Japanese soufflé cheesecake is fluffy and delicious. Here, I used the egg whites and the cheese that create the standard balance of taste. The butter, cheese, and flour mixed correctly create the cake’s perfect texture.

You can try this recipe at home. Here, I used all the qualified ingredients so that the cake tastes different and perfect. You can try this recipe at home for your new experience.

Japanese Soufflé Cheesecake Recipe

Preheat your oven to 160°C.

Pan Preparation: Grab a mold pan (167 cm) and add some grease to the pan. Then place the parchment paper.

Mix the Butter and Cheese:

Grab a bowl and add 160 grams of cream cheese, beating it with a spatula. Then add 220 grams of unsalted butter. Now take a frying pan and add hot water.

Place the cream cheese bowl over the hot water in the frying pan.

At a time mix the butter with the cream cheese. It’s time to add 50 ml of milk and combine it well. Remove the butter mixture bowl from the frying pan. Add 40 g of flour, sift it, and mix it with the butter mixture until it gets fluffy and smooth.

Then take 4 eggs, separate the egg yolks from the egg whites. Pour the egg yolks into the butter mixture, whisk it, and set aside.

Make the Egg Whites Foam:

grab a bowl, add the egg whites and 1/4 tsp of lemon juice, and mix until foamy. Then add 80 grams of sugar and mix properly until smooth.

Mix All Ingredients:
The egg whites are added to the butter mixture in three steps. Mix it until well combined. The cake mixer is ready to use on the pan.

Take a mold pan (167 cm), pour the mixture into the mold pan, and create the right texture with a spatula.

Bake:
First time:
At the moment, take a tray, add hot water to the tray, and transfer the mold pan into the tray. Now move it into the oven and bake at 160°C for 20 minutes. After 20 minutes, open the oven and stop for just 5 seconds.

Second time:
Again, bake at 110°C for about 60 minutes. After 60 minutes, bring out the cake and transfer it to another place to let it cool to room temperature. When it reaches room temperature, then serve it.

Required Equipment:
• Bowl
• Frying Pan
• Tray
• Mold Pan (16*7 cm)

Cake Ingredients: (For 8 servings)
• Cream Cheese = 160 grams
• Unsalted Butter = 220 grams
• Hot Water = Some
• Flour = 40 grams
• Milk = 50 ml
• Eggs = 4 pieces
• Lemon Juice = 1/4 tsp
• Sugar = 80 grams

Bake Time and Temperature:
• First Bake:
Temperature = 160°C
Time = 20 minutes
• Second Bake:
Temperature = 110°C
Time = 60 minutes

Total Time:
• Preparation Time: 20 minutes
• Bake Time: 70 minutes
Calories: 360 kcal

Some Tips To Make the perfect Japanese Soufflé Cheesecake:

• The bake time shouldn’t be set continuously; set it step by step.
• Set the baking temperature carefully.
• All ingredients should be whisked properly.
• Ensure all ingredients are qualified.
• Use at room temperature ingredients.

Japanese Soufflé Cheesecake Storage Procedure

Store at Room Temperature: Japanese soufflé cheesecake can be stored for about 12 hours at room temperature using an airtight container or covered with plastic wrap.
Store in the Refrigerator: You can store the cake in the refrigerator for about 3-4 days using an airtight container or aluminum foil. An airtight container keeps the cake safe from exposure and prevents it from absorbing odors from others.
Store in the Freezer for a Longer Time: If you need to store it for a longer period, you can freeze the cake for about 1 month using an airtight container. However, room-temperature cheesecake is better to enjoy.