Japanese Soufflé Cheesecake

Japanese soufflé cheesecake is also known as “cotton” cheesecake. It is trendy in Asian countries for its texture — fluffy and velvety creamy at the same time. It’s a treat for true cheesecake aficionados. It’s a pleasant discovery for those not passionate about traditional cheesecakes. Because of its balanced sweetness and light texture, eating more than one slice at a time is difficult to resist. Enjoy it plain, or decorate it with whipped cream and fresh berries. Be aware Japanese cheesecake is addictive. The recipe below is for a small cheesecake 2.5″ tall 5.5″ in diameter. I use porcelain souffle ramekin 6″, 32oz capacity to bake it. If doubled, adjust the timing for baking and cooling.

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% Daily Values based on a 2,000 calorie diet

Step 1

Turn on to preheat the oven 320F/160C.

Step 2

Prepare the ramekin/baking mold. Using a pastry brush and room temp butter, lightly coat the bottom and the sides of the ramekin/baking mold. Line the bottom with parchment paper.

Step 3

Whip a thick, stable meringue.

Step 4

Cook Crème Anglaise to 167F/75C over low heat, constantly whisking.

Step 5

Add cream cheese to the hot Crème Anglaise, melt, and whisk until smooth. Turn off the heat.

Step 6

Whisk in butter.

Step 7

Whisk sifted starch and flour.

Step 8

Fold meringue into the mixture in three steps until incorporated.

Step 9

Pour the batter into the prepared ramekin/baking mold. Gently bang the batter-filled ramekin on the counter to smooth the top and release any large air bubbles. Clear the rim and make an indention along the edge using a paper towel.

Step 10

Bake for 30 minutes. Let your cheesecake cool down very slowly to ensure it doesn't collapse! Turn off the heat, crack open the oven door, and keep the cheesecake inside for the next 30 minutes.

Step 11

Remove the cheesecake from the oven and let it cool down at room temperature.

Step 12

Refrigerate the cheesecake for a few hours to let it set. Flip the cheesecake on a plate upside down and decorate. Keep refrigerated for up to 3 days.

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