Japanese Souffle Cheesecake

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I first tried Japanese souffle cheesecake on a visit to Taiwan and really liked it.  As its name suggests, it’s fluffier and lighter than American cheesecake.  The gluten-free version is somewhat crumbly, but if you use a sharp knife and clean off the blade between cuts, that should help.

Original recipe

 

Japanese Souffle Cheesecake
Adapted from Just One Cookbook

Yield: 9″ cake

For cake:

  • 400 (14.1 oz) cream cheese, at room temperature
  • 5 tablespoons+1/2 cup (60 g+100 g) granulated sugar, divided
  • 4 tablespoons (60 g) unsalted butter, cut into 4 pieces, at room temperature
  • 6 large egg yolks, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 2 teaspoons (10 ml) lemon juice
  • 1 tablespoon rum (optional)
  • 1/2 cup (80 g) gluten-free OR all-purpose flour
  • 6 egg whites, at room temperature

For the glaze:

  • 3 Tbsp apricot jam, or other seedless jam of your choice
  • 1 tsp water

 

  1. Measure out cream cheese, butter, egg yolks, and heavy cream, and bring them to room temperature.
  2. If you feel motivated, lightly grease bottom and sides of a 9″ springform pan with cooking spray and line with parchment paper.  This will make the sides of the cheesecake look tidier and make removal easier.  However, I just served it directly from the base of the pan, so I skipped the extra step.
  3. Wrap base and sides of pan with aluminum foil, preferably extra-large heavy duty foil.  Make sure the foil comes up the sides to prevent seepage from the water bath.
  4. Center rack in oven and preheat to 320°F.  Boil water for water bath.
  5. While water is coming to a boil, in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat cream cheese and sugar on medium-high speed until smooth.
  6. Beat in butter and mix until smooth.
  7. Beat in egg yolks and heavy cream and mix until smooth.
  8. Beat in lemon juice and rum and mix until very smooth.
  9. If desired, sift flour twice before beating it in all at once.  (I skipped the sifting.)  Again, mix well.
  10. Pour batter into a large bowl.
  11. Wash mixer bowl and dry completely.  Any oil or water will prevent the meringue from fluffing up properly.
  12. In the clean, dry bowl, beat egg whites on medium-low speed until foamy.
  13. While continuing to beat, pour in sugar in three additions.
  14. Beat on high speed until meringue forms stiff peaks.  It should double in volume and look thick and glossy.  Don’t overbeat, or you won’t be able to fold the meringue into the batter properly.
  15. Add 1/3 of the meringue to batter and mix well to lighten batter.
  16. Add the rest of the meringue in 2-3 more additions, gently folding it in with a rubber spatula.
  17. Pour batter into pan and drop the pan from a height of 2-3″ onto the countertop to remove any air bubbles.
  18. Set cake pan in large roasting pan and pour in boiling water until it comes 1″ up the sides of the cake pan.
  19. Bake for 60 minutes, or until light golden brown.
  20. Lower temperature to 300ºF and bake for 30 minutes longer, or until a toothpick inserted in the center of the cake comes out clean.  Don’t worry if the top has cracked a little.
  21. Turn off oven and crack the door open. Let cake sit in oven for 15 minutes so it can cool gradually.
  22. Take cake out from oven, remove aluminum foil, and place springform pan on wire rack to cool.
  23. In a small bowl, heat jam and water in microwave for 30 seconds.  It will be very runny.
  24. Spoon jam glaze onto cake and spread evenly with the back of the spoon.
  25. Cool cake completely, transfer to serving platter, and refrigerate for a few hours before serving.  (Or you can just leave the cake in the pan.)  Cover to prevent it from picking up any other flavors.
  26. To serve, cut cake with a fishing line or a warm knife.  For the cleanest cuts, run knife under hot water and wipe off before each cut.
  27. Cake can be stored, covered, in refrigerator for up to 3 days or in the freezer for up to 2 months.  Just defrost at room temperature while covered.  The glaze looks best the day it’s applied, so I would store the cake unglazed.

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