- 3 tbsp (approx. 45g) cream cheese, softened
- 1 large egg, separated
- 1 tbsp butter, melted
- 2 tbsp milk or cream
- 1 tbsp flour or 1/2 tbsp flour + 1/2 tbsp cornstarch
- 1 1/2 tbsp sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting, optional)
Why These Ingredients Work
The egg whites are whipped into soft peaks to give the cheesecake its trademark fluffiness. Cream cheese delivers a creamy tang, while the flour and cornstarch help hold everything together without weighing it down.
Instructions
Microwave Version (3 Minutes)
- Lightly butter a 12-oz microwave-safe mug.
- In a small bowl, melt cream cheese and butter in the microwave (~20 seconds). Whisk until smooth.
- Mix in milk, sugar, vanilla, flour, and salt.
- Separate egg yolk and white. Mix yolk into the batter.
- In a separate bowl, whip the egg white to soft peaks.
- Gently fold the whipped white into the batter in two batches.
- Pour into mug and microwave on high for 90–120 seconds. It should rise and stay slightly jiggly.
- Let sit for 1 minute. Dust with powdered sugar and serve warm.
Oven Version (Optional)
- Preheat oven to 325°F (160°C).
- Place mug or ramekin in a baking dish with hot water (halfway up the sides).
- Follow microwave steps to prepare the batter.
- Bake for 15–18 minutes until lightly golden and puffed.
Tips for Success
Technique-Related
- Ensure your egg white bowl is grease-free.
- Whip to soft, not stiff, peaks.
- Fold egg whites gently to avoid deflating the batter.
- Microwave power varies: start with 90 seconds, then add time in 10-second increments if needed.
Serving Tips
- Serve immediately for the best rise and texture.
- Pair with powdered sugar, honey, or fresh fruit.
Variations
Flavor Twists
- Matcha: Add 1/2 tsp matcha powder.
- Lemon: Zest half a lemon into the batter.
- Chocolate: Replace 1 tbsp flour with 1 tbsp cocoa powder.
- Berry Topping: Add fresh or cooked berries on top.
Dietary Adaptations
- Gluten-free: Use only cornstarch or gluten-free flour.
- Dairy-free: Use dairy-free cream cheese and almond milk.
- Low-sugar: Reduce sugar and enhance flavor with lemon or vanilla.
Ingredient Substitutions
Common Substitutes
- Milk → almond or oat milk
- Sugar → coconut sugar (color may darken)
- Butter → vegan butter
- Flour → gluten-free blend
What Not to Replace
- Cream cheese (texture depends on it)
- Egg white foam (needed for the rise)
Storage & Reheating
Storage
- Best eaten fresh.
- Refrigerate covered for up to 1 day.
- Avoid freezing — texture will suffer.
Reheating
- Microwave 10–15 seconds to warm.
- Let sit at room temperature if you prefer it cool.
What to Serve With This Dessert
- Green tea or matcha latte
- Raspberries or strawberries
- Whipped cream or creme fraîche
- Honey drizzle
Perfect for cozy nights, date night treats, or an afternoon pick-me-up.
Nutrition Facts (Per Serving, Approximate)
- Calories: 220 kcal
- Fat: 14g
- Carbs: 15g
- Protein: 6g
(Values depend on ingredients used. Source: USDA FoodData Central)
FAQs
Why did my cheesecake collapse?
Most likely causes: over-whipping the whites or microwaving too long. Fold gently and start with shorter cooking time.
Can I double the recipe?
Yes, just divide between two mugs and adjust microwave time slightly.
Can I bake this without a microwave?
Absolutely! Use the oven method with a water bath.
Is this gluten-free?
Swap flour for cornstarch or gluten-free flour to make it gluten-free.
Related Recipes
Conclusion
This Japanese soufflé cheesecake in a mug combines the elegance of a jiggly Japanese dessert with the convenience of a microwave. It’s light, creamy, satisfying, and oh-so-easy. Give it a try and treat yourself — one mug at a time!
