Japanese Cheesecake [スフレチーズケーキ]
Servings: servings
Japanese dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.
Equipment
- Round cake pan 9 inch diameter and minimum 3 inch tall
- Hand mixer optional
- Lemon press optional
Ingredients
The Preparation
- 15 g unsalted butter
The Cake Batter
- 6 egg large
- 300 g cream cheese
- 60 g unsalted butter
- 200 ml whipping cream
- 60 g sugar for the general batter
- 80 g cake flour
- 0.5 lemon zest
- 30 ml lemon juice
- 100 g sugar for the egg whites
The Apricot Glaze
- 2 Tbsp. apricot jam for the glaze
- 2 tsp. hot water for the glaze
Notes
Instructions
The Preparation
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with 15 g unsalted butter and line the bottom and sides with parchment paper, including two strips crossed in an "X" for lifting. Fill a baking sheet filled with hot water (bain-marie) and place in the oven.
The Batter
- Set up a double boiler with simmering water. In a bowl over the simmering water, combine 300 g cream cheese, 60 g unsalted butter, 200 ml whipping cream, and 60 g sugar, mixing until melted. Remove from heat and whisk in 6 egg yolks one at a time. Sift in 80 g cake flour, mix, and then strain the batter into a clean bowl. Add the 0.5 lemon zest and 30 ml lemon juice, whisking to combine.
- In a separate bowl, whip 6 egg whites until foamy. Gradually add 100 g sugar and continue whisking until stiff peaks form. Gently fold a third of the whipped egg whites into the cream cheese mixture, followed by the remaining whites until just combined.
The Baking
- Pour the batter into the prepared pan, then place the pan in the baking sheet filled with hot water (bain-marie). Bake for 70-75 minutes at 320°F, then lower to 300°F for another 10 minutes, checking for doneness with a skewer. Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes.
The Serving
- Carefully lift the cake using the parchment straps, brush with a mixture of 2 Tbsp. apricot jam and 2 tsp. hot water, and let it cool to room temperature. Serve immediately or chill before serving.