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japanease cheese cake recipe.

 


Japanese Cheesecake Recipe (Fluffy & Jiggly Cotton Cheesecake)

Japanese Cheesecake, also known as Japanese Cotton Cheesecake or Soufflé Cheesecake, is famous for its light, airy texture and delicate sweetness. Unlike traditional New York cheesecake, this version is soft, fluffy, and jiggly — almost like a cloud!

In this post, you’ll learn step-by-step how to make Japanese-style cheesecake at home with simple ingredients, baking tips, and FAQs.

Why You’ll Love This Recipe

  • Super light and fluffy texture.
  • Less sweet than Western cheesecakes.
  • Perfect for tea time, dessert, or celebrations.
  • Easy to make with everyday ingredients.

Ingredients for Japanese Cheesecake

Cream Cheese Mixture:

  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (60g) unsalted butter
  • ½ cup (120ml) whole milk
  • ½ cup (100g) sugar (divided)

Dry Ingredients:

  • ½ cup (65g) cake flour (or all-purpose flour, sifted)
  • 2 tbsp (15g) cornstarch
  • Pinch of salt

Egg Mixture:

  • 6 large eggs, separated
  • ¼ tsp cream of tartar (optional, for stability)
  • ½ tsp vanilla extract
  • Zest of 1 lemon (optional, for flavor)

Step-by-Step Instructions

1. Prepare the Oven

  1. Preheat oven to 320°F (160°C).
  2. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
  3. Wrap the outside of the pan with aluminum foil to prevent water leakage (since it bakes in a water bath).

2. Make the Cream Cheese Batter

  1. In a heatproof bowl over a double boiler, melt cream cheese, butter, and milk until smooth.
  2. Remove from heat, whisk in half the sugar, and let cool slightly.
  3. Add egg yolks, vanilla, and lemon zest. Mix well.
  4. Sift in flour, cornstarch, and salt. Stir until smooth.

3. Beat the Egg Whites

  1. In a clean bowl, beat egg whites with cream of tartar.
  2. Gradually add remaining sugar and beat until stiff peaks form.

4. Combine

  1. Gently fold the meringue into the cream cheese batter in 3 additions.
  2. Mix carefully to avoid deflating the batter.

5. Bake in a Water Bath

  1. Pour batter into the prepared pan.
  2. Place the cake pan inside a larger baking dish filled with hot water.
  3. Bake at 320°F (160°C) for 25 minutes, then reduce to 300°F (150°C) and bake for another 50–60 minutes.

6. Cool & Serve

  1. Turn off oven and leave cake inside with door slightly open for 15 minutes (prevents collapse).
  2. Remove from pan, cool completely, and dust with powdered sugar before serving.

Tips for the Best Japanese Cheesecake

  • Use room-temperature eggs for better volume.
  • Do not overmix the meringue when folding.
  • Bake slowly in a water bath for a moist, fluffy texture.
  • Chill in the fridge before slicing for cleaner cuts.

Serving Suggestions

  • Dust with powdered sugar.
  • Serve with fresh berries and whipped cream.
  • Pair with green tea, coffee, or matcha latte.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Can be frozen (whole or sliced) for up to 1 month. Thaw overnight in the fridge before serving.

FAQs about Japanese Cheesecake

1. What makes Japanese cheesecake different from regular cheesecake?
It’s lighter, less sweet, and has a fluffy soufflé-like texture.

2. Can I use all-purpose flour instead of cake flour?
Yes, but sift it well to keep the batter light.

3. Why did my cheesecake collapse?
It may be underbaked, cooled too quickly, or the meringue was overbeaten.

4. Can I make it without a water bath?
It’s possible, but the texture won’t be as moist and fluffy.

5. How do I know when it’s done?
The top should be golden, and the center should jiggle slightly but not be wet.

You May Also Like

  • [Hong Kong Egg Tarts Recipe]
  • [Basque Burnt Cheesecake Recipe]
  • [Japanese Matcha Cake Recipe]
  • [Mochi Ice Cream Recipe]
  • [Pancake Soufflé Recipe]

👉 Try this Japanese Cheesecake recipe and enjoy a fluffy, jiggly dessert that melts in your mouth — just like the ones you’ll find in Tokyo bakeries!

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