Quick Description
A cloud-soft, soufflé-style Japanese cheesecake that’s airy, lightly sweet, and melts in your mouth. Less dense than classic cheesecake, gently jiggly in the center, and perfect when you want something elegant but not heavy.
Servings & Timing
Servings: 8 slices
Prep Time: 25 minutes
Bake Time: 60–70 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Ingredients List
- 250 g cream cheese, softened
- 50 g unsalted butter
- 100 ml milk
- 6 large eggs, separated
- 140 g granulated sugar, divided
- 60 g cake flour (or all-purpose flour, sifted)
- 20 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
-
Prepare the pan and oven
Preheat oven to 320°F (160°C).
Line the bottom and sides of a 7-inch round pan with parchment paper.
Wrap the outside tightly with foil to prevent water from seeping in. -
Melt the cream cheese base
In a heat-safe bowl over simmering water, melt cream cheese, butter, and milk.
Stir until completely smooth and glossy. Remove from heat and let cool slightly. -
Add yolks and flavoring
Whisk in egg yolks one at a time.
Add lemon juice and vanilla extract. Mix gently until smooth. -
Add dry ingredients
Sift in cake flour and cornstarch.
Whisk gently until batter is lump-free and silky. -
Make the meringue
In a clean bowl, beat egg whites with salt until foamy.
Gradually add 70 g sugar, beating until soft to medium peaks form. Do not overwhip. -
Fold carefully
Fold one-third of the meringue into the batter to lighten it.
Gently fold in remaining meringue in two additions using slow, lifting motions. -
Bake in a water bath
Pour batter into prepared pan.
Place pan into a larger roasting tray and fill tray halfway with hot water.
Bake for 60–70 minutes until set but gently jiggly in the center. -
Cool slowly
Turn off oven, crack door slightly, and let cake rest inside for 15 minutes.
Remove, take off foil, and cool completely before unmolding.
Additional Notes
- Gentle folding keeps the cake airy.
- Sudden temperature changes cause collapse.
- Cake firms slightly as it cools but stays fluffy.
Dietary Info
- Vegetarian
- Light Dessert
- Lower Flour Than Classic Cakes
- Naturally Less Sweet
Ingredient Details & Substitutions
- Cake flour: Gives the softest crumb; all-purpose works if sifted well.
- Cornstarch: Adds structure without heaviness.
- Cream cheese: Full-fat gives best texture and rise.
- Sugar: Do not reduce too much or cake may deflate.
Recipe Variations & Serving Suggestions
- Dust lightly with powdered sugar.
- Serve with fresh berries or berry sauce.
- Add matcha powder for a Japanese tea twist.
Storage & Make-Ahead
- Store covered in the fridge for 3–4 days.
- Best texture within the first 48 hours.
- Not freezer-friendly.
