Japanese Cheesecake

Light & fluffy, the Japanese cheesecake with the smooth & slightly domed structure is the ultimate treat for cheesecake lovers. The melt in your mouth coalescence of creamy cheesecake and airy soufflé will blow your mind, not just because of the way they taste, but for how easy they are to make. This crowd-pleasing dessert from Japan is a match made in heaven since the tangy & creamy cheesecake along with the moist- soft texture of soufflé makes it a dreamy dessert that is nothing but pure bliss. In Japan, this classic cake is more commonly known as soufflé cheesecake. What’s more, if you are topping it with the apricot jam, then it will give the dessert the ideal amount of tanginess and sweetness as well as a shiny luster. Make it, eat it and love it. 


Preparation Time: 25 Minutes

Cooking Time: 1 Hour 25 Minutes

Serving Size: 1 × 9-inch cake


  • 6 Egg Yolks
  • ¼ tsp. Salt
  • 1 tbsp. Lemon Juice
  • 8 ¾ oz. Cream Cheese
  • 1 ½ tbsp. Cornstarch
  • ¼ cup Butter, unsalted
  • 1/3 cup Castor Sugar
  • 2 tsp. Lemon Zest
  • ½ cup Whole Milk
  • ½ cup Cake Flour

For the meringue:

  • 6 Egg Whites, refrigerated until used
  • ¼ tsp. Cream of Tartar
  • 1/3 cup Castor Sugar


Method of Preparation:

  • Preheat the oven to 200 ◦ C.
  • Now, place the cream cheese in a large bowl over a warm water bath. Whisk it until smooth. Tip: For making the water bath, pour hot water into a large pan and then place the bowl over it.
  • To this, stir in the egg yolks and whisk them again. Tip: Do not add the entire egg yolk once. Add gradually, say two at a time and add the next only when the previous yolks have been incorporated.
  • After that, spoon in 1/3 cup of sugar and repeat the process.
  • Meanwhile, heat the milk and butter for a minute or until warmed & melted. Mix well.
  • Pour this milk-butter mixture into the batter along with salt, lemon zest, and lemon juice. Beat the mixture gently.
  • Remove the bowl from the water bath. Sift the cake flour and cornstarch. Add to the mixture. Combine until everything comes together and set aside.
  • In the meantime, whisk the eggs whites with an egg beater at low speed until foamy.
  • Spoon in the tartar and increase the speed to high. Whisk it.
  • Next, stir in the other 1/3rd of the sugar and continue beating until you get soft peaks.
  • Once you have the soft peaks, gently fold 1/3 of the egg whites at a time into the batter. Repeat until the whole egg whites are mixed up into the batter and combined. Tip: Do it gently since it may otherwise deflate the air pockets in the whipped meringue.
  • Finally, transfer the batter to the greased parchment paper-lined baking pan. Line the baking pan in such a way that you have handles made with paper at the sides so to pick up the cake easier once it is baked. The handles can be two paper strips that can be kept criss-cross below the main rectangular parchment paper.
  • Tap the baking pan once to remove the air bubbles.
  • Place the baking pan in a water bath and keep in the bottom rack. Bake for 18 minutes and then reduce the heat to 140 ◦ C. Bake for another 30 minutes. Tip: Place the pan over a large baking sheet which is fitted with a kitchen towel and then pours about 1-inch of water into the sheet for the water bath.
  • Once the time is up, allow the cake to cool in there for another half an hour with the door closed and another half an hour with the door a bit ajar. Tip: Remove the water bath before doing this step
  • Serve it cooled and chilled. Enjoy.


Tip: Make sure all the ingredients are at room temperature.

Toppings: If you wish, you can create designs with stencils over it by using icing sugar. Or you can top it with apricot jam.

Serve with: Serve it along with strawberries.

Substitutions: If you don’t prefer much tangy flavor, you can substitute the lemon zest and juice with vanilla essence.

Nutritional Information per serving:

  • Calories: 276Kcal
  • Fat: 15g
  • Carbohydrates: 27g
  • Proteins: 7g


This recipe has been written by Nakano. Find out more about Japanese cookware here.

Author: Takahashi Sakura 

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