JAPANESE SOUFFLE CHEESECAKE | No-Fail ~2nd edition (EP281)

JAPANESE SOUFFLE CHEESECAKE | No-Fail ~2nd edition (EP281)

Japanese Souffle Cheesecake

This cake is my all-time favorite fluffy and spongy texture that is not overly sweet; a tart from the cream cheese is lovely.

It was my dream to eat whole souffle cheesecake as a kid, and finally, it has come true.

I used to beg my grandmother to purchase a whole souffle cheesecake for my birthday as a kid.

Usually, a kid wants to have a strawberry shortcake with an anime character’s ornament on top, but I insisted on a simple souffle cheesecake.

I already have a video for souffle cheesecake; this is the upgraded version.

I have modified the recipe and the steps to make the perfect souffle
cheesecake every time you make it.

My homework has been to make a beautiful tall, fluffy and jiggly, super delicious cheesecake with no failure.

The recipe can be very tricky

You know, many videos made easy souffle cheesecake on the internet, but is that true?

The recipe can be very tricky.

Some recipes call for many egg whites to make a tall and jiggly texture look nice, but it has less cheese flavor.

But I found a doable and accessible way.

And I found the temperature is the key to make a beautiful and delicious souffle cheesecake.

I have introduced you to the Taiwanese Christina recipe,
using a specific temperature to cook your flour slightly to gelatinize it to hold a lot of meringue to your cake batter. It’s the key to achieve the best result.

And that’s the trick to make a beautiful cake with no crack on top, as well.


No-Fail Souffle Cheesecake Recipe (2nd edition)
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 3 hours
Course Dessert
Cuisine Japanese
Servings 8 servings


  • bowl, hand-mixer, oven, 6-inches springform pan, whisk, spatula


  • 300 g cream cheese
  • 80 ml whole milk
  • 5 large egg yolks
  • ½ lemon juice (1 tbs)
  • ½ lemon zest
  • 35 g all-purpose flour
  • 15 g corn starch


  • 5 large egg whites
  • 130 g granulated sugar


preparing the pan

  • Fold a piece of square parchment paper in half diagonally and make a triangle.
    Fold it twice more and cut off the outside at a curve to fit your pan, then open it; you have a circle.
    It fits perfectly on the bottom.
    And then prepare a paper for the side.
    It should be taller than the cake pan because the cheesecake will rise almost double in bulk while baking.
    Cover the bottom with aluminum foil.
    We are going to bake in a hot bath, so use two pieces of aluminum foil to make sure no water comes in.

Cheese mixture

  • Put your cream cheese in a pot and pour in the whole milk.
    Turn the heat to low and bring to just a simmer.
    Put the lid on and turn the heat off. Leave while preparing the other ingredients.
  • Squeeze the lemon juice of a half lemon.
    Zest the lemon peel and set aside.
  • Separate the egg yolks and egg whites.
    Remove chalaza as much as you can.
  • Now, let's go back to the cream cheese.
    Your cream cheese is loosened and easy to cream together.
    Switch to the whisk to make a smooth cream cheese paste.
    If your cream cheese still grainy, turn the heat to very low to give it to heat to make a smooth paste.
  • Add the egg yolks in 2 to 3 parts and mix well each time.
    Scrape down the bottom and the side to make sure there's no lump remains.
  • Add in shifted flour and whisk to combine.
    At this point, the cream cheese mixture is slightly warm, and the flour is a little bit cooked down and makes a thick paste and a little bit sticky, and that will hold a lot of meringue in the cake batter.
  • Mix in lemon zest and juice.
    You can add vanilla paste if you want.
  • Pass through a sieve to remove any lumps or any pockets of flour remaining.
    Set aside until meringue is prepared.


  • Start whisking egg whites on low until the firm part of the egg white is loosen and start forming a foam.
  • Add 1/3 of sugar and continue working on low.
    Whisk until the sugar dissolves.
    Add the next 1/3 of the sugar and continue whisking on low.
    This makes fine air bubbles in meringue.
    When the sugar is dissolved, add the last 1/3 of the sugar.
  • Increase the speed to high and whisk until stiff peaks form.


  • Before you add meringue to the cheese mixture, whisk the meringue by hand to make it even.
  • Before putting the cheese mixture and meringue together, smooth the cheese mixture with the whisk.
  • Add in one scoop of the meringue and whisk well.
    This is called sacrifice; it makes the batter much easier to add more meringue without deflating.
  • Add the rest of the meringue in 2 to 3 stages and fold in each time.
  • Pour into the prepared pan.
    Stick in your chopsticks and draw a circle to even out the cake batter.
    By doing this, you can banish the big air bubbles if they remain.
    Big air bubbles will explode in the oven, and your cake surface will be cracked.
  • Pop it in the oven with the hot water bath underneath and bake 30 minutes at 180°C.
    After 20 to 30 mins, your cake will fully expand in the oven.
    And then, turn the heat to 160°C and cook another 20 minutes.
    When you touch the surface, and it bounces back, it's cooked.
    Open the door slightly and put something between the door to release the steam and to stabilize the cake, for 20 to 30 mins.
  • Take out from the oven and carefully put off the pan.
    Place it on the wire rack and leave it until it comes to room temperature.
Keyword baking, cheesecake, cotten cheesecale, japanese cheesecake, japanese souffle cheesecake, souffle cheesecake
Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating