Cloud-Like Delight: The Ultimate Japanese Cheesecake Recipe

Japanese cheesecake, also known as soufflé cheesecake, is a heavenly combination of rich, creamy cheesecake and the airy, fluffy texture of a soufflé. Unlike traditional New York-style cheesecake, this delicate dessert is light, mildly sweet, and has a jiggly texture that melts in your mouth. Originating in Japan in the 1960s, this treat quickly gained worldwide fame due to its unique texture and irresistible flavor.

Perfect for special occasions or as a simple indulgence with tea or coffee, this cheesecake is surprisingly easy to make with just a few key techniques. Whether you’re a seasoned baker or a beginner, this recipe will guide you through the process of creating a perfectly soft, pillowy cheesecake with just the right amount of sweetness.

Let’s dive into this foolproof recipe for the ultimate Japanese soufflé cheesecake!

Ingredients

Ingredient	Quantity
Cream cheese	250g (8.8 oz)
Unsalted butter	50g (3.5 tbsp)
Whole milk	100ml (⅓ cup + 1 tbsp)
Cake flour	60g (½ cup)
Cornstarch	20g (2 tbsp)
Granulated sugar	120g (½ cup + 2 tbsp) (divided)
Eggs (large)	6 (separated)
Lemon juice	1 tbsp
Vanilla extract	1 tsp
Cream of tartar	¼ tsp (optional)
Powdered sugar	For dusting (optional)

Ingredient Notes & Substitutions

• Cake flour: This gives the cheesecake its delicate, airy texture. If unavailable, replace with all-purpose flour mixed with cornstarch (¼ cup + 2 tbsp AP flour + 2 tbsp cornstarch).
• Cream of tartar: Helps stabilize the egg whites for a fluffier texture, but you can skip it or use a few drops of lemon juice instead.
• Butter & Milk: Use full-fat for the best richness.

Equipment Needed

• 8-inch (20cm) round cake pan (preferably springform)
• Electric mixer (hand or stand)
• Large mixing bowls
• Fine mesh sieve
• Double boiler (or heatproof bowl over simmering water)
• Parchment paper
• Baking tray for a water bath

Using a water bath (bain-marie) is crucial to achieving the cheesecake’s signature fluffiness. It ensures gentle heat distribution, preventing cracks and keeping the texture soft and jiggly.

Step-by-Step Instructions

Step 1: Preparing the Pan & Oven

1. Preheat your oven to 160°C (320°F).
2. Line the bottom and sides of the cake pan with parchment paper. Wrap the outside with aluminum foil to prevent water from seeping in during the water bath.

Step 2: Making the Cream Cheese Mixture

3. In a heatproof bowl, add cream cheese, butter, and milk. Place over a double boiler and whisk until smooth and creamy.
4. Remove from heat and let cool slightly.
5. Sift in cake flour and cornstarch, whisking until smooth.
6. Mix in the egg yolks, followed by lemon juice and vanilla extract. Set aside.

Step 3: Preparing the Meringue

7. In a clean bowl, beat the egg whites on low speed until frothy.
8. Add cream of tartar (or lemon juice) and gradually add sugar, increasing speed to medium-high.
9. Beat until you achieve soft peaks—the mixture should be glossy and hold a peak that slightly curls at the tip.

Step 4: Folding the Batter

10. Add ⅓ of the meringue to the cheesecake batter and gently fold to lighten the mixture.
11. Gradually fold in the remaining meringue using a spatula, making sure not to deflate the air.

Step 5: Baking with a Water Bath

12. Pour the batter into the prepared cake pan.
13. Place the pan in a larger baking tray and carefully pour hot water into the tray until it reaches about 1 inch up the sides.
14. Bake at 160°C (320°F) for 25 minutes, then reduce the temperature to 140°C (285°F) and bake for another 30-35 minutes.

Step 6: Cooling the Cheesecake

15. Turn off the oven and leave the cheesecake inside with the door slightly open for 10-15 minutes. This prevents sudden temperature changes that cause shrinkage.
16. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight for best results.

Tips & Variations

• Preventing Cracks: Ensure egg whites are at soft peaks, and avoid overmixing. The water bath should have enough water to prevent temperature fluctuations.
• Flavor Variations: Add matcha powder (1 tbsp) for a green tea version or melted chocolate for a cocoa twist.
• Dairy-Free Option: Use vegan cream cheese, almond milk, and dairy-free butter for a plant-based version.

Serving Suggestions

For an elegant presentation, dust the cheesecake with powdered sugar and top with fresh berries. You can also serve it with:

• A drizzle of honey or fruit compote
• A dollop of whipped cream
• A side of vanilla ice cream

For a Japanese café-style experience, serve with hot matcha tea or iced coffee.

Pairings

Japanese cheesecake pairs wonderfully with:

• Green Tea (Matcha or Sencha): The subtle bitterness balances the sweetness.
• Lightly Sweetened Coffee: A latte or cold brew complements the creamy texture.
• Dessert Wine (Moscato): The fruity notes enhance the cheesecake’s delicate flavors.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap slices individually and freeze for up to 1 month. Thaw in the fridge overnight before serving.
• Reheating: Best served chilled, but can be lightly warmed in the microwave for 10-15 seconds.

Nutritional Information (Per Slice, Approx.)

• Calories: 220
• Protein: 6g
• Carbohydrates: 25g
• Fat: 11g
• Sugar: 18g

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

This Japanese soufflé cheesecake is the perfect combination of light, airy texture and creamy richness. With the right technique and a bit of patience, you can achieve a flawless, jiggly cheesecake that’s bound to impress!

If you try this recipe, let me know how it turns out! Share your pictures and variations in the comments below or tag me on social media. Happy baking!