Japanese Soufflé Cheesecake (Fluffy Japanese Cheesecake)
A light and airy Japanese Soufflé Cheesecake featuring a smooth cream cheese base and fluffy meringue, baked in a water bath for perfect rise and texture.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 30 mins
- Yield: One 8-inch cake (8 servings)
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
- 5 large egg whites
- 1/4 tsp cream of tartar (or lemon juice/vinegar)
- 1/4 cup (50g) fine granulated sugar (for meringue)
- 5 large egg yolks
- 8 oz (1 bar) cream cheese
- 1/4 cup (55g) butter
- 1/2 cup (125ml) milk
- 1/4 cup (50g) fine granulated sugar (for batter)
- 2 tbsp (15g) cornstarch
- 1/4 cup (34g) all-purpose flour (or rice flour/Mochiko for gluten-free)
- Optional: 1 tsp vanilla extract or 1 tbsp lemon juice
- Optional toppings: fresh berries, powdered sugar, honey, matcha
Instructions
- Preheat oven to 330°F. Prepare a bain-marie by adding hot water to a deep baking dish.
- Line an 8-inch cake pan with parchment paper on the bottom and sides.
- In a small pot over low heat, melt cream cheese, butter, and 1/4 cup sugar until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks gently, then sift in cornstarch and flour. Stir until no lumps remain.
- Add milk and vanilla or lemon juice. Mix until silky and pourable.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar and whip to stiff, glossy peaks.
- Fold one-third of the meringue into the batter to lighten it. Gently fold in the remaining meringue until just combined.
- Pour batter into the prepared pan and place in the water bath.
- Bake 25 minutes at 330°F. Once risen, crack the oven door briefly, lower heat to 250°F–260°F, and bake an additional 45 minutes.
- Turn off oven and let cake rest inside with door ajar for 10 minutes.
- Remove cake, invert onto a plate, peel off top parchment, then re-invert onto serving plate.
- Serve warm or chilled. Dust with powdered sugar or add berries as desired.