Japanese Souffle Cheesecake with Tofu Recipe

Introduction

Japanese Souffle Cheesecake with Tofu is a light, fluffy dessert that combines the rich creaminess of cheesecake with a delicate, airy texture. Using silken tofu adds a subtle smoothness and a healthier twist to this beloved treat.

Ingredients

• 5 large egg whites, room temperature
• 4 tablespoons granulated sugar (for egg whites)
• 8 ounces reduced-fat cream cheese
• ½ package Mori-Nu Silken Tofu, Firm (about 6.15 ounces)
• 5 tablespoons granulated sugar (for cream cheese mixture)
• ¼ cup water
• 3 tablespoons butter, softened at room temperature
• 1 tablespoon lemon juice
• ¼ cup cornstarch
• 5 large egg yolks

Instructions

1. Step 1: In a clean bowl, whip the egg whites with 4 tablespoons of granulated sugar until stiff peaks form. Set aside.
2. Step 2: In a separate bowl, beat the cream cheese, silken tofu, and 5 tablespoons sugar together until the mixture is light and fluffy.
3. Step 3: Add the water, lemon juice, and softened butter to the cream cheese mixture. Whisk thoroughly using a hand mixer or standing mixer to ensure even blending.
4. Step 4: Incorporate the cornstarch and egg yolks into the mixture and whisk until smooth and fully combined.
5. Step 5: Gently fold the whipped egg whites from step 1 into the cream cheese mixture, preserving as much air as possible for a fluffy texture.
6. Step 6: Pour the batter into an 8-inch springform pan lined with parchment paper. Place the pan into a water bath for even baking.
7. Step 7: Bake in a preheated 320°F (160°C) oven for 50 minutes or until the cake is set and lightly golden on top.
8. Step 8: Remove from oven and allow to cool before releasing from the pan and serving.

Tips & Variations

• Using a water bath helps the cake cook gently and prevents cracking, ensuring a smooth surface.
• Make sure egg whites are whipped to stiff peaks for maximum lift and fluffiness.
• You can substitute the reduced-fat cream cheese with full-fat for a richer flavor.
• Adding a teaspoon of vanilla extract enhances the aroma and depth of flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain moisture. Reheat gently in a warm, not hot, oven if desired, or serve chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu is preferred due to its smooth texture, which blends well into the cheesecake batter. Regular tofu is firmer and may affect the cake’s texture.

Why is a water bath used for baking this cheesecake?

The water bath provides gentle, even heat that prevents cracking and keeps the cheesecake moist and tender.

Japanese Souffle Cheesecake with Tofu Recipe

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★★★★★

4.6 from 132 reviews

This Japanese Souffle Cheesecake with Tofu offers a light and fluffy twist on the classic cheesecake by incorporating silken tofu and whipped egg whites, resulting in a subtly sweet, airy dessert with a delicate texture. Perfect for those seeking a lower-fat alternative without sacrificing creaminess and richness.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings (one 8-inch cheesecake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Whites Mixture

• 5 large egg whites, room temperature
• 4 Tbsp granulated sugar

Cream Cheese Mixture

• 8 oz reduced fat cream cheese
• ½ package Mori-Nu Silken Tofu, Firm (approximately 6.15 oz)
• 5 Tbsp granulated sugar
• ¼ cup water
• 1 Tbsp lemon juice
• 3 Tbsp butter, softened at room temperature
• ¼ cup cornstarch
• 5 large egg yolks

Instructions

1. Whip egg whites: Begin by beating the 5 egg whites with 4 tablespoons of granulated sugar until stiff peaks form. Set this meringue mixture aside carefully to maintain the airiness.
2. Prepare cream cheese and tofu blend: In a separate bowl, whip together the cream cheese, silken tofu, and 5 tablespoons of granulated sugar until light and fluffy, ensuring the mixture is smooth and homogenous.
3. Add liquids and butter: Slowly incorporate the water, lemon juice, and softened butter into the cream cheese and tofu mixture. Use a whisk or an electric mixer to blend thoroughly while keeping the mixture even and smooth.
4. Incorporate dry ingredients and egg yolks: Add the cornstarch and the 5 egg yolks to the creamy mixture. Whisk well until these ingredients are fully combined without any lumps.
5. Fold in whipped egg whites: Gently fold the previously whipped egg whites into the cream cheese mixture. This step requires a gentle hand to preserve the airiness critical for the souffle texture.
6. Bake the cheesecake: Pour the delicate batter into an 8-inch springform pan lined with parchment paper. Place the pan inside a water bath to maintain gentle, even heat and bake in a preheated oven at 320°F (160°C) for 50 minutes until set and lightly golden.

Notes

• Using a water bath during baking prevents cracking and keeps the cheesecake moist.
• Ensure egg whites are whipped to stiff peaks for maximum fluffiness.
• Handle folding gently to retain air incorporated in the egg whites.
• Allow cheesecake to cool in the pan before removing the springform to maintain structure.
• Using reduced fat cream cheese and tofu lowers fat content but keeps creaminess.

Keywords: Japanese souffle cheesecake, tofu cheesecake, light cheesecake, fluffy cheesecake, low fat dessert, souffle dessert