Fluffy Japanese-Style Cheesecake

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A cloud-like, soufflé cheesecake with a delicate jiggle and melt-in-your-mouth texture

Why You’ll Love This Recipe

This ultra-light cheesecake combines the richness of cream cheese with the airy texture of a soufflé. Unlike dense New York-style cheesecakes, it’s fluffy, subtly sweet, and has a delicate crumb that practically dissolves on your tongue. The secret? Whipped egg whites folded into the batter for lift!

Ingredients

For the Cheesecake Batter

  • 250g (8.8 oz) cream cheese, softened
  • 100ml (3.4 oz) milk, warm
  • 50g (1.7 oz) unsalted butter, cubed
  • 4 large egg yolks
  • 40g (1.4 oz) cake flour (or AP flour + 1 tbsp cornstarch)
  • 15g (0.5 oz) cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 60g (2.1 oz) granulated sugar

For the Meringue

  • 4 large egg whites, room temperature
  • 60g (2.1 oz) granulated sugar

(Optional: Powdered sugar for dusting)

Instructions

1. Prep & Preheat

  1. Preheat oven to 320°F (160°C).
  2. Line a 7-inch (18cm) springform pan with parchment paper (bottom and sides).

2. Make the Batter

  1. In a bowl over simmering water (bain-marie), melt cream cheese, milk, and butter until smooth. Cool slightly.
  2. Whisk in egg yolks, vanilla, and lemon juice.
  3. Sift in flour and cornstarch, mixing until just combined.

3. Whip the Meringue

  1. In a clean bowl, beat egg whites until foamy.
  2. Gradually add sugar and whip to stiff peaks (glossy and firm).

4. Fold & Bake

  1. Gently fold ⅓ of meringue into the batter to lighten it.
  2. Carefully fold in the remaining meringue until no streaks remain.
  3. Pour into the pan and smooth the top.
  4. Bake in a water bath for 50-60 minutes until golden and set (center should jiggle slightly).

5. Cool & Serve

  1. Turn off the oven, crack the door, and let cool inside for 1 hour to prevent collapse.
  2. Chill for 4+ hours before slicing. Dust with powdered sugar if desired.

Tips for Success

✔ Room-temperature ingredients blend more smoothly.
✔ Don’t overmix after adding flour to avoid toughness.
✔ Water bath prevents cracking—wrap the pan in foil to prevent leaks.
✔ Storage: Keep refrigerated for up to 3 days.

Serving Suggestions

  • With fresh berries and whipped cream
  • Drizzled with raspberry coulis or caramel
  • Paired with earl grey tea or coffee

Final Thoughts

This Japanese-style cheesecake is a showstopping dessert that’s lighter than air yet rich in flavor. The technique may seem delicate, but the result—a tall, jiggly, cloud-like cake—is worth every careful fold.

Perfect for impressing guests or treating yourself!

Variation: Add matcha powder or cocoa to the batter for a twist.

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