Jiggly Fluffy Japanese Souffle Cheesecake


Why not try this jiggly and fluffy Japanese souffle cheese cake, make it for lunch, afternoon tea or a birthday cake to surprise your loved ones. Once you make yours, the smell that fresh baking smell in the kitchen, and the taste of heavenly you won’t go back to buying shop bought cakes! It is definitely one of the best Japanese cheesecake, its jiggly, fluffy, moist, and wonderfully melt in your mouth.


  • 180g cream cheese. Philadelphia or any your favourite brand
  • 20g butter, salted
  • 20g granulated sugar, golden
  • 3 egg yolks
  • 50g milk
  • cake flour 38g
    or (25g, plain flour + 13g corn flour)
  • 3 egg whites
  • 1/4 tsp cream of tartar / lemon, lime juice, white vinegar instead
  • 40g granulated sugar, golden


  1. In a bowl, add the cream cheese and butter, allow to leave at room temperature or in warm oven for a few minutes. whisk together until melted and smooth and then adding sugar, and whisk the egg yolks one by one. pour milk and sieved the cake flour, stirring until evenly combined, use a strainer for extra smooth batter, and make sure there are no lumps.
  2. In another bowl, beating egg whites with a hand mixer, on low to medium speed until foamy, add cream of tartar or lemon, lime juice instead and add sugar a little bit at a time, continue to beat on medium speed until nearly stiff peaks form about 3-5 minutes.
  3. Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.
  4. Use a large baking pan for a hot water bath and bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.To make sure your cake to succeed even better. It is best to use an oven thermometer and you’ll always have the exact temperature of your oven in mind.
  5. After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Using a stencil, lightly sift with powdered sugar, gently remove stencil. Place treats on tray! It is best served chilled.