Japanese Soufflé Cheesecake
Light, fluffy, and jiggly—this Japanese Soufflé Cheesecake is a cloud-like dessert that melts in your mouth. Perfectly balanced sweetness and texture! 🍰✨
Equipment
- Springform Pan
- Mixer
- Baking Dish (for water bath)
Ingredients
Main Ingredients
- 200 g cream cheese softened
- 60 g unsalted butter
- 100 ml whole milk
- 60 g cake flour
- 20 g cornstarch
- 6 large eggs separated
- 140 g sugar
- 1 tsp lemon juice
- pinch of salt
- hot water for water bath
Instructions
- Preheat oven to 320°F (160°C). Line and wrap an 8-inch springform pan for a water bath.
- Melt cream cheese, butter, and milk over low heat until smooth. Cool slightly.
- Sift in cake flour and cornstarch. Mix in egg yolks one at a time.
- Whip egg whites with lemon juice and salt. Gradually add sugar until soft peaks form.
- Gently fold meringue into batter in three parts.
- Pour batter into pan. Place in a water bath and bake 25 mins at 320°F, then 30 mins at 275°F.
- Let cool in oven with door slightly open for 15 mins. Cool completely before serving.
Notes
Add matcha powder for a green tea version. Always fold gently to keep the cake airy. Store chilled for best texture.