Indulge in a decadent creamy and fluffy Japanese souffle cheesecake. This unique dessert has a smooth and light texture that melts in your mouth.
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Are you looking for a special dessert to make for someone special? Then look no further than this adorable mini Japanese souffle cheesecake for two! This recipe is perfect for an intimate gathering or a treat for one.
Not only does it taste delicious, but it's also easy to prepare and can be made beforehand. The light and creamy texture combination makes this miniature cotton cheesecake irresistible.
This little cake has all the decadence of a traditional cheesecake but with a light and airy texture that makes it feel extra special. Plus, it is easier to bake than a full-size cheesecake. With just a few simple ingredients and some careful mixing, you'll have a treat ready to enjoy in no time.
Table of Contents
Ingredients
For this cheesecake recipe, it is essential to use fresh and high-quality cream cheese, eggs, and sugar. Additionally, using vanilla extract adds flavor and depth to the cheesecake while adding a subtle sweetness.
Here's the full list of ingredients needed for the recipe:
- Cream cheese
- Sour cream
- Butter
- Eggs
- All-purpose flour or cake flour
- Milk
- Sugar
Scroll down to the recipe card for quantities used.
Instructions
To make this Japanese cotton cheesecake, follow these simple step-by-step directions. First, preheat to the oven temperature and grease a large ramekin or small cake pan. You can also line the bottom of a mini springform pan with parchment paper for easy release.
Blend the cream cheese, flour, butter, and sour cream with a mixer until smooth and creamy.
Add the egg yolk and milk to the mixing bowl, and beat until smooth and well combined.
In another mixing bowl, add the egg white.
Add sugar to the bowl with the egg white.
Beat the egg white and sugar until stiff peaks form with a stand mixer.
Fold a large spoonful of the meringue mixture into the cream cheese mixture.
Carefully fold cake batter into egg whites until well combined. Pour the batter into the prepared ramekin or cake pan and smooth the top with a spatula.
Place the ramekin into baking pan and add a water bath to about ½ an inch up the side of the ramekin. Bake the cheesecake top is golden and center is jiggly.
Variations
If you want a little twist to this delicious dessert, try incorporating fruit into the recipe. A blueberry compote, raspberry puree, or even chopped air fryer apples will add a pop of color and complement the cheesecake's richness.
For those who love chocolate, consider adding cocoa powder to the cheesecake mixture or drizzling melted chocolate on top. You can also whisk a little bit of lemon juice into the batter for added flavor
Tips
- Have your cream cheese at room temperature before using as this will help it blend more easily with the other ingredients.
- Sift your flour before adding it to the mixture to prevent clumping.
- Consider adding a dash of cream of tartar to the egg white before beating to help provide support so it doesn't flatten easily.
- Fold in the meringue gently to avoid deflating the air bubbles. This will ensure that your mini souffle cheesecake comes out light and fluffy with a perfect rise.
- Be sure not to overfill the ramekin or cake pan, as this can cause the cake to collapse during baking.
- Allow the mini cheesecake to cool completely before removing it from the pan. This helps prevent any cracking or sticking.
Serving suggestions
For a classic presentation, place the cheesecake on a small plate, dust it with powdered sugar, and then add fresh berries. Whipped cream is a nice topping too. You can pair this dessert with a cup of coffee or matcha tea for an elegant touch.
This souffle cheesecake for two is an excellent option for something sweet but not too heavy after dinner. It's a versatile dessert that can be customized by adding different toppings or flavors depending on your preference.
Storage
Make sure that the cheesecake has completely cooled before storing it. Once cooled, wrap it tightly in plastic wrap to prevent any air from getting in. This will help keep the moisture inside and prevent the cake from drying out.
Next, store the wrapped cheesecake in an airtight container or ziplock bag in the refrigerator. For best results, consume within 2-3 days of baking or freeze for up to a month.
When it's time to serve, allow the cheesecake to come up to room temperature by removing it from the fridge about 30 minutes before serving. This will ensure that it is soft and creamy with a light texture that melts in your mouth!
FAQ
When you remove the cake from the oven, it chills the soufflé which can cause the bubbles inside to condense, causing a collapse. You may want to open the oven door slightly at the end of baking to cool the cheesecake down slowly.
It has a light, fluffy texture that is similar to a regular soufflé, but with the creamy richness of traditional cheesecake.
The flavor is slightly sweet, but not too sweet, and the texture is light and airy.
Related Recipes
Want to try more mini-size desserts for one or two? Here are a few more recipes to check out.
- Mini pavlova nests are light meringue shells filled with whipped cream and berries.
- Chocolate creme brulee has a rich creamy texture inside with a crisp sugar top.
- Peanut butter mug cakes take just minutes to make for quick treat.
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Recipe
Souffle Cheesecake
Ingredients
- 2 ounces Cream cheese softened
- 1 tablespoon Sour cream
- ½ tablespoon Butter softened
- 1 Egg yolk
- 1 Egg white
- 1 ½ tablespoons All-purpose flour
- 1 tablespoon Milk
- 1 tablespoon Sugar
Instructions
- Preheat the oven to 350°F.
- Blend together the cream cheese, sour cream, flour and butter in a mixing bowl until smooth and creamy.
- Add the egg yolk and milk to the mixing bowl, and beat until smooth and well combined.
- In another mixing bowl, beat the egg white and sugar until stiff peaks form.
- Fold a large spoonful of the egg white mixture into the batter, then pour the batter into the egg whites, and carefully fold in until well combined.
- Spread the mixture into a well greased large ramekin.
- Place the ramekin into a baking dish, and fill the baking dish with water so that it goes about ½ an inch up the side of the ramekin.
- Bake for 10 minutes.
- Reduce the heat to 300 degrees and bake for another 10 minutes, or until cooked through. The cheesecake will still be a bit jiggly in the center.
- Allow to cool for at least 1 hour before serving.
Sharina says
We partnered this Japanese-style small souffle cheesecake with tea, and it was a perfect combination! So smooth and savory!
Elizabeth S says
This was really creamy and delicious. I used Greek yogurt instead of sour cream. It turned out perfect.
Addison says
This cheesecake was light, soft and so fluffy! I loved the flavor and texture.
Shelby says
I love how creamy and light this souffle comes out! I always shy away from souffle because I feel it's so labor intensive but you made everything easy about this!
Shay L. says
Mini Cheesecake is genius - a full cheesecake is just too much for two people! This cheesecake was easy to make and so delicious. The hardest part was waiting for it to cool before digging in!
Cat says
looks like your average cheesecake recipe. I don't know how particularly Japanese it is.
Lisa MarcAurele says
The cheesecake is made with a whipped egg white, giving it a lighter and fluffier texture than the regular smooth and creamy one. It's more like the Japanese style versus the New York style. You can see the texture best in the photos with the spoon bite taken out.
Darlene says
How many ounces should a large ramekin hold?
Lisa MarcAurele says
The one we use is 8 ounces.
Patricia A Hoey says
Not much flavor. Other recipes call for lemon and that might add the flavor that was missing. Will not make again.
Lisa MarcAurele says
A little lemon juice or lemon extract would be a great add. I usually serve it with a strawberry sauce.