Japanese souffle cheesecake

By the GetYourMacros team · 31 August 2026

A light and airy Japanese-style cheesecake made with light cream cheese and whisked egg whites.

• Time 15 min
• Course Snack
• Diet Vegetarian
• Cuisine Asian
• Allergens dairy, eggs

Ingredients (1 serving)

• 80 g Light cream cheese
• 1 Egg (60 g)
• 15 g Cornstarch
• 30 ml Skimmed milk
• 25 g Erythritol sweetener
• 10 ml Lemon juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 150°C and prepare a small ramekin or mold lined with parchment paper.
2. Separate the egg yolk from the white; whisk the white with the erythritol until stiff peaks form.
3. In a separate bowl, mix the light cream cheese with the milk and lemon juice until smooth.
4. Add the egg yolk and the sifted cornstarch to the cheese mixture, whisking until no lumps remain.
5. Gently fold the egg whites into the cheese batter using a spatula to keep the air inside.
6. Pour the mixture into the mold and place it in a baking tray filled with 2cm of hot water.
7. Bake in a water bath for 40-45 minutes until the top is set and slightly golden.
8. Turn off the oven and let it cool inside with the door slightly open to prevent collapsing.

Tips

• For the best texture, serve chilled after it has rested in the fridge for at least 2 hours.
• The water bath is essential for the souffle texture; do not skip it or the cake will crack.

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