Japanese Soufflé Cheesecake – Super Fluffy and Jiggly!
There’s something magical about a Japanese soufflé cheesecake—the way it jiggles ever so slightly, its cloud-like texture, and that delicate balance between creamy and airy.
My first experience making one was nerve-wracking yet rewarding. After a few failed attempts, I finally unlocked the secrets to achieving that perfect rise.
Now, I’m thrilled to share a foolproof recipe so you, too, can enjoy this dreamy dessert at home!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Springform Pan (6-inch) | Holds the batter and ensures even baking | Online, kitchen stores |
| Hand Mixer | Whips egg whites to stiff peaks | Online, department stores |
| Sifter | Ensures lump-free flour | Grocery stores, online |
| Double Boiler or Heatproof Bowl | Melts cream cheese smoothly | Kitchen supply stores |
| Oven Thermometer | Ensures precise baking temperature | Online, appliance stores |
Prep Time
- Total Time: 1 hour 45 minutes
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Cooling Time: 15 minutes
Ingredients
- 160g (5.6 oz) Cream Cheese
- 20g (1.5 tbsp) Unsalted Butter
- 50ml (3 tbsp + 1 tsp) Milk
- 40g (1/3 cup) Cake Flour (sifted)
- 4 Large Egg Yolks
- 4 Large Egg Whites
- 1/4 tsp Lemon Juice
- 80g (6.5 tbsp) Sugar
- Hot Water (for water bath)
- Honey (for glaze, optional)
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
- Preheat oven to 160°C (320°F).
- Line the bottom of a 6-inch springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Step 2: Make the Batter
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, stirring until smooth.
- Remove from heat and let cool slightly. Then, mix in egg yolks one at a time.
- Sift in the cake flour, stirring until fully incorporated. Set aside.
Step 3: Whip the Egg Whites
- In a clean bowl, add egg whites and lemon juice. Beat with a hand mixer on medium speed until foamy.
- Gradually add sugar, a little at a time, while continuing to beat until stiff peaks form.
Step 4: Combine Mixtures
- Gently fold the egg white mixture into the batter in three additions using a spatula. Be careful not to deflate the air bubbles.
Step 5: Bake Using a Water Bath
- Pour the batter into the prepared pan and tap it lightly to remove air bubbles.
- Place the pan inside a larger baking dish and add hot water until it reaches halfway up the sides of the cake pan.
- Bake at 160°C (320°F) for 20 minutes.
- Lower the temperature to 110°C (230°F) and bake for an additional 60 minutes.
Step 6: Cool and Serve
- Turn off the oven and leave the cake inside for 5 minutes before removing.
- Let it cool completely before unmolding. Brush with honey glaze for an extra sheen.
- Slice and enjoy!
Food Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap slices individually in plastic wrap and store for up to 1 month. Thaw in the fridge before serving.
Pro Tips
- Room Temperature Ingredients: Ensures smooth batter and stable meringue.
- Water Bath is Key: Helps prevent cracks and keeps the cake moist.
- Do Not Overmix: Gentle folding maintains the soufflé-like texture.
- Test for Doneness: Jiggle the pan slightly—if the center wobbles just a bit, it’s done!
- Use an Oven Thermometer: Many ovens are inaccurate, affecting bake time.
Nutrition Facts (Per Slice, 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 18g |
| Protein | 5g |
| Fat | 10g |
| Sugar | 12g |
| Sodium | 80mg |
FAQs
1. Why did my soufflé cheesecake deflate?
It’s normal for it to shrink slightly. To minimize deflation, ensure the meringue is properly whipped and the folding process is gentle.
2. Can I make this without a water bath?
A water bath is essential for even baking and preventing cracks. If skipped, the texture will be dense.
3. How do I know my meringue is at stiff peaks?
Lift the whisk—if the peaks stand firm without drooping, it’s perfect!
4. Can I add flavors like matcha or chocolate?
Yes! Add 1 tsp of matcha powder or 10g cocoa powder to the flour.
5. Can I use all-purpose flour instead of cake flour?
Yes, but replace 1 tbsp of AP flour with cornstarch for a softer texture.
Final Thoughts
Baking a Japanese soufflé cheesecake is a rewarding experience, and once you master it, you’ll want to make it again and again.
Whether for a celebration or a cozy afternoon treat, this cake is sure to impress.
I’d love to hear about your baking experience—share your success (or struggles) in the comments! Happy baking! 😊