Japanese Soufflé Cheesecake Recipe
Learn how to make a light and fluffy Japanese soufflé cheesecake with this easy homemade recipe.
Light, airy and delicately creamy, Japanese soufflé cheesecake is famous for its cloud-like texture and gentle wobble. Unlike the rich, dense New York cheesecake, this version incorporates whipped egg whites to create a cake that is soft, light and only mildly sweet. It is perfect for afternoon tea, birthdays or any occasion when you want a dessert that feels elegant without being overly rich.
If you would like to learn how cheesecake evolved from Ancient Greece to the modern day, be sure to read our companion article on the History and Origins of Cheesecake.
Recommended Tips & Tools
A light, fluffy Japanese soufflé cheesecake depends as much on technique as it does on ingredients. An Electric Hand Mixer or Stand Mixer makes whipping the egg whites to soft peaks much easier and helps create the cake’s signature airy texture.
A 20 cm Springform Pan or loose-bottomed cake tin is ideal for easy removal after baking. Wrapping the outside of the tin with heavy-duty aluminium foil helps prevent water from leaking in during the water bath.
Use a Large Roasting Pan that is deep enough to hold hot water around the cake tin. Baking the cheesecake in a water bath provides gentle, even heat, helping it rise evenly while reducing the chance of cracks.
A flexible Silicone Spatula is perfect for folding the whipped egg whites into the batter without deflating them. For the smoothest filling, sift the flour using a Fine Sieve before mixing it into the cream cheese mixture.
For the best results, use full-fat cream cheese, unsalted butter and fresh room-temperature eggs. Room-temperature ingredients combine more easily, producing a smoother batter and a lighter finished cheesecake.
Finally, allow the cheesecake to cool gradually inside the switched-off oven before transferring it to a Wire Rack. This simple step helps minimise shrinkage and gives the cheesecake its beautifully soft, even texture.
Serving Suggestions
Serve the cheesecake on its own or with fresh strawberries, raspberries or blueberries. It also pairs beautifully with lightly whipped cream, a spoonful of berry compote or a drizzle of honey. A cup of green tea, Earl Grey or freshly brewed coffee makes the perfect accompaniment.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. It is at its lightest and fluffiest within the first 24 hours. Individual slices can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why did my cheesecake sink?
A small amount of shrinking is completely normal because Japanese soufflé cheesecake contains a large amount of whipped egg whites. A significant collapse is usually caused by underbaking, overwhipping the meringue or cooling the cake too quickly.
Why is a water bath important?
The water bath provides gentle, even heat that helps the cheesecake bake uniformly, rise properly and remain moist while reducing the likelihood of cracks.
Can I freeze Japanese soufflé cheesecake?
Yes. Wrap individual slices tightly in cling film and place them in an airtight container. Freeze for up to 1 month and thaw overnight in the refrigerator before serving.
What is the difference between Japanese and New York cheesecake?
Japanese soufflé cheesecake is light, airy and delicately sweet because it relies on whipped egg whites for its texture. New York cheesecake is much denser, richer and creamier, with a higher proportion of cream cheese and no meringue.
Japanese Soufflé Cheesecake Recipe
Ingredients
- 280 g cream cheese, softened
- 56 g unsalted butter
- 190 ml heavy cream
- 6 large eggs, separated
- 56 g caster sugar (for cream cheese mixture)
- 90g caster sugar (for egg whites)
- 75 g cake flour
- 1 teaspoon lemon juice
- Butter for greasing the tin
- Baking Parchment
Instructions
- 1
Preheat the oven to 160°C (150°C fan). Grease a 20 cm round cake pan and line the base and sides with baking parchment. If using a loose-bottomed tin, wrap the outside securely with aluminium foil.
- 2
Boil enough water for a water bath. Place the cream cheese, butter, heavy cream and sugar in a heatproof bowl over gently simmering water. Stir until completely smooth, then remove from the heat.
- 3
Whisk in the egg yolks one at a time and sift in the cake flour. Add lemon juice. Whisk to combine well. Strain to get a smooth mixture.
- 4
In a clean mixing bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to whisk until soft peaks form. The meringue should hold its shape but still have gently curved peaks.
- 5
Fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions using a rubber spatula. Fold gently to preserve as much air as possible.
- 6
Pour the batter into the prepared cake tin and gently tap it once or twice on the work surface to release any large air bubbles.
- 7
Place the cake tin inside the roasting tray and carefully pour hot water into the tray until it reaches halfway up the sides of the cake tin.
- 8
Bake for 60–70 minutes, or until the top is lightly golden and a cake tester comes out clean.
- 9
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 20-30 minutes. This gradual cooling helps minimise shrinking and cracking.
- 10
Remove the cheesecake from the oven and allow it to cool completely before removing it from the tin. Chill for at least 1 hour before serving for the best texture.
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