Japanese Souffle Cheesecake | Pink Wings
I love Japanese desserts. They're always so light and perfectly sweet.
I was considering making Asian pudding but then hubby suggested this instead. He's a smart man. I think sometimes they call this cotton soft cheesecake and that's a perfect description. So fluffy and delicious.




Japanese Souffle Cheesecake
Fills 3 mini spring form pans, 
or double to fill a 9-inch pan


  • 8 oz. light cream cheese, room temp.
  • 8 Tbsp granulated sugar, divided
  • 2 Tbsp unsalted butter, room temp.
  • 3 large egg yolks, room temp.
  • 3 egg whites, refrigerated
  • 100 ml heavy cream
  • 1 tsp fresh lemon juice
  • 1/2 Tbsp Grand Marnier (opt.)
  • 4 Tbsp flour, sifted



Directions:

Preheat oven to 320F. Fill a medium saucepan with a few cups of water and place it over your stove to boil (this will be for a water bath).
Prep spring form pans by spraying the insides with oil and then fitting parchment paper on the bottom and sides. Have the sides reach about 1-1/2 inches above the pans. Use heavy-duty foil to wrap the outside bottoms of the pans. Set aside.

Beat together the cream cheese and 3 Tbsp sugar. Once combined, add the butter and mix well. Then add the egg yolks and heavy cream. Whisk until smooth. Then whisk in the lemon juice and Grand Marnier if using. Lastly, add the flour and mix well.

In a separate clean bowl, start beating the cold egg whites. Once they start to foam up, gradually add the remaining 5 Tbsp sugar while continuing to beat. Stop when stiff, glossy peaks form (peaks should form when you lift the beaters, and the meringue should not slide around).

Take half of the meringue and whisk it into the cheesecake batter. Gently fold in the remaining meringue.

Fill your spring form pans with the batter and place them in a large roasting pan. Pour the boiling water into the roasting pan, filling 1/3 of the way up the spring form pans (about 3/4 inch).
Place in oven and bake for 60 minutes until the top is a light golden brown. Lower temperature to 300F and bake another 20 minutes until a toothpick inserted comes out clean. Turn off heat. Let the cheesecakes sit in the oven with the door slightly open for about 15 minutes to gradually cool down. Then remove the foils and let cool on a wire rack. Refrigerate until ready to eat.
I like it best on it's own, with just a bit of powdered sugar and maybe some fresh berries.


Recipe adapted from Cookpad via Just One Cookbook

Linking with Weekend Re-Treat, Foodie Friends, Pin Junkie

36 comments

  1. I love how most Asian desserts are not as sweet as Western ones, gotta give this one a try!

    — Michelle | MXP STYLE

    ReplyDelete
    Replies
    1. Yes, agree! Asian desserts are so yummy <3

      Delete
  2. You are so talented!!! I love coming to your blog-- it is one of my favorites!
    Melanie @ meandmr.com

    ReplyDelete
  3. Oh this look like something I would definitely make and order. Amazing recipe. It doesn't look that difficult to make. Will have to give it a try :) Kiss, Mel
    www.livingoncloude9.com

    ReplyDelete
    Replies
    1. Yup, it's not difficult at all! And do yummy, tell me if you end up trying it!

      Delete
  4. This looks delicious!!! I LOVE your photography!!

    xo,
    Shantell
    www.getyourchicon.com

    ReplyDelete
  5. This looks divine...the photography alone!

    ReplyDelete
  6. omgosh this looks delish! I may have to test out this recipe this weekend!

    michellespaige.blogspot.com

    ReplyDelete
  7. Very deliciousness ! Can wait to taste it!

    www.cl0sinpills.weebly.com

    ReplyDelete
  8. This looks amazing! Your recipes are always gorgeous and pretty! Just found your blog recently and am loving it!

    Xoxo,
    Karen in London
    Kensingtonwest.me.uk

    ReplyDelete
    Replies
    1. Thank you, I really appreciate it! I'm off to check out your blog now~

      Delete
  9. Your photography is AMAZING. I don't even LIKE raspberries and I'm basically about to take a bite of my computer screen ;)

    ReplyDelete
    Replies
    1. Oh thank you! Photography has never been my forte so it's really encouraging to know that I'm improving!

      Delete
  10. This looks suuuuuuper yummy! Gorgeous pictures too!

    - Deniz
    www.dressedupdeniz.com

    ReplyDelete
  11. Yum!!! Now to see if I have the skills to make them look as amazing as you did!!

    Brooke
    pumps and push-ups

    ReplyDelete
    Replies
    1. Lol, it doesn't even matter. They are seriously so yummy they don't even need to look good.

      Delete
  12. These look delicious!

    Erika
    http://whaterikawears.com/

    ReplyDelete
  13. Oh my gosh these look amazing! I wish I was eating them right now!

    Paige
    http://thehappyflammily.com

    ReplyDelete
    Replies
    1. Haha they were sooo yummy, seriously my new fav. I gave most to hubby because he was in love with it too <3

      Delete
  14. Hello!
    I wanted to ask what kind of spring forms you used? Like would it be possible to give me a link? :)

    With warm regards.

    ReplyDelete
    Replies
    1. Sure! These are the exact ones I used: http://www.target.com/p/wilton-3-piece-mini-springform-pan-set-black/-/A-14320145#prodSlot=medium_1_1&term=mini+springform+pans

      Delete
  15. Look so delicious. but, I prefer chocolate better for my cake :)

    ReplyDelete
  16. It's look like so delicious, nice article. Thanks for share.

    ReplyDelete

Powered by Blogger.

Instagram