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–+ servings
Merry

Japanese Soufflé Cheesecake

This fluffy Japanese cheesecake is the perfect combination of rich cream cheese flavor and a light, airy texture. With its signature jiggle and melt-in-your-mouth softness, this cheesecake is a delightful treat for any occasion. It’s less sweet than traditional cheesecakes, making it the perfect balance of indulgent and refreshing.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 200 g cream cheese
  • 50 g unsalted butter
  • 100 ml milk
  • 4 large eggs separated
  • 80 g granulated sugar
  • 60 g cake flour
  • 20 g cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice

Method
 

  1. Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper.
  2. In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat and let cool slightly.
  3. Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Stir until well combined. Add the egg yolks and mix until smooth.
  4. In a separate bowl, beat the egg whites with lemon juice until frothy. Gradually add the sugar and continue beating until stiff peaks form.
  5. Gently fold the whipped egg whites into the batter in three batches, being careful not to deflate the mixture.
  6. Pour the batter into the prepared cake pan. Place the pan into a larger baking dish and fill the outer dish with hot water to create a water bath.
  7. Bake for 60 minutes, then reduce the temperature to 300°F (150°C) and bake for another 10 minutes.
  8. Turn off the oven and leave the cake inside with the door slightly open for 10-15 minutes. Allow it to cool completely before removing from the pan.

Notes

    • To avoid cracks, bake at a low temperature and always use a water bath.
    • Gently fold the egg whites into the batter to maintain the fluffy texture.
    • Cooling the cake gradually in the oven prevents it from collapsing.
    • Store in the refrigerator for up to 3 days for the best texture.

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