If you’ve ever dreamed of a dessert so light and airy it feels like biting into a cloud, then Japanese soufflé cheesecake is for you! This recipe will walk you through every step to create a perfectly fluffy and jiggly cheesecake that’s as beautiful as it is delicious.
Ingredients:
Cream cheese mix:
- Cream cheese 180 g
- Unsalted butter 30 g
- Milk 80 g
- 3 egg yolks
- 1 tsp vanilla extract extract
- Cake flour 15 g
- Corn flour 10 g
Meringue ( beat to soft peak):
- 3 egg whites
- 1/4 tsp cream of tartar or 1/2 tsp lemon juice
- Sugar 60 g
📌 Tools:
- My Air Fryer Oven: https://amzn.to/4hPFw9o
- My KitchenAid: https://amzn.to/4g2QxSV
Steps:
1. Preheat oven to 230 F
2. Melt Cream Cheese Mixture
- Separate egg yolk and egg white
- In a double boiler, melt butter, milk, and cream cheese and mix until it’s smooth
- Stir until smooth and creamy, then remove from heat and let cool slightly.
3. Mix the Batter
- Add egg yolk and mix them in the cream cheese mixture one at a time
- Sift in flour in 2 parts and gently fold until smooth.
- Stir in vanilla extract
4. Whip the Egg Whites
- In a stand mixer, add egg white, cream of tartar, and 1/3 of the sugar, mix at medium-high speed and slowly add in the rest of the sugar.
- Mix until you reach soft peaks
Tip: The peaks should curl over or droop when you lift the whisk.
5. Fold and Combine
- Fold the meringue into the batter in three additions. Be gentle to keep the mixture airy.
6. Bake with a Water Bath
- Separate the mixture into 4 ramekins.
- Tap gently to release air bubbles.
- Place the pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the cake pan.
- Bake at 230 F for 70-80 minutes
- Optional: Turn the oven up to 350 F and bake for 1-2 minutes until you have a lightly brown top
7. Cool and enjoy
- Take the ramekins out of the hot water bath and enjoy if you like a hot soufflé cheesecake or wait for it to cool down and serve as a snack
Pro Tips for Success
- Room Temperature Ingredients: Ensures a smooth batter and better mixing.
- Gentle Folding: Prevents deflating the batter, keeping the cake fluffy.
- Gradual Cooling: Helps avoid cracks and shrinkage.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Top with fresh berries, whipped cream, or a drizzle of honey.
- Enjoy with a cup of green tea for a true Japanese-inspired treat!
Final Thoughts
This fluffy and jiggly Japanese soufflé cheesecake is a showstopper that’s easier to make than it looks! With its delicate texture and delightful jiggle, it’s guaranteed to impress your family and friends.
Let us know how your cheesecake turns out in the comments! If you enjoyed this recipe, share it with someone who loves baking. Happy baking! 🍰✨
Japanese Souffle Cheesecake
Equipment
- oven
- 4 ramekins
- baking pan for hot water bath
- stand mixer or a whisk and bowl
- double boiler
Ingredients
Cream cheese mix:
- 180 g Cream cheese
- 30 g Unsalted butter
- 80 g Milk
- 3 egg yolks
- 1 tsp vanilla extract extract
- 15 g Cake flour
- 10 g Corn flour
Meringue (beat to soft peak):
- 3 egg whites
- ¼ tsp cream of tartar can sub with 1/2 tsp lemon juice
- 60 g Sugar
Instructions
- Preheat oven to 230 F
Melt Cream Cheese Mixture
- Separate egg yolk and egg white
- In a double boiler, melt butter, milk, and cream cheese and mix until it’s smooth
- Stir until smooth and creamy, then remove from heat and let cool slightly.
Mix the Batter
- Add egg yolk and mix them in the cream cheese mixture one at a time
- Sift in flour in 2 parts and gently fold until smooth.
- Stir in vanilla extract
Whip the Egg Whites
- In a stand mixer, add egg white, cream of tartar, and 1/3 of the sugar, mix at medium-high speed and slowly add in the rest of the sugar.
- Mix until you reach soft peaks
- Tip: The peaks should curl over or droop when you lift the whisk.
Fold and Combine
- Fold the meringue into the batter in three additions. Be gentle to keep the mixture airy.
Bake with a Water Bath
- Separate the mixture into 4 ramekins.
- Tap gently to release air bubbles.
- Place the pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the cake pan.
- Bake at 230 F for 70-80 minutes
- Optional: Turn the oven up to 350 F and bake for 1-2 minutes until you have a lightly brown top
Cool and enjoy
- Take the ramekins out of the hot water bath and enjoy if you like a hot soufflé cheesecake or wait for it to cool down and serve as a snack
