Introduction:
A light airy cheesecake which tastes good and is easy to make. For cheesecake lovers, this dessert has a soft texture and rich flavor. This cake, oftentimes called Japanese souffle cheesecake, is also low on flour making its consistency more “cloud like”.
Ingredients:
Cream cheese: 200g. Milk: 100ml. Butter: 60g. Chicken eggs: six large (separate yolk and white). Sugar: 150g. In which: More or less 75g for the egg yolk mix, and 75g for the egg white. Cake flour: 60g. Corn starch: 20g. Lemon juice: 1 tsp (optional, flavouring purpose). Vanilla extract: 1 tsp (optional). Salt: A pinch.
Instructions:
Prepare the Ingredients: Preheat the oven to 150 degree celsius or 300 degrees fahrenheit. Prepare a square or rectangular baking pan and grease and line it. Then, to set up a water bath, a larger baking tray half full of warm water should be placed on the bottom shelf of the oven.
Cream Mixture:
In a saucepan, cream cheese, butter, and milk are melted on low heat in a stove. Constantly stir until it becomes smooth.
Turn off the heat, allow the mixture to cool a little, then add the egg yolks one at a time into the mixture, beating in each.
In a separate bowl include the lemon, vanilla, and salt, baking flour, corn starch and beat until there are no lumps.
Whip Egg Whites:
In another clean bowl, using an egg beater, whip the egg whites to a frothy texture. Add sugar (75g) into the mixture in small amounts and continue mixing until soft peaks are formed.
Combine Reactions:
With a rubber spatula, incorporate the egg whites into the cream cheese mixture in three parts, being careful not to burst the batter.
Bake:
Smooth the batter into the prepared pan before transferring it to the water bath in the oven.
Cook for ~ 1 hour and 15 minutes or until the surface of the batter turns brown and when a toothpick is inserted, the batter comes out clean.
The cheesecake will not crack if moved to the refrigerator right after the oven is turned off. Therefore, allow the cheesecake to stay in the oven for an additional 15 minutes to avoid dramatic temperature changes.
Cool and Serve:
After removing the cheesecake from the oven, allow it to cool extensively before storing it in the refrigerator to reduce the risk of ice crystals forming. Only then should you serve these wonderful desserts.
Hints for Success:
Egg Whites: There should be no yolk in your whites, and your bowl should not have oil. This helps the whites to whip to a larger volume.
Folding: This is generally about bundling egg whites into the batter with a gentle hand.
Water Bath: Protects against cracks and helps in keeping the texture moist. Instead of a tray, a large pan can be used if one is not available.
Health Benefits:
Lower in Carbs: Like all cheesecakes, this one has a bare minimum of flour leading to a lighter cheesecake than the rest.
High in Protein: The addition of fillers like eggs and cream cheese promotes a higher level of protein, which makes it easy to keep full.
Rich in Calcium: Calcium in cake comes from dairy items and some preservatives used in the making of the cake.
Nutritional Information: (Per serving)
Calories: around 230
Protein: 5g
Carbohydrates: 15g
Fat: 17g
Fiber: <1g
Calcium: Approx 8 % of Daily Value
Variations and Substitutions:
Flavor: Add a tablespoon of matcha powder or cocoa powder if you want a different taste.
Dairy-Free: If necessary, replace cream cheese and milk with their soy or other substitutes.
Sweetener: Try using erythritol or another low-calorie sugar substitute for a lighter option.
Questions and Answers from the Audience:
What should I do if my cheesecake cracked?
The possible culprits include not using the water bath or beating the egg whites for too long. It is also beneficial to let the cake cool gradually.
Is it necessary to use a water bath with this?
It isn’t strictly necessary however it will affect the softness of the texture and may cause more cracking.
What’s the shelf life?
Cover with a layer of clean film paper and keep it in the refrigerator, it would last 3 days max. The container should be airtight.
Can I freeze this cheesecake?
Certainly, wrap in plastic film paper tightly and keep it in a freezer for maximum 2 months. Place in the chiller compartment overnight to defrost.
Conclusion
Dessert lovers craving something different will appreciate this light cheesecake. Too much sweetness should not be inflicted upon its consumers due to the thick consistency of the crust. The cake is a perfect treat if sipped with at a comfortable position with a cup of tea or coffee. Highly recommend!
