If you have a soft spot for desserts that melt in your mouth while offering a delicate balance of creaminess and lightness, then this Japanese Cream Cheese Soufflé Cheesecake Recipe is going to steal your heart. Unlike traditional cheesecakes, this version is a heavenly hybrid — it’s fluffy like a souffle yet rich with the dreamy texture of cream cheese, creating a dessert that feels like a warm, comforting hug in every bite. It’s one of those special recipes that turn any occasion into a celebration simply by being on the table.
Ingredients You’ll Need
Every ingredient in this Japanese Cream Cheese Soufflé Cheesecake Recipe plays an essential role, coming together beautifully to create its signature airy texture and subtle sweetness. What makes it so remarkable is how simple these ingredients are, yet how expertly they blend to produce something truly magical.
- Cream cheese (7 oz / 200g): Softened to ensure a smooth, creamy base that’s the star of this cheesecake.
- Unsalted butter (3 tablespoons): Adds richness and helps achieve that velvety mouthfeel.
- Milk (1/4 cup / 60 ml): Lightens the batter, keeping it delicate without sacrificing flavor.
- Cake flour (1/4 cup / 30g): Provides the perfect structure for a tender crumb instead of a dense cake.
- Cornstarch (2 tablespoons): Essential for binding and helping the cheesecake stay fluffy and soft.
- Salt (1/4 teaspoon): Balances sweetness and enhances all flavors.
- Eggs (4 large, separated): The yolks enrich the batter, while the whites are whipped to create that iconic souffle lift.
- Cream of tartar (1/4 teaspoon) or lemon juice: Stabilizes the egg whites, ensuring a perfect rise.
- Granulated sugar (1/4 cup / 50g): Adds just the right amount of sweetness without overpowering.
- Powdered sugar (optional, for dusting): For a pretty, delicate finish that hints at the sweetness inside.
How to Make Japanese Cream Cheese Soufflé Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 320°F (160°C) and lining a 6- or 7-inch round cake pan with parchment paper on the bottom and sides. Wrapping the outside with foil is a clever hack if you’re using a water bath, which helps regulate the temperature for a gentle, even bake. This setup is crucial for achieving the perfect light, fluffy texture.
Step 2: Melt and Mix the Cream Cheese Base
In a double boiler or heatproof bowl over simmering water, gently melt together the cream cheese, unsalted butter, and milk until silky smooth. Cooling the mixture slightly before the next step ensures that your eggs won’t cook prematurely, which can ruin the texture.
Step 3: Add Dry Ingredients and Egg Yolks
Sift cake flour, cornstarch, and salt into the melted mixture to keep everything lump-free. Fold these elements delicately until just combined. Then, add the egg yolks one by one, mixing in fully after each addition. This slow incorporation method creates a rich and tender batter foundation.
Step 4: Whip the Egg Whites
Separately, beat your egg whites with cream of tartar (or lemon juice) until they’re foamy and soft peaks form. Gradually add granulated sugar, and keep beating until you get stiff, glossy peaks. This step is where the magic of the souffle takes shape — the fluffiness and rise of the cheesecake depend on these perfectly beaten egg whites.
Step 5: Combine and Fold Gently
Fold the whipped egg whites into the cream cheese mixture in three additions. Take your time here — you want to retain as much air as possible, using a light hand to gently combine without deflating the batter.
Step 6: Bake with a Water Bath
Pour the batter into your prepared pan, giving the pan a gentle tap on the counter to release any trapped air bubbles. Place the cake pan inside a larger pan and carefully pour hot water into the outer pan to create a water bath. Bake initially at 320°F (160°C) for 25 minutes, then lower the temperature to 275°F (135°C) and bake for 30–35 more minutes, until a toothpick inserted comes out clean.
Step 7: Cool Slowly for the Perfect Texture
Once baked, turn off the oven and crack the door open just slightly, allowing the cheesecake to cool gradually in the oven for 15 minutes. This slow cooling prevents the cake from collapsing. Remove it finally from the oven, cool completely on a rack, and optionally dust with powdered sugar. Chill in the fridge before serving for the best texture.
How to Serve Japanese Cream Cheese Soufflé Cheesecake Recipe
Garnishes
A light dusting of powdered sugar adds a delicate sweetness and an elegant touch that makes this cheesecake feel extra special. Fresh berries or a drizzle of fruit coulis also make fantastic garnishes that brighten and complement the rich cream cheese flavor without overshadowing it.
Side Dishes
Pair this souffle cheesecake with a simple cup of green tea or a mild black tea to cleanse the palate and balance the richness. A fresh fruit salad served alongside adds a refreshing burst that contrasts the soft creamy texture, creating a well-rounded dessert experience.
Creative Ways to Present
Try serving individual mini souffle cheesecakes in ramekins for a charming, personalized dessert. Alternatively, layer slices with a bit of whipped cream and berries to create an upscale parfait-style presentation that’s perfect for entertaining friends.
Make Ahead and Storage
Storing Leftovers
This Japanese Cream Cheese Soufflé Cheesecake Recipe keeps beautifully in the refrigerator. Store leftovers covered tightly with plastic wrap or in an airtight container to prevent the cake from drying out while preserving its soft texture. It will stay fresh up to 3 days.
Freezing
You can freeze this cheesecake if you want to keep it longer. Wrap it well in plastic wrap and then again with aluminum foil to protect it from freezer burn. When stored properly, it can last up to 1 month in the freezer without losing its signature fluffiness.
Reheating
For the best experience, thaw frozen cheesecake overnight in the refrigerator. If you prefer it slightly warmed, let it sit at room temperature for about 30 minutes. Avoid microwaving as it may affect the delicate souffle texture, but a gentle warm-up in an oven (around 300°F / 150°C) for 10 minutes can refresh its softness.
FAQs
What makes Japanese Cream Cheese Soufflé Cheesecake different from regular cheesecake?
This cheesecake incorporates whipped egg whites folded into the batter to give it a light, airy souffle texture, unlike dense American-style cheesecakes that are creamier and heavier.
Can I use regular all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, cake flour’s lower protein content helps keep the cheesecake tender and soft, so the texture might be a bit firmer with all-purpose flour.
Is cream of tartar necessary in the recipe?
Cream of tartar or lemon juice stabilizes the egg whites, helping them hold their shape and lift the cake. Without it, the souffle may not rise as well or hold its airy texture.
Why do I bake the cheesecake in a water bath?
The water bath creates gentle, even heat around the cake, preventing cracking and ensuring a smooth, custard-like consistency. It also helps maintain moisture, critical for this delicate souffle cheesecake.
How long can I keep the cheesecake refrigerated?
Stored properly in an airtight container, the cheesecake will stay fresh and delicious for about 3 days in the refrigerator. Beyond that, it may start to lose its texture and freshness.
Final Thoughts
If you’ve ever dreamed of a cheesecake that combines the airy delight of a souffle with the creamy richness of classic cheesecake, this Japanese Cream Cheese Soufflé Cheesecake Recipe is your ticket to dessert bliss. It’s an absolute joy to make and even more satisfying to eat, perfect for sharing with loved ones or indulging all by yourself. Give it a try—you’ll wonder how you ever enjoyed cheesecake any other way.
Print
Japanese Cream Cheese Soufflé Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Description
This Japanese Cheesecake is a light and fluffy dessert that combines the richness of cream cheese with an airy, soufflé-like texture. Baked using a water bath to ensure a moist and tender crumb, this cake is mildly sweet with a delicate flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 7 oz (200g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/4 cup (60 ml) milk
- 1/4 cup (30g) cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1/4 cup (50g) granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper. Wrap the pan’s outside in foil if you plan to bake it in a water bath to prevent leaks.
- Melt and Combine Dairy: In a double boiler or heatproof bowl over simmering water, melt the cream cheese, butter, and milk together until the mixture is smooth. Remove from heat and let it cool slightly to room temperature.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the melted dairy mixture. Gently mix until just combined, being careful not to overmix.
- Incorporate Egg Yolks: Add the egg yolks one at a time into the mixture, mixing thoroughly after each addition until fully incorporated. Set this batter aside.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites along with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat, until stiff peaks form. This step is crucial for the cake’s airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cream cheese batter in three additions. Use a folding technique to combine without deflating the batter, preserving its lightness.
- Prepare Water Bath and Pour Batter: Pour the batter into the prepared cake pan. Tap the pan gently to release any air bubbles. Place the cake pan inside a larger pan and pour hot water around it, creating a water bath for even, gentle cooking.
- Bake: Bake at 320°F (160°C) for the first 25 minutes, then reduce the temperature to 275°F (135°C) and continue baking for an additional 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool Gradually: Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside the oven for 15 minutes to prevent it from collapsing due to rapid temperature changes.
- Finish and Serve: Remove the cake from the oven, let it cool completely at room temperature, then dust with powdered sugar if desired. Refrigerate the cake before serving to achieve the best texture and firmness.
Notes
- Using the water bath (bain-marie) is essential to maintain moisture and prevent cracking.
- Be sure not to overbeat or deflate the egg whites during folding to maintain the cake’s airy texture.
- Wrapping the cake pan with foil prevents water from seeping in during the water bath baking.
- Cooling the cake gradually inside the oven helps avoid sudden shrinkage or cracking.
- Chilling the cake enhances its texture and flavor profile when served.
