Welcome to Nippon Spoon!
Today, we’re making a halal-friendly Japanese soufflé cheesecake.
Japanese soufflé cheesecake is a light and fluffy dessert with a soft texture that melts in your mouth.
Even though it looks delicate, it is surprisingly simple to make with just a few basic ingredients.
With just six simple ingredients, this recipe makes a light and fluffy halal-friendly dessert perfect for any occasion.
Let’s get started!
Halal-Friendly Notes
Japanese soufflé cheesecake is often naturally halal-friendly.
However, some recipes may include gelatin for glaze or alcohol-based flavorings.
This recipe skips those ingredients and uses only simple ingredients, making it easy to prepare as a halal-friendly dessert.
Ingredients
- Cream cheese – 226 g (8 oz)
- Eggs – 3
- Sugar – 75 g (1/3 cup)
- Milk – 50 ml (3 tbsp)
- Cake flour – 30 g (1/4 cup)
- Lemon juice – 10 ml (2 tsp)
Prepare the Cake Pan
I’m using a 6.5-inch, about 17 cm cake pan for this recipe.
Line the inside of the cake pan with parchment paper.
If using a springform pan, wrap the bottom with aluminum foil to prevent water from leaking in during the water bath.
A regular fixed-bottom cake pan also works.
Preheat the Oven
Preheat the oven to 190°C (375°F).
Prepare Hot Water for Water Bath
Since the cake will be baked in a water bath, prepare some hot water in advance.
Prepare the Egg Yolk Batter
Separate the eggs into yolks and whites.
Place the egg whites in a large bowl and keep them in the refrigerator until ready to use.
Cold egg whites help the meringue hold its structure better.
Place the cream cheese in a bowl.
If it is too firm, microwave it briefly until slightly softened.
Mix with a spatula until smooth and free of lumps.
Add the egg yolks and mix until smooth.
Pour in the milk and whisk until well combined.
Sift in the cake flour and whisk until the batter becomes smooth with no lumps.
This is your egg yolk batter.
Refrigerate the batter while preparing the meringue.
Make the Meringue
Using a hand mixer, whisk the egg whites on high speed.
Once foamy, add the sugar and lemon juice.
Continue whisking on high speed until the meringue thickens.（approx. 1 min 45 sec）
Then reduce to low speed and whisk until soft peaks form. （approx. 1 min）
The meringue should be smooth and soft, not stiff.
Combine the Batter
Add one-third of the meringue to the egg yolk batter and whisk until combined.
Then add the remaining meringue.
Fold gently with a whisk, then switch to a spatula.
Fold carefully from the bottom until there are no visible streaks.
Do not overmix, as this can deflate the meringue and reduce the cake’s fluffy texture.
Prepare for Water Bath Baking
Pour the batter into the prepared cake pan.
Tap the pan gently on the counter two or three times to remove air bubbles.
Place a kitchen towel in a baking tray, then place the cake pan on top. This helps create gentle, even heat while baking.
Pour hot boiling water into the tray.
Bake the Cheesecake
Bake at 190°C (375°F) for 15 minutes.
Then reduce the temperature to 140°C (285°F) and bake for another 45 minutes.
Oven temperatures can vary, so adjust the baking time as needed.
Let the cake cool slightly before removing it from the pan.
Serve and Enjoy
Freshly baked, the cheesecake is soft, airy, and jiggly.
After chilling in the refrigerator for a day, the texture becomes denser, creamier, and richer in flavor.
Both textures are delicious, so enjoy it the way you like.
This light and fluffy Japanese soufflé cheesecake is simple, elegant, and perfect as a halal-friendly homemade dessert.
Enjoy!
Watch How to Make It
This video shows how to make halal-friendly Japanese soufflé cheesecake step by step.
A Quick Peek at Today’s Halal Japanese Dessert