Japanese soufflé cheesecake
A light and airy Japanese-style cheesecake paired with silky miso caramel - baked in a gentle bain-marie for the perfect rise and melt-in-the-mouth finish.
Updated : 12 December, 2025
Easy
About 20 min.
Ingredients
For the cheesecake
55 grams
Butter
225 grams
Cream cheese
100 grams
Sugar
5
Eggs
2 tablespoon
Corn flour
35 grams
Flour
125 milliliters
Milk
0.25 teaspoon
Cream of tartar
For the miso caramel
100 grams
Sugar
3 tablespoon
Golden syrup
30 grams
Butter
120 milliliters
Heavy cream
1 tablespoon
Miso
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the cheesecake, preheat the oven to 185C. Line the base of a 20cm/8in round cake tin with a circle of baking paper and line the sides with strips of baking paper so the entire tin is fully covered.
Step 2
Place the butter, cream cheese, and half of the sugar into a saucepan set over low heat. Stir continuously until everything melts together and forms a smooth batter. Remove from the heat and add the five egg yolks, stirring gently while incorporating the cornflour and flour. Pour in the milk and mix again until completely smooth and runny.
Step 3
In a separate bowl, whisk the egg whites with the cream of tartar and remaining sugar until stiff peaks form. Stir one third of the egg whites into the cheesecake batter, then carefully fold in the remaining whites, taking care not to knock out too much air.
Step 4
Set the lined cake tin inside a deep rectangular tin and pour water into the larger tin until it reaches halfway up the cake tin to create a bain-marie. Pour the cheesecake batter into the cake tin and bake for 25 minutes. Check the cheesecake has risen well, then open the oven door slightly for about 10 seconds. Close the door and reduce the temperature to 140C, then bake for a further 45 minutes. Once baked, leave the cheesecake to rest in the oven for 10 minutes. Serve warm or allow to cool to room temperature before serving.
Step 5
For the caramel, place the sugar, golden syrup, and 2 tablespoons of water in a small saucepan. Heat gently, stirring until the sugar fully dissolves, then bring to a simmer and cook until it turns a deep amber shade. In a separate saucepan, melt the butter, then whisk in the cream and miso. Pour the miso cream mixture into the caramelized sugar and simmer for 1-2 minutes, until slightly thickened. Remove from the heat and cool briefly before drizzling generously over the cheesecake to serve.
Author note
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