Here’s a light and fluffy Japanese Cheesecake recipe, also known as “Soufflé Cheesecake” — it’s less sweet and less dense than traditional Western cheesecakes.
Japanese Cheesecake (Soufflé Cheesecake)
Ingredients:
Cream cheese base:
- 250g (8.8 oz) cream cheese, softened
- 50g (1.8 oz) unsalted butter
- 100ml (3.4 oz) whole milk
Dry ingredients:
- 60g (2.1 oz) cake flour (or all-purpose flour, sifted)
- 20g (0.7 oz) cornstarch
- 1/4 tsp salt
Egg mixture:
- 6 large eggs, separated
- 140g (5 oz) granulated sugar
- 1 tsp lemon juice (or 1/2 tsp cream of tartar)
Optional flavorings:
- 1 tsp vanilla extract
- Zest of 1 lemon (for a citrusy touch)
Instructions:
1. Preheat Oven & Prep Pan:
- Preheat oven to 160°C (320°F).
- Line the bottom and sides of a 8-inch round cake pan with parchment paper.
- Wrap the outside of the pan with foil to prevent water from leaking in during the water bath.
2. Make Cream Cheese Mixture:
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth. Stir constantly.
- Remove from heat, cool slightly, and whisk in egg yolks, vanilla, and optional lemon zest.
- Sift in cake flour, cornstarch, and salt. Mix until smooth and lump-free.
3. Whip Egg Whites:
- In a clean bowl, beat egg whites with lemon juice until frothy.
- Gradually add sugar while beating to stiff peaks (glossy and holds shape but not dry).
4. Combine Mixtures:
- Fold 1/3 of the meringue into the cream cheese mixture to lighten it.
- Gently fold in the remaining meringue in 2 parts. Be careful not to deflate the batter.
5. Bake:
- Pour the batter into the prepared pan.
- Place the cake pan into a larger baking dish. Fill the outer pan with hot water halfway up the sides (water bath).
- Bake at 160°C (320°F) for 25 minutes, then reduce to 140°C (285°F) and bake for 55–60 minutes until set and lightly golden.
6. Cool:
- Turn off the oven, crack the door slightly, and let the cake cool slowly (15–20 minutes) to prevent collapse.
- Remove from oven and let cool completely before removing from the pan.
- Chill in the fridge for 4+ hours or overnight for best texture.
Tips:
- Use room temperature ingredients for better mixing.
- Don’t overbeat egg whites — soft-to-medium stiff peaks are ideal.
- The water bath prevents cracking and ensures even baking.
Want a matcha or chocolate version too?