Souffle Cheesecakes

A dessert that whispers elegance with every bite.

The Japanese soufflé cheesecake was born from a beautiful union of the rich indulgence of Western-style cheesecakes and the soft, airy delicacy of Japanese pâtisserie. First crafted in the 1960s in Hakata, Japan, this cake was Japan’s answer to the dense Western cheesecake. Lighter, dreamier, and far more nuanced. Inspired by the chiffon cake and French soufflé techniques, it was designed to be cloud-like in texture, with a subtle sweetness that felt almost meditative. It became a symbol of restraint and refinement. Not just a dessert, but an experience.

At Basque Bakery, we have reimagined this iconic creation with our own authentic recipe, bringing to life a version we believe is the finest expression of this cake in the world. Every soufflé cheesecake we make takes over 4 hours. Yes, 4 hours for just a single small batch. Why? Because this isn’t just baking. It is craftsmanship.

Each batch is made by hand, in limited quantity, to preserve its signature delicacy. The jiggly, soft-set exterior melts into a velvety, custard-like heart. It is a cake that demands absolute precision. From the folding of egg whites to the careful steaming technique and controlled baking environment. One small error and the magic is lost. That is what makes this cake so special. So rare. So worth it.

We call it edible architecture. Part soufflé, part cheesecake, part dream. The result is a cake that tastes like silk and floats like air, yet carries the depth of flavour that can only come from time, skill, and an obsession with perfection.

This is not a cheesecake you eat. It is one you savour.
A moment of indulgence, a tribute to patience, and a dessert that is pure art in every sense.
There is nothing else like it in the world, and we have made it just for you.