Japanese Soufflé Cheesecake

i. Add the cream cheese, milk, and butter to a small saucepan. Heat on low and mix continuously until the cream cheese is soft and smooth. Alternatively, heat in a microwave-safe bowl in 20-30 second increments, mixing each time.

It is important not to let the mixture boil or get too hot. As soon as the cream cheese is about three-quarters melted, turn off the heat and finish melting it with the residual heat. Overheating can cause the milk to split or curdle, and the mixture might form a skin on top once cooled.

ii. Take the pan off the heat and leave to cool for a few minutes. While you wait, measure out the rest of your ingredients and line your cake pan with baking paper. This cheesecake rises a lot, so cut the paper on the edges taller than the pan.

Tip: If using a fixed base pan, lay two strips of baking paper across the bottom in a plus sign before lining the base and sides. The overhanging ends act like handles which can help you lift the cheesecake from the pan cleanly. Use butter or oil spray to help stick the baking paper to the surface of the pan.

Using a spring form pan or similar?

If your cake pan has a removable base, we need to take extra care to prevent water from entering the pan and making the cheesecake soggy. Wrap the base tightly with aluminium foil and make sure it goes up the sides. I use 3 layers to make sure no water can get in.

i. When the pan/bowl is cool enough to touch, add the egg yolks one at a time, whisking gently between each addition. Whisking too vigorously will create unwanted air bubbles.

ii. Mix the flour and starch in a small bowl, then sift it into the mixture and mix well. Once well incorporated, pour all of the mixture through a mesh sieve into a new bowl. Use a spatula to work through any lumps of flour or cream cheese.

iii. Add a pinch of salt, the vanilla essence, and the zest of half a small lemon. Mix and set aside for later.

i. Whip the whites on medium speed until foamy and doubled in size, then add the lemon juice. The acidity in the lemon juice helps create a more flexible and stable meringue.

ii. Whip for 10 seconds to incorporate the lemon juice, then add half of the sugar.

iii. Continue to whip on medium or medium low until smooth and slightly glossy, then drizzle in the honey while whisking.

iv. Once the honey is incorporated, scrape down the sides of the bowl and add the other half of the sugar. Continue to whip on medium or medium low until the meringue has very soft peaks that fold over.

We’re not looking for firm or stiff peaks here, as this can causes the cheesecake to expand too much and make it prone to cracking. It also shouldn’t run off the whisk when lifted, under-whipped meringue will cause the cheesecake to collapse. Soft, stretchy, and flopping over is the sweet spot.

i. Heat water for the water bath to about 50℃ (122℉) using your preferred method. It should be enough to fill your water bath about 2cm (just under 1 inch) deep.

ii. While the water heats, add about one-third of the meringue to the cream cheese mixture and whisk thoroughly. You will lose some air, but that’s okay. This step is called a “sacrifice”. Mixing a little bit of the meringue into the base first lightens it to a similar consistency, so folding in the rest is much easier without deflating the air you just whipped in.

ii. Continue to add the meringue one-third at a time, and use the whisk to gently fold it while turning the bowl. Do not whisk vigorously, as this will deflate the meringue and add large unwanted bubbles to the mixture.

iii. Stop mixing when there are no more streaks of white in the batter.

i. Pour the cheesecake batter into your prepared pan. Place a spatula into the center at a 45° angle and move it up and down to send any large air bubbles to the top, then draw through the batter with a bamboo skewer or chopstick to pop them.

ii. Place the cake pan inside your roasting pan and pour the hot water so that it is 2cm deep. Make sure it doesn’t pass over the top of the foil.

i. Place the roasting pan onto the middle shelf of the oven.

Now here is the tip that changed the way I make soufflé cheesecake forever.

If you’re like me and use a fan assisted oven, place an empty baking sheet on the shelf above it to protect it from harsh dry heat and keep the steam from the water bath near the top of the cheesecake. This simple step put a stop to my cracking problem.

ii. Reduce the oven temperature to 140℃ (284℉) and bake for 50-60 minutes. Check occasionally for signs of cracking or rising too quickly, and reduce the oven temperature by 10-20℃ if needed. Avoid opening the oven while it bakes, as this can make it deflate.

iii. Once the timer sounds, check the condition. The cheesecake should be smooth and lightly golden on top, and the edges should be coming away from the pan.

Crack the door open slightly (I wedge an oven mitt in the corner of the door to stop it from closing) and let it cool slowly for 30 minutes in the warm oven. Sudden temperature changes can cause it to collapse, so this slow cooling is the best way to preserve the shape and texture.

i. Take it from the oven and place it on a wire rack to cool completely. I recommend removing it from the pan once it’s fully cooled to prevent breaking.

ii. Add a few spoonfuls of apricot jam to a heatproof bowl and microwave for 10-20 seconds. Use a pastry brush to brush it over the top.

i. This soufflé cheesecake can be eaten warm or chilled depending on preference. When warm, the texture is wobbly and super fluffy, when chilled it takes on an almost light mousse-like texture. If you prefer it warm, you can even microwave individual slices to restore that freshly baked feeling.

Make sure it is fully cooled before storing to prevent condensation.

Enjoy!