Fluffy & Jiggly Japanese Soufflé Cheesecake
Cloud-like Japanese cheesecake
A delicate, melt-in-your-mouth Japanese soufflé cheesecake that wobbles with every jiggle and tastes as light as air.
Equipment
Ingredients
Cheesecake Base
cream cheese (room temperature)
120 g
unsalted butter (room temperature)
30 g
milk
100 ml
all-purpose flour
15 g
cornstarch
15 g
eggs (separated)
3 pcs
granulated sugar
40 g
lemon juice
5 drops
Instructions
Melt the Base
Create a silky smooth base by melting cream cheese, butter, and milk together over gentle heat.
Add Dry Ingredients
Sift in flour and cornstarch and stir until fully incorporated into the warm base.
Separate Eggs
Separate three eggs and add the yolks to the cream-cheese mixture.
Strain the Mixture
Pass the mixture through a fine sieve for the smoothest texture.
Prepare the Meringue
Whip the egg whites with lemon juice and sugar to stiff peaks for the signature jiggle.
Fold in Meringue
Gently fold the meringue into the cream-cheese base to preserve air.
Prepare for Baking
Set up a water bath and pour the batter into the prepared pan.
Bake at High Temperature
Bake at 190 °C for 15 minutes to set the top.
Bake at Low Temperature
Reduce heat to 130 °C and continue baking for 50 minutes to cook the center.
Cool
Remove the cheesecake from the oven and let it cool completely before serving.
Original recipe
Storage
Store covered in the refrigerator; best enjoyed within 3 days
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