Best Japanese Souffle Cheesecake :: Soft, Fluffy and Jiggly :: Cotton Cheesecake


If you follow this video, you can make a successful cheesecake without failure.
It’s really easy if you just follow a few precautions.
It’s a light cake that’s not heavy, so I want to eat it over and over again.

*** Weighing is scale (g), rice spoon (Tbsp), and teaspoon (tsp).

[Cake mold: inner diameter 15cm, height 7cm]
✤ Paste

  • 150g Cream cheese
  • 25g Unsalted butter
  • 50ml Milk
  • 4 Room temperature egg yolks
  • 40g Cake flour

✤ Meringue

  • 4 Room temperature egg whites
  • 60g(6Tbsp) Sugar
  • 8g(1Tbsp) Lemon juice

✤ Decor (optional)

  • Strawberry
  • Sugar Powder


  • Egg weight including shell, total 258g (using large eggs), small eggs are okay.
  • Eggs need to be cooled at room temperature for at least 30 minutes to make meringues stable.
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  • Lemon juice is an essential ingredient for stabilizing the meringue and removing the smell of eggs.
  • After baking at 110 degrees for 60 minutes, I baked it for 3 minutes at 150 degrees to add more color.
    I think the color on the top is darker than I thought. If you make it just as in the video, the colors will come out prettier.
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  • It is delicious to eat right after baking, but it tastes even better the next day after refrigeration.
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