Introduction
Imagine a dessert so soft it feels like a cloud made of cheesecake — that’s the magic of a Japanese Cheesecake (also called “Soufflé Cheesecake”). ☁️💛
Unlike dense New York cheesecake, this version is airy, delicately sweet, and melts in your mouth thanks to whipped egg whites and a gentle baking technique.
It’s the perfect blend of cheesecake, sponge cake, and soufflé — elegant, light, and irresistibly creamy. Whether for a special celebration or a cozy weekend bake, this cake will impress every time.
Ingredients
For one 8-inch (20 cm) round cake:
- 250 g cream cheese (softened)
- 50 g unsalted butter
- 100 ml milk
- 6 large eggs (separated)
- 140 g granulated sugar (divided: 100 g for egg whites, 40 g for yolks)
- 60 g cake flour (or all-purpose flour, sifted)
- 20 g cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Tip: All ingredients should be at room temperature to ensure a smooth, stable batter.
Timing ⏰
- Prep Time: 20 minutes
- Bake Time: 1 hour
- Cooling Time: 1 hour
- Total Time: 2 hours 20 minutes
➡️ Patience pays off — the result is heavenly soft!
Step-by-Step Instructions
Step 1: Prepare the Pan
Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Wrap the outside of the pan with foil (to prevent water from seeping in during the water bath).
Step 2: Melt the Base
In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler.
Stir until smooth and glossy, then remove from heat and let it cool slightly.
Step 3: Combine the Yolks
Whisk in egg yolks, one at a time.
Add flour, cornstarch, vanilla extract, and a pinch of salt.
Mix until smooth — this forms your cheesecake base.
Step 4: Beat the Egg Whites
In a clean, dry bowl, beat egg whites with lemon juice until foamy.
Gradually add the remaining sugar (about 100 g), and continue beating until soft peaks form (not stiff).
Pro Tip: Don’t overbeat — soft, glossy peaks make the cake rise evenly and stay moist.
Step 5: Fold the Mixtures Together
Gently fold the whipped egg whites into the cheesecake base in 3 additions.
Use a spatula and light circular motions to keep the batter airy.
Step 6: Bake in a Water Bath
Pour the batter into the prepared pan.
Place it inside a larger baking tray and fill the tray halfway with hot water.
Bake at 160°C (320°F) for 25 minutes, then reduce to 150°C (300°F) and bake for another 40 minutes.
Step 7: Cool Gradually
Turn off the oven and leave the cake inside (door slightly open) for 15 minutes to prevent sudden shrinkage.
Remove from the oven, let cool completely in the pan, then transfer to a plate.
Dust lightly with powdered sugar if desired. 🍰✨
Nutritional Information (Per Slice – 1/8 of Cake)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 7 g |
| Fat | 14 g |
| Carbohydrates | 14 g |
| Sugar | 10 g |
| Sodium | 90 mg |
Healthy Note: Lower in sugar and calories than traditional cheesecake — perfect for a light indulgence.
Tips for Success 🌸
- Avoid cracks: Use a water bath and don’t overbake.
- Room temperature ingredients = smooth texture.
- Let it rest: Cooling slowly prevents deflation.
- Refrigerate overnight for best texture and flavor.
Variations 🍋
- Matcha Japanese Cheesecake: Add 1 tbsp matcha powder to the dry ingredients.
- Lemon Cheesecake: Add extra lemon zest and 1 tbsp lemon juice for a citrus twist.
- Chocolate Version: Melt 50 g of white or dark chocolate into the cream cheese mixture.
Serving Suggestions 🍽️
Serve slightly chilled, topped with:
- Fresh berries or strawberry compote 🍓
- Whipped cream
- Powdered sugar and mint leaves
- Honey drizzle or fruit coulis
Perfect with: Green tea, matcha latte, or a cup of coffee ☕
Storage 🧊
- Refrigerator: Up to 4 days, covered in plastic wrap.
- Freezer: Up to 1 month — thaw overnight in the fridge before serving.
Conclusion
Delicately sweet, cloud-soft, and perfectly balanced — this Japanese Cheesecake is a true masterpiece of simplicity and elegance. 🍰🇯🇵
It’s light as air, melts in your mouth, and brings pure joy in every bite.
Leave a Reply