Japanese Soufflé Cheesecake – This cloud-like dessert is soft, fluffy, and delicately sweet, a beautiful fusion of cheesecake and sponge cake.
About Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
Ingredients
- 3 large eggs, separated
- 100g cream cheese, softened
- 100ml milk
- 30g unsalted butter
- 60g cake flour
- 1/4 tsp cream of tartar
- 60g granulated sugar
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
Step 1: Make the Batter
- Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment and prepare a water bath.
- In a saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth and let cool.
- Whisk in the egg yolks, sifted flour, and vanilla extract until just combined.
Step 2: Beat Egg Whites
- Beat egg whites with cream of tartar until foamy, then gradually add sugar and beat until soft peaks form.
- Gently fold the egg whites into the cream cheese mixture in 3 parts.
Step 3: Bake
- Pour batter into the prepared pan. Tap lightly to release air bubbles.
- Place the pan into a larger tray with hot water and bake for 45–50 minutes or until the center is set and top is lightly golden.
- Let it cool in the oven with the door slightly open to prevent shrinkage.
Amount Per Serving
- Calories: ~160
- Protein: 5g
- Carbs: 12g
- Fat: 10g
- WW Points: 4 points
Notes
- Serving Tip: Dust with powdered sugar or serve with fresh berries and whipped cream.
- Storage: Refrigerate and consume within 3 days for best texture.
