Light as air and delicately sweet, Japanese Soufflé Cheesecake Muffins are the perfect fusion of elegance and comfort. These petite treats capture the signature fluffiness of Japanese soufflé cheesecake in a convenient, single-serving format. With their golden tops, jiggly centers, and melt-in-your-mouth texture, they’re a delightful dessert that feels indulgent yet refined.
Unlike traditional Western cheesecakes, these muffins are less dense and rely on whipped egg whites to achieve their cloud-like structure. The cream cheese lends a subtle tang, while the addition of sour cream or yogurt adds richness without heaviness. Baked in a water bath, they rise gently and evenly, resulting in a smooth, crack-free surface. Whether served plain, dusted with powdered sugar, or topped with fruit compote, these muffins are sure to impress both visually and in flavor.
INGREDIENTS:
- 3 large eggs, separated
- 100g cream cheese
- 30g unsalted butter
- 60ml whole milk
- 40g cake flour
- 20g cornstarch
- ¼ tsp cream of tartar
- 60g granulated sugar
- ½ tsp vanilla extract
- Optional: powdered sugar for dusting or fruit preserves for topping
INSTRUCTIONS:
- Prepare the Oven and Muffin Tray: Preheat your oven to 150°C (302°F). Lightly grease a muffin tray or line with paper cups. These muffins are delicate, so a non-stick surface helps with easy release.
- Make the Cream Cheese Base: In a small saucepan over low heat, combine cream cheese, butter, and milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.
- Add Yolks and Vanilla: Transfer the cooled mixture to a mixing bowl. Add the egg yolks and vanilla extract, whisking until smooth and well incorporated.
- Sift and Fold Dry Ingredients: Sift the cake flour and cornstarch directly into the wet mixture. Gently fold until the batter is smooth and lump-free. This step ensures a silky texture without overmixing.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar using an electric mixer. Gradually add the sugar while beating until stiff peaks form. The meringue should be glossy and hold its shape.
- Combine Meringue and Batter: Fold the meringue into the cream cheese batter in three additions. Use a spatula and gentle folding motions to preserve the airiness. The final batter should be light and uniform.
- Fill the Muffin Tray: Pour the batter into the prepared muffin cups, filling each about ¾ full. Tap the tray gently to release any large air bubbles.
- Create a Water Bath: Place the muffin tray into a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the muffin tray. This water bath ensures even baking and prevents cracking.
- Bake: Bake for 25–30 minutes, or until the tops are lightly golden and the muffins have risen. They should jiggle slightly when gently shaken.
- Cool Gradually: Turn off the oven and leave the muffins inside with the door slightly ajar for 10 minutes. This slow cooling helps prevent shrinkage and maintains the delicate structure.
- Finish and Serve: