Fluffy Japanese Soufflé Cheesecakes
Ingredients
For 12 Muffin-Sized Soufflés or 4 Ramekin Servings:
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Cream cheese – 250g (8.8 oz), softened
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Milk – 100ml (1/2 cup)
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Unsalted butter – 50g (3.5 tbsp)
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Egg yolks – 5
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Cake flour – 60g (1/2 cup)
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Cornstarch – 20g (2 tbsp)
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Vanilla extract – 1 tsp
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Lemon juice or zest – 1 tsp (optional, adds freshness)
For Meringue:
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Egg whites – 5
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Granulated sugar – 100g (1/2 cup)
Topping (Optional):
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Powdered sugar for dusting
🧑🍳 Instructions
1. Prep
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Preheat oven to 150°C (300°F).
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Line a muffin tin with cupcake liners or prepare ramekins with butter + parchment on the bottom/sides.
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Prepare a water bath: Place a large tray in the oven, add hot water halfway up the sides of your muffin/ramekin tray.
2. Make Cream Cheese Mixture
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In a bowl over a hot water bath (or on low heat), melt cream cheese, butter, and milk until smooth.
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Remove from heat. Let it cool slightly.
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Add egg yolks, vanilla, and lemon juice/zest. Mix well.
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Sift in cake flour and cornstarch. Mix until smooth and no lumps remain.
3. Whip Meringue
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In a clean, dry bowl, beat egg whites on medium speed until foamy.
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Gradually add sugar in 3 parts, and continue beating until stiff peaks form (not dry, but glossy and firm).
4. Fold & Combine
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Add 1/3 of the meringue into the yolk mixture and mix gently.
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Fold the remaining meringue in 2 additions with a spatula until just combined. Don’t overmix.
5. Bake
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Spoon the batter into your prepared cupcake liners or ramekins. Tap gently to remove air bubbles.
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Place the muffin tin/ramekins into the water bath in the oven.
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Bake at 150°C (300°F) for 25 minutes, then reduce heat to 120°C (250°F) and bake for another 30–35 minutes, or until golden and set.
6. Cool Gradually
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Turn off oven and leave the door slightly open for 10 minutes to prevent collapsing.
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Remove and cool on a rack.
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Dust with powdered sugar before serving.
📝 Related Questions
❓ Why do soufflé cheesecakes deflate?
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Rapid temperature changes can cause collapse.
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Over-whipping or under-folding meringue may weaken the structure.
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Cooling gradually in the oven prevents sudden shrinkage.
❓ Can I use all-purpose flour instead of cake flour?
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Yes, but the texture may be slightly less soft. You can make cake flour by substituting 1 tbsp of cornstarch per 1 cup of AP flour.
❓ Can I flavor it with matcha or chocolate?
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Absolutely! Add 1 tbsp of matcha powder or cocoa powder to the dry ingredients for flavor variations.
❓ How should I store them?
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Store in the fridge in an airtight container for up to 3 days. Best enjoyed slightly warm or at room temperature.
