Japanese soufflé cheesecake is also known as “cotton” cheesecake. It is extremely popular in Asian countries for its texture — fluffy and velvety creamy at the same time. I fell in love with the first bite! It’s a treat for a true cheesecake aficionados. It’s a pleasant discovery for those, who are not passionate about traditional cheesecakes. Because of its balanced sweetness and light texture, eating more than one slice at a time is difficult to resist. Enjoy it plain, or decorate it with whipped cream and fresh berries. Be aware, Japanese cheesecake is addictive. Taste it once and your cravings may become sudden and unbearable.
…if it knows you’re afraid of it!
Like any other soufflés, this cheesecake might crack on the surface, deflate, or deform during or after baking. Be armed with knowledge and patience. My 3-hour class gives you an opportunity to learn three important pastry skills — how to make a meringue, how to cook Crème Anglaise, and how to control soufflés.
The recipe below is for a small cheesecake 2.5″ tall, 5.5″ diameter. I use porcelain souffle ramekin 6″, 32oz capacity to bake it. If doubled, adjust the timing for baking and cooling.
1/4tspdry egg whitespowder, optional, but makes meringue more stable
for Crème Anglaise
100gheavy whipping cream
to mix into cooked Crème Anglaise
200gcream cheeseNeufchâtel, room temperature
20gwheat flourall purpose, or replace with corn starch for gluten-free version
Turn on to preheat the oven 320F/160C.
Prepare the ramekin/baking pan. Cut 4"D parchment round, lightly butter it and place on the bottom of the ramekin. Cut a 3"W strip of parchment slightly longer than the circumference of the ramekin. Lightly butter it and line the sides of the ramekin. Make sure you have a larger deep pan for water bath. If using a baking pan with removable bottom, wrap it in foil to protect form water.
Start boiling enough water for the bath.
Whip a meringue, soft peaks.
Cook Crème Anglaise to 167F/75C on low heat, constantly whisking.
Keep on low heat. Whisk sifted starch and flour into hot Crème Anglaise.
Keep on low heat. Add cream cheese (room temperature) to hot Crème Anglaise mixture, let it melt, whisk it in. Turn off the heat. Continue whisking while it cools down.
When the Crème Anglaise mixture reaches 113F/45C, whisk in butter (room temperature).
Fold meringue into the Crème Anglaise mixture in three steps until incorporated.
Pour the batter into the lined ramekin. Gently bang the batter-filled ramekin on the counter to smooth the top and release any larger air bubbles.
Place the ramekin into a larger baking pan and fill it with hot water. Bake in hot oven for 50 minutes to an hour.
To make sure your cheesecake doesn't collapse, let it cool down VERY SLOWLY! Turn off the heat, crack open the oven door, and keep the cheesecake inside for the next 30 minutes.
Take the ramekin with cheesecake out of hot water and leave to cool down in room temperature. Let it reach room temperature. It'll take a few hours.
Take the ramekin with cheesecake in a fridge for a few hours. Remove side lining, flip the cheesecake on a plate upside down, and remove bottom lining. Place it bottom down on your serving plate and decorate. If you use fresh berries without glazing, decorate as close to the serving as possible. Refrigerate for up to 3 days.