Homemade Japanese Souffle Cheesecake Recipe

Recently, I stumbled upon a Japanese travel vlog on YouTube where the vlogger was savoring a Japanese souffle cheesecake. Trust me, it looked no different from a normal sponge cake until he stuck the fork into the cake. Oh, dense, moist, and fluffy like a dream! I could feel it through the screen, honestly. Since then, I decided to recreate that tender goodness right in my kitchen. And here it is—a homemade version that’s sure to impress!

Why This Japanese Souffle Cheesecake Will Win Your Heart

Incredibly divine texture: Don’t judge a book by its cover! As simple as it looks, this cheesecake packs a treasure trove of indulgent softness, just like this yogurt souffle cake. Just look at its beautiful golden dome and jiggly texture! Isn’t it calling me to taste it? And when I take a bite, it pampers my palate with a moist and dreamy tenderness, with a subtle tang that lingers on my tongue. Every bite is pure bliss!

Super easy to make: Honestly, this is the simplest cheesecake I’ve ever made. No garnishing is needed! You can enjoy it as is. And whipping this cake is also a breeze. You can almost grab all the ingredients in your kitchen, and the recipe doesn’t call for anything other than whisking the ingredients together and baking them. A piece of cake, right?

Endless pairings: The beauty of this cheesecake also lies in its simplicity. I mean, you can literally pair it with anything, from fresh fruits and cheese to whipped cream. Don’t worry that the pairings will overwhelm the cake; its luscious softness still shines through every bite!

7 Basic Steps To Make Japanese Souffle Cheesecake

Step 1

First, grab a loosen-bottomed 15 cm round pan. I chose a loose-base one for easy removal, ensuring the delicate texture is intact.

Line the pan with parchment paper and wrap it with aluminum foil. Trust me, the foil comes in handy when baking (I’ll talk about it later).

Set your oven to 160°C to preheat it.

Step 2

Crack 4 large eggs in a large bowl. As always, only use room-temperature eggs here; cold ones won’t blend well with other ingredients.

Then, carefully separate the egg yolks and egg whites (I use a spoon to scoop the yolks out, but an egg separator will do). We’re gonna use all the egg whites but only need 3 egg yolks for the batter. 

Step 3

Toss 150g cream cheese and 50g sugar-free milk into a saucepan and cook them over low heat. While heating, add 25g unsalted butter. Keep stirring on low heat until dissolved and combined.

Transfer the cream cheese mixture into a mixing bowl and sift in 40g all-purpose flour. No plan flour? No problem! Cornstarch can work in a pinch here!

Oh, and don’t skip the sifting, my fellow bakers! This small step is all about that smooth, creamy texture!

Whisk the mixture until incorporated and fold in 3 egg yolks. Once combined, sift the cake batter to ensure the smoothness.

Step 4

Now, let’s get back to the egg whites! Using an electric mixer with a whisk attachment, beat them at low speed for about 1 minute. Then, switch to medium speed and keep whisking until foamy.

Add 1 teaspoon of fresh lemon juice. You can use vinegar instead, but I’m not that into the vinegar scent. Lemon juice is an unsung hero in tendering the cake and preventing curdling.

Then, gradually toss 50g of granulated sugar into the egg whites while whisking. Divide into 3 batches for even mixing. Stop beating when you see soft peaks form.

Step 5

It’s time to blend the egg yolk and egg white mixtures!

First, give the egg yolks a good whisk. Then, fold ⅓ of the egg whites into the yolks. Gently mix in a circular motion from the top to the bottom. Use a silicone spatula to scrape the bottom.

Pour the egg yolk mixture into the egg whites and fold gently using a spatula. Scrape from the bottom and move up while turning the bowl. Stop mixing when they’re just combined.

Important: Don’t be too rough with the mixing! You want to do it gently so you won’t break the air pockets. They are the secrets to a fluffy, domed cake.

Step 6

Pour the cake batter into the prepared pan. Smooth the surface and tap it to remove any bubbles. We all love that smooth, dense texture, right?

Let’s set up a water bath! Place the pan into a large baking tray and pour hot water into it. Remember the foil I mentioned in Step 1? It will keep water from seeping into and turning the cake soggy.

Why bake in a water bath? You might wonder. Well, the moisture and gentle heat from the water bath help the cake bake evenly and reduce the risk of cracking—the last thing you want for a cheesecake!

Step 7

Now, pop the pan in the preheated oven for 25 minutes. A small tip: I put the pan at the bottom-most oven rack since this cake is gonna rise pretty much. I don’t want to ruin that picture-perfect dome at all!

After 25 minutes, crack open the oven for 1 minute to reduce the baking temperature to 100°C. Continue baking for another 60 minutes, but for the last 30 minutes, keep the oven door ajar. 

Why the hassle? Sudden temperature changes are the recipe for a sunken or cracked cake!

After 60 minutes, remove the water bath and keep the cheesecake inside the oven for another 30 minutes. Then, take it out of the oven, carefully remove the pan, and peel off the baking paper. I love jiggling it to see how tender it is! So satisfying!

Let it cool on a wire rack completely, slice, and enjoy!

Want more foolproof recipes like this? You’ve come to the right place! Give my no-bake cheesecake and mini cheesecake a shot!

Some Baking Tips

What To Serve With This Cheesecake

When it comes to serving your Japanese cheesecake, the options are endless! I personally love pairing it with a handful of fresh berries—strawberries, raspberries, or blueberries are my go-to. They bring a perfect balance of sweetness and tartness that complements the rich, airy texture of the cheesecake. 

Another crowd-pleaser is a dollop of freshly whipped cream. It adds that silky, melt-in-your-mouth creaminess that elevates the dessert experience to a whole new level. And if you’re looking for something extra indulgent, try pairing it with a scoop of vanilla ice cream. The coolness of the ice cream and the warm, soft texture of the cheesecake create an irresistible contrast that’s hard to resist!

Fix A Cracked Or Deflated Cake

Don’t stress if your Japanese cheesecake cracks or deflates—it happens to the best of us! If your cheesecake has cracks, one of the best ways to fix it is to cover those imperfections with a beautiful topping of fresh berries or a light dusting of powdered sugar. It not only hides the cracks but makes the dessert look even more inviting.

And if your fluffy cheesecake happens to deflate a bit, don’t worry—serve it warm. The warm, slightly deflated texture is still incredibly delicious, and a generous topping of whipped cream or a scoop of ice cream can help mask any imperfections. 

One of my favorite things to do when the cheesecake doesn’t quite rise the way I expected is to repurpose it. You can turn a deflated cheesecake into delightful cheesecake parfaits or cheesecake bars, giving it a whole new life in a different form! It’s all about making the most of what you’ve got, and trust me, no one will complain!

FAQs

Can I substitute cake flour for all-purpose flour?

Of course! Cake flour gives the cheesecake even lighter crumbs.

Can I make this cake vegan?

Yes! I’ve tried making a vegan Japanese cotton cheesecake using non-dairy milk, vegan butter, and plant-based cream cheese (like soy, cashew, or coconut). It turned out just as yummy!

Why did my cheesecake crack?

The most common culprit behind a cracked cake is sudden temperature changes. So, make sure you follow the baking process carefully!

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Happy baking!