Simple Japanese Souffle Cheesecake Recipe

Name: Simple Japanese Souffle Cheesecake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 130g Philadelphia Cream Cheese; 60g Milk; 30g Butter; 3 Eggs (separated); 35g Cake Flour; ½ tsp Vinegar; 60g Sugar

Simple Japanese Souffle Cheesecake Recipe – This light, fluffy, and jiggly cheesecake melts in your mouth with a perfect balance of sweetness and creamy texture. Made with cream cheese, eggs, and a delicate meringue, this easy-to-follow recipe creates the ultimate cotton cheesecake for any dessert lover!

Meliniskitchen

Feb 12, 2025 - 05:56

Mar 2, 2025 - 10:51

Simple Japanese Souffle Cheesecake Recipe

Prep Time 20 min

Cook Time 60 min

Serving 6

Difficulty Intermediate

Simple Japanese Souffle Cheesecake Recipe—a perfect balance of rich cream cheese flavor and a light, fluffy consistency. This melt-in-your-mouth cheesecake is known for its soft, jiggly appearance and subtle sweetness, making it a delightful treat for any occasion. Made with just a few simple ingredients, this recipe creates a cloud-like cake that rises beautifully in the oven and has a golden, slightly caramelized top. Whether you’re a beginner or an experienced baker, this foolproof method ensures a perfectly soft and creamy soufflé cheesecake every time.

Ingredients

130g Philadelphia Cream Cheese
60g Milk
30g Butter
3 Eggs (separated)
35g Cake Flour
½ tsp Vinegar
60g Sugar

Nutritional Information

Calories: 180

Protein: 5g

Fat: 12g

Saturated Fat: 7g

Unsaturated Fat: 4g

Trans Fat: 0g

Carbohydrates: 14g

Sugar: 10g

Fiber: 0g

Cholesterol: 100mg

Sodium: 100mg

Show Nutrition Info

Directions

1. Step

In a heatproof bowl, combine the cream cheese and milk. Mix well. Use a double boiler to gently heat the mixture, then add butter. Melt about 90% of the butter while stirring. Once mostly melted, remove the bowl from heat and let the residual heat melt the rest.

2. Step

Separate the egg yolks and whites, placing the whites in the fridge. Add the yolks to the cooled cream cheese mixture and mix well. Sift the cake flour into the mixture and fold until fully combined.

3. Step

In a clean, dry bowl, add vinegar to the chilled egg whites. Gradually add sugar while whisking on low speed until soft peaks form.

4. Step

Gently fold a small amount of the meringue into the egg yolk mixture to lighten it. Add the remaining meringue and carefully fold until fully incorporated using a spatula.

5. Step

Gently fold a small amount of the meringue into the egg yolk mixture to lighten it. Add the remaining meringue and carefully fold until fully incorporated using a spatula.