Japanese Jiggly Cheesecake (Soufflé Method and Water Bath)

Ingredients

• For the cheesecake
• 200 g cream cheese, Philadelphia or equivalent, room temperature
• 100 g unsalted butter, room temperature
• 100 g caster sugar
• 5 egg yolks, room temperature, separated
• 5 egg whites, room temperature, separated
• 50 g cake flour, or Japanese castella flour, sifted
• 30 ml whole milk, room temperature
• 10 ml lemon juice, fresh
• 5 ml vanilla extract, pure
• 1 pinch sea salt
• For the water bath and baking
• 2 liters water, boiling

Method

1. 1
   Preheat oven to 160°C (320°F); line a 20 cm round springform pan with parchment paper on the base and sides, ensuring a 5 cm overhang; place the pan on a baking sheet lined with additional parchment.
2. 2
   In a large mixing bowl, cream together room-temperature cream cheese and unsalted butter using an electric mixer on medium speed for 3–4 minutes until light and fluffy; gradually add 60 g caster sugar while continuing to beat until fully incorporated.
3. 3
   Add egg yolks one at a time, beating on low speed for 20 seconds after each addition to avoid overdeveloping gluten; fold in sifted cake flour, milk, lemon juice, vanilla extract, and sea salt with a rubber spatula until just combined and smooth.
4. 4
   In a separate, very clean bowl, whip the 5 egg whites with an electric mixer on medium-high speed until foamy; gradually add remaining 40 g caster sugar while continuing to whip until stiff, glossy peaks form — about 4–5 minutes; the whites should be thick and hold their shape completely.
5. 5
   Fold one-third of the whipped egg whites into the cream cheese base using a rubber spatula with a gentle folding motion (not stirring), turning the bowl as you work; fold in the remaining two-thirds in two additions until no white streaks remain and the batter is light and airy.
6. 6
   Pour the batter into the prepared springform pan, smoothing the top gently with an offset spatula; wrap the outside of the pan tightly with aluminum foil, covering the base and sides completely to prevent water from seeping in.
7. 7
   Place the wrapped pan in a larger roasting pan; pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan; transfer carefully to the preheated oven and bake for 45–50 minutes until the top is set but the center still jiggles slightly when gently shaken — the interior should remain creamy and trembling.
8. 8
   Turn off the oven, crack the door open 10 cm, and allow the cheesecake to cool in the oven for 20 minutes; remove from the water bath and cool completely on a wire rack for 30 minutes before chilling in the refrigerator for at least 4 hours or overnight; unmold by running a thin knife around the edge and releasing the springform, then serve chilled.