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

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.

Questions

Can I make Souffle Cheesecake dairy-free?

Not cleanly. Here the dairy (8 oz cream cheese, softened, 1/4 cup unsalted butter, 1/2 cup whole milk) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Souffle Cheesecake gluten-free?

Yes. The gluten in this entry 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.

How long does Souffle Cheesecake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Souffle Cheesecake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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