Soufflé Cheesecake (Dairy-Free)

Nutrition · per serving

Steps

1. 1

   Prepare the oven or large pot for steaming: place a deep oven-safe pot or large pot with a lid on the stove and prepare the water; lightly grease a springform pan (12–16 cm) with oil and line the bottom with parchment paper.

   about 500 ml water for steaming (for pot)15 ml neutral vegetable oil (e.g., sunflower)
2. 2

   Vegan cream cheese base: combine the vegan cream cheese with plant milk, oil, lemon juice, and vanilla in a heatproof bowl and stir until smooth.

   150 g vegan cream cheese (soy)40 ml plant milk (soy), room temperature15 ml neutral vegetable oil (e.g., sunflower)1 tbsp (15 ml) lemon juice1/2 tsp vanilla extract
3. 3

   Set a pot with some water to simmer; warm the bowl with the cream cheese mixture over the hot, but not boiling, water bath for 2–3 minutes, stirring vigorously until the mixture is slightly liquid and homogeneous; then briefly remove from the water bath.

   150 g vegan cream cheese (soy)40 ml plant milk (soy), room temperature15 ml neutral vegetable oil (e.g., sunflower)1 tbsp (15 ml) lemon juice1/2 tsp vanilla extract
4. 4

   Gently stir in the egg yolks one at a time into the warm cream cheese mixture, then add the sugar (about 40 g) and continue stirring until the mixture is smooth.

   3 pieces egg yolks70 g (total; about 40 g for base, 30 g for egg whites) fine sugar
5. 5

   Sift the flour, cornstarch, salt, and lemon zest over the mixture and quickly fold in with a spatula, just until no dry spots remain visible.

   20 g all-purpose flour10 g cornstarch1 pinch salt1 tsp (optional) grated lemon zest
6. 6

   Whip the egg whites: beat the egg whites in a clean, grease-free mixing bowl starting at medium speed until frothy, then gradually add the remaining sugar (about 30 g) and whip to glossy, stiff peaks.

   3 pieces egg whites70 g (total; about 40 g for base, 30 g for egg whites) fine sugar
7. 7

   Gently fold one-third of the egg whites into the cream cheese mixture, then carefully fold in the remaining egg whites until a light, homogeneous mixture is formed (do not stir too vigorously to maintain airiness).

   3 pieces egg whites
8. 8

   Pour the mixture into the prepared springform pan, smooth the surface, and loosely cover the pan with aluminum foil (not too tight), then place the pan in the steaming pot (water should not touch the bottom of the pan) and steam over medium heat for 16–18 minutes, until the surface is golden and the center jiggles only slightly when shaken gently.

   about 500 ml water for steaming (for pot)
9. 9

   Carefully remove the pan from the pot and let it rest for 2 minutes; remove the foil and allow the cake to cool slightly in the pan, then release it from the pan and place it on a wire rack.

10. 10

    Before serving, lightly dust with powdered sugar.

    1 tsp (optional) powdered sugar for dusting

Origin & History

The Japanese 'cotton' or soufflé cheesecake emerged as a light, less sweet interpretation of Western cheesecakes and has become popular in Japan since the 20th century. Its airy texture combines European techniques (meringue) with local preferences for delicate sweetness.