Authentic home cooking from Japan, with US measurements. 
Soufflé Cheesecake with Shredded Mozzarella
This is a simple recipe you can make quickly with ingredients you probably already have at home. Give it a try!
Recipe background:
I wanted to eat cheesecake but didn’t have cream cheese, so I tried using shredded mozzarella (pizza cheese) instead! It’s easy to make for my mom’s birthday or as a light snack!
Soufflé Cheesecake with Shredded Mozzarella
This is a simple recipe you can make quickly with ingredients you probably already have at home. Give it a try!
Recipe background:
I wanted to eat cheesecake but didn’t have cream cheese, so I tried using shredded mozzarella (pizza cheese) instead! It’s easy to make for my mom’s birthday or as a light snack!
Open in Cookpad AppSteps
- 1
Combine the milk and shredded mozzarella cheese in a microwave-safe bowl. Microwave at 600W for 1 minute 30 seconds. (You may need a little more time depending on your microwave.)
- 2
In a separate bowl, mix the egg yolks and 1/4 cup (50 g) sugar until thick. Add the flour and mix until smooth.
- 3
Once the milk and cheese mixture has cooled, add it to the egg yolk mixture and mix well. (Start preheating your oven to 320°F/160°C.)
- 4
In another bowl, beat the egg whites and 2 tablespoons (30 g) sugar until stiff peaks form to make a meringue.
- 5
Gently fold the meringue into the batter in three additions. Pour the mixture into a baking pan lined with parchment paper.
- 6
Bake at 320°F (160°C) for 20 minutes, then continue baking for another 20–30 minutes, checking as needed.
- 7
Once slightly cooled, remove the cake from the pan. Enjoy!
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