Here’s a Japanese Steamed Egg Cheesecake recipe — a light, fluffy, silky cheesecake that’s not baked in the traditional way. It’s like a cross between cheesecake and a soufflé, and it’s amazing.
Japanese Steamed Egg Cheesecake (Soufflé Style)
Serves
6–8
Prep: 15 minutes
Steam: 25–30 minutes
Chill: 2 hours
Ingredients
Cheesecake Base
- 8 oz (225g) cream cheese, softened
- 2 large eggs, separated
- ¼ cup (50g) granulated sugar, divided
- ¼ cup (60ml) milk
- ¼ cup (60g) unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cake flour
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar (optional)
Equipment
- 6–7 inch round cake pan or loaf pan
- Steamer or large pot with a lid
- Parchment paper
Instructions
1. Prepare the pan
- Line the bottom and sides with parchment.
- Wrap the outside with foil (to prevent water leaks).
2. Make the cheesecake batter
- In a bowl, beat cream cheese until smooth.
- Add egg yolks, sugar (½ the sugar), milk, melted butter, lemon juice, and vanilla.
- Mix until smooth.
- Sift in flour and cornstarch; mix until just combined.
3. Make the meringue
- In a clean bowl, beat egg whites with cream of tartar.
- Gradually add remaining sugar while beating until stiff peaks form.
4. Fold together
- Fold ⅓ of the meringue into the cream cheese batter to loosen it.
- Gently fold in the remaining meringue until smooth and airy.
5. Steam
- Pour batter into the prepared pan.
- Tap the pan gently to release air bubbles.
- Steam over medium heat for 25–30 minutes, covered.
- Keep the lid covered with a towel to prevent water from dripping.
- Check doneness by inserting a toothpick — it should come out clean.
6. Cool & chill
- Let cool to room temperature.
- Chill in fridge for 2 hours (or overnight for best texture).
Tips for Best Results
- Room temperature eggs whip better.
- Use low heat while steaming to prevent cracks.
- Don’t open the lid early — it can collapse the cake.
Optional Toppings
- Powdered sugar
- Fresh berries
- Whipped cream
- Berry sauce
If you want a baked version, matcha flavor, or mini cheesecake cups, just tell me!