Japanese Souffle Cheesecake

5 from 1 review

Japanese-style souffle cheesecake. This cotton soft cheesecake is full of creamy cheese flavour with a light melt-in-your mouth texture. The softest cheesecake you'll ever have!


  • 180g Cream cheese, room temperature (6.3oz)
  • 20g Unsalted butter, room temperature (1 1/2 tbs)
  • 50g Whole milk (3 tbs 1 tsp)
  • 3 Egg yolks
  • 20g Sugar (I) (1 1/2 tbs)
  • 40g Cake flour (1/3 cup)
  • 3 Egg whites
  • 40g Sugar (II) (3 tbs)


  1. Preheat the oven to 100C / 212F
  2. Line the bottom of a 6-inch cake tin
  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 egg yolks and sugar (I)
  7. Sieve in the cake flour and mix until smooth
  8. In the bowl of a stand mixer add the egg whites and sugar (II), whisk on medium-high until stiff peaks
  9. Reduce the speed to medium low and beat for 2 minutes
  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 60 minutes
  15. Increase the heat to 150C / 300F and bake for a further 15-20 minutes, until the top is golden brown
  16. Remove from oven and cool
  17. Enjoy warm or place in the fridge for 3-4 hours to enjoy chilled
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