Japanese Souffle Cheesecake

Ingredients

• 200 g Warm Milk (heated to about 40°C (104°F))
• 30 g Unsalted Butter (room temperature, cut into cubes)
• 60 ml Vanilla Extract (pure vanilla extract)
• 3 pcs Egg Yolks (large, room temperature)
• 20 g All-Purpose Flour (sifted)
• 20 g Banana Flour (sifted; adds lightness and a subtle flavor)
• 3 pcs Egg Whites (large, room temperature)
• 75 g Melted Butter (cooled slightly before adding to batter)
• 7 g Granulated Sugar (about 1/2 tablespoon)
• 1 tsp Lemon Zest (freshly grated)
• 0.33 tsp Mint Extract (optional, adds a fresh note)

Instructions

1. Preheat Oven

   Place a rack in the middle of the oven and preheat to 210 °C (410 °F).

   Time: PT10M

   Temperature: 210°C

2. Warm Milk

   Heat the milk in a small saucepan until it reaches about 40 °C (104 °F), then set aside.

   Time: PT5M

   Temperature: 40°C

3. Cream Butter and Sugar

   In a large mixing bowl, beat the 30 g room‑temperature butter with the 7 g sugar until light and fluffy.

   Time: PT5M

4. Add Egg Yolks and Vanilla

   Add the 3 egg yolks one at a time, beating after each addition. Then pour in the 60 ml vanilla extract and the warm milk, mixing until fully incorporated.

   Time: PT5M

5. Incorporate Flours

   Sift together the all‑purpose flour and banana flour. Gently fold the sifted flours into the yolk mixture until just combined; do not over‑mix.

   Time: PT5M

6. Whip Egg Whites

   In a clean bowl, beat the 3 egg whites on medium speed. When they become frothy, add the remaining 7 g sugar and continue beating on high speed until stiff peaks form.

   Time: PT10M

7. Fold Egg Whites Into Batter

   Using a spatula, gently fold the whipped egg whites into the batter in three additions, turning the bowl over each time until no white streaks remain.

   Time: PT5M

8. Add Flavorings

   Stir in the lemon zest and, if using, the mint extract (1/3 tsp).

   Time: PT2M

9. Prepare Pan and Bake High

   Grease the 15 cm cake pan with a little butter and line the bottom with parchment. Pour the batter in, smooth the top, and place in the oven. Reduce temperature to 200 °C (392 °F) and bake for 18–21 minutes, or until the top is golden‑brown and a toothpick inserted comes out clean.

   Time: PT20M

   Temperature: 200°C

10. Finish Baking at Low Heat

    After the initial bake, lower the oven temperature to 110 °C (230 °F) and continue baking for an additional 5–10 minutes to set the crumb fully.

    Time: PT10M

    Temperature: 110°C

11. Cool the Cake

    Turn off the oven, leave the door ajar, and let the cake sit in the pan for 1 hour. Then remove from the pan and transfer to a cooling rack to cool completely.

    Time: PT1H

12. Serve

    Slice the cake into 8 even pieces. Serve plain, dusted with powdered sugar, or with a light glaze if desired.

    Time: PT5M

Nutrition Facts

Calories

1230

Protein

12 g

Carbohydrates

115 g

Fat

70 g

Fiber

4 g

Ingredient Substitutions

• Instead of Warm Milk: Almond milk, Soy milk
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Egg Yolks: Egg yolk substitute (commercial)
• Instead of All-Purpose Flour: Cake flour, Whole wheat flour (will change texture)
• Instead of Banana Flour: Rice flour, Tapioca flour
• Instead of Egg Whites: Aquafaba (1/4 cup per egg white)
• Instead of Melted Butter: Vegetable oil, Melted coconut oil
• Instead of Granulated Sugar: Powdered sugar, Honey (reduce liquid)
• Instead of Lemon Zest: Orange zest, Lemon extract (1/8 tsp)
• Instead of Mint Extract: Fresh mint leaves (finely chopped)

Equipment Needed

• Kitchen Scale
• Mixing Bowls
• Electric Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Spatula
• 15 cm (6 in) Cake Pan
• Oven
• Cooling Rack (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy.
• Whip egg whites to stiff peaks.
• Fold egg whites into batter gently to retain air.
• Do not over‑mix after adding the flours.
• Bake at high temperature first, then finish at low temperature.

Chef Tips from the Video

• Sift the flours together with a fine mesh sieve to avoid lumps.
• Use room‑temperature eggs for maximum volume when whipping.
• A splash of milk (about 1 tbsp) can be added if the batter feels too thick after folding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 2 days in a covered dish.

Make-Ahead Tips

• Bake the cake a day ahead; it actually tastes better after the flavors meld.
• Wrap the cooled cake tightly in plastic wrap before refrigerating.

Frequently Asked Questions