Souffle Cheesecake

Name: Souffle Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 8 oz cream cheese, softened; 1/4 cup unsalted butter; 1/2 cup whole milk; 4 egg yolks; 4 egg whites; 1/4 cup cake flour, sifted; 2 tbsp cornstarch; 6 tbsp granulated sugar; 1 tsp lemon juice; 1/4 tsp cream of tartar; 2 tsp powdered sugar (for dusting)

The impossibly jiggly Japanese souffle cheesecake that took over TikTok in April 2026: a whipped-egg-white batter baked low and slow in a water bath for a cloud-like, barely-sweet texture. Plan ahead: chill completely, at least 3 hours, before slicing.

105 minHardServes 8260 cal/serving

JapaneseDessertStovetop and OvenVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter
1/2 cup whole milk
4 egg yolks
4 egg whites
1/4 cup cake flour, sifted
2 tbsp cornstarch
6 tbsp granulated sugar
1 tsp lemon juice
1/4 tsp cream of tartar
2 tsp powdered sugar (for dusting)

Instructions

1

Preheat the oven to 320 degrees F. Grease a 7-inch round cake pan, line the bottom and sides with parchment paper, and wrap the outside of the pan in a double layer of foil to keep water out.
2

In a heatproof bowl set over a pot of barely simmering water, melt 8 oz softened cream cheese and 1/4 cup unsalted butter together, stirring until smooth.
3

Whisk in 1/2 cup whole milk until fully combined, then remove from the heat and let cool slightly.
4

Whisk 4 egg yolks into the cream cheese mixture one at a time, then sift in 1/4 cup sifted cake flour and 2 tbsp cornstarch and whisk until smooth. Stir in 1 tsp lemon juice.
5

In a separate clean bowl, beat 4 egg whites with 1/4 tsp cream of tartar until foamy, then gradually add 6 tbsp granulated sugar and beat to soft, glossy peaks.
6

Fold one third of the whipped whites into the cream cheese batter to lighten it, then gently fold in the rest in two additions, keeping as much air as possible.
7

Pour the batter into the prepared pan, smooth the top, and set the pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.
8

Bake for 65 to 70 minutes, until the top is golden and the cake jiggles slightly but is set. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes to prevent sudden collapse.
9

Remove the cake from the water bath, let it cool to room temperature, then refrigerate at least 3 hours before releasing from the pan. Dust with 2 tsp powdered sugar (for dusting) just before serving.

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Questions

What temperature do I cook Souffle Cheesecake at?

For Souffle Cheesecake, the oven is set to 320 F (about 160 C) in step 1. The longest stretch at that heat is 1 hour 10 minutes, in step 8.

What can I use instead of cream of tartar in Souffle Cheesecake?

The entry for Souffle Cheesecake calls for 1/4 tsp cream of tartar. In its place: Twice the volume of lemon juice or white vinegar does the same job for egg whites.

Can I make Souffle Cheesecake gluten-free?

Yes. The gluten in Souffle Cheesecake is 1/4 cup cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Souffle Cheesecake contain eggs?

Yes: 4 egg yolks and 4 egg whites. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Souffle Cheesecake the day before?

Yes. Step 8 is a built-in pause of 1 hour 10 minutes: "Bake for 65 to 70 minutes, until the top is golden and the cake jiggles slightly but is set." Do everything up to that point ahead of time and pick up at step 9 when you are ready to finish.

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