🍰 Japanese Cheesecake (Soufflé Cheesecake)
Japanese cheesecake is famous for its light, fluffy, jiggly texture—a cross between a cheesecake and a sponge cake. It’s much less dense and less sweet than classic Western cheesecake.
🧾 Ingredients (6–8 servings)
- 200 g cream cheese (softened)
- 50 g butter
- 100 ml milk
- 6 eggs (separated)
- 140 g sugar (divided)
- 60 g cake flour (or all-purpose, sifted)
- 20 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
👩‍🍳 Instructions
- Prepare pan & oven
- Preheat oven to 160°C (320°F).
- Line a round cake pan and wrap outside with foil (for water bath).
- Make cream base
- Melt cream cheese, butter, and milk over a double boiler until smooth.
- Cool slightly, then whisk in egg yolks, vanilla, and lemon juice.
- Add dry ingredients
- Sift in flour and cornstarch. Mix until smooth and lump-free.
- Whip egg whites (meringue)
- Beat egg whites, gradually adding sugar, until soft peaks form.
- Fold gently
- Fold meringue into batter in 3 parts—keep it airy.
- Bake in water bath
- Pour into pan, tap lightly to remove bubbles.
- Place in a larger pan with hot water (water bath).
- Bake 60–70 minutes until set but still slightly jiggly.
- Cool slowly
- Turn off oven, leave door slightly open for 15–20 minutes to prevent cracking.
- Cool completely before removing.
đź’ˇ Tips for perfect texture
- Don’t overbeat egg whites—soft peaks are key
- Fold gently to keep the batter airy
- Water bath prevents cracks and keeps it moist
- Sudden temperature changes can cause collapse
🍽 Serving Ideas
- Dust with powdered sugar
- Serve with fresh berries
- Add a light whipped cream topping
🧠What makes it special?
Unlike dense cheesecakes, this version is known for its “jiggle”—a signature soft wobble when you shake it gently.
If you want, I can show you a 3-ingredient simplified Japanese cheesecake that’s much easier but still fluffy and delicious.