Experience the delight of a Fluffy Japanese Soufflé Cheesecake—light, airy, slightly sweet, and perfectly jiggly fresh out of the oven. With its pillowy soft cotton texture and subtle tartness from cream cheese, this is the ultimate cheesecake indulgence. Finished with a dusting of powdered sugar, this dessert is beautiful both in flavor and presentation.
Why You’ll Love This Cheesecake:
✔ Extra fluffy and jiggly when warm
✔ Light-as-air texture with the richness of cheesecake
✔ Beautiful centerpiece dessert for any occasion
Ingredients:
Ingredient Amount
Butter 7 tbsp (100 g)
Cream Cheese 4 oz (100 g)
Milk ½ cup (130 mL)
Egg Yolks 8
All-Purpose Flour ¼ cup (60 g)
Cornstarch ¼ cup (60 g)
Egg Whites 13 large
Granulated Sugar ⅔ cup (130 g)
Hot Water For baking
Powdered Sugar For serving
Instructions:
SEE NEXT PAGE
Experience the delight of a Fluffy Japanese Soufflé Cheesecake—light, airy, slightly sweet, and perfectly jiggly fresh out of the oven. With its pillowy soft cotton texture and subtle tartness from cream cheese, this is the ultimate cheesecake indulgence. Finished with a dusting of powdered sugar, this dessert is beautiful both in flavor and presentation.
Why You’ll Love This Cheesecake:
✔ Extra fluffy and jiggly when warm
✔ Light-as-air texture with the richness of cheesecake
✔ Beautiful centerpiece dessert for any occasion
Ingredients:
Ingredient Amount
Butter 7 tbsp (100 g)
Cream Cheese 4 oz (100 g)
Milk ½ cup (130 mL)
Egg Yolks 8
All-Purpose Flour ¼ cup (60 g)
Cornstarch ¼ cup (60 g)
Egg Whites 13 large
Granulated Sugar ⅔ cup (130 g)
Hot Water For baking
Powdered Sugar For serving
Instructions:
SEE NEXT PAGE
✔ Extra fluffy and jiggly when warm
✔ Light-as-air texture with the richness of cheesecake
✔ Beautiful centerpiece dessert for any occasion
Butter 7 tbsp (100 g)
Cream Cheese 4 oz (100 g)
Milk ½ cup (130 mL)
Egg Yolks 8
All-Purpose Flour ¼ cup (60 g)
Cornstarch ¼ cup (60 g)
Egg Whites 13 large
Granulated Sugar ⅔ cup (130 g)
Hot Water For baking
Powdered Sugar For serving
