Japanese Soufflé Cheesecake w/ Yuzu Glaze

 

A light and airy cheesecake with a delicate, soufflé-like texture and a refreshing yuzu glaze.

    Prepare to be amazed by the ethereal delight that is Japanese Soufflé Cheesecake. This isn't your typical dense, New York-style cheesecake. Instead, imagine a cloud-like texture, a cheesecake that's both rich and incredibly light, melting in your mouth with every bite. This unique dessert achieves its airy consistency through a combination of carefully whipped egg whites and a lower baking temperature, resulting in a wobbly, jiggly masterpiece. The subtle tang of the yuzu glaze perfectly complements the cheesecake's delicate sweetness, creating a harmonious balance of flavors that will leave you utterly captivated. If you're looking for a dessert that's both elegant and unforgettable, look no further. This Japanese Soufflé Cheesecake is a true culinary adventure, and trust me, it's worth every single moment of effort. The light, airy texture is a welcome change from traditional dense cheesecakes, and the yuzu glaze adds a bright, citrusy note that elevates the entire experience. It’s perfect for special occasions, or simply when you want to treat yourself to something extraordinary.

• Ingredients:

  • For the Cheesecake:
    • 8 ounces (226g) cream cheese, softened
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (60ml) heavy cream
    • 2 large eggs, separated
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 2 tablespoons cake flour
    • Pinch of salt
  • For the Yuzu Glaze:
    • 1/4 cup (60ml) yuzu juice (or substitute with lemon juice)
    • 2 tablespoons granulated sugar
    • 1 teaspoon cornstarch
    • 1 tablespoon water

• Instructions:

  1. Prepare the Cheesecake Batter:

     • Preheat oven to 320°F (160°C). Grease and line a 6-inch round cake pan with parchment paper, allowing the paper to extend a few inches above the rim. This will help the cheesecake rise and prevent it from sticking.
     • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
     • Add the heavy cream, egg yolks, lemon juice, and vanilla extract. Beat until well combined.
     • In a separate bowl, whisk together the cake flour and salt. Gradually add the flour mixture to the cream cheese mixture, beating until just combined. Be careful not to overmix.
     • In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese batter in two additions, being careful not to deflate the whites. This step is crucial for achieving the soufflé-like texture.  

  2. Bake the Cheesecake:

     • Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles.
     • Place the cake pan inside a larger baking pan. Pour hot water into the larger pan to create a water bath, reaching about halfway up the sides of the cake pan. The water bath helps to bake the cheesecake evenly and prevent it from cracking.
     • Bake for 50-60 minutes, or until the cheesecake is lightly golden brown on top and slightly wobbly in the center.
     • Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. This gradual cooling process helps prevent the cheesecake from collapsing.

  3. Prepare the Yuzu Glaze:

     • In a small saucepan, whisk together the yuzu juice, sugar, cornstarch, and water.
     • Cook over medium heat, stirring constantly, until the glaze thickens and becomes translucent.
     • Let the glaze cool slightly.

  4. Assemble and Serve:

     • Once the cheesecake is completely cool, gently remove it from the cake pan.
     • Pour the cooled yuzu glaze over the top of the cheesecake.
     • Chill the cheesecake for at least 2 hours before serving. This will allow the flavors to meld and the cheesecake to firm up slightly.

• Nutritional Estimate (per serving):

  • Calories: 300-350
  • Protein: 6-8g
  • Fat: 20-25g
  • Carbohydrates: 20-25g