If you are a coffee fan you'll love this velvety soft tiramisu cake inspired by the ever-popular Japanese Cotton Cheesecake soft tiramisu~
You can’t beat traditional desserts, especially when done right. A classic tiramisu is just perfect, and I could say the same about the jiggly Japanese cotton cheesecake. You’ll agree these two deserve a spot up there with the greatest inventions of humanity.
Of course, cooking is all about experimentation, so I dreamt about a dessert that had the best of these classic desserts, and I came up with the tiramisu Japanese cotton cheesecake.
It all started with my tofu version of the Japanese cheesecake, which you’ll find here. And on my quest to create my own classic, I added freeze-dried coffee (or instant coffee, if you will) to the batter. The cheesecake tasted just like tiramisu!
And although coffee is without a doubt the novel ingredient here, the secret ingredient is really the silken tofu. It adds more protein to the cheesecake and gives it a thicker texture, all without you even noticing it.
And that’s how a recipe I’m proud of became two recipes. Now I can never decide if I’m making a regular Japanese cheesecake or the energy-boosting tiramisu version.
So, there you have it, a tiramisu without the layers and the fuzz. Just a melt-in-your-mouth cotton cheesecake that’ll give you a caffeine buzz.
Ingredients Used to Make This
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Cream Cheese - I used a reduced fat cream cheese (aka Neufchâtel cheese), but you can also use full fat cream cheese for a creamier texture.
- Sugar – I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn't affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don't recommend them here. I usually use honey powder, since it's light in color as well as less processed. For this recipe I have not yet tried using a sugar free substitute, so keep that in mind if you're feeling adventurous!
- Tofu - high in protein and nutrient-dense, tofu contains minerals such as calcium, manganese, selenium, zinc, as well as B vitamins. It’s also a “complete protein” because it contains all 9 of the essential amino acids your body needs. A ½ cup serving of firm tofu provides around 8 grams of protein. Definitely a keeper. NOTE: I’ve tried using firm tofu and extra firm tofu, and found that the extra-firm needed a little bit more water. Feel free to add more water if you find that your batter comes out too thick. Also, use Silken Firm Tofu for the best, fluffiest result. Silken Tofu- (firm) like this one
- Strong Coffee- made from instant coffee granules and hot water, cooled to room temperature. If you'd like to make this cheesecake richer you can also use coffee made with almond milk, regular milk or even half and half.
- Butter - softened at room temperature. You can also a vegan butter if you'd like.
- Eggs - large eggs, with the yolks separated from the whites.
- Cornstarch - while traditional souffle cheesecakes DO use wheat flour, I've found that cornstarch is enough to keep the cake fluffy, creamy, as well as gluten-free. Feel free to use arrowroot flour if you don't have it at home.
More Recipes You'll Love Using Coffee
How to Make
Tiramisu Japanese Souffle Cheesecake
Whip egg whites with 4 Tbsp sugar until stiff peaks form, then set aside.
In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy.
Add the coffee and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing. Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, fold in the whipped egg whites from step 1 to the coffee+cream cheese mixture using a silicone spatula. Being careful not to overmix.
The resulting batter will have a thin, liquidy consistency.
Pour into a parchment-lined square pan
Bake in a water bath for best results (not required if you don't mind the cracks on the top) since we'll be covering the top with sifted cocpa powder.
Carefully remove from the cake pan once the cake is cool enough to handle. Sift cocoa powder on top. For best results, let the cake cool and rest overnight in the fridge before eating!
Recipe Variations and Optional Add Ins:
- Love Chocolate? Just add 2 Tbsp of cocoa powder with the cornstarch, and fold in some chocolate chips to the batter at the very end.
- Try adding natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
- You can also bake this in a springform pan, instead of a square pan.
What are some ways you can eat these?
- Plain and warm, served with a dollop of whipped cream or ice cream
- Drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store these cakes covered at room temperature for up to 6 hours. For longer storage, you can place them in an airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- Be sure to use silken tofu for the silkiest results.
- Use batter right away after prep. They will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. Bake the cake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Click for More Souffle Cheesecake Recipes
Tiramisu Japanese Souffle Cheesecake
- 5 large egg whites room temperature
- 4 Tbsp granulated sugar*
- 8 oz reduced fat cream cheese
- ½ pkg of silken firm tofu
- 5 Tbsp granulated sugar
- ¼ cup hot water mixed with 3 Tbsp of instant coffee brought to room temperature
- 3 Tbsp butter softened at room temperature
- ¼ c cornstarch
- 5 large egg yolks
- cocoa powder for decoration
- Prepare strong coffee by mixing ¼ cup of hot water with 3 Tbsp of instant coffee granules
- Whip egg whites with 4 Tbsp sugar, set aside.
- In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy.
- Add the coffee and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
- Now add the corn starch and egg yolks and whisk until well incorporated.
- Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
- Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Use a water bath for the best results.
- Sift cocoa powder on top. For best results, let the cake cool and rest overnight in the fridge before eating!