Japanese Soufflé Cheesecake







  • 250 gram Philadelphia cream cheese
  • 6 egg yolks (Update: I measured mine, it was about 118g in total for the yolks)
  • 70 gram castor sugar (This is half of the total 140 gram)
  • 60 gram unsalted butter
  • 100 ml full-cream milk or whole milk
  • 1 Tbsp lemon juice
  • 2 tsp lemon zest
  • 60 gram cake flour / superfine flour
  • 20-gram cornstarch
  • 1/4 tsp salt


  • 6 egg whites (Update: I measured mine, it was 264g for the whites of 6 eggs)
  • 1/4 tsp cream of tartar
  • 70 gram castor sugar (This is half of the total 140 gram)


  1. Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)
  2. Grease 8″ x 3″ cake pan with butter, line bottom with baking or parchment paper
  3. Whisk cream cheese till smooth over a warm water bath
  4. Add yolks and whisk
  5. Add half the sugar (70 gram) and whisk
  6. Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter
  7. Add salt, lemon juice, lemon zest, and whisk
  8. Remove from the water bath, sift cake flour and corn starch and fold into mixture
  9. Whisk egg whites at low speed till foamy
  10. Add cream of tartar and beat at high speed till bubbles become very small but still visible
  11. Gradually add the balance 70 gram of sugar and beat till soft peaks
  12. Fold whites into batter 1/3 at a time
  13. Pour into the cake pan and tap the pan on the counter to release air bubbles
  14. Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with the door closed) and turn off the oven and leave the cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.

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