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Japanese Souffle Cheesecake Recipe

Japanese Souffle Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings


  • 250 grams cream cheese
  • 50 grams unsalted butter
  • 1/3 cup milk
  • 1/2 cup cake flour
  • 5 tsp cornstarch
  • 5 eggs
  • 1/2 cup granulated sugar


  1. Preheat oven at 320 degrees Fahrenheit. Butter a 21-cm (8 inches) diameter baking pan and line with parchment paper. Butter the parchment paper once again and set aside.
  2. Melt the cream cheese, unsalted butter, and milk in a double boiler until smooth. Let chill to room temperature. During this time, separate the egg yolks from the egg whites. Once the cream cheese mixture is completely at room temperature, add the egg yolks one at a time and mix using a whisk. Add in the cake flour along with the cornstarch and mix just until the flour is well incorporated into the batter. Do not overmix.
  3. In a large bowl, beat the egg whites using an electric mixer while adding the granulated sugar. Continue to beat the egg whites until it forms soft to stiff peaks. Add 1/3 of the meringue into the cream cheese mixture and mix well. Add another 1/3 of the meringue into the cream cheese mixture. This time, mix using a rubber spatula by gently folding the mixture. Repeat this step for the remaining 1/3 of the meringue.
  4. Pour the mixture into the prepared baking pan and cover the bottom and the sides of the pan with aluminum foil. Place the baking pan along with the aluminum foil in another, larger baking pan. Add hot water at about 1-2 cm deep. Bake the cake in the water bath at 320 degrees Fahrenheit for 75 minutes. To check if it's ready, stick a toothpick into the middle of the cake. If it comes out clean, then the cake is cooked.