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japanese soufflé cheesecake (スフレチーズケーキ)

my version -- baked with farm fresh colorful organic chicken eggs from my neighbor, lemon zest, cream cheese, butter, vanilla extract, etc. and finished with apricot glaze...

"The recipe was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. This cheesecake is not your ordinary rich and creamy cheesecake. Rikuro Ojisan in Osaka was among the first chains serving up the characteristic wobbly, airy, souffle-style Japanese cheesecake. These cheesecakes have a subtle sweetness thanks to the unique technique of whisking the egg whites and yolk separately before mixing them with other ingredients." -- Metropolis

"Cheesecake, in general, originated 4,000 years ago in Greece which was considered to be a good source of energy. There is even evidence that cheesecakes were served to athletes during the first Olympic games in 776 B.C. Despite the long history of the original cheesecake, the Japanese cheesecake, however, has a relatively short history." -- Dish Stories

here is a sample recipe...


© Faisal Hoque
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