Japanese Cheesecake Recipe

Japanese Cheesecake, also known as Souffle Cheesecake, is a heavenly dessert that combines the creamy richness of classic cheesecake with the airy softness of a soufflé. Loved for its cloud-like texture and subtle sweetness, this elegant treat is perfect for birthdays, holidays, or simply indulging your sweet tooth.

In this comprehensive guide, you’ll learn everything you need to know to create the perfect Japanese Cheesecake from essential tools and ingredients to step-by-step baking instructions and expert tips for success.

What Is Japanese Cheesecake?

Japanese Cheesecake is a popular dessert in Japan that stands out for its light, airy texture, soft crumb, and gentle wobble. Unlike dense New York-style cheesecakes, this version achieves its signature fluffiness through a whipped meringue folded into the batter and a gentle bake in a water bath.

Thanks to its mild sweetness and pillows texture, it’s ideal on its own or topped with powdered sugar, fruit, or a delicate glaze.

Why You’ll Love This Recipe

• Light and airy texture like biting into a cheesecake cloud

• Mildly sweet and well balanced, not overpowering

• Beginner-friendly with step-by-step guidance

• Perfect for special occasions or afternoon tea

• Customizable toppings like fruit, jam, or whipped cream

Ingredients for Japanese Cheesecake

Core Ingredients:

• 6 large eggs, separated (about 50g each with shell)

• 8 oz (225g) cream cheese, softened

• ¼ cup (60ml) heavy cream or whole milk

• 4 tablespoons unsalted butter, cubed

• ½ cup (60g) cake flour, spooned and leveled

• ⅓ cup (65g) granulated sugar

• 2 teaspoons lemon juice (about ⅓ of a lemon)

Optional Flavor Boosters:

• 1 tablespoon lemon zest

• 1½ teaspoons vanilla extract

Optional Toppings:

• Powdered sugar (for dusting)

• Slightly warmed apricot jam (for glaze)

• Fresh berries (strawberries, blueberries, raspberries)

• Lightly sweetened whipped cream

Equipment You’ll Need

• 8-inch round cake pan (3 inches deep)

• 9 x 9-inch or larger pan for water bath

• Large heatproof mixing bowl

• Hand or stand mixer

• Whisk

• Large saucepan

• Parchment paper

• Spatula

• Skewer or toothpick

Pro Tip: Use a springform pan only if it’s tightly sealed. Otherwise, wrap it in two layers of foil to prevent water from seeping in during baking.

How to Make Japanese Cheesecake (Step-by-Step)

Step 1: Prepare Your Baking Setup

1. Preheat oven to 300°F (150°C).

2. Line the bottom and sides of your 8-inch cake pan with parchment paper. Avoid greasing the sides.

3. Fill a 9 x 9-inch baking dish halfway with hot water and place it on the middle rack of the oven to preheat. This creates the water bath.

Step 2: Make the Base Batter

1. Bring a few inches of water to a gentle simmer in a pot. Place a heatproof bowl over it (double boiler style), ensuring the bowl doesn’t touch the water.

2. Add cream cheese, butter, and cream or milk. Whisk gently until fully melted and smooth.

3. Turn off heat. Whisk in egg yolks one at a time to avoid scrambling.

4. Sift in cake flour. Stir until no lumps remain.

5. Add lemon zest and vanilla extract, if using. Mix until smooth.

6. Set aside and allow the mixture to cool slightly.

Step 3: Whip the Meringue

1. In a clean, dry mixing bowl, beat egg whites and lemon juice on medium speed until frothy.

2. Gradually add sugar in thirds, beating until medium-soft peaks form (peaks that gently curl at the tip).

Meringue Tips:

• Ensure no egg yolk contaminates the whites.

• Use room temperature eggs for better volume.

• Add sugar slowly to help stabilize the structure.

Step 4: Combine Batter and Meringue

1. Using a spatula, fold 1/3 of the meringue into the batter until just incorporated.

2. Gently fold in the remaining meringue in two batches. Avoid overmixing to preserve airiness.

3. The final batter should be light and uniform without streaks.

Step 5: Bake in a Water Bath

1. Pour batter into the prepared cake pan. Gently tap the pan on the counter to release large air bubbles.

2. Place the pan into the preheated water bath.

3. Bake for 80–90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

4. Turn off the oven. Let the cake rest inside with the door slightly ajar for 10–15 minutes.

Step 6: Cooling and Releasing

1. Remove the cake from the oven. Wipe the bottom dry.

2. Let the cheesecake cool in the pan on its side, rotating every 20–30 seconds. This helps the cake release naturally.

3. Once fully cooled, remove parchment and refrigerate at least 2 hours for clean slicing.

Expert Tips for a Perfect Japanese Cheesecake

Meringue Mastery

• Always whip to medium-soft peaks—too stiff and the cake may crack; too soft and it won’t rise properly.

• Clean mixing tools are essential; grease or water can deflate egg whites.

Baking Techniques

• Water bath baking prevents cracks and keeps the texture moist.

• Tap out bubbles before baking for a smooth top.

• Cool gradually to prevent collapsing.

Creative Toppings

• Apricot Jam Glaze: Brush a thin layer for shine and flavor.

• Fresh Berries: Add a burst of color and natural sweetness.

• Whipped Cream: Light and elegant; perfect for serving guests.

• Powdered Sugar: A simple dusting elevates the presentation.

 

Common Mistakes to Avoid

Storage and Serving Suggestions

• Storage: Keep in an airtight container in the fridge for up to 3 days.

• Serving: Enjoy chilled, at room temperature, or slightly warm.

• Pairings: Serve with tea, coffee, or fresh fruit coulis.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of cake flour?

Yes, but the cake may be slightly denser. You can make a substitute by mixing ½ cup all-purpose flour with 1 tablespoon cornstarch.

How do I know when my cheesecake is fully baked?

The top will be golden brown, and a skewer should come out clean. The cake will have a gentle jiggle but no sloshing.

Can I make this recipe without a water bath?

While possible, it’s not recommended. The water bath ensures even heat distribution and moisture, preventing cracks and dryness.

Printable Japanese Cheesecake Recipe Card

Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Servings: 6–8 slices

Ingredients (1x scale):

• 6 large eggs, separated

• 8 oz cream cheese, softened

• ¼ cup heavy cream or milk

• 4 tbsp butter, cubed

• ½ cup cake flour

• ⅓ cup granulated sugar

• 2 tsp lemon juice

• Optional: 1 tbsp lemon zest, 1½ tsp vanilla extract

Optional Toppings: powdered sugar, berries, jam, whipped cream

Instructions:

1. Preheat oven to 300°F and prepare water bath.

2. Melt cream cheese, butter, and cream over double boiler. Add yolks, flour, and flavorings.

3. Whip egg whites with lemon juice. Add sugar gradually. Beat to soft peaks.

4. Fold meringue into batter in three parts.

5. Pour into lined cake pan. Tap out air bubbles.

6. Bake in water bath 80–90 minutes. Let rest in oven.

7. Cool on side, refrigerate, and serve with toppings of choice.

Conclusion

Japanese Cheesecake is a beautiful blend of light texture and creamy richness. Whether you’re baking it for a family celebration or an indulgent personal treat, this recipe is sure to deliver a melt-in-your-mouth experience.