Here’s a classic Japanese Cheesecake (also called soufflé cheesecake)—light, fluffy, and almost like a sweet cheesecake cloud.
🍰🇯🇵 Japanese Cheesecake (Soufflé Cheesecake)
🧾 Ingredients
- 250 g cream cheese (softened)
- 50 g unsalted butter
- 100 ml milk
- 6 eggs (separated)
- 140 g sugar (divided)
- 60 g all-purpose flour
- 20 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for light tang)
- Pinch of salt
👩🍳 Instructions
1. Prep the pan
- Use a round cake pan (7–8 inch)
- Line bottom and sides with parchment paper
- Wrap outside with foil (for water bath protection)
- Preheat oven to 160°C (320°F)
2. Make cream cheese base
In a bowl over warm water (double boiler):
- Melt cream cheese, butter, and milk
- Stir until smooth
- Remove from heat and let cool slightly
3. Add dry ingredients
- Sift in flour and cornstarch
- Mix until smooth and lump-free
4. Add egg yolks
- Stir in egg yolks, vanilla, lemon juice, and salt
- Mix until silky batter forms
5. Whip egg whites
In a clean bowl:
- Beat egg whites until foamy
- Gradually add sugar
- Whip until soft-medium peaks form (not too stiff)
6. Combine gently
- Fold egg whites into batter in 3 parts
- Be gentle to keep air in the mixture (this gives fluffiness)
7. Bake in water bath
- Pour batter into pan
- Place pan in a larger tray filled with hot water
- Bake at 160°C for 60–70 minutes
- Then lower to 140°C for 10–15 minutes if needed
8. Cool slowly
- Turn off oven, leave cake inside with door slightly open for 30–40 minutes
- Then remove and cool completely
🌟 Tips for perfect cheesecake
- Don’t overmix egg whites (they should be airy, not stiff)
- Water bath prevents cracking
- Slow cooling prevents collapse
- Chill before slicing for clean texture
🍽️ What it tastes like
Light, jiggly, mildly sweet, and creamy—like a mix of sponge cake and cheesecake melt-in-your-mouth texture.
If you want, I can also give you a no-fail beginner version, a cotton cheesecake in air fryer, or a matcha Japanese cheesecake recipe.
