Japanese Souffle Cheesecake | No Sugar, No Flour | Making a Japanese Souffle Cheesecake Very Soft

I’m making a Japanese Souffle Cheesecake that has no sugar, no flour this time. If you don’t use sugar or flour, you might call it an omelet. You can cut about 35% of calories. I’m using erythritol that is a zero-calorie natural sweetener instead of sugar. Erythritol is not sweet as sugar like only 75% sweetness compared to it.

➢Ingredients 15cm cake pan

200 g cream cheese

3 egg yolks

Vanilla extract

3 egg whites

60g Erythritol or 45g granulated sugar

160-165℃ 50min baked in hot water


1. Microwave the cream cheese to soften it and add egg yolks and vanilla.

2. Add sweetener to the egg whites to make a soft meringue

3. Add 1) to the meringue and mix it, then pour that into the cake mold. If the bottom of the cake mold is removable, make sure to cover it with aluminum foil.

4. Put the cake mold on a bat and pour the boiling water there, then bake at 160-165℃ for 50 minutes.

5. Cool to room temperature and then cool that in the refrigerator for at least 3 hours.

※This is a very soft cake, so please handle with care.