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Japanese Souffle Cheesecake

A soft melt in the mouth cheesecake. My family loved it , easy to make and quick too.


50 gms flour

50 gms butter

3 eggs

150 gms cream cheese ( Bring to room temperature)

1 tsp vanilla essence

100 ml milk

55 gms powder sugar


Step 1

Heat milk to a temperature that is enough just to melt the butter . Once the butter has melted add the cream cheese .Whisk well using a hand whisk until a smooth mixture is formed

Step 2

Add the yolks one at a time to the cream cheese mixture. Whisk well using a hand mix . Add 1 tsp vanilla essence and whisk well. Sift in the flour , whisk well till well incorporated.

Step 3

Whisk the egg whites with a pitch of salt to stiff , add the powder sugar gradually till done and whisk well . Add the stiff egg white mixture gradually to the batter and fold in gently.

Step 4

Pour the batter in to a 6 inch diameter and 2 inch in height tin ( line the bottom of the tin with parchment paper, brush the sides of the tin with oil). Bring half a litre of water to a boil in a separate vessel. Use a 8 inch diameter tin and 2 inch height diameter tin . Place the cake batter tray into it carefully and gently add water in the outer tray and place in a preheated oven to bake at 150° for at least 25- 30 min using only the bottom coil to bake .

Step 5

Once done switch off the bottom coil then use only the upper coil to brown the top.

To brown well lower the temperature to 100 degrees, rotate the tin to brown evenly. Once cool , it will begin to leave the sides. Remove from tin and dust with icing sugar.

Serves 4

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