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Japanese Souffle Cheesecake

Japanese Souffle Cheesecake

If you're up for some fluffy twist on your cheesecake, this recipe of the Japanese Soufflé Cheesecake is perfect for you. This tangy and creamy version of cheesecake originating from Japan will surely surprise your taste buds.
Take these KitchenAid appliances with you when you make this recipe:
KitchenAid 21L Digital Countertop Oven
KitchenAid Stand Mixers
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Servings 6 inch pan


  • 200 g cream cheese
  • 20 g unsalted butter
  • 50 g milk
  • 40 g egg yolk
  • 40 g all-purpose flour sifted
  • 110 g egg white
  • 55 g sugar


  • Prepare pan: Line the pan with parchment paper at the bottom and at the sides.
  • Make batter: In the KitchenAid Precise Heat Bowl set below 122ºF, melt cream cheese, milk, and butter together. Mix together on low heat until smooth and without lumps. Let cool.
  • Add egg yolk/s one by one and wait to be completely mixed before adding the flour.
  • Whip egg whites: In a KitchenAid stand mixer fitted with a whisk accessory, pour in sugar with the egg whites. Whisk in medium-high until soft peaks.
  • Combine a third of the meringue into the cream cheese mixture. Fold in until mostly mixed. Add the rest of the meringue into the mixture.
  • Pour mixture into the lined pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
  • Place the pan into a hot water bath and bake the cake for 1 hour and 10 minutes in 160ºC. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.
  • Turn off the KitchenAid 21L Digital Countertop Oven, open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
  • Let it cool outside the oven for at least 3 hours before serving.
Keyword Cheesecake
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