Japanese Cheesecake - Vegetarian

The Japanese Cheesecake, often known as the Fluffy Japanese Soufflé Cheesecake, is a marvel of lightness and creaminess. With a texture that feels like a cloud and a flavor that delicately balances sweetness and tang, this dessert is a true celebration of simple ingredients transformed into something extraordinary.

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Temps de préparation 20

Temps de cuisson 1 15

Temps total 1 35

Type de plat Dessert

Cuisine Japanese

Portions servings

Calories 190 kcal

Ingrédients

250 g cream cheese, softened

50 g unsalted butter

100 ml ml milk

60 g cake flour

20 g corn starch

1 teaspoon vanilla extract

6 large eggs, separated

140 g granulated sugar

1 tablespoon lemon juice

1/4 teaspoon cream of tartar

1/4 cup powdered sugar (for dusting)

Instructions

Preheat your oven to 320°F (160°C) with a water bath setup (place a pan filled with hot water on the bottom rack). Line the bottom and sides of an 8-inch round cake pan with parchment paper.
In a medium saucepan over low heat, melt the cream cheese and butter together. Stir in the milk until smooth. Remove from heat and let it cool slightly.
Sift the flour and corn starch together and fold into the cheese mixture. Add the vanilla extract and lemon juice, then mix until combined.
In a large bowl, beat the egg yolks until pale and thick. Stir in the cheese mixture and mix well.
In a separate bowl, beat the egg whites and cream of tartar until frothy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
Fold the egg white mixture into the cheese batter in three batches, ensuring there are no lumps.
Pour the batter into the prepared pan. Tap the pan gently to remove any air bubbles.
Place the pan in the preheated oven with the water bath and bake for about 70-75 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Turn off the oven and leave the cake to cool in the oven for approximately 15 minutes with the oven door slightly ajar. Remove the cake from the oven and let it cool completely.
Once cooled, remove the cake from the pan, peel off the parchment paper, and dust the top with powdered sugar before serving.

Nutrition (per 100g)

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Japanese Cheesecake – Vegetarian