Go Back
Japanese cheesecake, often referred to as "soufflé cheesecake," has garnered a dedicated following among dessert enthusiasts globally. This light and airy treat is a harmonious blend of the creamy richness found in traditional cheesecakes and the ethereal fluffiness reminiscent of a soufflé. Unlike its denser Western counterpart, Japanese cheesecake boasts a soft texture that almost melts in your mouth, making each bite a luxurious experience.

Super Fluffy Japanese Cheesecake – A Viral Hit!

Discover the delightful world of Super Fluffy Japanese Cheesecake, a dessert that combines the richness of traditional cheesecake with a light, airy texture reminiscent of soufflés. This charming treat features a subtle sweetness and a creamy, melt-in-your-mouth experience that will captivate your taste buds. With simple ingredients and straightforward steps, you can master this enchanting dessert at home, impressing friends and family with every fluffy slice. Perfect for celebrations or cozy dinners, Japanese cheesecake is sure to become a beloved favorite in your dessert repertoire.
Print Recipe Pin Recipe

Ingredients
  

250g cream cheese, room temperature

50g unsalted butter, room temperature

100ml milk

3 large eggs, separated

60g granulated sugar, divided

1 teaspoon vanilla extract

50g all-purpose flour

20g cornstarch

A pinch of salt

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 7-inch (18 cm) round cake pan by greasing it lightly and lining the bottom with parchment paper. Place the cake pan inside a larger baking pan for the water bath.

    Create the Creamy Mixture: In a medium bowl, beat together the cream cheese and unsalted butter using an electric mixer until smooth and creamy. Gradually add in the milk and continue mixing until fully incorporated.

      Add Egg Yolks and Flavorings: Add the egg yolks, vanilla extract, and half of the granulated sugar (30g) to the creamy mixture. Mix until combined and the batter is smooth.

        Incorporate Dry Ingredients: Sift together the all-purpose flour, cornstarch, and a pinch of salt directly into the batter. Mix until there are no lumps, being careful not to overmix.

          Whisk Egg Whites: In a separate clean bowl, whisk the egg whites with an electric mixer until frothy. Gradually add the remaining 30g of granulated sugar, continuing to whisk until stiff peaks form.

            Fold and Combine: Gently fold the egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter; use a spatula to lift and fold gently until well combined.

              Prepare for Baking: Pour the batter into the prepared cake pan. Tap the pan gently on the countertop to release any air bubbles. Carefully fill the outer baking pan with boiling water, creating a water bath to help the cheesecake cook evenly.

                Bake: Bake in the preheated oven for about 60 minutes, or until the top is golden brown and the center is set but still slightly jiggly.

                  Cool Down: Turn off the oven and leave the cheesecake inside for an additional 30 minutes to prevent cracking. Remove from the oven and let it cool to room temperature.

                    Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set perfectly.

                      Serve: Remove the cheesecake from the pan, dust with powdered sugar if desired, and slice into wedges. Enjoy the light, fluffy texture and delightful flavor!

                        Prep Time, Total Time, Servings: 30 minutes | 7 hours (including chill time) | 8 servings