Jiggly, cloud-like souffle cheesecake
Japanese Cheesecake
Japanese Cheesecake
1h 20mHard
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
8
8 slices
Difficulty
Advanced
Cost
Moderate
$$
Japanese Cheesecake
Jiggly, cloud-like souffle cheesecake
An impossibly light and jiggly cheesecake that wobbles like a cloud on a plate. Japanese cotton cheesecake achieves its ethereal texture by folding whipped meringue into a cream cheese base.
20m
Prep Time
60m
Cook Time
80m
Total Time
8
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Japanese cheesecake defies expectations. It is lighter than air, barely sweet, and has a souffle-like texture that jiggles mesmerizingly when shaken. One taste and you understand why it took the world by storm.
Ingredients
- 8 oz cream cheese, softened
- 6 eggs, separated
- 1/4 cup sugar
- 1/4 cup cake flour
- 1/4 cup milk
- 1 tbsp lemon juice
Instructions
- 1
Melt cream cheese with butter and milk over a double boiler. Stir until smooth. Let cool slightly.
- 2
Whisk egg yolks into the cream cheese mixture one at a time. Fold in sifted cake flour and lemon juice.
- 3
Whip egg whites with cream of tartar until foamy, then gradually add sugar. Beat to stiff, glossy peaks.
- 4
Fold meringue into the yolk mixture in three additions, being very gentle to preserve the air.
- 5
Pour into a lined 8-inch round pan. Bake in a water bath at 320F for 55 to 60 minutes. Turn off oven, crack door, and let cool inside for 30 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Cream cheeseMascarpone
Even smoother and creamier texture
Cake flourCornstarch
Creates an even lighter, more melt-in-your-mouth texture
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
All ingredients should be at room temperature for the smoothest batter.
Cooling slowly in the oven prevents the cake from deflating or cracking.
Storage
Refrigerate covered for up to 3 days. Serve at room temperature for best texture.
Reheating
Bring to room temperature or warm briefly in a 300F oven for 10 minutes.
Nutrition Facts
Per serving (165mg) · 8 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates12g
Fat12g
Fiber180mg
Sugar0g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cake crack?
- The oven was too hot or the water bath ran dry. Use a reliable oven thermometer.
- Why did it deflate?
- The meringue was overfolded or the cake cooled too quickly. Cool gradually in the oven.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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