Introduction
Japanese cheesecake, also known as soufflé cheesecake or cotton cheesecake, is a lighter, airier version of traditional Western cheesecakes. Unlike the dense and creamy New York-style cheesecake, Japanese cheesecake has a fluffy, soufflé-like texture that melts in your mouth.
This delicate, jiggly cake is a favorite among dessert lovers because of its subtle sweetness, cloud-like softness, and slight tang from the cream cheese. Whether you’re new to baking or an experienced chef, this guide will help you achieve the perfect Japanese cheesecake at home!
In this article, we’ll cover:
- The origin and history of Japanese cheesecake
- Ingredients and their roles
- Step-by-step instructions
- Expert tips for success
- Common mistakes and troubleshooting
- Variations and customizations
The Origin of Japanese Cheesecake
Japanese cheesecake was first created in the 1960s by a Japanese chef named Tomotaro Kuzuno after he visited Germany and tasted German-style cheesecake (käsekuchen). Inspired by its texture, he modified the recipe by incorporating a meringue technique to make the cheesecake light and airy.
Since then, Japanese cheesecake has become an international sensation, especially popular in Japan, Taiwan, and other parts of Asia. Today, bakeries like Uncle Tetsu have made it famous worldwide.
Ingredients & Substitutions
Main Ingredients:
- 140g (5 oz) cream cheese (full-fat for the best texture)
- 30g (2 tbsp) unsalted butter
- 50ml (3 tbsp) whole milk
- 3 large eggs (separated into yolks and whites)
- ½ tsp vanilla extract (optional, for flavor)
- 40g (⅓ cup) cake flour (low-protein flour for a softer texture)
- 10g (1 tbsp) cornstarch (helps with stability)
- ¼ tsp salt
- 60g (¼ cup) granulated sugar
Optional Additions:
- Lemon zest or juice (for a slight tang)
- Matcha powder (for a green tea version)
- Cocoa powder (for a chocolate version)
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
- Line the bottom of a 6-inch round cake pan with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Step 2: Preheat Oven & Prepare Water Bath
- Preheat your oven to 150°C (300°F).
- Boil a pot of water to use for the water bath later.
Step 3: Melt the Cream Cheese Mixture
- In a small saucepan, melt cream cheese, butter, and milk over low heat.
- Stir until smooth and let it cool slightly.
Step 4: Prepare the Batter
- In a mixing bowl, whisk egg yolks and add the cooled cream cheese mixture.
- Sift in cake flour, cornstarch, and salt, then mix until combined.
- Add vanilla extract or lemon juice for extra flavor.
Step 5: Make the Meringue
- In a clean bowl, beat egg whites on low speed until foamy.
- Gradually add sugar, increasing to high speed, and whip until soft peaks form.
Step 6: Combine the Mixtures
- Gently fold ⅓ of the meringue into the batter using a spatula.
- Repeat until all the meringue is incorporated, being careful not to deflate the air.
Step 7: Bake the Cheesecake
- Pour the batter into the prepared pan.
- Place the cake pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the cake pan.
- Bake at 150°C (300°F) for 60 minutes, then lower the temperature to 120°C (250°F) and bake for another 30 minutes.
Step 8: Cooling & Serving
- Turn off the oven and let the cheesecake cool inside for 15 minutes with the door slightly open.
- Transfer to a cooling rack and let it cool completely before removing from the pan.
Expert Tips for a Perfect Japanese Cheesecake
✅ Use room temperature ingredients – This helps create a smooth batter.
✅ Whip egg whites properly – Soft peaks are key; over-whipping can cause cracks.
✅ Be gentle when folding the meringue – Over-mixing will deflate the air bubbles.
✅ Use a water bath – It ensures even baking and prevents cracks.
✅ Bake at a low temperature – This helps the cheesecake rise slowly for a fluffy texture.
✅ Cool gradually – Sudden temperature changes can cause collapse.
Common Mistakes & How to Fix Them
1. My cheesecake cracked on top!
Cause: Over-whipped meringue or oven temperature too high.
Fix: Use a water bath and bake at a lower temperature.
2. My cheesecake collapsed after baking!
Cause: Opening the oven too soon or not baking long enough.
Fix: Let it cool in the oven gradually for at least 15 minutes.
3. My cheesecake is too dense!
Cause: Meringue wasn’t properly folded in.
Fix: Be gentle when folding and ensure soft peaks in the meringue.
Variations & Customizations
1. Matcha Japanese Cheesecake
- Add 1 tbsp matcha powder to the flour mixture for a green tea flavor.
2. Chocolate Japanese Cheesecake
- Replace 10g of cake flour with cocoa powder.
3. Lemon Japanese Cheesecake
- Add 1 tsp lemon zest and ½ tsp lemon juice to the batter for a citrusy twist.
4. Strawberry Japanese Cheesecake
- Top with strawberry jam or fresh strawberries for extra sweetness.
Serving & Storage
🍰 Serving Suggestions:
- Dust with powdered sugar for an elegant look.
- Serve with whipped cream and fresh fruits.
- Drizzle with honey or chocolate sauce for extra sweetness.
🧊 Storage:
- Store in the refrigerator for up to 3 days.
- Wrap tightly and freeze for up to 1 month.
Final Thoughts
Japanese cheesecake is a delicate, airy, and mildly sweet dessert that is perfect for any occasion. With its light texture and rich flavor, it’s a crowd-pleaser that pairs beautifully with tea, coffee, or fresh fruit.
By following the tips and steps outlined above, you’ll be able to create a perfect, jiggly, and fluffy Japanese cheesecake that will impress your family and friends!
Try this recipe and enjoy the magic of this melt-in-your-mouth dessert! 🍰
