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Japanese Souffle Cheesecake ( Makes 1 round 8” cake) (Adapted from Ieatishootipost)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Creamy Melt in you mouth cheesecake. It's so delicious

Course: cheesecake, Dessert, japanese
Cuisine: cakes, desserts
Keyword: cakes, cheesecake, dessert, japanesecheesecake, souffle, soufflecheesecake
  • 250 g Philadelphia cream cheese
  • 6 egg yolks Each whole egg weighs 60g
  • 70 g castor sugar
  • 60 g butter
  • 100 ml milk
  • 1 tbsp lemon juice
  • 1 tsp lemon essence optional
  • 60 g cake flour
  • 20 g cornflour
  • 1/4 tsp salt
  • 2 tsp Vanilla extract optional
  • 6 egg whites Each whole egg weighs 60g
  • 1/4 tsp cream of tartar
  • 70 g castor sugar
  1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)
  2. Spray 8in x 3in cake pan with non-stick spray, line bottom with baking paper
  3. Whisk cream cheese till smooth over a warm water bath
  4. Add egg yolks and whisk till combined
  5. Add 70g sugar and whisk
  6. Warm milk and butter over stove and add into batter
  7. Add vanilla, salt, lemon juice, lemon essence and whisk till combined.
  8. Remove from water bath, sift flour and fold into mixture
  9. Whisk whites at low speed till foamy
  10. Add cream of tartar and beat at high speed till bubbles become very small but still visible
  11. Gradually add sugar and beat till just before soft peaks
  12. Fold whites into batter 1/3 at a time
  13. Pour into cake pan and tap the pan on the counter to release air bubbles
  14. Bake on the bottommost rack for 18min, lower to 160 degree C and bake for another 12 mins. Turn off the oven and leave cake in the closed oven for another 30mins. Open the door of the oven slightly at the end of the baking for 10mins for cake to cool. That is the timings for the original recipe but I made some adjustments to the timings as I realize each oven functions differently. (For mine, I baked the cake at 200 degree C for 8mins. After the 8min mark, I placed an aluminium foil quickly over the top of the cake to prevent it from browning too much and baked until the 12 min mark. Then I lowered the temperature to 160 deg C and baked another 18 mins more. After that switch off the oven and leave cake in for another 30 mins. After that open door slightly and let cake to cool 10 more mins. I find that the golden brown color of the cake was just nice. Feel free to experiment with your oven temperature. )