Yuzu Souffle Cheese Cake


IMG_7583.jpgRecipe adapted from here


125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade B)
75g milk + 50g Yuzu drink mixture – blend together
1 teaspoon lemon juice
1/4 tsp salt
75g cake flour
35g corn flour

5 egg whites
110g caster sugar
1/2 teaspoon lemon juice


1. Line the base and grease the sides of an 8″ round pan.
2. Sieve together cake flour, corn flour and  set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add lemon juice and whisk again.
6. Finally add the sifted flours, whisk the batter gently until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually add sugar and beat to soft peaks.
8. Add the meringue to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white is visible.
9. Pour batter into the prepared cake pan. Run a chopstick or skewer around the batter to remove big bubbles. Shake the pan lightly from side to side to level up the top.
10. Place cake pan in a baking tray filled with hot water and bake on lowest rack at 150C for 60-70 minutes. Remove the water pan, reduce the temperature to 100C and continue to bake for another 10 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel of the base liner and reinvert back on to a rack to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.



  1. Ramela said

    What’s the meaning of egg yolks (Grade B)?


    • jeannietay said

      Grade B is referring to the eggs size here. About 60g each with shell


      • Ramela said

        I see. Thanks!


  2. Sharon said

    Hi, tried this recipe yesterday and it was v well received! Only thing is, I skipped the salt (it’s in the ingredients list but not in the method part), and method has vanilla extract but it’s not in the ingredients list, so I used the lemon juice (didn’t know where that’s supposed to go also…?) instead. Lol!

    When I took the cake out of the pan, the bottom collapsed a little and kinked… Is it cos it cooled too quickly?

    Thanks for sharing your awesome recipes! Love your Pandan ogura especially!


    • jeannietay said

      sorry for the confusion, I have made the necessary amendments. Thank you for your feedback and so glad you love the Pandan ogura, it’s one of my more popular posts!


      • Sharon said

        Thanks Jeannie!! Will try your recipe again. I’m sure the salt would bring out the flavour even more!


  3. Mae said

    Sorry may i know how to make the surface of your cake so smooth?thank before


    • jeannietay said

      Just follow the recipe instructions carefully. If you cake cracked, then you have to adjust your oven temperature until you get nice smooth top.


  4. Rachel said

    Hi, does the Yuzu drink mixture that you use have sugar in them? Thanks.


  5. Rachel said

    Hi Jeannie, thank you for sharing the recipe ☺️. I made the yuzu souffle cheesecake on Friday for my hubby’s birthday with some slight adjustments. I used coconut sugar & reduced the amount to 60g then swapped the configuration of milk and yuzu ratio around (used 50g milk & 75g yuzu instead). The cake turned out great but was lopsided.

    I then decorated the cake with mango-yuzu gel and some freshly cut mangoes, fresh strawberries & blueberries. Mango and yuzu goes superbly well together. I would like to try this recipe out again since we all loved it but would like your opinion and tips on why the cake might be lopsided?


    • jeannietay said

      I can only guess that your oven temperature is uneven. Turn your cake around after 40 minutes to balance it out. Do it quick!


  6. John Heenan said

    Hello Jeannietay,

    I have the luxury of a few Yusuf trees growing in my yard from which I make a spectacular marmalade. How would you suggest I modify your recipe to substitute fresh yuzu juice and zest, and/or yuzu marmalade in lieu of the processed yuzu juice ingredient your recipe.
    Thanks in advance!


    • jeannietay said

      Hi John, lucky you! Just substitute your marmalade of the yuzu mixture in the recipe. Also substitute fresh yuzu juice with the lemon juice. I can smell it already! Remember not to over beat the meringue!


  7. Kay said

    Hi.. may I know where can I buy yuzu from?


    • jeannietay said

      you can use the citrus drink to make this if you cannot find yuzu.


RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: