Soufflé Cheesecake Recipe (Fluffy and Moist Japanese Cotton Cheesecake)

This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe!

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Soufflé Cheesecake Recipe (Fluffy and Moist Japanese Cotton Cheesecake)
Time for chilling cheesecake in the fridge is not included in cook time.
Votes: 121
Rating: 4.19
You:
Rate this recipe!
Course Dessert
Cuisine Japanese
Cook Time 90 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Course Dessert
Cuisine Japanese
Cook Time 90 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Votes: 121
Rating: 4.19
You:
Rate this recipe!
Instructions
  1. Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
  2. Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
  3. Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
  4. Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
  5. Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
  6. Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
  7. Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
  8. Add one third of the meringue to the egg yolk mixture. Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
  9. Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
  10. Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
  11. Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
  12. Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
  13. Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
  14. Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
  15. Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Recipe Notes
  • Be sure to bring the refrigerated items to room temperature before combining.
  • The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
  • Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.
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  • いいね!3件、コメント2件 ― aloi
  • 埋め込み
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  • 12 Likes, 2 Comments
  • いいね!10件、コメント1件 ― Lis
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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed. クッキングウィズドッグはホスト犬フランシスと謎の女性シェフが出演するYouTubeチャンネルです。

9 thoughts on “Soufflé Cheesecake Recipe (Fluffy and Moist Japanese Cotton Cheesecake)”

  1. Hi good day to you! My name is Amelia. May I know do you have recipe for 8 inch size cake pan? I wanted to bake for bigger size of this cheese cake.

  2. おいしい!私はこれを今作っている。私はそれが素晴らしいあなたの喪失のために申し訳なく思っているだろうと確信しています。フランシスは見逃されるでしょう。私はあなたのレシピをすべて尊敬するように努めています!

  3. I’ve made this at least a dozen times already. It is my favorite dessert. It’s not too sweet which is perfect for me:) thank you!

  4. Hello there!

    I really enjoy your videos and even though I’m only a beginner at baking, I’ve tried baking this soufflé cheesecake twice now!

    But I’ve got a slight problem and I think I need some advice…

    Every time after my cake cames out from the oven, it shrinks a lot when I put it out to cool down. While it is still fluffy even when it shrunk, and it tastes great, it looks much flatter than the one you’ve created in your video. I thought that it might be because of my oven, (I’m not too sure which oven function I should use…) or the cake flour I used. (I can’t access cake flour in my country, so I made my own cake flour with all purpose flour and cornstarch) Do you know what could’ve caused this? I would love to create a soufflé cheesecake that looks as puffy as yours.

    Thankyou very much!
    – Crystal

    1. Hi Crystal!

      Thank you for trying our recipe. 🙂

      1. The meringue should reach a firm peak stage and have a glossy texture. Thoroughly combine the meringue and egg yolk mixture but be sure not to break the foam. Avoid making the meringue too firm otherwise it will be difficult to combine them evenly.

      2. The cheesecake should be baked thoroughly. If it is under-baked, it will shrink. Try baking it at a slightly higher temperature for a little longer time. When it’s done, let it sit in the oven for a while and then remove the cake.

      3. Chef didn’t have a chance to combine all purpose flour and cornstarch so she is not sure if that could cause the problem.

      Hope the advice will help avoid shrinking your cheesecake.

      Good luck in the kitchen!

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