Japanese Souffle Cheesecake
Ingredients
- 300g Cream cheese
room temperature, 10.5oz
- 50g Unsalted butter
room temperature, 3 tbs 1 tsp
- 160g Whole milk
2/3 cup
- 5 Egg yolks
- 35g Cake flour
1/3 cup
- 15g Cornstarch
1 tbsp
- Pinch of salt
- 5 Egg whites
- 110g Sugar
1/2 cup 1 tbsp
Directions
- 1
Preheat the oven to 200C / 390F
- 2
Line the bottom and sides of an 8-inch square cake tin with parchment paper
- 3
Bring a small saucepan of water to a simmer
- 4
In a medium heatproof bowl add the cream cheese, butter, and milk
- 5
Mix the ingredients with a whisk until slightly melted, then whisk until smooth
- 6
Remove from the hot water bath and add the egg yolks
- 7
Sieve in the cake flour and cornstarch, add the salt and mix until smooth
- 8
In the bowl of a stand mixer add the egg whites and sugar, and whisk on medium speed until soft peaks
- 9
Reduce the speed to low and beat for 2 minutes, this gets rid of any big air bubbles in the beaten egg whites
- 10
Add one-quarter of the meringue to the cream cheese batter and whisk until smooth
- 11
Transfer the cream cheese batter to the remaining meringue and fold carefully with a spatula until well combined
- 12
Pour the batter into the prepared cake tin, then place the tin in a slightly larger baking tray
- 13
Fill the baking tray with boiling water, reaching 1-2cm up the side of the cake tin
- 14
Place the tray in the oven and bake for 15 minutes
- 15
Open the oven door to release steam and place a wooden spoon or folded teatowel in the oven door to keep it ajar
- 16
Reduce the heat to 110C/230F and bake for a further 70-80 minutes, until the top is golden brown
- 17
Remove from oven and transfer to a wire rack to cool
- 18
Enjoy warm or place in the fridge for 3-4 hours to enjoy chilled
Japanese Souffle Cheesecake
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About this Recipe
Dreaming of a dessert that's impossibly light, yet rich with creamy cheese flavor? This Japanese Souffle Cheesecake recipe delivers exactly that—a truly unparalleled melt-in-your-mouth experience that will redefine your idea of cheesecake.
Why This Recipe Works
What sets this cheesecake apart is its signature "cotton soft" texture, achieved through a careful balance of ingredients. Unlike dense, traditional cheesecakes, this version combines the richness of cream cheese and butter with the airy lift of whipped egg whites, resulting in a cake that practically dissolves on your tongue. It’s a testament to the magic of precise baking that creates such a delicate yet profoundly satisfying dessert.
What to Expect
Prepare for a dessert that is nothing short of ethereal. Each spoonful of this Japanese Souffle Cheesecake offers a delicate, creamy cheese flavor that is beautifully balanced and never overwhelming. Its texture is the star—light as air, exquisitely soft, and with a delightful melt-in-your-mouth quality that lives up to its souffle name. You'll find it surprisingly moist and tender, a stark contrast to heavier baked cheesecakes, making it an elegant finish to any meal or a delightful afternoon treat.
Customization & Variations
The unique "cotton soft" and melt-in-your-mouth texture of this Japanese Souffle Cheesecake relies on its specific ingredient ratios. While the core recipe is designed for perfection, home bakers seeking to maintain its signature lightness should adhere closely to the provided ingredients for the best results.
Serving & Context
This exquisite Japanese Souffle Cheesecake is perfect for special occasions, elegant gatherings, or simply as a luxurious treat to brighten your day. Serve it simply, perhaps with a dusting of powdered sugar, to let its delicate flavor and stunning texture shine. It pairs wonderfully with a cup of tea or a light, fruity accompaniment.