Japanese cheesecake is an airy souffle cake baked in a water bath that practically melts in your mouth. The secret to its texture lies in two things: the batter is pushed through a sieve, and the egg whites are folded in at the very end. I strongly recommend making this and judging for yourself - enjoy!
Japanese Cheesecake
An airy Japanese souffle cheesecake baked in a water bath with lemon zest - delicate and light.
Ingredients
Method
- Separate the egg whites from the yolks. Take the cream cheese out of the fridge ahead of time so it's soft and at room temperature.
- Beat the cream cheese with a spatula or whisk into a smooth cream, pour in the milk, and stir. Add the yolks and beat them into the milk-cheese mixture.
- Sift in the flour, mix, then push the mixture through a sieve into another bowl. Add the lemon zest and juice, and stir.
- Whip the egg whites into a stiff, fluffy foam and gently fold them into the batter in parts.
- Grease an 18 cm pan with butter, line the bottom with a parchment circle, build tall parchment walls, and wrap the outside of the pan halfway up with foil. Place the pan in a roasting tray and pour in 2-3 cm of hot water.
- Pour in the batter and bake for 40 minutes at 150°C, then another 20 minutes at 130-140°C. After baking, leave the cheesecake in the oven for another 20 minutes.
- Remove the cheesecake and let it cool completely. It's best to let it set overnight in the fridge.
Notes
The foil under the pan is needed so the liquid batter doesn't leak into the water bath.
Tips
- Don't skip straining through a sieve - it's what determines the smoothness of the souffle.
- A fully chilled cheesecake slices far more neatly than a warm one.
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