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Fluffy Japanese Cheesecake Recipe


Fluffy Japanese Cheesecake Recipe


Baking a cake that is both visually stunning and incredibly delicious is a rewarding experience.

The cake in the image—a light, fluffy, and delicate treat dusted with powdered sugar—is a perfect example of such a dessert.

This unique cake, often referred to as a Japanese cheesecake or soufflé cheesecake, combines the rich, creamy texture of traditional cheesecake with the airy lightness of a soufflé.

In this article, we will guide you through the steps to create this delightful cake, ensuring you achieve a perfect bake every time.

Fluffy Japanese Cheesecake Recipe




1 cup (200g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened

1/2 cup (120ml) milk

1/2 cup (100g) granulated sugar, divided

6 large eggs, separated


1 teaspoon vanilla extract

1/4 cup (30g) cake flour

2 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon cream of tartar


Powdered sugar, for dusting


Preparing the Batter


Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C).

Grease an 8-inch round cake pan and line the bottom with parchment paper.

Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.


Melt and Mix: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and combined.

Remove from heat and let it cool slightly.

Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.

Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.

Whipping Egg Whites


Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.

Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Combining and Baking


Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.


Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.

Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.

Finishing Touches


Cool: Remove the cake from the oven and water bath. Let it cool completely in the pan on a wire rack.

Remove from Pan: Once cooled, carefully remove the cake from the pan. Dust the top generously with powdered sugar for a beautiful finish.

Serve: Slice and serve this light, fluffy cheesecake with your favorite tea or coffee. Enjoy the delicate texture and rich flavor.



Creating this fluffy Japanese cheesecake is a delightful experience that brings the joy of baking into your home.

With its light, airy texture and rich, creamy flavor, this cake is sure to impress your family and friends.

Whether for a special occasion or simply to satisfy your sweet tooth, this cake is a perfect choice.

Follow these detailed steps, and you’ll have a beautiful and delicious dessert that everyone will love. Happy baking!

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