Japanese Soufflé Cheesecakes

A Different Kind Of Cheesecake Internet-famous, gravity-defying and feather-light, The Essential soufflé cheesecake melts in your mouth. Lighter in texture and less sweet than its American counterpart, the Japanese cheesecake is famously wobbly and airy — closer in some ways to a fresh-out-of-the-oven soufflé or a chilled chiffon cake. Notoriously hard to make, the soufflé texture of each cake takes our baker 4 hours to perfect and tastes a bit like eating a cloud. The Cake that Broke the Internet Invented by Japanese chef Tomotaro Kuzuno in the 1970s, the soufflé cheesecake went viral in the US in the 2010s and is now served at the World’s buzziest patisseries. Inspired by the German käsekuchen cheesecake, the essential Japanese soufflé cheesecake is less sweet and contains less cheese, sugar and calories than its Western counterpart. Made in a bain-marie with just 4 ingredients the essential Japanese soufflé cheesecake has a fluffy texture produced by whipping egg white and egg