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Japanese Soufflé Cheesecake

$9

Size

1 Cake

The Aisle

Internet-famous, gravity-defying and feather-light, the essential soufflé cheesecake melts in your mouth.

Lighter in texture and less sweet than its American counterpart, the Japanese cheesecake is famously wobbly and airy — closer in some ways to a fresh-out-of-the-oven soufflé or a chilled chiffon cake.

Notoriously hard to make, the soufflé texture of each cake takes our baker 4 hours to perfect and tastes a bit like eating a cloud.

Invented by Japanese chef Tomotaro Kuzuno in the 1970s, the soufflé cheesecake went viral in the US in the 2010s and is now served at the World’s buzziest patisseries.

Inspired by the German käsekuchen cheesecake, the essential Japanese soufflé cheesecake is less sweet and contains less cheese, sugar and calories than its Western counterpart.

Made in a bain-marie with just 4 ingredients the essential Japanese soufflé cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.

Milk
Flour
Butter
Cream cheese
Sugar
Egg
Lemon

Each cake is oblong shaped and measures roughly 10cm x 7.5cm x 3.5cm.

The Baker in Oregon

This morning in Oregon, our baker began her day by preheating her oven and prepping her ingredients. Known for her unique take on classic and modern Asian confectionaries, Tiffany makes all her goods by hand. By herself. A one-woman show, she weighs every gram of flour and hand-pours every batch. At the end of the day, all of Tiffany's goods are chilled, packed, and ready to ship straight to you.