Here’s a classic Japanese Cheesecake (also called soufflé cheesecake)—light, airy, gently sweet, and melt-in-your-mouth 🍰✨
Japanese Cheesecake
Ingredients
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons unsalted butter
- ½ cup milk
- 6 large eggs, separated
- ¾ cup sugar (divide: ¼ cup + ½ cup)
- ¾ cup cake flour (or all-purpose flour, sifted)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
1. Prep
- Preheat oven to 320°F (160°C).
- Line the bottom of an 8-inch springform pan with parchment.
- Wrap the outside of the pan with foil (for water bath).
2. Make the cream cheese base
- In a saucepan over low heat, melt cream cheese, butter, and milk together.
- Stir until smooth, then remove from heat and let cool slightly.
- Whisk in egg yolks, ¼ cup sugar, lemon juice, and vanilla.
- Sift in flour and cornstarch; whisk until smooth.
3. Make the meringue
- Beat egg whites with salt until foamy.
- Gradually add remaining ½ cup sugar, beating until soft glossy peaks form.
4. Fold & assemble
- Gently fold ⅓ of the meringue into the cream cheese batter.
- Carefully fold in the remaining meringue in two additions.
- Pour batter into prepared pan and tap gently to release air bubbles.
5. Bake (water bath)
- Place pan in a larger baking dish.
- Pour hot water into the outer dish halfway up the pan.
- Bake at 320°F (160°C) for 60 minutes.
- Turn oven off, crack door open, and leave cake inside 15–20 minutes.
6. Cool & serve
- Remove from oven and water bath.
- Cool completely, then refrigerate at least 2 hours.
- Dust with powdered sugar before serving.
Tips for Success
- Use room-temperature ingredients
- Do not overwhip egg whites
- Slow cooling helps prevent cracking
Serving Ideas
- Fresh berries
- Light whipped cream
- Fruit glaze or honey drizzle