Japanese cheesecake is one of the best cheesecakes I’ve ever made. Unlike any Western version, this one transforms ordinary cream cheese into a fluffy cloud. This dessert is my favorite party trick in the kitchen.
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Japanese cheesecake recipe
Japanese cheesecake, or “soufflé cheesecake” or “cotton cheesecake,” is one of the best Japanese desserts. It is a delightful and unique twist on the classic cheesecake. It’s similar to a soufflé when fresh and a chiffon cake when chilled.
This light and airy dessert combines the traditional cheesecake with the texture of a sponge cake. It’s crustless and has a unique fluffy consistency with a lighter taste compared to traditional cheesecakes.
This type of cheesecake uses less cream cheese and sugar. It includes meringue in the batter, just like the Japanese souffle pancakes.
The baking process is also unique. It involves a water bath and a lower baking temperature. 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. It didn’t rise, it rose beautifully in the oven but deflated upon removal, or it deflated while in the oven.
Here’s how to make the Japanese cheesecake with a few tips:
Japanese cheesecake
Nutrition
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. 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.
SIMILAR RECIPES
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.
- 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.
- 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.
- Tips
- Use the right pan size for your oven
- Be patient! Don’t rush and open the oven door early during the baking process
- Do not take the cake out of the oven too early when it is not fully cooked.
Pairing suggestions
Japanese Cheesecake is served with various dishes and foods. Here are some popular options:
- Drinks
- Citrus juices, such as orange or lemon, offer a refreshing twist.
- Traditional Japanese green teas like matcha or sencha add a gentle, earthy flavor.
- Brewed coffee or espresso pairs beautifully with cheesecake’s creamy texture.
- Milk or cream enhances the cheesecake’s creamy character.
- Food Pairings
- Apricot jam provides a sweet and slightly tangy contrast.
- Slices of strawberries, blueberries, or raspberries add a tart, colorful contrast to the cheesecake’s sweetness.
- Honey offers a warm, floral sweetness
- A dollop of lightly sweetened whipped cream adds richness without overpowering the cheesecake’s flavor.
- A drizzle of berry or fruit coulis enhances both the flavor and presentation.
- A drizzle of chocolate sauce complements the cheesecake’s texture.
- Dusting of icing sugar adds elegance to the presentation without extra flavors.
Variations
Here are some other popular versions of this Japanese cheesecake:
- Matcha Cheesecake adds matcha (green tea powder) to the batter for a unique flavor and a vibrant green color.
- Chocolate Japanese Cheesecake includes cocoa powder or melted chocolate in the batter.
- Fruit-infused Jiggly Cheesecake incorporates fruit purees or extracts, such as strawberry or mango.
- Cheese Tart Variations has the same fluffy and creamy filling encased in a buttery tart shell. These tarts often have a brûléed top for added flavor and texture.
- Black Sesame Cheesecake uses black sesame paste for a nutty flavor and darker color.