Mini Japanese Souffle Cheesecake is the perfect recipe for a small and intimate gathering of friends or to enjoy alone. They are moist and delicious but very easy to make!
If you’re looking for a single-serving cheesecake and want to make it in ramekin bowls, this recipe is perfect.
The ingredients are simple and easy to make- but this cake will leave you feeling satisfied in a way that most other desserts can’t compare with. Give it a try today!
- This recipe is for you if:
- You love Japanese souffle cheesecake.
- You are looking for an easy souffle cheesecake recipe.
- You are looking for a mini Japanese cheesecake recipe.
Let me walk you through the ingredients and how to make them with step-by-step instructions. Let’s get cooking!
About this recipe
- Easy to make Japanese style cheesecake
- Use ramekin bowls
- Only 6 ingredients
- Moist and rich, without being heavy
Here are the ingredients (amounts are in the recipe card below).
- Cream cheese
- Soy milk: You can substitute it with other types of milk such as cow milk, almond milk, and oats milk.
- Lemon juice: I use fresh lemon in this recipe, but you can also use lemon juice in a bottle.
- Corn starch: You can substitute it with potato starch and cake flour.
- Sugar: I use cane sugar in this recipe but any type of sugar is ok.
Let me walk you through how to make it step by step (The photo below is made in the amount of 2 servings). You can also watch this video.
First of all, prepare you ingredients and oven. Bring creamcheese to room temperature. Separate the eggs into yolk and white. Preheat an oven to 200C/392F.
- Mix cream cheese and egg yolk.
- Add soy milk, lemon juice, and cornstarch and mix.
- Beat egg whites.
- Mix 2 and 3.
- Pour the mixture into ramekin bowls and bake in a water bath.
- Bake at 200C/392F for 10 minutes, then lower to 150C/302F for 10 minutes.
The fresh-baked cheesecakes are ready! They are moist and rich yet light in your mouth.
They swell softly right after they come out from the oven, but they will deflate like a picture above after a few minutes. The taste is so good that the appearance won’t matter!
You can eat it right away, but even if you chill it in the refrigerator overnight to eat later, I promise that you’ll still enjoy every bite.
Thanks for stopping by
It’s so easy to make and delicious. I hope that it will become your favorite dessert.
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Dessert Recipes You Might Like
- Flourless vegan oatmeal cookies
- Vegan matcha pound cake
- Vegan matcha cookies
- Kabocha squash cookies
- Vegan purin (pudding)
Mini Japanese Souffle CheesecakePrint Pin Save
- 200 g Cream cheese
- 3 Eggs
- 2 Tbsp Soy milk, 30g
- 1 Tbsp Lemon juice
- 4 Tbsp Cornstarch, 30g
- 3 1/2 Tbsp Sugar, 45g
- Preparation: Put cream cheese in a bowl and bring it to room temperature. Separate the eggs into yolk and white. Preheat an oven to 200C/392F.
- Cream cheese mixture: Whisk cream cheese to make it creamy, add egg yolk, soy milk, lemon juice, and cornstarch, and mix well each time.
- Beat egg whites: Put egg whites and sugar in a separate bowl and beat with a hand mixer until soft peaks.
- Complete the mixture: Fold in egg whites into the cream cheese mixture and mix gently.
- Pour into ramekins: Pour the mixture into ramekin bowls, place them on a tray, and fill it with water (bake in a water bath).
- Bake: Bake at 200C/392F for 10 minutes, then lower to 150C/302F for 10 minutes.
- Equipment: Hand mixer, Whisk, Spatula, Ramekin bowls
- Substitute: You can substitute soy milk with other types of milk such as cow milk, almond milk, or oats milk. You can substitute corn starch with potato starch or cake flour. You can use lemon juice in a bottle.
- Storage: 5 days in the fridge.
- Egg whites do not easily foam at room temperature, so keep them in the fridge until just before using them.