This soufflé cheesecake is light, fluffy, and melts in your mouth instantly, the ultimate indulgence!
Its delicate texture and rich yet refreshing taste make it a crowd-pleaser for all ages. Perfect for Christmas or any special occasion.
30 minutes
Oyatsu Labo
PROFILE
INGREDIENTS
SERVES 8
Original recipe (1X) yields 8 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz cream cheese , softened (Cheese Batter)
- 3 egg yolks (Cheese Batter)
- 4 tbsp. cake flour, sifted (Cheese Batter)
- 3 tbsp. milk (Cheese Batter)
- 1 tbsp. lemon juice (Cheese Batter)
- 3 egg whites (Meringue Batter)
- 1/3 cup granulated sugar (Meringue Batter)
INSTRUCTIONS
Preparation
・Line the 6-inch round cake pan with parchment paper. If using a springform pan, wrap the outside with aluminum foil to prevent water from seeping in.
・Preheat the oven to 400°F (200°C).
・Bring cream cheese to room temperature until softened.- 1
Cheese Batter: In a bowl, whisk together cream cheese and egg yolks until smooth.
- 2
Add sifted cake flour and mix. Add milk and lemon juice, whisking until combined.
- 3
Meringue: In a clean bowl, beat egg whites and sugar with a hand mixer until soft peaks form (the tips should slightly droop).
- 4
Gently fold the meringue into the cheese batter all at once, mixing about 100 times with a whisk to keep it airy yet well combined.
- 5
Pour the batter into the prepared pan. Place a paper towel on a baking sheet and set the cake pan on top. Pour hot water into the baking sheet around the cake until about ¾ inch (2 cm) deep to create a water bath.
- 6
Bake as follows:
・400°F (200°C) for 15 minutes
・Lower to 250°F (120°C) and bake for 20 minutes
・Lower again to 210°F (100°C) and bake for 40 minutes - 7
Carefully remove from the oven, release from the pan, and gently peel off the parchment paper.
RecipeID
327
Tips & Notes
・Don’t beat the meringue to stiff peaks—soft peaks blend better and reduce cracking during baking.
・Whisk the final batter well (around 100 strokes) to prevent cracks from forming on the top of the cake.
・Ensure the pan is tightly wrapped in foil for the water bath, or water may seep in.
・Oven temperatures vary: if cracks begin to form on the top of the cake, slightly open the oven door to lower the heat.
・This recipe uses large eggs.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
[About Me] I’m Master, a father of a 5-year-old. I mainly share desserts and, from time to time, my family’s go-to meals. In February 2023, my Instagram followers surpassed 240,000—thank you so much for your support! [My Approach to Recipe Development] I believe that sweets and cakes are often made for special occasions such as birthdays or anniversaries. Because they play such an important role in celebrating precious days, I always strive to create recipes that will make people say, “This is absolutely delicious!” Nothing makes me happier than knowing that recipes from Oyatsu Labo can bring a sense of joy and happiness to more people. [The Story Behind Oyatsu Labo] I’ve loved cakes since I was a child—my favorite was the shortcake from Ginza Cozy Corner, which I often enjoyed on birthdays. My journey into baking started in elementary school when I wanted to make cookies for my mom. They were simple drop cookies, and although I had an oven, for some reason I baked them in a toaster oven instead. Looking back, I can’t help but laugh at myself—why didn’t I just use the oven?! But somehow, they turned out okay. From then on, I would wake up early to make butter rolls or bake cakes for birthdays. Seeing my family’s smiles when they enjoyed the sweets I made was what truly motivated me to keep baking.