Japanese Souffle Cheesecake

japanese cotton soft souffle cheesecake

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5 from 2 reviews

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!


  • 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)


  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
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