I never thought a cheesecake could surprise me until I tried making Japanese cheesecake. Unlike any Western version, this one transforms ordinary cream cheese into something that feels like biting into a fluffy cloud. It’s become my favorite party trick in the kitchen.

Japanese cheesecake recipe

Japanese cheesecake is one of the best Japanese desserts. It is a delightful and unique twist on the classic cheesecake we’re familiar with in the West. Also known as “soufflé cheesecake” or “cotton cheesecake,” this light and airy dessert combines the traditional cheesecake with the texture of a sponge cake.

A fluffy Japanese cheesecake with a strawberry on top — Japanese jiggly pancake

This Japanese cheesecake is typically crustless and has a unique fluffy consistency, resembling a soufflé when freshly baked and a chiffon cake when chilled. This is achieved by incorporating meringue into the batter, just like the way you do with the Japanese souffle pancakes.

The fluffy cheesecake is less sweet and contains less cheese compared to American-style cheesecakes, resulting in a lighter flavor profile. The baking process is also quite unique. It involves a water bath and a lower baking temperature than traditional cheesecakes. This gentle approach helps prevent the cake from cracking and contributes to its soft and jiggly consistency.

This Japanese souffle cheesecake is one of the hardest recipes I’ve ever made. I failed a couple of times, from instances where it failed to rise to occasions where it rose beautifully in the oven only to deflate upon removal, and even times when it deflated while in the oven.

Here’s how to make the Japanese cheesecake:

A Japanese souffle cheesecake on a plate

Japanese cheesecake

A luxuriously light and jiggly dessert that combines the richness of classic cheesecake with the airy texture of soufflé.

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Total Time 1 35

Course Dessert

Cuisine Asian, Japanese

Servings people

Calories 200 kcal

Ingredients

1 cup cream cheese
4 tbsp unsalted butter
1/2 cup whole milk
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp salt
5 large eggs separated
1/2 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice

Instructions

Preheat your oven to 320°F (160°C). Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides.
In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat.
Sift together the flour, cornstarch, and salt. Gradually add this mixture to the cream cheese mixture, stirring constantly until well combined.
Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Add the vanilla extract and lemon juice, mixing until smooth.
In a clean, dry bowl, whip the egg whites until soft peaks form. This means when you lift the whisk out of the egg whites, the peaks should gently fold over.
While still whipping the egg whites, gradually add the granulated sugar. Continue whipping until stiff peaks form and the texture is smooth and glossy. This might take a few minutes, and it’s crucial for the texture of your Japanese cheesecake.
Use a spatula to carefully scoop 1/3 portion of the whipped egg whites and gently fold it into the cream cheese batter with a whisk. Repeat this process 2 more times, until all the whipped egg whites are incorporated. Remember to fold gently to maintain the light and airy texture of the cheesecake.
If you whisk the white eggs and fold it correctly correctly, you will see that the mixture almost does not decrease in volume. It is very fluffy and smooth, with almost no air bubbles.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the cake pan in a larger baking pan. Add hot water to the larger pan, ensuring it covers about 1/3 to 1/2 of the height of the pan, creating a water bath for the cheesecake.
Bake in the preheated oven for about 1 hour and 15 minutes. Once the cake achieves a golden color (around 40-50 minutes), quickly open the oven door. Cover the top with foil, perforated to prevent steaming. Continue baking for 60-65 minutes until the surface is puffy and rounded.
The cake is ready when the surface appears puffy and rounded. To check doneness, gently press the surface—it should bounce back.
Allow the cheesecake to cool in the oven with the door ajar for about 20 minutes Then, refrigerate for about 4 hours or overnight before serving.

Nutrition

Calories: 200kcal

Keyword baking recipes, cheesecake recipe, Japanese cheesecake, Japanese dessert

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Common issues

The most common issue is that the Japanese cheesecake didn’t turn out as expected. This could be because of the meringue preparation or the baking process.

1. Preparation step

The egg whites must be perfect – not too soft, not too stiff
Improper folding during the mixing stage can lead to burst air bubbles. This affects the cake’s ability to rise adequately.

2. Baking

The baking time and temperature are not correct.
If the cake pan is too big for a small oven, the cake might not cook fully in the middle.

3. Tips

Use the right pan size for your oven
Be patient! Don’t rush and open the oven door early during the baking process
Don’t take the cake out of the oven too early when it is not fully cooked.

Pairing suggestions

1. Drinks

Green Tea: Traditional Japanese green teas like matcha or sencha add a gentle, earthy flavor that balances the sweetness of cheesecake.
Fruit Juices: Citrus juices, such as orange or lemon, offer a refreshing twist that complements the richness of the cake.
Coffee: Brewed coffee or espresso pairs beautifully with cheesecake’s creamy texture, creating a pleasing contrast.
Milk or Cream: For a richer option, pair the cheesecake with milk or cream to enhance its creamy character.

2. Dishes

Fresh Fruits: Add slices of strawberries, blueberries, or raspberries for a tart, colorful contrast to the cheesecake’s sweetness.
Whipped Cream: A dollop of lightly sweetened whipped cream can add richness without overpowering the cheesecake’s flavor.
Fruit Coulis: A drizzle of berry or fruit coulis enhances both the flavor and presentation.
Chocolate Sauce: For a touch of indulgence, add a light drizzle of chocolate sauce to complement the cheesecake’s texture.
Icing Sugar Dusting: A simple dusting of icing sugar adds elegance to the presentation without extra flavors.

Japanese Souffle Cheesecake Variations

1. Matcha Cheesecake: Add matcha (green tea powder) to the batter to give the cheesecake a unique flavor and a vibrant green color.

2. Chocolate Japanese Cheesecake: By adding cocoa powder or melted chocolate to the batter, this variation provides a rich chocolate flavor while maintaining the airy texture characteristic of the cake.

3. Fruit-infused Jiggly Cheesecake: Incorporating fruit purees or extracts, such as strawberry or mango, can impart a fruity flavor to the Japanese fluffy cake.

4. Cheese Tart Variation: Some Japanese cheesecake recipes are adapted into cheese tarts, where the same fluffy and creamy filling is encased in a buttery tart shell. These tarts often have a brûléed top for added flavor and texture.

5. Black Sesame Cheesecake: This version uses black sesame paste for a nutty flavor and darker color, offering a unique twist on the traditional recipe.