Secret to the best 3-Step Japanese Souffle Cheesecake With Tofu
Craving a lighter dessert? Make this fluffy Japanese Souffle Cheesecake With Tofu! This easy, healthy recipe is jiggly perfection. Learn how.
Ingredients
- 200 g silken tofu well-drained and patted dry
- 100 g cream cheese softened to room temperature
- 3 large eggs separated, at room temperature
- 60 g granulated sugar divided
- 50 ml whole milk at room temperature
- 30 g unsalted butter melted
- 40 g cake flour sifted
- 15 g cornstarch sifted
- 1 tsp vanilla extract
- 1 tsp lemon juice freshly squeezed
Instructions
- Step 1: Create the Cheese & Tofu Batter. Preheat your oven to 320°F (160°C). Prepare a 6-inch round cake pan by lining the bottom and sides with parchment paper. In a blender or food processor, combine the well-drained silken tofu, softened cream cheese, milk, melted butter, and egg yolks. Blend until completely smooth and lump-free. Pour the mixture into a large bowl. Sift the cake flour and cornstarch directly into the tofu mixture and whisk until just combined. Stir in the vanilla extract and half of the granulated sugar. Set aside.
- Step 2: Make the Meringue and Fold. In a separate, scrupulously clean bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Add the lemon juice. Gradually add the remaining granulated sugar while beating on medium-high speed. Continue to beat until the meringue forms stiff, glossy peaks (when you lift the beater, the peak should hold its shape and point straight up or curl slightly at the tip). Gently fold one-third of the meringue into the tofu-cheese batter to lighten it. Then, add the remaining meringue and fold gently with a spatula until just combined, being careful not to deflate the batter. The final batter should be airy and light.
- Step 3: Bake in a Water Bath. Pour the batter into the prepared cake pan and gently tap the pan on the counter a few times to release any large air bubbles. Place the cake pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about 1-inch up the sides of the cake pan. Bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and water bath, and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Notes
Chef's Tips: Ensure all your ingredients, especially the eggs and cream cheese, are at room temperature for the smoothest batter. A clean, grease-free bowl is essential for whipping egg whites into a stable meringue. The cake will puff up significantly in the oven and then deflate slightly as it cools; this is normal for a souffle cheesecake. For an extra smooth finish, you can press the tofu-cream cheese mixture through a fine-mesh sieve after blending. Serve chilled, on its own or with a dusting of powdered sugar and fresh berries.
Storage: Store the cheesecake tightly covered in the refrigerator for up to 3 days.
