Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕
This Soufflé Japanese Cheesecake has been made by many bloggers and is getting very popular. This is another quick and easy recipe using only 3 ingredients. I’m also attracted by this cake because one of the ingredients used is white chocolate. I’ve always given recipes with white chocolate a miss as I find them too sweet to my liking. So in this recipe, I’ve added some lemon juice and zest to give the cake a little citrus lemon flavour. The cheesecake turned out perfect, it is silky smooth and light that melts in your mouth. Love the lemony hint in this cake. Thumbs up for this recipe!
Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4 servings
Ingredients
- 125g Cream cheese, room temperature
- 120g White chocolate (Meiji brand)
- 3 Cold Eggs, 70g each
- ½ tbsp Lemon juice and zest of half lemon
Instructions
- Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth.
- Then add cream cheese into it and stir till smooth with a hand whisk.
- Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
- Whisk egg whites with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
- Pour cheese mixture into pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
- Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
- Leave the cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
日式舒芙蕾芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4
Ingredients
- 125克 奶油奶酪 （温室中待软化）
- 三粒 冷鸡蛋，越一粒70克
- 120克 白巧克力
- ½ 汤匙 柠檬汁和半粒的柠檬屑
Instructions
- 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
- 蛋白与蛋黄分开。把蛋白收藏在冰箱里，待用。
- 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
- 把乳酪糊离开隔水，加入鸡蛋，柠檬汁和柠檬屑，搅拌均匀。
- 从冰箱拿出蛋白，打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，倒入烤盘中，在桌面上轻敲几下，震出气泡。
- 用水谷法方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里焖15分钟。
- 取出蛋糕待凉脱模，把蛋糕收入冰箱，大约两三个小时即可享用。然后撒上糖粉或按个人喜欢装饰表面。
Hope you have a Wonderful Weekend ahead!
If I have a packet of 100gm white chocolate can l use in the recipe? Thanks.
Hi Any Au, You can use any type of white chocolate but better to follow use 120g instead of 100g because the cake texture might not be the same.
Hi, I followed your recipe and baked in a 6" tin. However, the cake is wet inside and seems a little uncooked when i cut it 🙁 I did beat the egg whites to stiff stage before folding it into the cheese batter. Not too sure what exactly went wrong.. Would you be able to advise the reason? Thanks in advance!- Wendy
Hi Wendy, Did you chilled the cake first before cutting? Because most baked cheesecakes are moist like uncooked just after baked.
May i know is steam bake same as water bath?
Hi, Yes steam bake is water bath.
Where can I get d white chocolate meiji brand n d eggs 70gms with shell or without shell are they jumbo eggs?
Hi, The weight of the egg is 70g including the shell or your can use smaller eggs to the total of 3 – 70g eggs (210g).If you're from S'pore, you can get the white chocolate at Cold Storage, Plaza Singapura or any brand of white chocolate will do.
Hi Ann, I just tried this recipe but it didn't work out for me. The white chocolate sank to the bottom of the cake instead. What could have possibly gone wrong?
The egg whites were well beaten to the same way u did… Well, I'm gonna try it again and hopefully it works
Hi, I think is the egg whites are not well beaten.
hi, your cake looks perfect. I did mine according to your recipe but the cake turned out really flat and dense after chill. is the texture of the cake should be really fluffy and does it rise? thanks for sharing too.
Hi, This cake is light and moist. This is a very small cake, the cake pan should be 6 or 7 inch. I think you've probably over mixed the egg white that causes the cake deflated.
You are such a sweetheart Ann.
Love your recipes.
Hi Ann, may I know where I can buy the Meiji Chocs pls?
Hi Fiona, I bought the chocolate at Cold Storage, Plaza Singapura and Great World City.
YUMMY!!! MUST BAKE THIS SOON!!!
Ann , it looks so delicious and very PRETTY ! Just love the flavor combo and only 4 ingredients ?! Another recipe to add on my to-make list ( it gets longer ) 😀
这个我做了,是巧克力味道。食材都很简单容易。
Hi Ann!What a beautiful cake you have presented. It looks like it could just float right into my belly, lol…Thank you so much for sharing, Ann…it truly is stunning…
Wow. This is so easy and looks divine. Love the flower pattern on top. Thanks for sharing.
it looks so light and pretty!
I love how your decorated the top! I've never tried a white chocolate version before. I will have to try this one out.
Thanks, will try that soon!
May I ask if this can be made into a green tea version? If yes, how much green tea powder to add and during which step? The rest of the ingredients remain the same too?
Yes, you can use 5 grams of green tea powder and mix with 1 tbsp hot water. Leave to cool and add to the egg mixture.Omit the lemon if you're using green tea powder. .
Meiji White Chocolate is the best!. And I love a cheesecake that comes together with 3 ingredients. Bravo, Ann! BTW I also loved your miso sesame cookies and riffed on the recipe and made it gluten-free =) If you care to take a look it is at NinjaBaking.com. Of course, I gave you credit and a link back.
May I ask, can we use other brand of white chocolate?
Yes you can.
I am drooling over these!!
Ann, it is so soft and fluffy! I can see it is melt in the mouth! I like to patterns on the cake too. Will try one day! Thanks for sharing!
This Japanese souffle cheesecake looks so pretty and delicate, I like the addition of the white chocolate.Super cute!Thanks for the recipe Ann 😀
so beautiful and must be so nice too.
Ann, this Japanese cheesecake looks absolutely incredible! It looks so light and soft!! How did you decorate the cake with sugar powder? Did you use a template?
Hi, You can the cake stencil at Sunlik S'pore. I saw them selling 2 pieces in a pack, around $4.50.
Hi Ann, may I know where did you get the cake stencil? Thanks, Kat
Thanks Ann, your stencil looks really beautiful.
Hi Yi, Thank you. I placed a cake stencil on the cake and dusted with sugar powder through a fine sieve.
Hi Yi, Thank you. I placed a cake stencil on the cake and dusted with sugar powder through a fine sieve.
我被这个cheesecake折磨到很惨, 不是站到高高的爆脸就是倒塌到不像样了,
所以只能来你这里欣赏了!
Absolutely beautiful ♥
Well…this looks like a dream. Beautiful work!
Ann, 今天电脑又是慢到留不到言了,来了几次才终于留到。想跟你讲你的cheesecake做到很好看。食材又很简单。我也和你一样,一看到白巧克力我就有点怕怕。。但是你既然说好,我下次也要试试。
p/s今天做了你家的Banana Bread,好吃叻!昨晚做,今天又做多一个明天带去ward
Helena, 这几天Google好像也是出了问题,有点慢,又不懂那根筋不对,弄到我都没心情。。。我悄悄跟你说。。我今天又跑去买了6包Meji白巧克力,价钱比起别的巧克力牌子便宜一大半,S$2.05一包而且不会特别甜。有空试试吧。嘻嘻。。。Banana Bread真的好吃hor,我也做了好几次。
我也是看见放了白巧克力,也怕太甜哦。
改天也学你,放些柠檬zest进去,谢谢分享 🙂
Three ingredients to make this beautiful dessert? Almost too good to be true!
oh, only 3 ingredients and resulted yummy cheesecake, one slice please , hehehe..
Closing my kitchen yet still can't resist to visit your blog to see more clearly on this lovely cheesecake, omg! please don't tempting me to bite on the computer screen! :DDD
Hi Tze, Thank you for coming leaving your comment here despite your busy on packing. Hope to see your kitchen open soon after the moved.
Fantastic, Ann! I love the cake, the texture and the decoration….awesome!
Wow! Ann, your cheesecake look sooo good. Love the colour. Going to make this when i get the white chocolate tomorrow 🙂
这个好简单。。。可是我每次都会”凸槌”,刚刚女儿和我说:星期一要带cheese cake去学校,可以试一试这个,真的来的很及时耶!!
真的很容易做。你做了吗?
Hi Ann, your cheesecake look so delectable and pretty stencil design. 2 thumbs up for you.
Have a nice day.
so pretty-ful….. i love that there are little ingredients… bookmarked ha!
Wow look so soft and smooth. Keep a slice for me, please.
Perfect! No cracks at all. ?
Victoria,There was some slight cracks but not too visible.
Simple yet stunning! Love the pattern dusted sugar.
这个简单又好吃的芝士蛋糕,我有心动哦!
嘻嘻。。。心动不如行动,快点动手吧!
Hi Ann,
That is such a pretty soufflé cheesecake.
I have some cream cheese on hand, would like to give this a try:)
mui
Hi Doreen, yes please have a try 🙂
This is amazing, Ann! No flour at all and the cake looks perfect. A must try!
Phong Hong, Really easy to make and I'm sure you'll love it!
加上少许的柠檬削,更定加分!
简单的装饰,再加分!
真的好好吃,我已经烘了两个了 😀
looks perfect,the design and the flavour, superb combo
How I wish I live in Singapore, then I will find every single excuse of trying out your recipes, hahaha! This is a pretty-looking cake, I've brought my own tea here now, hehe!
Jessie, You're a good baker too. I want to try your bakes one day 😀
这简单又好看的cheesecake,让不爱吃cheese的我都很想试做咧!嘻嘻~~
Irene, 试试看啦!没有cheese的重口味,而且蛋糕很小一个,很快就吃光光!
If I have a packet of 100gm white chocolate can l use in the recipe? Thanks.
Hi Any Au, You can use any type of white chocolate but better to follow use 120g instead of 100g because the cake texture might not be the same.
You are such a sweetheart Ann.
Love your recipes.
Hi, I followed your recipe and baked in a 6" tin. However, the cake is wet inside and seems a little uncooked when i cut it 🙁 I did beat the egg whites to stiff stage before folding it into the cheese batter. Not too sure what exactly went wrong.. Would you be able to advise the reason? Thanks in advance!
– Wendy
Hi Wendy, Did you chilled the cake first before cutting? Because most baked cheesecakes are moist like uncooked just after baked.