Vermicular | Soufflé Cheesecake

Soufflé Cheesecake

Tailored for: Musui–Kamado
Cooking Flow
70 min
Cooking Steps

[MED] 5 min

[LOW] 15 min

[WARM 200ºF] 50 min


2 large eggs
250 g cream cheese, room temperature
60 g granulated sugar, divided
⅜ cup (100 ml) heavy cream
30 g cake flour, sifted

Blueberry preserves

7" round cake pan
2 7-7 ½" round plates

  1. Separate egg whites and yolks into separate bowls. Set aside. Lay a sheet of parchment paper covering the bottom and side of a 7-inch round cake pan.

  2. To make meringue, add 30 g of sugar to egg whites and beat using a hand mixer until soft peaks form.

  3. In a separate bowl, add cream cheese and gradually add in the remaining 30 g of sugar while mixing with a spatula. Add egg yolks and heavy cream and stir using a hand mixer. Continue to beat in cake flour until combined. Stir in half of the meringue from Step 2 and gently fold in the remaining meringue. Pour batter into the cake pan and cover with aluminum foil.

  4. Pour 400 ml of water into the pot and stack two plates in the pot (7-7 1/2-inch in diameter). Cover and boil over [MED] heat for 5 minutes.

  5. Once the water comes to a boil and steam starts to escape vigorously, uncover and place the cake pan on top of stacked plates. Cover and steam over [LOW] heat for 15 minutes and then switch to [WARM 200°] and continue to steam for 50 minutes.

  6. Uncover and let cool once toothpick comes out clean. Run a knife around the edges of the cake pan to remove the cheesecake and chill in the refrigerator. Cut the cheesecake into wedges, spread blueberry preserves and serve.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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