I have a special story to share with you today. Back when I was in Kuala Lumpur, during the craze of Uncle Tetsu's famous Japanese cheesecake, I became fascinated with perfecting the art of making that light, fluffy, melt-in-your-mouth dessert. After experimenting and blending techniques from chiffon cakes with a unique water bath method, I finally mastered the Fluffiest, Moist Japanese Soufflé Cheesecake.
Moist Fluffiest Japanese Soufflé Cheesecake topping with homegrown raspberries
I’m so excited to share this recipe with you! 🎉
But here’s the twist—I made a few changes of my own. For example, I’ve completely omitted the milk from the recipe to avoid an overly moist texture, which not only enhances the cake but also cuts down on baking time. The result? A perfectly delicate, airy cheesecake you’ll fall in love with at first bite.
Plus, I know how helpful it is to see things in action, so I’ve also created a step-by-step video that walks you through the entire process. You won’t believe how easy it is!
This recipe is truly a game-changer, and I can’t wait for you to try it! Be sure to share your results with me—tag me in your posts, and let me know how your cheesecake turns out. 😊
Happy Baking!
P.S. If you’re not subscribed to our YouTube channel yet, make sure to hit that subscribe button to stay updated on all our latest recipes and kitchen tips! We’ve got plenty of delicious content coming your way.
Empower busy individuals with the skills to create delicious, wholesome meals from scratch, including easy Southeast Asian recipes passed down through generations. From mastering the perfect loaf of fresh sourdough bread using our signature planner to crafting nutritious and satisfying dishes, join us on an easy, express journey to embrace healthy eating without compromising on flavor, one recipe at a time.
