Go Back
Japanese Souffle Cheesecake recipe
Print Recipe

Japanese souffle cheesecake

Souffle cheesecake is more like a sponge cake than a cheesecake, but it is much moister than a sponge cake. It's not difficult to make.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Japanese
Keyword: baking, cake, cream cheese
Servings: 8 people

Equipment

  • 1 23 cm diameter cake pan
  • 1 whisk
  • parchment paper
  • aluminum foil

Ingredients

  • 50 g butter
  • 225~250 g cream cheese
  • 100 ml milk
  • 6 egg whites (keep chilled)
  • 6 egg yolks
  • 100~120 g sugar
  • ¼ tsp cream tartar or baking soda optional
  • 1 tsp vanilla essence or ½ tablespoon lemon juice
  • 60 g cake flour (or all-purpose)
  • 20 g starch
  • ¼ tsp salt

Instructions

  • Place about 1 1/2 cups of water in a pot and place a double boiler bowl on top. Make sure the bowl doesn't touch the water.
    Add butter, milk, cream cheese and bring to a boil.
    Start on medium heat, then reduce to low heat when the water starts to boil.
  • Stir it for about 5 minutes and it's done when the cream cheese mixes smoothly without lumps.
    Turn off the heat and cool.
  • While the cream cheese cools down, mix dry ingredients(flour , starch , salt) well and set aside.
  • Prepare a cake tin. Butter the inside and cut the parchment paper to fit the cake tin.
  • Separate the yolks and whites. When all are separated, put the egg whites in the refrigerator.
  • In the meantime, the cream cheese is cool down. Add the yolks and vanilla extract or lemon juice, mix evenly.
  • Mix the flour mix and cream cheese mix until no flour is visible.
  • Place the egg whites in a deep bowl and beat with a whisk.
    When the egg white starts to lose its transparency, add ⅓ of sugar. Continue whisking and adding sugar.
    It's done when you remove the whisk the peak that forms will keep its shape
  • Mix the cream cheese batter into the whipped egg whites.
    Mix ⅓ of the cream cheese mixture into the egg whites, fold it with a spatula. Then another ⅓ into the mixture fold.
    The dough is heavy and sinks to the bottom. Fold it up by lifting from the bottom.
    Add the last batter and continue to lift and fold until incorporated.
  • Preheat oven to 160°C.
    Cover the prepared cake tin with foil so that no water gets in.
  • Pour the batter into the cake tin and tap it on the table two or three times to even out the bubbles.
    Place the cake tin on an oven pan and pour boiling water into the oven pan to a depth of 1.5~2 cm.
  • Bake in a preheated oven at 160°C for 50-60 minutes.
    Check in the middle and if the top part is too dark brown, lightly cover the top with foil.
  • Let it cool completely, then remove it from the cake tin.
    It tastes better when chilled after putting it in the refrigerator than eating it at room temperature.