Soufflé Cheesecake made with NILLA Wafers

Soufflé Cheesecake made with NILLA Wafers

Take popular Japanese-style soufflé cheesecakes to the next level with an airy offering featuring NILLA Wafers - blended into the flour and used as a crunchy topping. It offers a unique taste and textural experience and signature jiggle that makes this trend-forward cake a sight to behold.


10 servings, 4.5 oz. each

  • Crust
  • 3-3/4 oz. NILLA Wafers
  • 1-1/2 oz. butter, melted
  • 1 Tbsp. granulated sugar

  • Filling
  • 10-1/2 oz. cream cheese, softened
  • 7 oz. heavy cream
  • 2 oz. butter, softened
  • 6 oz. granulated sugar, divided
  • 6 eggs, separated
  • 4-1/4 oz. NILLA Wafers, processed into fine crumbs
  • 1 tsp. cream of tartar

Nutrition per serving

  • Calories


  • Total fat

    33 g

  • Saturated fat

    18 g

  • Trans fat

    1.5 g

  • Cholesterol

    190 mg

  • Sodium

    290 mg

  • Carbohydrate

    37 g

  • Dietary fiber

    0 g

  • Sugars

    28 g

  • Added sugars

    26 g

  • Protein

    7 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    6 %DV

  • Potassium

    4 %DV

  • Vitamin D

    4 %DV


Crust: Process ingredients in food processor until mixture resembles fine crumbs. Set aside.

Filling: Line bottom and sides of 9-inch springform pan with parchment paper with the sides extending 2 inches above pan.

Heat cream cheese, cream, butter and 5 Tbsp. sugar in top of double boiler on medium heat, whisking until smooth. Remove from heat. Whisk in egg yolks, 1 at a time, until blended. Whisk in cookie crumbs until blended. Push mixture through strainer into clean mixing bowl.

Beat egg whites and cream of tartar in bowl of mixer fitted with wire whisk attachment on medium speed until foamy. Add remaining sugar in three additions, whisking after each until combined. Continue beating to soft peaks. Gently fold egg white mixture into cream cheese mixture in 3 additions. Pour mixture into prepared pan. Sprinkle Crust mixture evenly over top of cake.

Carefully wrap outside of springform pan in foil. Place in water bath. Bake in 325°F standard oven 1 hour. Reduce oven temperature to 300°F. Bake 10 to 15 min. or until wooden pick inserted in center comes out clean. Turn oven off. Let cake cool in oven with door open 30 min. Remove springform pan from water bath and cool on wire rack to room temperature. Refrigerate 1 to 2 hours before removing rim of pan and serving.