Description
This Tiramisu Japanese Soufflé Cheesecake is a delicate fusion dessert combining the airy, fluffy texture of a Japanese cheesecake with the rich coffee flavors of a classic tiramisu. Made with reduced-fat cream cheese, silken tofu, and infused with strong instant coffee, this light yet creamy cheesecake is baked in a water bath to achieve its signature soufflé-like softness. Perfect for those who love subtle sweetness and a luxurious coffee aroma, it’s a sophisticated treat that’s best enjoyed chilled after resting overnight.
Ingredients
For the Coffee Mixture
- 1/4 cup hot water
- 3 Tbsp instant coffee granules
For the Cheesecake Batter
- 5 large egg whites (room temperature)
- 4 Tbsp granulated sugar (for egg whites)
- 8 oz reduced fat cream cheese
- 1/2 (12.3 oz) package silken firm tofu
- 5 Tbsp granulated sugar (for cream cheese mixture)
- 3 Tbsp butter (softened at room temperature)
- 1/4 cup cornstarch
- 5 large egg yolks
- Cocoa powder (for decoration)
Instructions
- Prepare the Coffee: Mix 1/4 cup of hot water with 3 tablespoons of instant coffee granules until fully dissolved. Allow the mixture to cool to room temperature.
- Whip Egg Whites: In a clean bowl, whip the 5 large room temperature egg whites with 4 tablespoons of granulated sugar until stiff peaks form. Set aside.
- Mix Cream Cheese and Tofu: In a separate bowl, beat the reduced-fat cream cheese together with the silken firm tofu and 5 tablespoons of granulated sugar until the mixture becomes light, smooth, and fluffy.
- Add Coffee and Butter: Incorporate the cooled coffee mixture and softened butter into the cream cheese mixture. Use a hand or stand mixer to blend until evenly combined and smooth.
- Combine Cornstarch and Egg Yolks: Add the cornstarch and the 5 egg yolks to the cream cheese mixture and whisk thoroughly until fully incorporated and the batter is smooth.
- Fold in Whipped Egg Whites: Gently fold the whipped egg whites into the cream cheese batter using a spatula, combining carefully to maintain the airy texture without deflating the mixture.
- Prepare to Bake: Pour the completed batter into an 8-inch springform pan lined with parchment paper. Place the pan inside a larger baking dish or tray and add hot water halfway up the side of the springform pan to create a water bath for even, gentle baking.
- Bake the Cheesecake: Bake in a preheated oven at 320°F (160°C) for 50 minutes. The cheesecake should be set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool at room temperature, then refrigerate overnight to fully set and develop flavors.
- Decorate and Serve: Just before serving, sift cocoa powder evenly over the top of the chilled cheesecake to give it a classic tiramisu finish.
Notes
- Using a water bath helps achieve the characteristic smooth and fluffy texture of the Japanese soufflé cheesecake by preventing cracks and uneven baking.
- Letting the cheesecake rest overnight in the refrigerator enhances the flavors and improves the texture.
- Room temperature eggs whip better and help achieve a lighter batter.
- If you do not have silken tofu, extra cream cheese can be used, but the texture may be slightly different.
- For a stronger coffee flavor, adjust the amount of instant coffee in the mixture to taste.
- Ensure to gently fold in whipped egg whites to keep the batter light and airy, which is key to the soufflé texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
