How to Make Japanese Cheesecake
This Japanese soufflé cheesecake is light, airy, and delightfully jiggly! Unlike dense New York-style cheesecakes, this cotton-soft Japanese dessert melts in your mouth, thanks to its delicate balance of cream cheese, whipped meringue, and a gentle baking method. Follow this step-by-step guide to achieve the perfect fluffy Japanese cheesecake with a golden top and a cloud-like texture!
Ingredients
For the Cheesecake Batter:
- 8 oz 225g cream cheese, softened
- 3 tbsp 45g unsalted butter
- 1/2 cup 120ml milk
- 1/2 cup 100g granulated sugar (divided)
- 4 large eggs separated
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2/3 cup 80g cake flour, sifted
- 1 tbsp 10g cornstarch, sifted
For the Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar optional, for stability
- Remaining 1/2 cup granulated sugar
For the Water Bath:
- Hot water for the baking pan
For Serving (Optional):
- Powdered sugar
- Fresh berries strawberries, blueberries
- Whipped cream
Instructions
Step 1: Prepare the Cheesecake Batter
- Preheat your oven to 320°F (160°C). Line the bottom of a 6-inch or 8-inch springform pan with parchment paper. Wrap the outside with aluminum foil to prevent leaks.
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth. Remove from heat and let cool slightly.
- Once cooled, whisk in the egg yolks, vanilla extract, and lemon juice until smooth.
- Sift in cake flour and cornstarch, then mix gently until fully incorporated. Set aside.
Step 2: Whipping the Meringue
- In a separate bowl, beat egg whites with cream of tartar (if using) using a hand mixer on medium speed until foamy.
- Gradually add sugar while continuing to beat. Whip until stiff peaks form. The meringue should hold its shape when the whisk is lifted.
Step 3: Folding the Batter for a Light & Airy Texture
- Gently fold one-third of the meringue into the cheesecake batter using a spatula.
- Repeat in two more additions, folding carefully to maintain the airiness of the batter. Do not overmix!
Step 4: Baking with a Water Bath (Bain-Marie Method)
- Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to remove air bubbles.
- Place the pan in a larger baking dish and pour hot water into the dish, filling it up about 1 inch.
- Bake for 50–60 minutes until the cheesecake is golden on top and slightly jiggly in the center.
- Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent collapse.
Step 5: Cooling & Serving
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for at least 4 hours before serving.
- Dust with powdered sugar and garnish with fresh berries or whipped cream before slicing and enjoying!
Notes
- For extra jiggle: Let the cheesecake cool gradually and refrigerate before slicing.
- Prevent cracking: Use a low oven temperature and a water bath to maintain moisture.
- For a richer flavor: Let the cheesecake sit overnight in the fridge for a creamier texture.
- Matcha Variation: Add 1 tsp of matcha powder to the dry ingredients for a green tea twist!
- Calories per Serving: Approximately 250 calories per slice (varies with toppings)