Today felt like a cheesecake kind of day, but more of the lighter Japanese souffle type of cheesecake kind of day. This is really a moist and fluffy cheesecake that is pretty easy to make if you have all of your ingredients ready to go. I had all of the ingredients and some time so I decided to whip up a cake.
The ingredients are pretty simple: eggs, cake flour, butter, cream cheese, lemon juice, sugar, milk, corn starch, salt, and I decided to add a vanilla bean at the last minute.
The first step was melting the cream cheese with butter and milk.
After everything was melted, I added the cake flour, corn starch, salt, lemon juice, egg yolks, and vanilla bean.
Then it was time to make the meringue. The meringue is really the secret of this cake.
After I got a soft peak, I folded the meringue, in parts, into the cream cheese mixture. It smelled very good at this point!
It smelled so good, it woke someone up from his nap and intrigued him enough to see what was happening!
I put it into the oven with a water bath for 70 minutes. I had to tent it for the last 10 minutes because I thought it was browning too much.
I was happy with the final color, though. I wish I had taken more care to smooth the top out.
Unmolding the cake was really the scariest part of this cake because it’s so fragile.
Cutting the cake was a little tricky, too, because it’s so soft! Unfortunately this is the nicest slice I could cut. It was delicious, though! The lemon and vanilla really cut down the taste of the cream cheese, and the fluffy and moist texture made this very easy to eat.
Soft Japanese Cheesecake
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.