Japanese soufflé cheesecake recipe

Name: Recette cheesecake japonais soufflé
Yield: Moule
Ingredients: 150 g de fromage frais (cream cheese) type Philadelphia; 150 ml de lait; 20 g de beurre doux; 3 œufs; 30 g de farine T45; 50 g de sucre; Facultatif : un peu de sucre glace, quelques fruits rouges et feuilles de menthe

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Portion

20 cm diameter mould

Preparation time

Japanese soufflé cheesecake is a very light, airy cake.

The American version of cheesecake took off in Japan in the 70s, and gradually evolved from raw cheesecake (link) to baked cheesecake, which is relatively similar to the American recipe, but is less sweet and lighter in texture.

There are also recipes where cheesecake is baked in a bain-marie for even greater softness. In recent years, soufflé cheesecake has become a trendy pastry in Japanese cuisine!

There are a multitude of flavors: vanilla, chocolate or matcha! This is the classic Japanese cheesecake recipe.

Clémence Sahuc

Image of Recipe Japanese cheesecake soufflé

Ingredients

150 g Philadelphia-type cream cheese
150 ml milk
20 g soft butter
3 eggs
30 g flour 45 30 g flour T45 45 45 g flour
50 g sugar
Optional: a little powdered sugar, a few red berries and mint leaves

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Instructions

Preheat oven to 160°C.
Heat the Philadelphia fromage frais (150g), milk (150g) and butter (20g) in a saucepan over low heat. Do not bring to the boil. Mix with a whisk. When the mixture is smooth, remove from the heat and plunge the pan into a basin of cold water to cool the mixture quickly.
Separate the egg yolks and whites (3 eggs). Add the yolks to the pan. Mix well. Pour in the sifted flour (30 g) and mix. In a bowl, beat the egg whites until stiff. Add the sugar (50 g). Whip again until stiff peaks form.
Add ⅓ of the egg whites to the previous mixture. Mix with a spatula. When the mixture is smooth, add the remaining egg whites in two batches. Mix gently so as not to make the whites fall back.
Pour the mixture into the cheesecake tin in two batches, dropping the mixture from a height of 10 cm to pack it in well.
Bake for 20 minutes at 160°C. Then turn the oven down to 140°C and continue baking for a further 20 minutes.
Remove the cheesecake from the oven and leave the tin to cool, then place in the fridge for an hour.
Serve your cake sprinkled with powdered sugar, and decorate with red berries and mint.

Recipe notes

TIP: In your oven, place the pan in a large baking dish half-filled with water to bake in a bain-marie. Your cheesecake will be even better!

WHAT'S THE DIFFERENCE BETWEEN A CLASSIC CHEESECAKE AND A JAPANESE CHEESECAKE?

Japanese cheesecake is an adaptation of American cheesecake. Whereas American cheesecake is a no-bake cake, generally made with cream cheese on shortbread dough, Japanese cheesecake is a baked, egg-based cake, very moist and airy.

It's very popular in Japan!

You can also find the recipe for (American) yuzu cheesecake in the iRASSHAi recipes!

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