Japanese Cheesecake [スフレチーズケーキ]
Japanese dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.
servings
Equipment
- Round cake pan 9 inch diameter and minimum 3 inch tall
- Hand Mixer optional
- Lemon press optional
Ingredients
Preparation
- 15 g unsalted butter
Cake Batter
- 6 eggs (preferably large)
- 300 g cream cheese
- 60 g unsalted butter
- 200 ml whipping cream
- 60 g sugar (the general batter)
- 80 g cake flour (not all-purpose flour)
- 0.5 lemon zest
- 30 ml lemon juice
- 100 g sugar (for the egg whites)
Apricot Glaze
- 2 Tbsp apricot jam for the glaze
- 2 tsp hot water for the glaze
Instructions
- Preparation: Preheat the oven to 350°F (180°C). 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.
- Make 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 eggs 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.
- Whip Egg Whites: In a separate bowl, whip 6 eggs 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.
- Bake the Cake: 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 (160°C), then lower to 300°F (150°C) 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.
- Cool and Glaze: 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.
Notes
My personal adaptation of the recipe from justonecookbook.com
Nutrition
Serving: 1 slice | Calories: 639 kcal (32%) | Carbohydrates: 53.8 g (18%) | Protein: 16.6 g (33%) | Fat: 38.1 g (59%) | Cholesterol: 370 mg (123%) | Sodium: 354 mg (15%) | Sugar: 39.6 g (44%)
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3 Responses
Best homemade cheese cake ever
Keep it up man, this level of discipline and motivation is something I wish I had right now!
Very puffy