Japanese soufflé cheesecake is a light, airy, and jiggly dessert that sits between a sponge cake and a classic cheesecake.
🍰 What it is
Japanese soufflé cheesecake is a soft, cotton-like cheesecake made by folding whipped egg whites into a cream cheese batter and baking it gently, often using a water bath for its signature “jiggly” texture.
🧾 Ingredients
- 250g cream cheese (softened)
- 50g butter
- 100ml milk
- 6 eggs (separated)
- 80–100g sugar
- 60g cake flour (or all-purpose flour)
- 20g cornstarch
- 1 tsp lemon juice (or vanilla extract)
- Pinch of salt
👨🍳 Instructions
1. Prepare base
- Melt cream cheese, butter, and milk together (low heat or microwave)
- Mix until smooth
2. Add dry ingredients
- Sift in flour and cornstarch
- Mix until no lumps
- Add egg yolks, lemon juice, and salt
3. Whip egg whites
- Beat egg whites until foamy
- Gradually add sugar
- Whip to soft-medium peaks
4. Fold together
- Gently fold egg whites into batter in 2–3 batches
- Keep mixture airy
5. Bake (water bath method recommended)
- Preheat oven to 150–160°C (300–320°F)
- Pour batter into lined cake pan
- Place pan inside a larger tray with hot water
- Bake 50–70 minutes
6. Cool slowly
- Turn off oven, leave door slightly open
- Let cake cool gradually to prevent collapse
😋 Texture & flavor
- Soft, fluffy, cloud-like texture
- Light sweetness
- Mild creamy cheesecake flavor
🔁 Tips for success
- Don’t overmix after adding egg whites
- Water bath prevents cracking
- Cool slowly to avoid shrinking
- Use room temperature ingredients
🍽️ Serving ideas
- Dust with powdered sugar
- Serve with berries or whipped cream
- Chill for a firmer, cheesecake-like bite
If you want, I can also show you:
- a fail-proof beginner version (less steps)
- a no-water-bath shortcut method
- or a mini Japanese cheesecake air fryer version