Japanese Condensed Milk Cheesecake ( Soufflé Cheesecake )

Six month ago, I went to Guangzhou, China to take language courses at Jinan, Huawen. At that time, me and my friend loved to explore a lot of places there, and try different kinds of food. In one perfect afternoon, I found one of my most favorite cakes in Guangzhou, which is Uncle Tetsu Japanese Cheesecake. And yes, it’s not Guangzhou local food hahaha.

Uncle Tetsu Cheesecake is originated from Japan. The texture is marvelous. It is light, soft, pillowy, and springy. On top of that, the taste is wonderful and not overwhelming the texture. Who doesn’t love the perfect combination of those mouthwatering cakes? In my opinion, it is worth every penny I spend.


After coming back from my study, I told my sister about it. All of a sudden, my sister wanted to try the Japanese cheesecake, and I also craved for one. Afterwards, I decided to make it. I failed at first attempt since the top layer was too crunchy and a bit burnt. However, the taste was okay and it was fluffy in the middle. It was edible in my opinion x). A week later, I tried my second attempt. After tweaking and playing around with the recipe (I was using the kat-kat recipe but made some changes with the ingredients) and it turned out to be a successful one. I used a small oven instead of a bigger one at my home, so it was hard to prevent the top layer of the cheesecake from browning since the distance between the top layer of the cake and the heat were close. the top layer didn’t crack but it became a little wrinkly. However, the most important thing is that the cake was tall and did not sink.


Japanese Condensed Milk Cheesecake ( Soufflé Cheesecake )
Ingredients :
3 Egg Yolks
2 Whole eggs
60gr Condensed Milk
50gr Flour (Sifted)
120gr Cream Cheese
35gr Butter
3 Egg Whites
45gr Castor Sugar
1/8tsp Cream of Tartar
Method :

1. Preheat oven at 160C. Place a tray of water at the lowest rack.
2. Grease and line the the bottom and side of the 7 inch pan with baking paper.
3. Using Double Boiled method to mix and melt cream cheese and butter, using a hand whisk until the mixture become thick, creamy, and no lumps. Set aside to cool.
4. Mix Egg Yolks, Eggs, and condensed milk together until well combined.
5. Pour in half the flour and mix well. Do not overmix.
6. Add in egg yolk mixture using hand whisk quickly until combined. Add the remaining flour and mix until the batter become smooth.
7. Now prepare the meringue. Beat egg whites until foamy then add cream of tartar. Add in castor sugar gradually and whip until soft peak.
8. Add egg white into cheese mixture in 3 separate additions and fold gently until fully combined
9. Pour the batter into the pan, knock a few times to get rid of air bubbles. Bake in oven at 160C for 20 minutes,then lower the temperature to 140C for 40 minutes.
10. When the oven already off, leave the cake in the oven with door slightly open for about 30 minutes to prevent the cake from sinking quickly.
11. Enjoy!