Japanese Cloud Cheesecake
JAPANESE CLOUD CHEESECAKE is a medium French recipe that serves 6. 250 calories per serving. Recipe by The Succulent Bite on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $4.00 total, $0.67 per serving
Ingredients
- 200 g Cream Cheese (softened to room temperature)
- 100 g Granulated Sugar
- 30 g All-Purpose Flour (sifted)
- 4 Eggs (large, separated yolks and whites)
- 1 tsp Vanilla Extract (optional, for flavor)
- 15 g Butter (for greasing the pan)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Prepare Pan
Grease the bottom and sides of the 8‑inch springform pan with softened butter and lightly dust with flour, tapping out excess.
Time: PT2M
Separate Eggs
Separate the egg yolks from the whites into two clean bowls, ensuring no yolk contaminates the whites.
Time: PT3M
Beat Yolks and Sugar
Using the electric mixer, beat the yolks with the granulated sugar on medium‑high speed until the mixture becomes pale, thick, and ribbons form when the beaters are lifted.
Time: PT5M
Incorporate Cream Cheese
Add the softened cream cheese (and vanilla extract if using) to the yolk‑sugar mixture and beat until completely smooth and homogenous.
Time: PT2M
Fold in Flour
Sift the all‑purpose flour over the batter and gently fold it in with a spatula until just incorporated; do not over‑mix.
Time: PT2M
Whip Egg Whites
With clean beaters, whip the egg whites on medium‑high speed until stiff peaks form. The whites should stand up straight when the beaters are lifted.
Time: PT7M
Combine Whites with Batter
Add a third of the whipped whites to the batter and fold gently to lighten it. Then fold in the remaining whites in two additions, using a gentle cutting motion until just combined.
Time: PT3M
Bake Soufflé
Pour the batter into the prepared pan, smooth the top, and place it in the preheated oven. Bake for 25‑30 minutes, or until the soufflé is golden brown and a thin crust forms. It should have a slight wobble in the center when gently shaken.
Time: PT30M
Temperature: 350°F
Cool Completely
Remove the soufflé from the oven and let it sit in the pan on a cooling rack until it reaches room temperature, about 15 minutes, before slicing.
Time: PT15M
Serve
Run a thin knife around the edge, release the springform, slice with a warm knife for clean cuts, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6g
- Carbohydrates
- 20g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Mascarpone, Ricotta (drained)
- Instead of Granulated Sugar: Caster sugar, Powdered sugar (reduce by 10%)
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Eggs: Egg replacer for whites (aquafaba)
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of Butter: Margarine, Cooking spray
Equipment Needed
- Oven
- 8‑inch Springform Pan
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- Spatula
- Sieve (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Beating egg whites to stiff peaks
- Folding whites into the batter without deflating
- Greasing and flouring the pan properly
- Cooling the soufflé completely before slicing
Chef Tips from the Video
- Use room‑temperature eggs; they whip more easily.
- Sift the flour to avoid lumps and keep the batter light.
- For extra flavor, add a pinch of nutmeg or lemon zest to the batter.
Troubleshooting
Soufflé collapsed after baking.
Make sure egg whites are beaten to stiff peaks and folded gently. Avoid opening the oven door early, and cool the soufflé completely before slicing.
Soufflé did not rise enough.
Check that the oven is fully preheated to 350°F and that the batter is not over‑mixed after adding the flour.
Crust is too dry or burnt.
Reduce baking time by 3‑5 minutes or lower the oven temperature to 340°F; also ensure the pan is properly greased to prevent sticking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently in a low oven (300°F) to revive some fluff.
Freezer: Not recommended; texture will become rubbery.
Room temperature: Best served immediately; will lose height within 1 hour.
Make-Ahead Tips
- The soufflé can be baked a day ahead and refrigerated; re‑heat gently before serving.
- Prepare the batter up to step 8, cover tightly, and refrigerate for up to 2 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of cheese soufflé in French cuisine?
The cheese soufflé originated in 18th‑century France as a showcase of culinary technique, emphasizing lightness and the art of incorporating air into batter. It became a classic patisserie item, symbolizing elegance and the mastery of French egg‑based dishes.
What are the traditional regional variations of cheese soufflé in French cuisine?
In Normandy, a cheese soufflé often uses Camembert or Gruyère, while in the Alpine regions, Comté or Beaufort are favored. Some versions add herbs like chives or tarragon for a Savoyard twist.
How is cheese soufflé traditionally served in France?
A classic French cheese soufflé is served immediately out of the oven, dusted with a light sprinkling of grated cheese and a side of mixed greens. It is often presented on a warm plate to retain its height.
What occasions or celebrations is cheese soufflé traditionally associated with in French culture?
Cheese soufflé is popular at brunches, holiday lunches, and as a refined dessert for dinner parties. Its elegant appearance makes it a favorite for special occasions such as Bastille Day gatherings.
What other French dishes pair well with cheese soufflé?
A light green salad with vinaigrette, a crisp glass of Chablis, or a fruit compote complement the richness of a cheese soufflé. For a full meal, serve it alongside a simple consommé or roasted vegetables.
What are the authentic traditional ingredients for cheese soufflé versus acceptable substitutes?
Traditional cheese soufflé uses high‑quality cheese (Gruyère, Comté), cream cheese, eggs, flour, and sugar for a sweet version. Substitutes include mascarpone for cream cheese, or a blend of cheddar and Parmesan for a sharper flavor, while gluten‑free flour can replace all‑purpose flour.
What are the most common mistakes to avoid when making cheese soufflé?
Common errors include under‑whipping egg whites, over‑mixing after adding flour, opening the oven too early, and slicing before the soufflé has cooled completely. Each of these can cause the soufflé to collapse or become dense.
Why does this cheese soufflé recipe use both yolks and whipped egg whites instead of just whole eggs?
Separating yolks and whites allows the yolks to create a rich, creamy base while the whipped whites incorporate air, giving the soufflé its signature lift and delicate texture. Whole eggs alone would not provide enough aeration.
Can I make cheese soufflé ahead of time and how should I store it?
Yes, you can bake the soufflé a day ahead, let it cool completely, then refrigerate in an airtight container. Re‑heat gently at 300°F for 10‑12 minutes before serving to restore some fluffiness.
What texture and appearance should I look for when the cheese soufflé is done cooking?
The soufflé should be golden brown on top, with a slight crust and a soft, airy interior that jiggles gently when the pan is shaken. The center should be set but still tender, not liquid.
How do I know when the cheese soufflé is fully cooked?
Insert a thin knife or skewer into the center; it should come out clean with just a few moist crumbs. The soufflé will also spring back slightly when pressed lightly with a fingertip.
What does the YouTube channel The Succulent Bite specialize in?
The Succulent Bite focuses on approachable, visually appealing home‑cooked recipes that blend classic techniques with modern twists, often highlighting comfort foods and elegant desserts.
How does the YouTube channel The Succulent Bite's approach to French cooking differ from other French cooking channels?
The Succulent Bite emphasizes simplicity and ingredient accessibility, breaking down traditional French techniques into step‑by‑step guides that home cooks can follow without professional equipment, unlike many French channels that assume advanced skill sets.
What other French recipes is the YouTube channel The Succulent Bite known for?
The Succulent Bite is known for its modern takes on classic French dishes such as Coq au Vin, Crème Brûlée, Ratatouille, and a variety of soufflés and tarts that showcase both sweet and savory flavors.
Last updated: September 3, 2026
