Japanese Cheesecake チーズケーキ

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Japanese Cheesecake | Easy Japanese Recipes at JustOneCookbook.com

For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer.

Japanese Cheesecake | JustOneCookbook.com

The number one reason is that I have so many, I mean, SO MANY requests from readers for this cake.  Thank you everyone who patiently waited for this Japanese Cheesecake recipe.  I told some readers that I’d share “soon” but it took me a little longer than I initially expected – I’m sorry about my delay.  I really wanted to try different recipes and tested them all out before sharing the recipe.

The second reason is that my husband really loves cheesecake available in Japan.  It’s light, but still creamy, and fluffy…oh he didn’t mind at all tasting all of my trials and he really enjoyed my rare baking spree.

So at the end, I have decided to share one recipe from Cookpad (a Japanese recipe site) which my friend had recommended me to try.  Since it had a lot of positive reviews, I thought Okay, let me give it a try.  I had to adapt a little bit because my cake pan is bigger and my oven acts differently from the recipe owner’s, but other than that, I followed the original recipe.

Japanese Cheesecake | JustOneCookbook.com

Oh my, it was delicious!  I actually made with the same recipe TWICE on top of making other cheesecake recipes.  This cheesecake was amazing.  Because it has meringue in it, it’s so fluffy and once you scoop and put it in your mouth, it kind of melts.  Well, it might be exaggerated but I don’t know how to describe it.  It’s light, airy, fluffy, and not so sweet, just like the soufflé cheesecake we can taste in Japan!

Just a little note.  Be patient with “cooling down” stage – it’s important to cool down the soufflé cheesecake slowly and minimize the sudden temperature drop.  If the temperature drops too quickly, it will cause the surface to crack or collapse.  I know you’ll be excited to eat this cake just like I was, but expect to eat it the following day…  Enjoy!

Note: For those of you who in the bay area, with the holiday season coming up I highly recommend this French bakery Zanze’s Cheesecake in San Francisco.  They are only open Wed-Sat and you should call in ahead of time to place your order.

Japanese Cheesecake | Just One Cookbook.com

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Japanese Cheesecake (Souffle Cheesecake)
Prep time
Cook time
Total time
Serves: 9-inch cake
  • 400 g (14.1 oz) cream cheese, at room temperature
  • 60 g (6 Tbsp.) granulated sugar
  • 60 g (4 Tbsp.) unsalted butter, cut into ½" (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml (2 tsp.) lemon juice
  • 1 Tbsp. rum (optional)
  • 80 g (8 Tbsp.) all-purpose flour
  • 3 Tbsp. Apricot jam + 1 tsp. water
For Meringue
  • 6 egg whites, refrigerated
  • 100g (10 Tbsp.) granulated sugar for meringue
  1. Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
  2. Lightly grease the bottom and sides of a 9" (23 cm) spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
  3. Preheat oven to 320F (160C) degree. Start boiling water.
  4. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
  5. Add the butter and mix until thoroughly incorporated.
  6. Add the egg yolk and heavy cream and mix well.
  7. Add lemon juice and rum and mix until the batter is very smooth.
  8. Sift the flour twice.
  9. Add the flour all at once and mix well.
  10. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.
  11. To make meringue, beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
  12. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can't be used for the recipe.
  13. Add ⅓ of the meringue to the batter and mix well first.
  14. Then add the rest of the meringue all at once and fold it in (not mix this time).
  15. Pour the batter in the cake pan and then drop the pan from 2-3" (5-7 cm) high to the countertop to remove any air bubbles.
  16. Place the cake pan in a large roasting pan and pour 1" (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
  17. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
  18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
  19. In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a fishing line or a warm knife (run a knife under hot water and wipe off completely before each cut).
Leave the oven door ajar because sudden temperature change will result in collapse of the cake.

It should be consumed within 3 days if it's kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.

Adapted from Cookpad.
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  1. Yay, Nami is baking Japanese Cheesecake and her cheesecake look so beautifully baked! And Mel has failed in her 1st attempt which she didn’t post it. And she is attempting and going for 2nd time. Isn’t it gorgeous your cheesecake? Wish I can just have one small slice for my afternoon tea.

  2. Nami, I did not even know that there was such a cake called “Japanese Cheesecake” – I am learning all the time. Your cake came out picture perfect, just the right color, delicious and amazing looking! I am sure that this is a fantastic recipe!

  3. Yummmy yumm! I love Japanese cheesecakes. Maybe because of its cotton-ish texture, which reminds me so much like a fluffy cloud but only made with cream cheese. This recipe is certainly a winner in my book and a keeper. Will be making this over one of the weekends. Have a good week ahead Nami and hopefully I will have the time to visit S.Francisco next year, and stay on longer for food and photography adventure. xoxo

  4. yay! a cheesecake recipe to try out soonest ^^! i like cookpad too.. though making sense of recipes after translation is “trying” to say the least ^^ looking at the recipe, i can tell that this is a rich (cheesy enough), yet light n fluffy cake.. i know i’m going to love it ^^ and with that touch of rum, so will my nephews! thank you ^^

  5. Kim

    Hi Nami!

    I love Japanese cheesecake, it’s sooo fluffly and delicate! Instead of Zanze’s I want to place an order for your Japanese cheesecake, hehe! Yours looks especially delicious! I can’t wait ’til I have the time to try and bake it, or maybe I can convince Hoi to bake it for me, haha!

  6. Orchidea

    So nice to see you post… I baked the same recipe on Saturday, it was a while I wanted to try it. It is so simple an delicious! I will post it tonight.

  7. That is one spectacular cheesecake!! I love how you folded in the egg whites… it must be so light and fluffy. Nami you are amazing!! I can see why your hubby loved every trial until you found the one. :) Well done my friend!

  8. Eri

    Hello Nami, this cheesecake is so fluffy! My husband just loves cheesecakes, it’s his favorite dessert, so be sure I’m going to make it really soon!
    Hugs and Kisses my friend!

  9. Dumpling Love

    This is such a rare bake from you, Nami! haha. It looks fantastic and sooooo light + fluffy! I’m torn between cheesecakes – I love Japanese cheesecake, but the dense baked ones are also yummy! haha.

  10. Nami I almost jumped for joy when your posting showed up on my FB newsfeed this morning. Japanese cheese cake! Even though they are readily available at most Chinese bakeries here, I can’t remember the last time we had this deliciousness!

    Going to reply to your email now, hope you have a great week!

  11. Japanese cheesecake was always one of my grandma’s favorite things to make for us! Thanks so much for sharing!

    I’ve been sharing your blog with so many friends and family…you make Japanese cooking relateable and not so daunting for us non-Japanese folk! :))

  12. Very impressive Nami! It looks perfect. I love your photograph…you can see how light and fluffy it is. We love cheesecake in ths house, usually I make a NY style. I may like this one since I don’t like heavy cheesecakes.

    Can’t wait to see what you will bake next :)

    Nazneen xx

    • Hi Helene! You are right – cream cheese is not “traditional” Japanese ingredients, but we have a great Western (mostly European) influence in desserts, baking in general. You will be surprised at the quality of Japanese bakery shops – pretty amazing. We have both traditional Japanese confectionery shops as well as Western style bakeries. I hope to remember to take some pictures when I go back to Japan next time. :)

  13. Oh Nami, I’m drooling over this cheesecake and inspite of not being much of a baker myself,I’m tempted to try this recipe of yours :)Looks absolutely divine!

  14. This Japanese style cheesecake really does look light and spongy rather than dense, though creamy, like the cheesecakes that I’m used to. With the addition of whipped egg whites, it reminds me of a souffle.

    Dropping the cake from one foot high … sounds like a recipe for disaster knowing me, however. I’d break the counter, flip the cake. The possibilities are endless. :)

    • LOL! Thank you for pointing that out. The original recipe says 30cm so I simply translated it, but I did not drop from that high either. Probably 1/2 foot. :) Thank you!

      • Even from half a foot, I’m liable to do something bad. I think I’ll stick with 3 inches but I definitely want to try this recipe out. Especially since that’s the kind of rum I have in my cupboard. :)

  15. Nami, I just may have to run to the store in my p.j.s to get some cream cheese. I’ve never had the souffle version. I’m sure it did make it lighter than the version that I usually have. How awful it must have been for you to have eaten all the rejects, lol.

  16. Oh Nami! I had been drooling at the Japanese cheesecakes I see at the internet and I had been wishing that you would make one too so I can have a trusted cook to follow. Thanks! Finally, I will be able to taste this cake. Of course, hoping I can make it like yours. I’m crossing my fingers!

  17. This is seriously one of the hardest things to bake! I’ve tried several times and never been happy with what came out, my friend is obssesed with perfecting it too. Sending her your post, in case you have tips she hasnt seen. Good job Nami!! Looks soo nice and fluffy!

  18. See, you CAN bake! And you do it SO well! I’ve seen Japanese cheesecakes on other blogs, but yours is truly the best. I’m sure your husband will want this again soon :)

  19. O my, thank you for sharing this recipe! I am not a sweets person, but I do like dark chocolate and light airy cheesecake. So far, my favorite cheesecakes have been the Japanese type and the German cheesecake. Both are lighter and less sweet than the American traditional kind. So I will save this recipe and give this a try when I want to make my own cheesecake! =)

  20. donna mikasa

    Oh, my word! I can just FEEL the fluffiness of the cheesecake! Thank you for sharing (and testing!) this recipe with us! I hope to try this for a special occasion–hope I can wait before cutting it! Have a great week, Nami!

  21. I need to wipe the drool from my face Nami. Oh this looks so good. I would love to have been around for your baking spree. I would have definitely helped to taste test these delights. It’s just gorgeous!

  22. Linda

    Agree – this is my definition of cheesecake and what I love about Japanese cheesecake is not too sweet/ chees-y, lol. You got the idea ;D Thanks for making it look so easy to follow. Bookmarked!

  23. Just looking at the ingredients tell me that this cake is delicious! 6 egg whites would definitely make the cake very light and fluffy. Gotta go get a bottle of rum now. Thanks for sharing this recipe Nami, i cant wait to try. I just made strawberry jam, i suppose i can sub that with the apricot spread yes?

  24. Hi Nami,
    What a beautiful cake! Really, I just feel like grabbing it and tasting this delicious cake. The recipe sounds amazing and the pictures are great, as always.

  25. Oooh, Nami! This is gorgeous!!! I need to try this some time. Like, soon! I’m afraid to try it, though, because I might not live up to your high standard, hehe! You make your food perfectly, but mine is always full of mistakes :( I like Japanese cheesecake because it is not too sweet – this is really the only cheesecake I like. So thank you for sharing the recipe!

  26. Oh my Goodness Nami, this looks *so* good… cheesecake can be a tricky thing depending on how you like it. Though I generally enjoy it, I sometimes find it can be too dense and rich (after a couple bites I’m already tired of it). It sounds like you did your homework with this one and your husband’s endorsement is huge! It really does appear light and airy. I love the colour and rise… it looks so luscious!

  27. Kimmi

    The apricot jam is a great idea! What a fun, fruity way to add another dimension of flavor to the cheesecake! The cheesecake looks so heavenly and light (probably much more so than the American analog), so perhaps that means less guilt when having a second serving. =)

  28. When I saw the picture of the Bacardi I was immediately interested in this recipe. Your cheesecake looks so delicious and perfectly cooked and lighter than that of western type of cheesecakes and that is a plus. Well Done Nami-san!

  29. Wow, this cheesecake is absolute perfection! And you know what? I am a huge sucker for Japanese cheesecake. I once went to this Asian bakery and bought one of these and I seriously inhaled it. Can’t wait to recreate this and then eat the entire pan! I thank you in advance for my future weight gain :)

  30. wow, this recipe is very intriguing. we lived in korea for a while and i loved the way bakeries there would take an ordinary western dish and give it a twist to make it something new and delicious. this looks a little like that! yum!

  31. …and…Since you said it is sooo good! I can’t wait to try! Will try this weekend (hopefully) and let you know!! 😀 thank you for sharing and also for experimenting for us too.hahaha..

  32. Jess

    Nami, just stumbled across your website and am in love with it! I can’t wait to try this recipe. I have a question. Can you omit the rum or will that ruin the cake? And can the rum be substituted with rum extract? Hope you can answer. Thank you. :)

  33. Hi Nami, I must admit I’ve had some bad experiences with Japanese cheesecakes. My ex-girlfriend sent me some mini cheesecakes from some famous company in Japan and after a couple of weeks in the postage system they were decidedly mediocre, BUT your cheesecake definitely doesn’t look like the ones I had! It looks fresh and tasty and fluffy too… is that the right way to describe it? Lovely!

  34. Holly

    Thank you for this recipe, Nami! Since we have a Japanese restaurant, I want to serve desserts that aren’t too sweet and this sounds perfect.

  35. Nami, as you say it looks so airy and light. Perfection in every way and wonderful photos too. I also adore that there’s just that incy bit of rum to add in there. What a fabulous looking recipe. No wonder you made this one again… and no doubt again… I’ll have to give this one a try.

  36. Nami, your cheesecake is stunning! It looks so appealing – I just want to pick up the fork and start indulging. I like that there isn’t a crust. My mom made a ricotta cheesecake when I was growing up and she didn’t use a crust either. I had no idea there was Japanese cheesecake – I can’t wait to make this one! We’re hosting a Japanese student next week thru my son’s school so I’ll surprise the family with it.

  37. OMG OMG OMG I love Japanese Cheesecake ~ It’s so light and fluffy and SIMPLY delicious and I can’t wait try this recipe out because I still have 600 grams of cream cheese sitting in my fridge hahaha thanks for sharing Nami :)

    Wow i never knew that Japanese Cheesecakes used so many eggs hehe ~

    • Daisy, my cake is an American size… The cake pan I have is too big for the original Japanese recipe amount so I had to double it. :) Check your cake pan size first. 😉

  38. Bobby and I both never eat cheesecake primarily because it’s TOO heavy. I’ve never had a cheesecake to “melt in your mouth”. Most just sit heavy in my stomach. :) Besides for just being an absolutely beautiful cheesecake, I love it that it has meringue turned in to it. Now that sounds like a perfect cheesecake! Thanks for sharing this! It was worth the wait!

  39. No way!! It’s more then amazing, it is GRAND!!! I love you recipe, I will probably bake it after my diet. I will let you know!!! I can not wait to try it-) O, my…-))

  40. Oh Nami…..I can’t believe all the times I’ve seen you say…”I don’t make sweets or I don’t bake”……because this cheesecake is absolutely STUNNING! And I would really love to learn more of your fabulous and interesting dessert recipes! (And I love that beautiful blue plate and fork). You’ve been holding out on us! More! More! More! Please…. : )

  41. Wow, what a gorgeous cake! I can see how light and fluffy it is too. I bet your family really loved all the cheesecake trials. The first time I really baked something in a month was yesterday, I have been trying to loose a little weight and baking just kills my drive and my calorie count. But Fall is my favorite time to bake it a comfort thing for me. The plates you have your cheesecake on are so pretty. And always wonderful photos!

  42. Oh Nami!!! I love you!!!! XD I’ve tried making this cake before as I’m seriously in love with the cakes I had in Japan, it’s so much better than regular thick cheesecakes. But when I made it, I didn’t wrap the foil well and the water leaked into the pan. I’m so glad you posted this recipe up so I can try it. It looks soooo good!! 😀

  43. For someone who is a cheesecake fiend, I’ve never baked a japanese cheesecake but I absolutely LOVE it. Great step by step pictures and recipe. I think its time I changed that and baked me a japanese cheesecake.

  44. To tell you the truth, I’ve never liked Japanese cheesecake until recently as I preferred the heavier american versions. However, it has since grown on me(maybe because I’m older. haha) and I love it now!

  45. Wow Nami, his is one good-looking luscious cheesecake! I’m sure Shen was very happy to be the tester for this recipe. Everyone in Malaysia and Singapore is crazy about Japanese cheesecake. You can sell yours for a premium!

  46. Liliana Tan

    Hi Nami,

    This looks very delish.
    I want to try but wish to check with you if I use half recipe what would be the right pan size and baking temp/time?
    On point # 13, you mention “do not mix” but “fold in”. What does “mix” mean here? Is it referring to “mix” with electric hand-mixer?

    Sorry if the questions sound silly since I am still a beginner. Thanks a for for sharing.
    Wish you a nice week.


  47. Karen (Back Road Journal)

    I’m not a big cheesecake lover because so many of them are so dense and heavy. This sounds like a cheesecake that I would love. Thank you for trying so many to give us your favorite.

  48. Nami, you always make me laugh when you down play your baking skills! You are an awesome baker :) I have to admit, I don’t usually eat cheesecake because it’s just too heavy and dense for me, but I love the idea of adding a meringue to make it light. And they way you describe it, as melting in your mouth, your photos certainly show!

  49. Nami, you will not believe me, but it seems that your gorgeous cake is very similar to my Polish cheesecake made according to my grandmother’s recipe! It is also fluffy and light, though maybe more moist than fluffy and the secret is I think many eggs and a small amount of flour or, in my case, no flour! (Mine is made with smooth curd cheese). The thing that put people off cheesecakes is their heaviness, so yours is just perfect. Of course mine doesn’t look half as beautiful as yours, it always cracks and is never so high because I only bake it in a small version (for myself). I will try your recipe one day because it is too tempting!
    PS Sorry for being so late here :-( I’m just recovering from my trip.

  50. Beautiful cheesecake Nami! I didn’t realize there is a special Japanese cheesecake, I enjoyed reading your post and the recipe.. I always learn something new here;-)

  51. Wow!! As a native New Yorker of course NY cheesecake is my favorite, but I like the lightness of Japanese cheesecakes too. I’m craving that slice right now! Also love your beautiful teapot and china.

  52. Oh my goodness, what a delightful recipe for Japanese cheesecake. We are still recovering from our delightful Japan trip and craving Japanese food, so I’m going over my favorite food blogs. So glad I found this dessert from you. Thanks for sharing, Nami!

  53. Ilonka

    Nami-san–I made this on the weekend for an afternoon tea get together and my friends loved it! It did not crack and was light and fluffy. Thank you so much for another fantastic recipe! Your tomato and bacon pasta is one of our favorites as well.

    • Hi Ilonka! So happy you and your friends enjoyed this cake! Yay, no crack and fluffy! :) Thank you very much for your feedback on this post. I really appreciate it. Also, thank you for following my blog and using my recipes!

  54. OMG, I didn’t even know there was something called a Japanese souffle cheesecake. Nami, you will be the death of me yet. Either that — or responsible for me gaining 5 pounds. I love cheesecake, but don’t eat it very often because it is SO very rich. This airy version sounds right up my alley.

  55. Kassie

    I’ve been looking for a Japanese Cheesecake recipe for awhile and I was so excited when I found this one. My cake is in the process of cooling down right now and I can’t wait to take it to my grandparents’ anniversary dinner tonight. Thanks so much ^.^.

    • Hi Kassie! I hope you and your grandparents enjoyed the cake! Thank you so much for your feedback. Happy anniversary to your grandparents. I wished that I lived closer to mine so I could make some homemade dishes, which I have never had a chance. :) Thank you again!


    Wow! that loooooks soo delish! i’ll make this tomorrow!! ^O^

    Just a few questions:
    Is the flour sifted then measured? or measure it then sifted afterwards?
    Can i also substitute the heavy cream with All purpose cream?

    Thanks so much! ^___^

    • Hi ANOUSHKA! Here’re my answers to your questions:

      1) Flour was measured first, then sifted later.

      2) I never used all purpose cream, but I googled and it says the fat content is about 30% same as Whipping Cream. Heavy Whipping Cream’s fat content is 36-40%. I’ve never used all purpose cream before so I cannot tell you if that works. Let me know if you try using it. :)

      Hope you will enjoy this cake!

  57. Laya

    I made it yesterday , it turn wonderful even I baked it at 180 c the whole time about 1:20 and while it was still warm I Spread the jam on the cake and put it in warm oven after 10 minute i removed the cheesecake from oven and let it get cold in room temperature. but it looks the same as this picture, Thank you for recipe.

  58. Please, send me a slice — Actually, send me the whole cheesecake.
    I am drooling like crazy here!!
    This an interesting one because it looks more caky than custardy in the pictures. By the way, perfect baking again. You go, Nami!!

  59. Candice

    Hi Nami,

    The cheesecake looks fantastic! =)

    I don’t have a 9-inch spring form pan. If I used an 8-inch, do you think the cake would turn out okay?

    • Hi Candice! As you see in my step-by-step photo, my cake batter is already pretty full with my 9 inch pan… so 8 inch would be a little too small for this recipe, unless you additionally make a mini version using another pan or cut down the amount. I know it’s a little complicated… I would probably put extra batter in different cake pan etc. Hope this helps. :)

  60. Mel

    If i would like to switch the pan to an 8-inch, what changes should i make? Should i increase or decrease the baking time? Thanks!

    • Hi Mel! Hmmm… you can cut the portion in half for your 8 inch pan (but it won’t be as tall I think) or you can use 8 inch pan and make mini version using another pan. Baking time should be similar, but it also depends on oven. So be sure to keep an eye on your cake while baking. :) Hope this helps!

  61. This looks awesome. I’ve tried lots of cheesecakes because I love them :), but never have seen this way to make one. Very excited to try this thank you for sharing.

  62. David Ng

    I have to be honest. I usually allow myself one baked sweet per month and this was the first time I baked something like this twice in a week! This was bar none one of the best things I’ve ever made in the kitchen! Everyone I made this for gave it high kudos and it was a hit at Thanksgiving!

    Thank you so much for putting this one up! I considered this to be a sort of birthday present since this recipe was posted the day after my birthday! 😀

  63. Shelby

    I made the cheesecake last night, the first recipe I made from your website (yay!), and followed all the steps(taking a few tastes here and there…), and in the end it turned out perfect. The apricot spread really complimented it all together and my whole family was in love with it! I kept hearing “wow…wow this is good…Shelby this is really good!…wow…wow”. Haha, thank you so much for posting this delicious recipe. I must say, it is one of the best cheesecakes I have ever had. Thanks again!

  64. Aubrey

    I’m making this for my bestie’s birthday. She loooooves cheesecake, so I hope she likes this one. ^^ I’m sure she will be getting a lot of cheesecake today, so this will switch things up a bit from the normal New York Style Cheesecakes. It’s currently in the oven. 😀 I’m so excited!

      • Hi Aubrey! I’m sorry for my late response while you left me three messages!

        First of all, I’m sorry to hear that water got in. The foil has to be VERY nice and tight; otherwise water seeps through. I hope your Round 2 will be dry when it comes out from the oven!

        Thank you so much for trying this recipe!

    • Hi Bernice!

      Each oven acts very different, so it’s hard for me to say how long, but try maybe 30-40 minutes for the first round, and 20 mins for the second round. This is my guess, and you should keep checking on your cake. :)

      • Bernice

        I end up baking the cheesecake for an hr in total :) but for some reason I wasn’t able to get that nice top coat like u did :( got any tips for that?

        • Hi Bernice! Each oven is different, so it’s hard to say. There are several blog links underneath the comment (bottom of blog). If you take a look at some of them, they have much nicer brown color on top compared to mine too. I didn’t want to cook longer or turn up the temperature, but maybe it might be good experiment for me to try. Hope you can find the perfect temperature and cooking time. Thank you so much for your feedback!

    • Hi Ann! It should be consumed within 3 days if it’s kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.

  65. M. Yamamoto

    Just wanted to put in a word of thanks for posting this recipe. It is identical to the one im looking for – like what I would get at a professional bakery. I’ve tried others, but not the texture im looking for, most were too eggy, omlet like or too spongy – cake like. This is IT!! Thank you.

    • Hi Yamamoto-san! I’m happy that I shared this recipe. It’s really delicious and a lot of readers have tried this recipe and gave me very positive response (but make sure you wrap with foil tightly so water won’t get in to the cake). Hope you enjoy it! Thank you for writing! :)

  66. Lia

    If I were to make this recipe, is it possible to not add the rum? I’m unsure if I have it available at home, because well I am underage, and I have no idea if my father drinks it.

  67. Gabe

    Just made the cake and it was delicious! I’ve tried a bunch of soufflé cheesecake recipes and this was by far the best. Mine still fell slightly, as did with all the other recipes I’ve tried, but I’m still working out the kinks. I’m going to try adding a touch of cream of tartar or maybe add a bit more flour. Might change the texture slightly, but darn it, I’m sick of my cakes falling! Anyways, glad I found this recipe and I will definitely make it again… and again.

    • Hi Gabe! Thank you so much for giving this recipe a try! I’m so happy to hear you liked it and think it was the best. You made my day! :) I hope your ingredient adjustment will prevent from falling next time! Thank you so much for writing!

  68. Kaysa

    Hi Nami!.. aww I have 2 daughters..one of them named is Naomi :p
    by the way what your recommend as I don’t have heavy cream at home .. but I have powder whip cream…
    I wanna make a surprise for my japanese hubby to make a japanese cheese cake hehe^^ arigatou ~

    • Hi Kaysa! Naomi is a common Japanese name too! :)

      I’ve never tried powder whip cream, so it’s hard for me to say that can be a good substitute. This cheesecake is very delicate cake, so I am hesitant to say it will be okay…

      If/when you make this cake, please make sure to tightly cover the cake pan with aluminum foil – that’s most important part as we don’t want water to seep through into the cake. Good luck!

      • Kaysa

        uhmm…my husband choose all our babies name in japanese… rayhan ( ray-han in kanji ), naomi, and kaysa ( in kanji too)… altough he is actually half american ( white american mom ) half japanese ( pure japanese dad )..it’s funny cuz he was born in US but raised in Japan..so he is so Japanesey.. lol
        oh alright I’m gonna have grocery first to get me heavy cream.. ^^
        thank you in advance and for the tips! I appreciated it…

  69. Cassandra

    Good Morning! I noticed a picture of what seemed to be a cheesecake combined with a Red Velvet Cake. I clicked on it and was forwarded to your website. I have found a cheesecake recipe, but not the one I was seeking in the photo. Can you help? Thanks so much!

    • Hi Cassandra! I think you clicked on the link swap pictures. Website owners who belong to this program exchange content through this networks. Do you see some pictures before my comment section begins? Those pictures/recipes are not on my blog. If you click on the picture, it should direct to the recipe of the picture… I’m not sure why it didn’t work out. Hope that helps.

  70. Hi Nami, thanks for your recipe. I made it last night and it tastes absolutely delicious!! Just tasted exactly like what I had in Japan before. I’ve posted the adapted recipe on my blog (with credit & links to your original recipe). Please kindly let me know if it’s ok. Or you can let me know and I’ll remove it. :)

    Am so looking forward to trying out your other recipes! Thanks again!!!

  71. Mona

    Hi Nami, wonderful cheesecake looks great. I would like to make it, but I can’t eat eggs is there a way to make without eggs. Thank You

    • Hi Mona! Thank you for asking. Unfortunately, this cheesecake is “Souffle” cheesecake and it requires meringue and that makes the texture very fluffy. So I don’t think we can make this kind of Souffle Cheesecake without eggs, or I am not familiar enough to advice how we can make it “similar” cheesecake without eggs. I’m sorry I cannot help much here.

    • You did!!! Whoo hooo! Thank you for trying Fern! My gosh, you bake so many cheesecakes!!! So happy to hear you like it. You make everything so perfect!

  72. Monica

    Hi, Nami, I baked the cheese cake today. You are right, the cake turned out so fluffy and wonderful. This is a very good recipe, I bake chiffon cakes all year long, so those steps look very clear and reasonable for me. Thanks for the sharing again. Have a good weekend.

  73. Sheri

    Hi Nami! I’ve made this cheesecake several times with great reviews! Is there a secret to getting the top to stay flat and even? I smoothed the tops each time but the cake rose more in the middle than at the edges. The taste was still delicious, but it didn’t look like your photo. Thank you for your reply.

    • Hi Sheri! Thank you so much for trying this recipe many times! I’m so happy to hear you like it! :)

      I’m thinking maybe you can drop the cake pan a few more times to make sure to release the air? Also, turn the cake pan around in the oven to bake evenly. Hope this helps. :)

  74. I love this recipe! I have never liked dense cheesecakes and this one is perfect, by having the meringue incorporated in the batter it lightens up the texture. Love your photos too and step-by-step presentation.

    • Hi Geraldine! I made one without rum before. It’s still delicious. :) The most accurate substitution is rum extract with less alcohol, then imitation rum extract. Hope this helps. :)

      • Shaona Liang

        Hi Nami, would the honey to water ratio be the same as stated in your recipe? So it would be

        3 Tbsp. Honey + 1 tsp. water

        is that correct? Thanks very much!

        • Hi Shaona! That should work. Basically you want to loosen the honey so that you can “spread”. Honey itself is too thick, so you want to add hot water (or add water and heat up/microwave) so it’s easy to mix and spread. You can adjust as you like. Hope this helps. :)

          • Shaona Liang

            Hi Nami, thank you for the response. Happy Lunar New Year to you and your family, wishing you guys a happy and healthy new year. I will be making the Japanese Cheesecake soon and hopefully it will turn out good!

  75. Christel

    hey Nami!

    i was looking through the recipes you have posted, and found this recipe rather good! but i have 2 questions:

    1) is it okay to omit both rum and lemon juice?
    2) as i do not have that particular pan, is it possible to put it into individual paper souffle casings so that it’s easier to give to people as well?


    • Hi Christel! Here are my answers:
      1) Yes you can. I’ve made without rum and it was still delicious. You can remove lemon juice too but in order to get the best result, please try to follow the recipe so you can taste the authentic Japanese cheesecake! 😉
      2) I think that’ll work as long as you adjust the baking time accordingly.

      Hope you enjoy this! :)

      • Christel

        hey Nami!

        thanks so much for the quick response! i’m just wondering, what does the lemon juice do for the cheesecake?

        • I actually didn’t know the answer so I googled it (in Japanese). I found out that when we make “non-baked” cheesecake (we call it “rare cheesecake” (レアーチーズケーキ) in Japanese), the acid from lemon helps solidify the cake acting like gelatin.

          However, for the bake kind, lemon is not necessary as the cake solidifies by being baked. The reason why we add lemon is that it adds nice flavor as cheese and lemon are a good match. Some people add yogurt instead of lemon. If you want to add strong lemon flavor then lemon zest is better.

          So basically the final result will not change even if you don’t add lemon juice. Hope this helps. :)

          • Christel

            thanks so much, Nami!

            one more thing, since i’m using individual paper souffle cups, is it okay if i have a tray of hot water and a wire rack in the tray to put the paper souffle cups for the water bath? if that doesn’t work, what are the ways to do a water bath using paper souffle cups?

            so sorry for the trouble!

            • I’m not sure how durable the paper cups are in the water. It’s supposed to be in the warm water. Can you wrap each cups with aluminum foil so that paper won’t absorb water? I’d do that approach… hope it will work out!

      • Meg

        Thank you for sharing the recipe
        If I use 2 blocks of cream cheese each is 8 oz
        What kind of adjustments
        Thanks again

        • Hi Meg! So 16 oz (two full blocks) – 14 oz = 2 oz.

          I googled and found out that 8 oz (a full bar) of cream cheese equals one cup, so 2 oz is 1/4 cup.

          You need to remove 1/4 cup (about 4 Tbsp) from the 2 blocks of cream cheese.

          Hope this helps.

  76. Joseph

    I wasn’t sure if I would attempt to make this until the sentence “Because it has meringue in it”, after that it became a certainty :)

    • Hi Christa! Hmmm… I wouldn’t play too much with ingredients because this cheesecake is perfect without changing ingredients and heavy cream makes it more creamy while milk can be too thin. But if you are willing to try, I’d love to know how it went. Maybe other people are interested in changing ingredients too, so I hope you can give us feedback. :)

  77. Gene

    Hi! This cake looks great! I’m going to try making this tomorrow for a friend the day after~
    But I was wondering…is the only purpose for the foil to prevent water from seeping in? Could I just use something to hold the pan above water within the larger baking pan or must the pan be partially submerged in the hot water?
    Also, would this cake taste good frozen? Or is cold/room-temperature the way to go?

    • Hi Gene! The cake pan has to be in the hot water while being baked. Some reader left comment above that he put the cake pan inside a larger pan instead of using a foil. I have never tried that method but the foil method works for me (but must be covered very well so water want go inside the cake pan). The cake is cooked through hot water around the cake so you need to put the cake inside water.

      Also the cake’s texture become more dense when cold. So for fluffy texture, it’s recommended to return to room temp first before consumed.

      Hope that helps!

  78. Kassie

    Hi Nami,

    So, I tried making the Japanese Cheesecake for a second time for my Ji-Chan’s 90th Birthday and it came out fabulous since no water leaked in. It stayed nice and fluffy :). Thanks for the recipe!

    • Hi Kassie! Happy 90th Birthday to your grandpa! What a wonderful birthday present to him! I’m really happy to hear your cake was successful. Thank you so much for your feedback. :)

  79. Aleks

    ooh, this look so delicious, I really want to try the recepie and have all the ingredients, however I do not have a big enough baking dish to put the springform pan in… is there any alternative way?

    • Hi Aleks! You really need to put the springform in the hot water. I’m not sure how big your springform pan is, but do you think you can find those aluminum baking dish, like one use for catering? That might be a good alternative. Hope that helps. :)

  80. Michy Chan

    :) wonderful recipe, i just finished mixing, whipping, and folding in the ingredients; it’s in the oven now cooking ^.^ for the leftover batter that didn’t fit in my pan, i made little tartlets with them in a cupcake tin. I hope it turns out like yours!!

      • Michy Chan

        It came out great!! I had to cook it in a glass dish because we didn’t have anything else and it still went well :) everyone loved it, it was light and fluffy! however, it was really hard to cut in to, it would come out really messy and was too soft/sticky to cut clean.. perhaps I did not chill it enough or didnt add enough egg? but again, thank you! 😀

        • Hi Michy! Sorry for my late response. Yeah it’s not easy to cut nicely when it’s fluffy like that. You can use a fishing line, which help you cut nicely. Once you chilled it’s a little more dense, but you cut first and leave it at room temperature a little bit and it will bring back some fluffiness. Hope that helps! :)

  81. Agnes

    Hi Nami,

    Thanks for the recipe. I tried it and it came out great. Just wondering, can I use this recipe to make green tea or red velvet Japanese cheesecake? Your blog is such a source of inspiration. Thanks so much =)

    • Hi Agnes! Yes! I’m thinking of making matcha too… it will be wonderful! Thank you so much for your kind words. I’m happy to hear you enjoyed this cake! :)

  82. Ella

    I just wanted to say thank you!! I made this today and it was remarkable!! I didn’t have a springform pan so I used a plain old cake pan, and still came out light and moist. My mom, who is strongly averse to ny style cheesecake, really enjoyed it, and my brother enjoyed it too. It reminded him of the cheesecake he had in Korea but better. Thank you so much. I will be using your recipe again and again!

    • Hi Ella! Yay! So happy you liked it! I’m not a huge fan of heavy cheesecake either – I just need a thin slice, but I can eat two pieces of Japanese cheesecake. xD Asian cakes tend to be less sweet, and I can imagine Korean desserts are delicious too! Thank you for your feedback!

  83. Maggie Cheng-Chau

    Hi, I had a question. On #16 Place the springform pan in the baking pan and pour 1 inch of boiling water in a baking pan. Steam will help making the soft and moist cake and hot water around the cake will gradually cook inside. Place it in the middle rack of the oven.
    Do you mean the boiling water with the springform pan put it to the oven and bake together or I need to put it out when I put the springform pan to oven? Thank you!

  84. Jessica

    I made it yesterday. Oh boy it’s delicious. My picky 18 mth old daughter finished one slide and could not stop eating more than half of mine. We ended up to hide the cake away otherwise she would not stop eating. My husband loves it too and asks to bake more in the future. Thanks for such a wonderful recipe. I have tried several of your recipes and they are all great successes. Thanks again.

    • Hi Jessica! Haha I’m so happy your daughter enjoyed this cake. I can relate to “hiding the cake” but in my case hide from my husband!! 😀

      Thank you for trying my other recipes too. So happy you liked them. You made my day! :)

    • Hi David! You made it again! Whoo hoo! And as always it looks wonderful! Thank you for sharing the picture – I’m going to share it on fan page. Haha trying to fit in a box…you made me smile! The cakes look like they are from bakery!! Beautiful job!

  85. Neonyr

    Hi Nami, I am a muslim and I cant take liquor or alcohol in any form and how little the amount is. Can I omit the rum or can I substitute it with any fruit juice?

    Thanks in anticipation.

    • Hi Neonyr! Don’t worry about the liquor, you can omit it. It’s only 1 tbsp., so you don’t have to substitute with anything. Hope that helps. :)

    • Hi Effy! Half? I think so…and hope so. I’ve never made this cake in half portion, so it’s hard to say. But if you do, please adjust the baking time etc according to your size of the cake. Hope it will turn out well. :)

  86. Pei Yee

    Hi Nami,

    Just tried your recipe last night and turn out great!!! My friens is asking for recipe so direct them to read from your blog :)

    • Hi Dorothy! I’m very sorry but I’m not an expert in gluten-free recipes and am not too sure if you can use rice flour instead and make the cake just like authentic Japanese souffle cheesecake. I wish I could help you. Hope you don’t mind trying it and let me and other readers know how it goes. :)

  87. Christopher

    Hey…did this today and it turns out too fluffy and soft. What could be the problem? I baked additional 20 minutes, still turns out fluffy and too soft.

    • Hi Christopher! It should turn out to be fluffy and soft and that’s what we actually aim for because this is a “souffle” cheesecake. I’m sorry if I misunderstood what you meant though.

  88. Vanessa

    Nami, when prepping the pan, which side of the parchment paper do I spray, the side that touches the pan or the batter? Also, do I sprinkle the flour directly onto the bottom of the pan before I add the paper or is it paper then flour? Sorry for the questions…I’m a newbie at baking!

    • Hi Vanessa! No worries, I’m a newbie too! :) You spray to the pan so the parchment paper will be attached (you can use a brush to oil the pan too). And for the bottom, you spray oil again on the paper, and put the flour on the bottom and shift the pan so the flour will be coated evenly. I hope that makes sense. :) Hope you enjoy this cake!

  89. Vicky

    Hi Nami,

    I am baking this cheesecake right now for my mom’s bday celebration tonight. The cake hasn’t turned light golden brown yet in the over after one hour, should I continue to bake it at 320F until light golden brown? Thanks~

    • Hi Vicky,

      We already exchanged email, but just wanted to reply here so others can read my answer.

      Continue baking at 300F for another 30 minutes. You mentioned that your oven needed just 20 minute. So happy that the cake came out well. Thank you for your feedback!

    • AWESOME! Thank you for making this many times! So happy you like this recipe, and I’m going to try with strawberry jam next time too! Thank you David! :)

  90. Bruno FERREIRA

    Hi Nami, I was looking for a cheesecake recipe when I found your blog.
    I did it yesterday and it was delicious (and easy to make) everyone enjoy the cheesecake.

    Thanks for this very good recipe 😉

  91. sujitra

    I don’t eat apicot jam , have only blueberry and strawberry jam on my hand , can I skip the jam? or what should I substitute ?

  92. Sharon

    Hi nami, thanks for sharing, i love to eat japanese souffle cheesecake, would like to give it a try tonite..but i have some questions:

    1. How long for ya to beat the egg whites becoming stiff peak? And are you using high speed throughout the beating process? because i always have a problem to beat the egg whites to soft and stiff peaks. >_< i am afraid i overbeat them.

    2. Is it possible to replace lemon juice with vinegar? because currently i do not have any lemon..


    • Hi Sharon! Sorry I couldn’t get to your comment sooner. You probably baked this cake already but please let me answer just in case someone has same question in the future.

      1) I cannot say exactly how many minutes, but between 6-8 minutes with my stand mixer. Here’s the video I found which might be helpful – it shows you in details: http://www.thekitchn.com/how-to-whip-egg-whites-make-me-139505

      2) If you don’t have lemon, don’t worry. It’s just for flavor – you don’t want to put vinegar. :)

  93. Cath Choung

    Hi Nami,
    Just wanted to say thank you for the terrific recipe. My partner and I recently moved to Canada after living in Tokyo, Japan for a over a year and both of us are missing the food terribly. We both have such fond memories of the delicious, light and airy cheesecakes found commonly throughout Japan. I made the cheesecake (and also the Hato sable which we ate in Kamakura) as a surprise for his birthday last weekend and they both turned out perfectly and were so delicious! So I wanted to say thank you for the recipes and for allowing us to re-create our delicious memories of Japan.

    • Hi Cath! I’m happy to hear you had a great time living in Tokyo! You made Hato Sable and Cheesecake! Yay! I wasn’t sure if there is anyone besides me who want to make Hato Sable (most people have no idea what it is!), but now I know someone else enjoys it. Thank you for your feedback. You made my day! Hope you try some other dishes too and enjoy homemade Japanese food!

  94. Hazel

    I tried like 4 different kind of recipes for japanese cheesecake, and i can diffenitely say that this one is the best! So creamy and so good. Thank you.

    Love from Finland.

  95. Nami, thanks for sharing this great recipe. I had made this twice last weekend. The first one has a big crack on the surface i guess i over beat the meringue. The second one turn out very well. My family and colleagues love this… thanks again :)

    • Hi Helena! Thank you for trusting my recipe and giving the 2nd chance! So glad it worked out. I just saw your post – so beautiful! Thanks so much again!

  96. Dr.B.M.Sharma

    First of all Happy Birthday to Your Dear Husband.
    For the first time I am reading the recipe how to make a Cake.
    I shall use this recipe after 3-4 weeks when I visit my granddaughter. She loves Cakes. She is 3 years old. And loves food. I shall read online and involve her to develop her hobby for good cooking.
    Congratulations and Best Wishes.

    • Thank you Dr. Sharma for the kind birthday wishes to my husband. I hope you enjoy this cake as it’s one of the most popular recipes on my site. :)

      Thanks again!

  97. It looks and sound delicious!! By heavy cream do you mean full fat cream? Actually, there is only one type of cream in NZ (3 in the UK, if I well remember) and 2 in Italy…


  98. Dorothy Lin

    I love cheese cakes. I wished you have a video on how to make the Japanese cheese cake.I would watch the video for many many times and then learn to make it.

    • Hi Dorothy! Maybe one day when I get more time I’ll add the video. This recipe is very popular on my site and it’s worth making the video. Thank you for your request. :)

  99. sweta

    Hi nami ma’am… I was too happy to find this recipe , but only one thing with which I m not comfort is that I don’t use egg in any of my recipe..so plz help me out in finding out substitute of egg in the above japanese cheesecake recipe. …Plz ma’am I desperately want to make this..will b wanting for ur reply…Thank u so much.

    • Hi Sweta! Thank you for your interest in this recipe. I’m sorry but I’m not very familiar with baking egg free cheesecake. This souffle cheesecake requires meringue which uses egg whites. This is the most important part of this cake so that it’s fluffy like souffle. It won’t work without egg whites… Maybe you can try searchiing egg-less cheesecake such as this one: http://www.vitchen.com/blog/2013/03/14/classic-cheesecake/

  100. Andrew

    When I made this cheesecake, I found that my egg whites became too stiff for me to mix in and I had lumps of meringue in the cake mix. Would this be because I beated the egg whites too much or too little?

  101. I’m generally not a big fan of cheesecake, but this looks soooooo good! Maybe I will make it for my Mum for Mother’s Day this year. She loves cheesecake!

    • Hi Dalila! Sure, you can use the regular cake pan. The cake will be fluffy and soft, so when you remove please be careful. :) You can make 2 (or more) long straps of parchment paper and put on the bottom of the cake pan so that when you need to remove the cake from the pan, they may help you lift easier… Well, I haven’t done it before but the thought just came to my mind… 😉

    • Hi Michelle! What I meant is to take out the heavy whipping cream outside before you start preparing so that the cream will be at the room temperature. Otherwise, the cream should be kept in the fridge all the time. Hope this helps. :)

      • Michelle

        Oh! Thank you Nami! I forgot to take it out, so I just used it cold and I also used cold eggs. I was hoping that it wouldn’t make much of a difference and it didn’t! The cheesecake came out great! It was all gone by the next day. I´m definitely going to make this again. Thank you for the recipe!!

  102. Mare

    I was visiting in NYC a couple weeks ago and my son brought home some Japanese Cheesecake from a shop in Chinatown. I LOVED it! I was determined to find a recipe for this treat so I could have it in Austin, too. My daughter-in-law said she had tried to make it at home (not your recipe) and it was good, but not like the cake from Chinatown. I found many recipes online, but yours stood out because you said you had tested out several recipes and this one was your choice as the best. Plus, I loved the detailed instructions and the photos. I made my shopping list, got all the ingredients I didn’t already have, and today, I made the cake. I followed your recipe and instructions to the letter. (This is a labor intensive cake!) It baked up beautifully. It looked like your picture. I was very encouraged. After it cooled and chilled for about 3 hours, I had to cut into it and taste. OMG!! It’s JUST like the one from Chinatown – maybe even better! It is delicious and perfect! I will be making this regularly! Thank you, thank you, thank you for posting this recipe!!

    • Hi Mare! So sorry for my late response. I’m so happy that you gave this recipe a try and liked it. And thank you for writing your feedback! We really love this recipe too. I’m just so happy that the cake came out well and you enjoyed it. Your comment has just made my day! :)

  103. Hi Nami! I saw the photo of your flour sieve above and just wondering whether you have any tips to clean some small bits trapped inside the net? I washed mine over and over, but could not remove bits of ground pistachio completely.

    • Hi Jessica! I’ve never used anything besides fine powders such as flour, baking powder. Usually I put it in dish washer and it’s clean afterwards. Ground pistachio sounds very tricky once it’s trapped. Do you think soaking can help? Not sure how much but you can also try using a toothpick… I forgot how much it is, but it might be faster if you purchase another one. :(

  104. Cyn

    Hi Nami,
    I tried your recipe and it was amazing! However, my husband found it a little too cheesy (even though it’s a cheesecake!) and I was wondering if you have tried different portions of cream cheese? I’m concerned that if I change the portion and keep everything else constant that will mess things up!

    • Hi Cyn! I’m happy to hear you liked it! Haha was it too cheesy for him? I think you can reduce a little bit and it should be still okay… I do have same concern too as the recipe works just perfectly as it is. Hope you will give it a try and let me know. Thank you for trying this recipe! :)

  105. Cyn

    one more question – I was having problems removing the cake from the bottom of the springform pan (I used parchment paper inside the pan) – any tips? Thanks!

    • I’ve seen a recipe that suggests 2 strips of parchment paper lining under the round bottom parchment paper so you can (sort of) lift from the bottom of the cake pan… I haven’t tried yet but maybe it’s worth a try? :)

    • Hi Jenny! I use a 9″ (23 cm) spring-form pan so it’s not as hard as using a regular cake pan. :) But I’ll get nervous every time I transfer out… :)

  106. Hi, Nami! I’ve been eyeing this recipe for months now…!!! One of these days, I definitely need to give it a try! 😀 I love cheesecakes in Japan/Korea, and I’ve been craving them these days! Beautiful pictures, as always :)

  107. michelle

    Hi Nami, I have a question. I read some other blogs about the Japanese cheesecake, they boil water and place a bowl on the boiling water, add in cream cheese, butter and heavy cream to melt. But I dont see you do the same. Do you think there are any differences by doing so?

    • Hi Michelle! Yes I’ve seen it before, but I’ve never tried it because I use a stand mixer to mix all the way till adding meringue and I don’t have the special water bath thing that goes under the stand mixer… Since I haven’t used that method, I can’t really compare how different it can be. I’m sorry!

      I’m sure the extra effort will definitely give good result, not sure if that’s worth enough for the time and effort. But if you don’t think it’s no problem, then definitely give it a try and let us know! Thank you for asking the question. :)

    • Hi Cynthia! I’m sorry but I’m not sure if ricotta cheese would work for this recipe as I’ve never tried it before. It won’t be same as the common Japanese cheesecake flavor though. Sorry I couldn’t help. :(

  108. kania

    wonderful recipe!
    Nami, I have this burning question regarding the folding technique. I have read somewhere that the folding technique use for this JCC has a japanese name. something to do with the number 7, because you have to make the spatula movement when folding is like making the number 7 (in japanese letter). I really need to know what is the name of the technique, it’s been bugging me for days. heeelp!

    • Hi Kania! I’ve tried to research in Japanese to see if anything comes up with the cheesecake recipe with “seven 七” but nothing comes up. What do you mean by “folding technique? You mean folding meringue into the batter?

      If you are talking about 七分たち, then that means that when you scoop up the meringue, it’s heavy and you can still draw with it. It can’t produce a stiff peak with this stage.

      Hope this is something you were looking for. :)

  109. Linda

    thank you for sharing this recipe..
    i stumble on your blog 2 days ago and i keep thinking about it so i decided to make it today and it turn out perfect!! love love this souffle cheesecake… i cant wait to try other recipe !!

    • Hi Linda! I’m so happy to hear you found my blog and already made this cake! Glad that it came out perfectly. Thanks so much for trying this recipe! I hope you enjoy other recipes too. :)

  110. Thai Nguyen

    Hi Nami from Vietnam,

    I tried to bake Japanese cheesecake exactly the way you mentioned in your recipe. It was perfect, looked great but it tasted cheesy a little bit to our Vietnamese people. So, I do research for another recipes, too. Some recipes tell me that I should reduce creamcheese by adding more milk and flour for a cakey cheesecake. I’m confused. So, I think I should ask you for some advice. Looking forward to your reply.


    • Hi Thai! Thank you for your comment! The texture and flavor of this Souffle Cheesecake is typical souffle cheesecake you can find in Japan. Of course, there are many different types of cheesecakes in Japan too, and this really comes down to what your preference is. There is no right or wrong. Also, I have noticed that some cheesecakes labeled as “Japanese cheesecake” that I tried out side of Japan have a different texture (sort of more cakey/spongy?). I think it’s adapted to the country or the customers’ preference, not necessarily similar to Japanese style, but it’s really up to you. Hope this helps. :)

  111. I have heard about this cake, but never tired it … Your cake looks so inviting, I’m literally drooling over it… Thanks for the recipe.. I’m going to pin it as bookmarked recipe.

  112. Love the addition of rum and the step-by-step pics.
    The trick about leaving the oven door cracked a bit, too!
    And, not wasting yolks is definitely a plus. Can’t wait to try your recipe, Nami!

    • Thank you so much for your kind words! I’m so glad you enjoyed this recipe! I shared your link on my fan page. I love your cake – so cute! <3

    • Hi Cassy! I don’t have a silicone mold and I actually have never used it. I think it should, but the baking time may vary as the heat will go through the cake differently. I wish I could help, but to be honest, I’m not sure how long it should be baked… :(

  113. Karen

    Made this recipe yesterday for a party.
    It was a huge hit!
    Thank you so much for this easy & step by step pic tutorial.

    • Hi Karen! Thank you so much for trying this recipe, and I’m so happy to hear that the came came out well! I’m glad to hear the tutorial was helpful. Thank you for writing your feedback! xo :)

  114. Allyson

    Hi Nami! Just wanted to thank you for this awesome recipe. I made this cheesecake for my family for Easter dinner, and none of them had ever had anything like it. Next time I want to try using strawberry cream cheese and strawberry topping. Thanks again!

  115. Sunni

    Hi Nami,

    I want to make this cake for a birthday, but I want to cut it in half after baking and make it a layered cake with cream and raspberries sandwiched in between. Would that work? I can’t tell from the photos if the texture would permit that. Thanks for the recipe!

    • Hi Sunni! Cutting half is going to be very tough. The texture of this cake is so soft and fluffy (meringue in it, so you might be able to imagine how it’s like) and cutting half horizontally is going to be VERY challenging. I don’t think I even saw a souffle cheesecake have some spread in between…. I’ve never seen or heard of it, and maybe someone might have done it… but it’s very dangerous… I don’t want you to ruin the cake, so I won’t recommend it… Hope you consider putting raspberries on top instead. :)

  116. Sandra

    Hi Nami-
    Thanks for this great recipe! I made this last weekend and it was fabulous. I love japanese deserts because they aren’t as sweet as and heavy as most recipes you find here. I love going to to this Japanese / French pastry shop here in Hawaii but now that I found your recipes, it’s way more gratifying to make my own!

    I also made your baked crispy fish and tartar sauce. It was delicious and healthy.

    Thank u also for sending me the Takikomi Gohan recipes. I am looking forward to trying them.

    Your website not only shows recipes but also helps me become a better cook by showing many techniques that I can apply to other recipes.

    Thank you for sharing your knowledge and showing us yummy food can be easy.


    • Hi Sandra! I’m so happy to hear your cheesecake turned out well! And thanks for trying the crispy salmon/tartar sauce recipes too! I’m glad you liked it. :)

      When fall/winter season comes, I’ll try to include more takikomi gohan in my blog! Thank you for following my blog – I’m glad my blog has been helpful. xo

  117. Elisa

    Can i substitute whipping cream to anything ? This cake is so delicious that i want to make it for my parents ,but they need a minimum amount of fat as possible :) Can we change any? Thks for your help

    • Hi Elisa! Whipping cream is for making meringue, and that’s very important in this recipe. The cheesecake is very fluffy and light texture because of meringue in the cake. I understand that you want to reduce the fat, but I don’t know if you can make French meringue without heavy cream… Sorry I don’t have a good advice. :(

  118. Pam M

    I’m just about to make this wonderful looking cheesecake and I was wondering if the oven is fan forced or not?
    Thank you

    • Hi Pam! So sorry for my late response (I’m currently traveling in Japan…). I don’t use fan forced oven. :) Hope you enjoy(ed) the recipe. :)

      • Pam M

        Thanks so much for your reply Nami. The cheesecake was a great success and enjoyed by everyone at our Japanese inspired dinner. I’m sure it will become a favorite recipe for future dinners as it was so delicious and a perfect end to any meal.

  119. Hi Nami~ I am planning to make this recipe in 7 inch (about 18 cm) springform pan. Do you have any suggestions about the recipe (halving the amount?) and the baking time (how many minutes)? Thank you! :)

    • Hi Jessica! I would recommend to follow this recipe, and pour the leftover batter into other cake pan/muffin pan/ramekin etc. The baking time will be based on your oven and I haven’t baked with this size of cake, so please try your best to adjust accordingly. Hope you enjoy the cake!

  120. Hello! I just discovered your blog since I’m making sushi for the first time, and it’s been so helpful, I love it already! I made Japanese cheesecake a while ago and it was so good. I’d love to try your recipe now, but I was wondering, if I wanted to make a matcha version, how much should I add? Thank you!

    • Hi Agos! I haven’t tried with matcha version, yet, but I assume you would need 2 Tbsp? I like strong matcha flavor, and that’s what I would start off to see if it’s enough or too much. Sorry I can’t clearly mention what’s good amount as I haven’t made one yet. I’m glad my sushi post was helpful. Hope you enjoy my blog. Hope you enjoy this cheesecake. :)

  121. J

    Hi Nami, I tried baking this yesterday and it is damp at the sides and at the base. Would you be able to explain the reason? thank you very much!

    • Hi J! I mentioned in Step 2 that I recommend the heavy duty (big) aluminum foil because if you use two foils and seal together, water could go through. We need to make sure water is completely block so that it won’t go inside the cake. Also, if water wasn’t completely evaporated during baking, it helps if you could quickly take out the baking sheet (with water in it) and just leave the cake pan inside the water to cool down. Hope this helps. :)

  122. Daphne Lewis

    I’m making this for a birthday….never done it before. BIG question: you have conversions above for everything but the 200 mg of whipping cream. What does that convert to in cups = or – Tablespoons. What is the exact American measurement for 200 mg whipping cream?

    • Hi Daphne! The whipping cream is 200 ml, not mg. :) If you use a glass measuring cup, usually it has ml measurement which is why I didn’t write in cups. If it’s cups, it’s VERY difficult… it’s between 1 cup (240 ml) and 3/4 cup (175 ml)…. which is almost impossible to get accurate measurement. I highly recommend to use gram and ml for this recipe. Subtle change in measurement makes a difference. :)

  123. Daphne Lewis

    Another question: some recipes for this show a double boiler. This recipe does not. Will it be okay without the double boiler?

    • This recipe comes out well without the double boiler from my experience. This is one of the most popular recipes on my blog and a lot of people have shared their positive feedback and pictures on my Facebook fan page. With accurate measurement and some basic baking skill (like making meringue), it should come out well. I hope you enjoy this recipe as much as others. Thank you Daphne!

  124. Daphne Lewis

    I’m going to make this, and I’m afraid of it failing. Question: I have a convection/conventional oven. It has many settings…convection only, top heat bottom heat, top and bottom, etc. Which should I use? Convection or traditional oven, and what temperature?

    Also, any hints on how to fold the meringue in without over or under folding it? And how to I know when I’ve whipped everything to the right consistency?

    • Hi Daphne! If you have made French meringue and other kinds of cake, this cake should be fairly easy – simple procedures, etc. However, if you haven’t made French meringue, beating egg whites to the right stiff peak can be hard to know. I’ve made several mistakes along the way not knowing the consistency, but it’s a part of learning experience. I’m actually in the midde of shooting a video for this recipe right now. It will take some time till we can share (have to edit the video etc), but I hope this video will be helpful.

      Unfortunately, it’s very hard for me to advise regarding the oven. Each oven acts differently, and you might want to know your oven well. My oven is not a convection oven.

  125. Sharon

    Dear Nami

    I have just made this and it turned out superb with my husband claiming – “it’s the best cheesecake I’ve ever had! Very nice texture”). We couldn’t wait & didn’t even wait until it was fully cooled – WOW my kind of cake light, fluffy, not too sweet – SUBLIME!

    I have emailed you a pic! Thank you for your delicious recipe & clear instructions – so appreciated !

    • Hi Sharon! I got your picture and will respond to your email soon. I’m so happy you and your husband enjoyed this cheesecake! It looks beautiful too! Glad to hear my instruction was helpful. Thank you so much for taking your time to write your kind feedback! xo

  126. Diana

    I was a fan of cheesecake until… I tried the Japanese cheesecake, absolutely love it. I noticed this recipe is from a while ago, but I would love to see it in a video version.
    Also you you have any tips on baking in individual portions like the ones found on bakeries (sort of the size of a cupcake but oval-shaped).

    • Hi Diana! I am hoping to make a video for this recipe one day soon, too! I’ve never made an individual portion for this recipe yet. Something I should give it a try one day. I don’t think I’ve seen any pictures from fans who tried this recipe and made into individual cakes so far… You could be the first! :)

  127. Nanz

    Nami, I made this cheesecake the day before yesterday. It came out looking good. (I took some photos but con’t think I can upload it here. I did not put any apricot glaze on it as I need to mitigate the sugar ‘cus I have light Type 2 diabetes so need to watch my sugar intake. I refrigerated it overnight. But I found the cake to be too crumbly, it was just crumbling all over. It tasted good though. I used to buy Zanze’s cheesecake when I lived in the Peninsula. Eventually I found it to be too light. With regards to using your recipe, what did I do wrong? I would like to make it again as I like the taste and not so sweet-ness but do not want it to be crumbling. Please advise?! By the way I gave some to my neighbor. She loved it and i passed on your recipe to her!

  128. Nanz

    Nami, I think I’ve figured it out. I had put too much water in the bain marie, in fact it was floating when I first put the cheesecake pan in. I had to scoop out a lot, but maybe not even enough. Once cooked and after I initially took off the spring form, I notices the side was moist – the water had collected on the parchment paper. I think the moisture from the water seeped into the cheesecake itself so it was too moist – causing the cake to crumble. It was still delicious. But next time I know what not to do! It’s a great recipe. We are all enjoying it and I look froward to trying the chocolate gateau next!

    • Hi Nanz! So sorry for my late response. I had a really busy weekend and couldn’t come respond sooner. Thank you for letting me know about the issue. I always recommend to use a large heavy duty aluminum foil to avoid the water seepage. I’m glad to hear you liked the recipe. Hope next time will come out perfectly! :)

  129. Ellie

    Made this last night for my husband, mom, brothers and sisters. I omitted the rum, and it still turned out great. Everyone loved it. Much prefer this to heavier cheesecakes. Thanks, Nami. :-)

  130. John Pierre

    Is it ok to use a round tin pan in lieu of spring form pan? Is it also ok to do away with parchment paper if using a non-stick spray? Thanks for the recipe. I’ll definitely bake this.

    • Hi John! Yes, you can use a round tin pan, but it might be a bit hard to take out the cheesecake as it’s REALLY soft. I still recommend to put parchment paper so you can pull out easily. Someone mentioned that you cut a few strips of parchment paper and run across at the bottom of the pan (It’s hard to explain in English… like you place a paper at 12 and 6 o’clock, and 2 and 8 o’clock, and 4 and 10 o’clock) and hang the extra paper outside of the pan. When it’s baked, you can pull the cake using the paper. I think 1-2 readers suggested that method when using a round tin pan. I haven’t tried that method yet, but I thought it’s clever. Hope you will enjoy this recipe! :)

  131. I tried your cheese cake and loved it! Thanks so much for sharing we really enjoyed it. I like you am not much for sweets and this hit the spot not to sweet and feather light great dessert! I hope you don’t mind I adapted it a just a little and am sharing on my blog.

    Thanks Lury

  132. Darlene

    Hi Nami,
    Thank you for this scrumptious recipe. I made my first cheesecake yesterday and I shared it with my parents and other family members. They thought it was extremely good because it was light and airy and not too cheesy. I have a question regarding the baking time. 320 F for 1 hour and then reduce to 300 for 30 min and then check with a skewer. I had to bake it for an additional 15 min at 300F before the skewer was relatively clean. I know that ovens are different but I was wonderin good if I should bake it at 320 for 1 hr 20 min and then check with a skewer or just bake it like the first time with the additional 15 min at 300 F?

  133. Venuswill

    I absolutely love this recipe! I actually just did a presentation on Japan for a class and everybody loved to sample this cheesecake! Excellent quality Nami!

    • Hi Venuswill! Thank you so much for trying my Japanese cheesecake recipe! I’m happy to hear everyone enjoyed it! :)

      p.s. sorry if it was duplicate response. the website shows it as not responded, so just in case I failed to respond… :)

  134. Apper

    Hi Nami,

    This cake looks so divine and yummy! I would like to bake this on an 8” round pan instead of a 9”.

    I’m new to baking so would like to ask if this is possible and do I need to alter the amount of ingredients?

    Thanks in advance then!


    • Hi Apper! I’m sorry for my late response. To be honest, I haven’t made this recipe with 8″ and I don’t like changing the ingredient amount as this recipe works already and it’s really hard to find the right portion, unless it’s half or double… I’d just make extra small cheese cakes in a muffin cup or liner etc using the leftover batter. Hope this helps. :)

  135. Sumika

    When reducing the temperature of the oven, do I take the cheesecake out & put it back when oven temp reaches 300? Or leave in the oven?


    • Hi Sumika! You leave the cake in the oven throughout the time. If you take out the cake in the middle, the temperature gap is too big that it will collapse. Don’t take out the cake immediately. :) Hope you enjoy!

  136. Calvin

    Hi mrs. Nami… Today i just trying this recipe and all of my family like this! They said this cheesecake is so fluffy,
    Actually i do a little bit of modification by adding a little bit of lemon juice n zest, so the lemon taste is spring out a little stronger. Thanks for the recipe !!

  137. Calvin

    Anyway mrs. Nami, i made a slight mistake when i make this cake. I forget to put the butter inside the batter! But it still turn out pretty good, why its happening ya? Is it the effect of cream cheese? Im using a anchor brand of cream cheese. Thx for the answer

  138. Taylor

    Tried making this myself and it turned out great. The recipe was easy to follow and the results were great. Thanks for posting!

  139. Christie Song

    I tried it out and it was best cheesecake I’ve ever had!!
    Also it was my first try! Thanks for sharing a great recipe :)

  140. Richard Ng

    Hi Nami-san,

    I will try your receipe this coming weekend. But I don’t have a microwave with me, so can I just heat up the apricot jam with water with a pan over low-heat for 1 minute? I appreciate if you can provide some tips how to remove the cool cheesecake from base of pan to serving plate. I am sorry to ask so many question because this is the first time i am trying to bake a cheesecake. Thank you for the receipe.

    • Hi Richard! I’m so sorry for my late response! I hope I wasn’t too late to respond….

      Yes you can heat up apricot jam with water in a pot – basically you want to loosen it so it’s easy to spread.

      I highly recommend a spring form pan so that you can easily take out the cake. Or was your question about removing the cake from the bottom of the spring form pan?

      I use 2 big spatulas to kind of loosen the bottom. I have parchment paper on the base, so I rely on that to keep the cake together. I always get nervous too… no special trick.

      Hope yours will come out well! :)

      • Richard Ng

        Hi Nami-san,

        Thank you for your respond. Already made the cake at the weekend. I follow your step by step method until pouring the batter into the spring-form pan. When I try to add-in the boiling water into the roasting pan, i notice the water seems like seeping through the foil wall. It is too late for me to do anything rescue at this point. The cake baking process is very good, it raise up a bit as per your photos. Somehow I had a bad feeling that the cake is ruin because the water must had soak underneath the bottom of the pan. I am right when I open up the foil and saw the water. The bottom part of the cake was soggy. But the cake was soft, fluffy and tasty. I will do it again, i promised.

        By the way my children did not like the jam coating, I know they prefer fresh fruits coating. Can you advise me how to make fruit frosting or syrup on top? I want to top with fruits on my next try.

        Thank you again for your lovely receipe.

        • Hi Richard! I apologize for my late response. I’ve been traveling in Japan and my response has been very slow this summer. Sorry!

          I can’t stress enough how to seal the aluminum foil tightly if you use two sheets. I use a heavy duty aluminum foil just for this recipe so that the bottom part will be completely covered and no gap. It’s worth the investment. I’ve had my cake soaked in the beginning too.

          Regarding the fruit topping – You can make a fruit compote with fresh fruits. I have strawberry compote recipe here:


          You can use other fruits if you like.

          Hope that helps! Thanks so much for trying my recipe! :)