rack inside the oven so the springform pan will sit above the water.

   Time: PT10M

   Temperature: 160°C

2. Melt Cream Cheese Mixture

   In a saucepan over low heat, combine the cream cheese, unsalted butter, hot water, and milk. Stir constantly until smooth and fully melted, then remove from heat.

   Time: PT5M

3. Add Flour and Egg Yolks

   Sift the cake flour into the melted cheese mixture, whisking to eliminate lumps. Once incorporated, stir in the egg yolks one at a time until fully blended.

   Time: PT5M

4. Whip Egg Whites

   In a clean, dry bowl, whisk the egg whites with the lemon juice until frothy. Gradually add the sugar while continuing to whisk until stiff, glossy peaks form.

   Time: PT10M

5. Fold Meringue into Batter

   Add one third of the whipped egg whites to the cheese batter and stir gently to lighten it. Then fold in the remaining meringue in two additions using a rubber spatula, turning the bowl until just combined.

   Time: PT5M

6. First Bake at 160 °C

   Pour the batter into the prepared springform pan, tap lightly to release large air bubbles, and place the pan in the water‑bath. Bake for 20 minutes at 160 °C.

   Time: PT20M

   Temperature: 160°C

7. Second Bake at 110 °C

   After the 20‑minute bake, quickly lower the oven temperature to 110 °C (no need to open the door). Continue baking for 60 minutes.

   Time: PT60M

   Temperature: 110°C

8. Cool and Refrigerate

   Turn off the oven, crack the door open slightly and let the cheesecake sit for 30 minutes to cool gradually. Then remove from the water bath, release the springform, and refrigerate for at least 4 hours (overnight preferred).

   Time: PT30M

9. Serve with Honey

   Before serving, drizzle a thin stream of honey over each slice for a subtle floral sweetness.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g