If you have a soft spot for delicate, fluffy cakes that melt in your mouth, you’re absolutely going to adore this Japanese Cream Cheese Soufflé Cake Recipe. It’s a heavenly blend of creamy, slightly tangy cream cheese and airy, light-as-air sponge that’s so much more than your average cheesecake. This cake’s texture is so unique and captivating, thanks to its soufflé technique, it’s become a beloved classic for good reason. Whether you’re baking for a special occasion or simply craving a slice of something exceptionally tender and flavorful, this recipe is your ticket to a slice of cloud-like bliss.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet work harmoniously to create the perfect balance of flavor, texture, and appearance in the Japanese Cream Cheese Soufflé Cake Recipe. Every item plays a crucial role from lending richness to adding lightness and moisture.
- Oil spray: To ensure your springform pan releases the cake effortlessly without sticking.
- 6 large eggs, separated: The yolks bring richness, while the whites add the soufflé’s signature airy lift when beaten to stiff peaks.
- 16 oz cream cheese: The star ingredient, smooth and tangy, that gives the cake its creamy body.
- 4 tbsp unsalted butter: Adds richness and a silky, smooth mouthfeel.
- 1 cup sugar, divided: Sweetness that’s carefully balanced; used partially in the batter and partly to whip the egg whites to perfection.
- 1 cup heavy cream: For extra creaminess and moisture, enhancing the soft texture.
- â…” cup cake flour (or all-purpose flour): Provides structure while keeping the crumb tender and light.
- Zest and juice of 1 lemon: Adds a refreshing brightness, cutting through the richness beautifully.
- 2 tsp vanilla bean paste (or vanilla extract): Infuses warm, aromatic notes for depth of flavor.
- â…› tsp fine sea salt (or ÂĽ tsp coarse kosher salt): Balances flavors and intensifies sweetness.
- ÂĽ tsp cream of tartar: Stabilizes the egg whites for maximum volume.
- 2 tbsp apricot jam (for glaze): A shiny, fruity finish that adds subtle sweetness and a delicate sheen.
- 2 tsp hot water (for glaze): Helps melt the jam smoothly for easy glazing.
How to Make Japanese Cream Cheese Soufflé Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to a gentle 320°F (160°C). Spray your 9-inch springform pan generously with oil spray to prevent sticking. You can also line the bottom with parchment paper for extra insurance. This preparation ensures your cake lifts out perfectly once baked, keeping its delicate form intact.
Step 2: Blend the Cream Cheese Mixture
In a large bowl, beat the cream cheese, unsalted butter, half the sugar, heavy cream, lemon zest and juice, vanilla bean paste, and salt together until the mixture is completely smooth and creamy. This blend is where the cake’s rich flavor foundation forms, so take your time to get it silky.
Step 3: Add the Flour
Sift the cake flour over the cream cheese mixture and gently fold it in until just combined. The flour adds structure but be gentle—over-mixing can weigh your batter down.
Step 4: Whip the Egg Whites
Using a clean, dry bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue whipping until you achieve stiff, glossy peaks. This step is crucial for the soufflé texture—your cake’s lightness depends on these perfectly whipped whites.
Step 5: Incorporate the Egg Whites into the Batter
Gently fold the stiff egg whites into the cream cheese mixture in small batches. Use a spatula with a light hand, carefully folding to maintain as much air as possible. This technique gives the cake its dreamy, fluffy texture that is the hallmark of the recipe.
Step 6: Prepare the Water Bath and Bake
Pour the batter into your prepared pan. Place the springform pan inside a larger half sheet pan filled with hot water halfway up the springform sides. Baking in this water bath ensures gentle cooking and prevents cracks while keeping the cake soft and moist. Bake for about 60 to 70 minutes until the top turns golden and the cake is set but still jiggles just slightly in the center.
Step 7: Finish with a Glaze
For that perfect shiny finish, warm the apricot jam with hot water until melted and smooth. Brush this glaze over the cooled cake to add a delicate sweet coating that also helps preserve moisture.
How to Serve Japanese Cream Cheese Soufflé Cake Recipe
Garnishes
A dusting of powdered sugar or a scattering of fresh berries beautifully complements the cake’s subtle lemon and cream cheese flavors without overpowering them. A few mint leaves add a fresh pop of color and a gentle herbal contrast that elevates presentation instantly.
Side Dishes
This soufflé cake pairs wonderfully with a light fruit compote, vanilla bean ice cream, or a simple cup of green tea. These touches enhance the experience by adding freshness or creamy contrast while keeping the focus on the cake’s unique texture.
Creative Ways to Present
Serve individual slices with a drizzle of honey or a swirl of whipped cream for an elegant touch. Layer thin slices in a trifle glass with whipped cream and fresh fruit to turn this classic into a stunning dessert parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap and store them in the refrigerator. The cake stays moist and delicious for up to 3 days, making it perfect for preparing ahead or enjoying as a treat over a few days.
Freezing
You can freeze slices wrapped in parchment and foil for up to one month. Thaw them gently overnight in the refrigerator to maintain texture and flavor before serving.
Reheating
For a freshly baked feel, warm individual slices briefly in a low-temperature oven (300°F/150°C) for 5–7 minutes. Avoid microwaving as it can make the texture rubbery instead of fluffy.
FAQs
What makes this cake different from a traditional cheesecake?
The Japanese Cream Cheese Soufflé Cake Recipe is much lighter and fluffier thanks to the whipped egg whites folded into the batter, creating a soufflé-like texture rather than the dense richness of a typical cheesecake.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour will work, but cake flour gives a softer, more tender crumb. If you only have all-purpose flour, consider removing a tablespoon or two to mimic cake flour’s lower protein content.
Why is a water bath necessary for this recipe?
The water bath gently regulates the temperature, preventing the cake from cracking and ensuring it cooks evenly while maintaining its moist and delicate texture.
How do I know when the cake is done?
The top should be lightly golden and firm, while the center will still have a slight jiggle—this indicates that the cake is perfectly set and won’t be dry or overbaked.
Can I make this recipe dairy-free?
While challenging, you can experiment with dairy-free cream cheese and butter alternatives. However, the texture and flavor might differ from the classic version since the cream cheese is key to its characteristic tang and creaminess.
Final Thoughts
This Japanese Cream Cheese Soufflé Cake Recipe is truly a treasure to bake and share. Its unique texture and subtle flavors make it an unforgettable dessert that comfortably straddles the line between cake and cheesecake. Once you try it, this recipe will hold a special spot in your heart—and your dessert repertoire. So go ahead, dive into that bowl, trust the process, and treat yourself to a slice of this marvelous soufflé cake today!
Print
Japanese Cream Cheese Soufflé Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Description
This Japanese Cheesecake is a light, fluffy, and delicately sweet dessert known for its soufflé-like texture. It combines cream cheese with whipped egg whites and a water bath baking method that results in an airy, melt-in-your-mouth cake with a subtle lemon and vanilla flavor, topped with a shiny apricot glaze.
Ingredients
Cheesecake Batter
- Oil spray, for pan preparation
- 6 large eggs, separated
- 16 oz cream cheese, softened
- 4 tbsp unsalted butter
- 1 cup sugar, divided
- 1 cup heavy cream
- â…” cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- â…› tsp fine sea salt (or ÂĽ tsp coarse kosher salt)
- ÂĽ tsp cream of tartar
Glaze
- 2 tbsp apricot jam
- 2 tsp hot water
Instructions
- Prepare Oven and Pan: Preheat the oven to a suitable temperature (usually around 320°F / 160°C). Prepare a 9-inch springform pan by spraying it with oil and lining it with parchment paper if desired to prevent sticking.
- Mix Cream Cheese Batter: In a bowl, beat together the softened cream cheese, unsalted butter, half of the sugar, heavy cream, lemon zest and juice, vanilla bean paste, and salt until the mixture is smooth and creamy.
- Add Flour: Sift the cake flour into the cream cheese mixture. Gently fold or mix until just combined with no lumps.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to whip until stiff, glossy peaks form.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the cream cheese batter in batches, being gentle to keep the airiness intact.
- Prepare Water Bath: Pour the batter into the prepared springform pan. Place the pan in a larger half sheet pan or roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake the cake in the preheated oven for about 60 to 70 minutes, or until the cake is set and the top is golden brown. The center should be just firm to touch.
- Prepare Apricot Glaze: While the cake cools, warm the apricot jam with hot water until melted and smooth to create a glaze.
- Glaze and Serve: Once the cake has cooled completely, gently brush the apricot glaze over the top to give the cake a shiny finish. Slice and serve.
Notes
- The water bath (bain-marie) ensures gentle, even cooking for the delicate cake and prevents cracking.
- Be sure to whip egg whites in a perfectly clean bowl to achieve maximum volume.
- Folding the egg whites gently into the batter preserves the cake’s airy texture.
- Use room temperature ingredients to ensure a smooth batter.
- The apricot glaze adds a light sweetness and a beautiful shine to the finished cake.
- This cake is best served chilled or at room temperature within 2 days for optimal texture.
