Description
This is an easy and delicious recipe for souffle Japanese cheesecake. It’s light and airy and has just the right amount of sweetness!
Ingredients
Units
Scale
- 8 ounces pack cream cheese (at room temperature, I use Philadelphia)
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup 2% milk
- 1/2 cup granulated sugar
- 5 tablespoons all-purpose flour (sifted)
- 4 large eggs (separated)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325ºF.
- Line a cake pan (8 or 9 inches round) with parchment paper, or lightly spray with oil.
- Put cream cheese and butter in a bowl and beat until soft, using an electric mixer.
- One by one, add the milk, 1/4 cup sugar, flour, egg yolk, lemon juice and vanilla extract. Mix thoroughly and set aside. Wash the heads of the electric mixer.
- In a separate bowl, add egg whites and cream of tartar and mix with electric mixer. Slowly add the remaining 1/4 cup sugar and mix until peaks form.
- Gently fold in egg white mixture into the cream cheese mixture. Do this slowly and do not over mix.
- Pour mixture in the cake pan and place it on top of a square or rectangular baking pan or tray about 2 to 3 inches deep. Pour enough water into the square pan until half full.
- Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
- Turn the heat off and leave it in the oven until it reaches room temperature.
- Refrigerate for at least an hour before serving.
Notes
This Japanese cheesecake recipe will keep refrigerated for up to 5-7 days.
Nutrition
- Serving Size: 1 slice
- Calories: 207
- Sugar: 11.3 g
- Sodium: 103.5 mg
- Fat: 14.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 14.9 g
- Fiber: 0.1 g
- Protein: 4.6 g
- Cholesterol: 110.1 mg
