Japanese Cheesecake

Japanese Cheesecake, also known as Soufflé Cheesecake, is a light, fluffy, and jiggly dessert that melts in your mouth. Unlike traditional dense cheesecakes, this version is airy, delicate, and has a cotton-like texture, thanks to the whipped egg whites that give it a soufflé-like rise.

This cheesecake is subtly sweet with a rich yet delicate cream cheese flavor, making it the perfect balance between a sponge cake and a classic cheesecake. It’s ideal for those who love soft, melt-in-your-mouth desserts that aren’t overly rich or heavy.

If you’ve ever seen jiggly cheesecakes bouncing in viral videos, this is your chance to make one at home! With the right technique, you can achieve the perfect fluffy rise and signature wobble.

Why You’ll Love This Japanese Cheesecake

There are so many reasons to love this cheesecake!

First, it’s incredibly light and airy. Unlike dense Western-style cheesecakes, this version is pillowy soft and slightly jiggly, making it delightfully easy to eat.

Second, it’s not too sweet. The balance of cream cheese, vanilla, and sugar makes this cheesecake rich but not overwhelming, perfect for those who prefer a mildly sweet dessert.

Finally, it’s fun and impressive! This cheesecake puffs up beautifully in the oven and wobbles when you shake it, making it a great dessert to show off at gatherings.

Preparation Time and Yield

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Cooling Time: 1 hour
• Total Time: 2 hours 20 minutes
• Yield: 8 servings

Nutritional Information (Per Slice)

• Calories: 210
• Carbohydrates: 18g
• Protein: 5g
• Fat: 13g
• Fiber: 0g
• Sugar: 12g

(Note: Nutritional values may vary based on portion size and ingredients.)

Ingredients for Japanese Cheesecake

For the Cheesecake Batter:

• 4 ounces (115g) cream cheese, softened
• 2 tablespoons unsalted butter
• ¼ cup (60ml) whole milk
• 3 large eggs, separated
• ¼ cup (50g) granulated sugar (for egg yolks)
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice (optional, for slight tang)
• ¼ cup (30g) cake flour (or sifted all-purpose flour)
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the Meringue:

• 3 large egg whites
• ¼ cup (50g) granulated sugar (for meringue)
• ¼ teaspoon cream of tartar (or a few drops of lemon juice)

For Baking & Garnish:

• Powdered sugar (for dusting, optional)
• Fresh berries or whipped cream (optional topping)

Step-by-Step Instructions for Japanese Cheesecake

Step 1: Preheat the Oven & Prepare the Baking Pan

1. Preheat the oven to 320°F (160°C).
2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
3. Wrap the bottom of the pan with two layers of aluminum foil (this prevents water from seeping in during the water bath).

Step 2: Melt the Cream Cheese Mixture

1. In a small saucepan over low heat, melt cream cheese, butter, and milk together, stirring constantly until smooth.
2. Remove from heat and let it cool slightly.

Step 3: Prepare the Egg Yolk Batter

1. In a mixing bowl, whisk together the egg yolks and sugar (¼ cup) until pale and slightly thickened.
2. Add the vanilla extract and lemon juice and mix well.
3. Slowly pour in the warm cream cheese mixture, whisking constantly.
4. Sift in the cake flour, cornstarch, and salt, and mix until smooth and lump-free.

Step 4: Make the Meringue

1. In a separate clean, dry bowl, beat the egg whites and cream of tartar on medium speed until foamy.
2. Gradually add the sugar (¼ cup), one tablespoon at a time, while beating.
3. Increase to high speed and continue beating until you achieve soft peaks (when the peaks curl over slightly but hold their shape).

Step 5: Fold the Meringue into the Batter

1. Add ⅓ of the meringue into the egg yolk mixture and fold gently with a spatula.
2. Repeat two more times, folding gently but thoroughly to keep the batter light and airy.

Step 6: Bake the Cheesecake in a Water Bath

1. Pour the batter into the prepared cake pan and tap the pan gently to remove air bubbles.
2. Place the pan into a larger baking dish and carefully add hot water halfway up the sides (this creates steam for even baking).
3. Bake at 320°F (160°C) for 25 minutes, then reduce to 290°F (145°C) and bake for another 30–35 minutes.

Step 7: Cool the Cheesecake Gradually

1. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes (this prevents cracking).
2. Remove from the oven and let it cool in the pan for another 30 minutes before unmolding.

Step 8: Serve and Enjoy!

1. Dust with powdered sugar and serve with fresh berries or whipped cream.
2. Slice gently with a warm knife for the cleanest cuts.

Ingredient Background

Each ingredient in this recipe plays a key role in creating the fluffy, jiggly texture and delicate flavor of the cheesecake.

Cream Cheese

Cream cheese is the main flavor component, giving the cake its rich, tangy, and slightly creamy taste. Softening the cream cheese before melting it ensures a smooth and lump-free batter.

Cake Flour & Cornstarch

Using cake flour makes the cheesecake extra soft and airy. If you don’t have cake flour, you can substitute with all-purpose flour mixed with 1 teaspoon of cornstarch. Cornstarch lightens the texture and prevents the cake from becoming dense.

Egg Whites & Meringue

The key to this cheesecake’s signature fluffiness is the whipped egg whites (meringue). Beating the egg whites to soft peaks allows the cake to rise like a soufflé and stay light.

Water Bath (Bain-Marie Method)

Baking the cheesecake in a water bath provides gentle, even heat and prevents the cake from cracking or collapsing. The steam also helps keep the cheesecake moist and tender.

Technique Tips for the Perfect Japanese Cheesecake

1. Use Room Temperature Ingredients

For the smoothest batter, make sure the cream cheese, eggs, and milk are at room temperature before starting. This helps everything mix evenly.

2. Beat the Egg Whites to Soft Peaks

• Under-whipped: The cake won’t rise properly.
• Over-whipped: The cake may crack and collapse.
• Perfect meringue: When you lift the beaters, the peaks should curl slightly at the tip.

3. Fold the Meringue Gently

Use a spatula and fold in an upward motion to avoid deflating the batter. This ensures a light and airy texture.

4. Avoid Overmixing the Batter

Overmixing will knock out the air and make the cake dense instead of fluffy. Fold until just combined.

5. Bake Low and Slow

• Baking at a lower temperature for a longer time prevents cracking and deflation.
• Sudden temperature changes can cause the cake to sink—so cool it gradually inside the oven before removing.

Alternative Presentation Ideas

Want to try a creative spin on this Japanese cheesecake? Here are a few fun variations!

1. Matcha (Green Tea) Japanese Cheesecake

• Add 1 tablespoon of matcha powder to the flour for a subtle green tea flavor.
• Dust with matcha powder and powdered sugar for a decorative finish.

2. Chocolate Swirl Japanese Cheesecake

• Melt ¼ cup (40g) of dark chocolate and swirl it into the batter before baking.
• Top with shaved chocolate or cocoa powder for a rich twist.

3. Lemon Japanese Cheesecake

• Add zest of 1 lemon to the batter for a fresh citrus kick.
• Serve with lemon glaze or a dollop of lemon curd.

4. Mini Japanese Cheesecake Cups

• Pour batter into muffin tins lined with parchment paper and bake for 20–25 minutes for single-serving cheesecakes.

Freezing and Storing Japanese Cheesecake

Storing in the Fridge

• Wrap the cheesecake in plastic wrap and store in an airtight container.
• Keeps fresh for up to 3 days in the refrigerator.

Freezing for Later

• Wrap the cheesecake tightly in plastic wrap and aluminum foil.
• Freeze for up to 1 month.
• To serve, thaw in the fridge overnight and let it come to room temperature before eating.

Healthier Twist Ideas

Want a lighter version of this jiggly cheesecake? Try these modifications!

1. Reduce Sugar

• Use ¼ cup of honey or maple syrup instead of sugar.

2. Use Low-Fat Cream Cheese

• Swap regular cream cheese for light cream cheese for a lower-calorie version.

3. Use Almond or Oat Milk

• Replace whole milk with unsweetened almond or oat milk for a dairy-free alternative.

4. Gluten-Free Japanese Cheesecake

• Substitute cake flour with gluten-free all-purpose flour for a gluten-free version.

Serving Suggestions for Events

1. Elegant Dessert for Special Occasions

• Serve with fresh berries, whipped cream, and a dusting of powdered sugar for a simple yet elegant presentation.

2. Afternoon Tea or Coffee Pairing

• Enjoy a slice with a cup of green tea, matcha latte, or espresso.

3. Birthday or Celebration Cake

• Frost the cheesecake with light vanilla whipped cream and garnish with fresh fruit.

4. Sweet Breakfast Treat

• Pair with honey, jam, or fruit compote for a light and fluffy breakfast treat.

Frequently Asked Questions (FAQs)

1. Why did my Japanese cheesecake crack?

Cracking can happen due to:

• Overbeating the meringue (too much air causes it to expand and collapse).
• Not using a water bath (the steam keeps it moist).
• Sudden temperature changes (cool gradually in the oven before removing).

2. How do I make my cheesecake extra fluffy?

• Make sure to fold the meringue gently and avoid overmixing.
• Use cake flour instead of all-purpose flour for a finer texture.
• Bake low and slow for even rising.

3. Can I make this without a water bath?

You can, but the cheesecake may be denser and more prone to cracks. If you don’t have a large pan for a water bath, place a small dish of water on the bottom rack of the oven.

4. Why did my cheesecake shrink after baking?

• A sudden temperature drop can cause shrinkage. Cool the cake gradually inside the oven before removing it.

5. Can I use a springform pan?

Yes, but wrap the outside tightly with foil to prevent water from seeping in.

6. Can I use an electric mixer to fold in the meringue?

No, always use a spatula to gently fold it in, or the batter will lose air and become dense.

7. How do I get a smooth top?

• Tap the cake pan lightly on the counter to release air bubbles before baking.

8. Can I bake this in a regular cake pan?

Yes! Just make sure to line it with parchment paper and grease the sides.

9. Can I serve it warm or cold?

• It’s best served chilled after a few hours in the fridge. However, some people enjoy it warm for a soufflé-like texture!

10. Can I make this dairy-free?

Yes! Substitute:

• Dairy-free cream cheese
• Almond milk or coconut milk
• Vegan butter

Conclusion

Japanese Cheesecake is a light, fluffy, and melt-in-your-mouth dessert that combines the best of both sponge cake and cheesecake. With its delicate sweetness, jiggly texture, and airy crumb, this recipe is perfect for any occasion—from afternoon tea to special celebrations!

By following the right techniques, using a water bath, and gently folding the meringue, you’ll achieve a perfectly risen, jiggly cheesecake every time. So grab your ingredients and enjoy making your own bakery-style Japanese cheesecake at home!

Print