Japanese Souffle Cheesecake with Tofu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
