Foolproof Japanese Souffle Cheesecake Recipe: Make a jiggly Japanese Cheesecake that doesn't flatten or crack! — Phil and Mama (2024)

FAQs

How to prevent Japanese cheesecake from cracking? ›

Depending on whether your oven runs too hot or too cold, you may need to adjust baking temperatures accordingly. If the top of the cake cracks, your oven may be running too hot. Try beating the meringue to firm peaks instead of stiff peaks.

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

A souffle's rising is achieved because bubbles in the whipped eggs fill with steam and heated air. Opening the oven door chills the souffle. The steam condenses, the bubbles contract, your creation collapses. Some shrinking is unavoidable.

If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake. Allow your ingredients to come to room temperature and add them in the order given in the recipe.

Let the cheesecake cool in the oven for at least another hour or two. This helps it set up so it's not as jiggly when you try to remove it. The gentle cooling will help the cake from deflating. If you were to remove the cake from the oven immediately, the cold air would cause the cake to shrink down significantly.

Don't overmix ingredients.

You want to start with room temperature cream cheese. This way you will be able to blend your ingredients very easily without overmixing. When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed.

How do you make soufflés that don't collapse? Egg whites beaten to stiff peaks and carefully folded into the other ingredients are the key to a well risen souffle. The other trick to help them rise is giving them something to hold on to.

Why did my soufflé crack? Similar to why a soufflé may deflate, they crack if they're dry or overbaked. It's better to pull out the chocolate soufflé from the oven earlier than later.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Japanese cheesecakes have the tendency to shrink a bit after being removed from the oven and that's totally okay. It's because the cheesecake is a meringue based dessert, like our flourless chocolate soufflé and Taiwanese castella cake. However, the cheesecake should not deflate drastically.

How to prevent cheesecake from deflating? ›

To prevent a sunken cheesecake, make sure to use enough structural support in your recipe, bake it for the full amount of time specified, make sure your oven is at the correct temperature, and use the right size pan.

Cream Of Tartar: Cream of tartar is a natural meringue stabilizer. If you do not have the cream of tartar, replace it with 1/2 a tsp of lemon juice.

The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.