Soufflé cheesecake, known for its ethereal, cloud-like texture and delicate balance of sweetness, is a dessert that feels luxurious yet surprisingly simple to make. Here’s a step-by-step guide to crafting this Japanese-inspired treat.
Ingredients: You’ll need 200g cream cheese (softened), 100g unsalted butter (melted), 5 large eggs (separated), 80g sugar, 50g cake flour (sifted), 1 tsp vanilla extract, and a pinch of salt.
Steps:
1. Prepare the base: Grease a 6-inch round cake pan and line the bottom with parchment paper. Preheat the oven to 160°C (320°F).
2. Mix cheese and butter: In a bowl, beat the softened cream cheese until smooth, then gradually add the melted butter and mix well.
3. Combine yolks: Add egg yolks one at a time, mixing thoroughly after each. Stir in vanilla extract.
4. Fold in dry ingredients: Sift in cake flour and salt, gently folding until just combined to avoid lumps.
5. Whip egg whites: In a separate, grease-free bowl, beat egg whites until foamy. Gradually add sugar and whip to stiff peaks.
6. Merge batters: Gently fold the egg whites into the cheese mixture in three batches, using a spatula to retain airiness.
7. Bake: Pour the batter into the pan and place it in a water bath (bain-marie). Bake for 45-50 minutes until set but slightly jiggly in the center.
8. Cool: Let the cake cool in the oven with the door ajar for 1 hour, then chill in the refrigerator for at least 4 hours before serving.
Tip: Patience is key—avoid overmixing and ensure the water bath prevents cracks. Enjoy this melt-in-your-mouth cheesecake plain or with fresh berries!
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