Japanese Cheesecake, also known as “Soufflé Cheesecake,” is a delightful fusion of traditional cheesecake and soufflé. This unique dessert is loved for its airy, cloud-like texture and mildly sweet flavor. Whether you’re a seasoned baker or a beginner, this recipe will guide you step-by-step to make a flawless Japanese Cheesecake that melts in your mouth. Perfect for any occasion, this dessert is sure to impress your family and friends.

What is a Japanese Cheesecake?

Japanese Cheesecake is a popular dessert that combines the rich, creamy flavor of classic cheesecake with the soft, airy texture of a soufflé. Unlike traditional American cheesecakes, Japanese Cheesecakes are light, fluffy, and have a delicate wobble. The key to its unique texture is the incorporation of whipped egg whites into the batter, which gives it a soufflé-like quality, and baking it in a water bath to retain moisture. This cheesecake has a mild sweetness, making it perfect to pair with various toppings like fresh fruit, powdered sugar, or a light glaze.

Ingredients Needed for Japanese Cheesecake

To make this delicate and delicious Japanese Cheesecake, you will need the following ingredients:

6 large eggs, separated (each egg is about 50g with the shell on)
8 ounces cream cheese, softened
¼ cup heavy cream or full-fat milk
4 tablespoons unsalted butter, cut into smaller pieces
½ cup cake flour, fluffed, spooned, and leveled
1 tablespoon lemon zest (optional)
1½ teaspoons vanilla extract (optional)
⅓ cup granulated sugar
2 teaspoons lemon juice (about ⅓ of a lemon)

Optional Toppings:

Powdered sugar (for dusting)
Apricot jam (slightly warmed up)
Fresh berries
Sweetened whipped cream

Essential Equipment for the Recipe

Before you start, gather the following kitchen tools:

8-inch round cake pan (3 inches deep)
9 x 9-inch baking pan for the water bath
Large heatproof mixing bowl
Hand mixer or stand mixer
Whisk
Large saucepan or pot
Parchment paper
Skewers or toothpicks for testing doneness

Step-by-Step Preparation of the Japanese Cheesecake

1. Prepare the Equipment

Preheat your oven to 300°F (150°C). Line the bottom of the 8-inch round cake pan with parchment paper.
Prepare a 9 x 9-inch baking pan or any larger pan that can comfortably hold the cake pan for the water bath. Fill it halfway with hot water and place it in the oven to preheat.

2. Make the Base Batter

Bring a few inches of water to a simmer in a large saucepan or pot. Once simmering, reduce the heat to low.
In a heatproof bowl that fits over the saucepan without touching the water, add cream cheese, butter, and heavy cream. Whisk the mixture slowly until smooth and well combined. Turn off the heat.
Quickly add the egg yolks to the warm mixture, whisking constantly to avoid scrambling. Sift in the cake flour and whisk until no lumps remain. Add the lemon zest and vanilla extract (if using) and whisk to combine. Set aside to cool slightly.

3. Prepare the Meringue

In a clean mixing bowl, add egg whites and lemon juice. Use a hand mixer to whip on medium-high speed until frothy.
Gradually add the granulated sugar, one-third at a time, while continuing to whip. Aim for medium-soft peaks, where the meringue holds a peak but slightly bends over.

4. Fold the Meringue into the Batter

Gently fold one-third of the meringue into the cream cheese mixture using a spatula until no streaks are visible. Be careful not to deflate the meringue. Repeat the process in two more additions until all of the meringue is incorporated.

5. Bake the Cheesecake

Pour the batter into the prepared 8-inch cake pan. Firmly tap the pan on the counter a few times to release any large air bubbles.
Place the cake pan into the preheated water bath in the oven and bake for 80-90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cheesecake from the oven and carefully dry the bottom of the pan. Let the cheesecake cool on its side, rotating every 20-30 seconds until it releases from the pan naturally.

Tips for Perfect Meringue

Achieving the perfect meringue is essential for a fluffy Japanese Cheesecake:

Ensure all equipment is clean and dry. Any grease or moisture can prevent the egg whites from whipping properly.
Use room temperature egg whites. They whip better than cold ones.
Add sugar slowly. Gradual addition helps stabilize the meringue and achieve soft peaks.

Baking Techniques for the Perfect Texture

Water Bath: Baking the cheesecake in a water bath keeps it moist and prevents cracking.
Low and Slow: A lower baking temperature ensures even cooking and a smooth texture.
Cooling Tips: Let the cheesecake cool slowly to prevent it from deflating or cracking.

Creative Topping Ideas

Enhance the flavor and presentation of your Japanese Cheesecake with these topping ideas:

Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
Apricot Jam Glaze: Brush a thin layer of slightly warmed apricot jam on top for a glossy finish.
Fresh Berries: Add a pop of color and freshness with strawberries, blueberries, or raspberries.
Whipped Cream: Serve with a dollop of sweetened whipped cream for extra indulgence.

Common Mistakes to Avoid

Overmixing the Batter: Fold the meringue gently to avoid deflating it and losing the light texture.
Incorrect Oven Temperature: Too high a temperature can cause cracks; always bake at the recommended 300°F.
Skipping the Water Bath: This can lead to a dry and cracked cheesecake. Always use a water bath for the best results.

Storing and Serving Suggestions

Storing Leftovers: Store any leftover cheesecake in an airtight container in the fridge for up to 3 days.
Serving Tips: This cheesecake can be enjoyed warm, at room temperature, or chilled. It pairs well with fresh fruits or a dollop of whipped cream.

Frequently Asked Questions (FAQs)

Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but the texture may be slightly denser. For a closer substitute, mix 1 tablespoon of cornstarch with ½ cup of all-purpose flour.

Q: How do I know if my cheesecake is done baking?
A: The top should be golden brown, and a skewer inserted into the center should come out clean.

Q: Can I make this cheesecake without a water bath?
A: It’s possible, but a water bath is recommended to keep the cheesecake moist and to prevent cracks.

conclusion

This Japanese Cheesecake recipe offers a delightful twist on a classic dessert, bringing together lightness and richness in every bite. Whether you enjoy it plain or with a topping of your choice, it’s sure to be a hit. Try making this recipe at home, and don’t forget to share your creations with us. If you loved this recipe, please share it with your friends and subscribe to our blog for more delicious recipes!