Japanese Cheesecake with Jiggly Soufflé Texture
A light, airy, and incredibly jiggly cheesecake that combines the creamy richness of cheesecake with the delicate lift of a soufflé. This beloved dessert is famous for its cloud-like texture and subtle sweetness, making it a show-stopping finale for any meal.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 cup whole milk
- 6 large egg yolks at room temperature
- 1/4 cup cake flour sifted
- 2 tbsp cornstarch sifted
- 1/2 cup granulated sugar divided for yolks and whites
- 6 large egg whites at room temperature
- 1/4 tsp cream of tartar or 1/2 tsp lemon juice
Notes
Storage: Cover and refrigerate for up to 5 days. Make-Ahead: This cheesecake is perfect to make a day in advance; the flavor and texture improve after chilling. Variations: Add a teaspoon of vanilla extract to the batter for extra flavor, or top with a light dusting of powdered sugar before serving. Serving Suggestion: Enjoy as a light dessert after a meal, or pair with fresh berries for a beautiful contrast.