Light, jiggly, and fluffy, Japanese Cheesecake (Soufflé Cheesecake) is seriously the most delicious dessert to serve a crowd. It has the melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second serving (or more) is a guarantee!

Cheesecake being served on a blue plate.

Japanese cheesecake (also goes by soufflé cheesecake) is a glorious dessert known for its ultra-creamy, super luxurious, slightly tangy flavor and airy, soufflé-like character. It has swept the food world by storm and almost every dessert fanatic goes wild for it.

Why is it so popular? What’s the difference between Japanese cheesecake and regular cheesecake? For a start, I think it has the ideal texture that appeals to everyone. With elements of both a rich velvety custard and a cottony sponge cake, the dessert simply hits all the right notes. It is not heavy and a lot less sweet than typical Western-style cheesecakes. Even those who are not into cheesecake will fall head over heels for this delicious treat.

Here, I’ll show you how to make the best Japanese cheesecake and we’ll cover these topics:

  • What (exactly) is Japanese cheesecake
  • A little background on cheesecakes in Japan
  • Ingredients & equipment you’ll need
  • Helpful tips & tricks

The recipe, while having several different steps, is simple enough to execute. Let’s get started!

What is Japanese Cheesecake?

This particular Japanese cheesecake recipe is a soufflé-style cheesecake that incorporates whipped egg whites in the cake mixture and is baked in a bain-marie (water bath), which results in its characteristically light and fluffy texture. Yes, it is basically the cheesecake version of the Japanese soufflé pancakes!

As there are a few varieties of cheesecakes in Japan, we call this cheese soufflé or soufflé cheesecake. Outside of Japan, however, it becomes synonymous with the generic “Japanese cheesecake”. Because of its unique texture, it is also called jiggly cake or Japanese cotton cheesecake. I agree, that’s a lot of names for a cheesecake!

Cheesecakes in Japan

While this has become the de facto ‘Japanese cheesecake’, I do want to mention that there are 3 main types of cheesecakes available in Japan:

  • Baked cheesecake (ベイクドチーズケーキ)
  • Rare cheesecake (レアチーズケーキ)
  • Soufflé cheesecake (スフレチーズケーキ)

Baked cheesecake is the typical cheesecake. It has eggs, cream cheese, heavy cream, and flour and it’s baked in the oven. Some may have a biscuit crust on the bottom, and some don’t.

Rare cheesecake is the “no-bake cheesecake”. The cream cheese and heavy cream are mixed with gelatin or lemon juice, then poured over the biscuit crust, and cooled to set inside the refrigerator. Eggs are not used in this version. This type of cheesecake is often served with berries or other types of fruits.

Soufflé Cheesecake is the one we’re making today and originated in Japan. The technique is created by Yasui Juichi (安井寿一), a pastry chef at the patisserie of the Plaza Hotel.

Japanese Cheesecake served on a cake stand.

How to Make the Best Japanese Cheesecake

Ingredients You’ll Need

First, let’s go over the ingredients and equipment you will need to make this amazing cheesecake. I wrote this section so it’s helpful for beginner bakers. If you bake often, please skip this section.

1. Unsalted butter: When a baking recipe calls for unsalted butter or is written as just “butter”, that means the salt is not required. As baking is chemistry, I recommend using only unsalted butter.

2. Eggs: An American large egg is about 50 grams without shell (56.7 g with shell).

3. Cream Cheese: Buy two Philadelphia Original Cream Cheese 8 oz. boxes instead of the round container type. You will need one full box (8 oz.) and 2.5 oz. from the second box (there is the measurement on the package in case you don’t have a kitchen scale).

4. Heavy (Whipping) Cream: Heavy cream or heavy whipping cream is the richest type of liquid cream with a fat content of at least 36%. You can also go light and use whole milk in this recipe.

5. Granulated Sugar: I often receive questions about sugar whether you can use a substitute or reduce the amount of sugar. As I mentioned before, the amount of sugar affects the baking results. My recommendation is to follow the recipe first before adapting so you will know what works and what not. I use regular white granulated sugar for my baking unless stated otherwise.

6. Cake Flour: I use the King Arthur cake flour blend, but if you don’t have the cake flour in hand, you can always make it yourself. All you need is all-purpose flour and corn starch. To get 1 cup cake flour, take one level cup of all-purpose flour, remove 2 tablespoons, then add 2 tablespoons of corn starch back in, and sift to combine.

7. Lemon: To me, it’s important to include the lemon juice for a touch of tanginess and the zest for the fragrance.

8. Apricot Jam: Typical soufflé cheesecake is covered with apricot jam. It gives the right amount of tanginess and sweetness as well as a shiny sheer on the cake. I highly recommend getting a jar (my favorite brand is Bonne Maman).

Japanese Cheesecake served on a cake stand and a plate containing a slice.

Equipment You’ll Need

1. Cake Pan: I use this 9-inch cake pan with a 4-inch height. If your 9-inch cake pan is not 4-inch tall, you can still use it with parchment paper to support the rising cake. If you have a smaller or bigger cake pan, please adjust your ingredients as I used one egg as a unit of calculation.

  • 1 large egg (50 g without shell)
  • 50 g cream cheese
  • 10 g unsalted butter
  • 33 g (33 ml) heavy whipping cream
  • 10 g granulated sugar
  • 13 g cake flour
  • 1 tsp. lemon juice + some zest
  • 17 g granulated sugar for beating egg whites

I used to use a springform pan for my soufflé cheesecake, and most of the time I didn’t have any water seepage issues (I used a heavy-duty 8″ long aluminum foil to secure). However, I discovered a better solution (read below) with this new cake pan, so now I don’t use my springform pan for making this cheesecake.

2. Parchment Paper: You will need to pull out 30 inches of parchment paper. You will need one 30″ x 4″ (height of cake pan) sheet, and two 30″ x 2″ strips which are used to lift up the cake. To save time, I recommend this 9-inch round parchment paper liner for the bottom of the cake.

3. Mixing Bowls: You need 2 large mixing bowls for the cake batter, and a third one to beat egg whites (or a stand mixer bowl if using a stand mixer).

4. Fine Mesh Strainer: It’s important to sift the cake flour for the perfect texture. If you are going to make your own cake flour, then it’s even more important to have a fine-mesh strainer. We also use it to pass through the cake batter to achieve an extra refined texture.

5. Whisk: I use a whisk (I love this one) instead of a silicone spatula to incorporate air in the egg whites into the batter.

6. Stand Mixer or Electric Mixer: Have you beaten egg whites with your hand? It’s a real workout for your arm. I’ve done it before and let’s say I’m thankful for my stand mixer. You can use a hand mixer too; however, the speed level will be different, so trust your eyes.

7. Large Baking Sheet: You will need an oven-safe container to keep your 9-inch cake pan inside along with 1 inch of water. I use a large baking sheet.

Note: I know it looks like a lot to prepare, but these are basic things you’ll need for any baking. And you’ll definitely make this cheesecake more than once (because it’s so good)! Let’s talk about techniques next.

Cheesecake being served on a blue plate.

10 Helpful Tips to Bake Japanese Cheesecake

The instructions for this cheesecake are straightforward yet it does require some skills and care. The common difficulties include shrinking and cracking, which are mostly caused by the outcome of beating egg whites or the wrong oven temperature.

I had enough of my share of trials and errors before I finalized the recipe. So please take time to read through the tips and follow the directions closely so you’ll have a perfect outcome in your first try!

1. Measure Everything First

Japanese Cheesecake Ingredients

This sounds basic, but you must measure all the ingredients and prepare everything before you start making the cake.

Timing is very important here. Any missteps can easily alter the outcome of the cake batter and egg whites.

2. Make Parchment Paper “Strips”

Making Japanese cheesecake

These strips of parchment paper are for pulling the cheesecake out of the cake pan after it comes out from the oven. Normally you will just flip and take the cake out, but it gets tricky for a cake with a jiggly, soufflé-like texture. With this trick, you don’t have to worry about the cake collapse on you.

3. Grease The Pan and Parchment Paper

Making Japanese cheesecake

Grease the inside of the cake pan so that the parchment paper will stick to it nicely. And you will also need to grease the parchment paper that will touch the cake batter.

If the cheesecake is stuck with the parchment paper while rising, the cake will be pulled and end up cracking.

4. Use Double Boiler

Making Japanese cheesecake

The double boiler method allows you to speed things up. You do NOT need to bring your ingredients (cream cheese, heavy cream, and egg yolks) to room temperature before making the cake!

Ingredients such as egg yolks mix better with the batter and rise more easily at room temperature. If you’re like me who tends to forget to take the ingredients out from the refrigerator ahead of time, you can count on a double boiler for mixing the batter.

5. Use Cold Egg Whites

Making Japanese cheesecake

The Japanese method always uses cold egg whites (we even chill the bowl) to achieve a refined texture. I noticed American recipes call for room temperature egg whites to achieve the fullest volume instead. Maybe we look for different things? You can decide if you prefer cold or room temperature egg whites.

Some recipes call for cream of tartar but it is not a common product in Japan, so we do not use it for this recipe.

6. Beat Until a Firm Peak

Making Japanese cheesecake

This is the most important (trickiest) part of making Japanese cheesecake. The beaten egg whites generate small air pockets in the structure of the cake, keeping the cake airy and fluffy.

When you beat egg whites, there are 3 stages: a soft, firm, and stiff peak. For this recipe, we are aiming for a firm peak.

When you lift the whisk and turn it upside down, the egg whites still cling to the whisk and hold their shape fairly well, but the tip of the peak folds back on itself.

I used to whip until a stiff peak formed and it worked fine. However, once in a while when I whipped a tiny bit too much, the cheesecake became a bit lopsided and cracked. Overall, it was a bit harder to control. Many soufflé cheesecake recipes in Japan call for both a firm peak or a stiff peak, so find what works for you, knowing this variable.

7. Fold in The Egg Whites

Making Japanese cheesecake

I learned that a whisk does a better job than a silicone spatula when you gently fold the egg whites into the batter. It’s very important to keep the small air bubbles so that the cake will rise higher without flopping.

8. Bake in Bain-Marie

Making Japanese cheesecake

A bain-marie (ban mah-REE) is the fancy term for a water bath. We use this cooking technique to cook delicate foods like soufflé and custards. The hot water creates a gentle and uniform heat around the food as well as provides moisture inside the oven.

9. Bake at 2 Different Temperatures

Japanese cheesecake being baked in the cake pan.

The oven temperature is probably the second most important factor for a successful Japanese cheesecake.

If the oven temperature is too high, the cheesecake will rise too fast, break the structure, and eventually crack. If the heat source is too close to the cake, the cake will also get big cracks. The taste will be fine, and after the cake cools down, the big cracks will be less obvious.

I preheat the oven to 350 ºF (180 ºC) first, but this is not the temperature for baking the cheesecake. Every time you open the oven to set up bain-marie or put the cake into the oven, the temperature drops significantly. Therefore we set the temperature higher.

Then when we put the cheesecake in the oven, we start baking at 320 ºF (160 ºC) and then reduce to 300 ºF (150 ºC) to make sure the cake is cooked through. My current oven is much bigger than my previous oven, and I had to test a few times to get the right baking time. If your oven is smaller than mine, you will probably need to reduce the baking time to 60 minutes. I have a “convection bake” option, but I used regular “bake” in this recipe so I could test the baking time for the majority of recipe users.

10. Cool Down Slowly

Making Japanese cheesecake

After baking in the oven, do not take out your cheesecake immediately. Let it cool down gradually by leaving the oven door ajar for a while.

This prevents a sudden change in temperature that could cause the cake to shrink or collapse. You want the cake to slowly come down to half the height, from 4 inches (tallest point) to 2 inches.

Japanese souffle cheesecake being served on a plate.

I’ve made the cheesecake countless times for parties or potlucks and it never fails to impress. It is truly a crowd-pleasing dessert that everyone loves. I hope you enjoy it too!

More Japanese Dessert Recipes You’ll Love

Disclaimer: In order to achieve the best SEO (search engine optimization) practice, we can no longer keep my original Japanese Cheesecake post (published on September 24, 2012) as it has the same recipe name as an updated version. Now the original post is redirected to this post. The original Cheesecake post has over 500 comments which will be very difficult for readers to go through when they look for an answer to similar questions they have. Therefore, we decided to create a brand new post. For those of you who really enjoyed my original Cheesecake recipe, you can still read the post by clicking here (and zooming in to read).

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on FacebookPinterestYouTube, and Instagram.

Japanese souffle cheesecake being served on a plate.

Japanese Cheesecake

4.71 from 919 votes
Light, jiggly, and fluffy, Japanese Cheesecake (Soufflé Cheesecake) is seriously the most delicious dessert to serve a crowd. It has the melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second serving (or more) is a guarantee!

Video

Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Chilling Time: 2 hours
Total Time: 1 hour 50 minutes
Servings: 1 9-inch (23-cm) cake

Ingredients
 
 

  • 1 Tbsp unsalted butter (for greasing the pan and parchment paper)
  • 6 large eggs (50 g each w/o shell) (10.6 oz, 300 g without shell)
  • 10.6 oz cream cheese
  • 4 Tbsp unsalted butter
  • ¾ cup heavy (whipping) cream (¾ cup + 4 tsp, to be precise)
  • Tbsp sugar (for the cream cheese mixture)
  • cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make your own Homemade Cake Flour)
  • ½ lemon (for the zest)
  • 2 Tbsp lemon juice (from ½ large lemon)
  • ½ cup sugar (for beating the egg whites)
  • 2 Tbsp apricot jam (for the glaze)
  • 2 tsp hot water (for the glaze)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

Before You Start

  • I highly encourage you to weigh your ingredients in metric using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. Please read the blog post for more detailed information that I shared about this recipe.

To Prepare the Cake Pan

  • Use a 9-inch (23-cm) cake pan that is 4 inches (10 cm) high. Cut parchment paper to line the bottom and sides of the cake pan. Cut one circle 9 inches (23 cm) in diameter for the bottom and one rectangular strip 4 x 30 inches (10 x 76 cm) for the sides of the cake pan. In addition, cut two strips of paper 2 x 30 inches (5 x 76 cm) each. We will use these as “straps” to lift the baked cake from the pan.
    japanese-cheesecake-1
  • With 1 Tbsp unsalted butter, grease the cake pan and the parchment paper (for the bottom and the sides only; grease the paper on one side). You don‘t need to use all the butter.
    japanese-cheesecake-2
  • Place the two parchment paper “straps” crisscross on the bottom of the cake pan so they form an “X.” Allow the excess paper to hang over the sides. Then, line the bottom and sides with the greased parchment paper. The greased side of the paper circle should face up, and the greased side of the rectangular strip should face in toward the center of the pan.
    japanese-cheesecake-3

To Preheat the Oven and Prepare a Double Boiler

  • Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Note: You will be baking at 320ºF (160ºC). However, when you open the oven to place the cheesecake, you’ll lose some heat, so we’ll start off a bit higher.
  • Prepare a double boiler: Set a medium saucepan filled with 2 inches (5 cm) of water over high heat and bring to a simmer. Once simmering, cover and reduce the heat to maintain a steady simmer.

To Gather the Ingredients

  • Gather all the ingredients. Please note that it is very important to measure all your ingredients before starting. Separate 6 large eggs (50 g each w/o shell) into yolks and whites. Refrigerate the egg whites.
    japanese-cheesecake-4

To Make the Cake Batter

  • In a large bowl, add 10.6 oz cream cheese, 4 Tbsp unsalted butter, ¾ cup heavy (whipping) cream, and 4½ Tbsp sugar. Rest the bowl on the saucepan above the simmering water.
    japanese-cheesecake-5
  • Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use a whisk to blend everything together. Remove from the heat.
    japanese-cheesecake-6
  • While whisking, add the egg yolks into the warm cream cheese mixture, one at a time. Make sure each yolk is blended well with the cream cheese mixture before adding the next one.
    japanese-cheesecake-7
  • Using a fine-mesh strainer, sift ⅔ cup cake flour into the batter. Whisk and blend together.
    japanese-cheesecake-8
  • Then, pass the batter through the same fine-mesh strainer into a clean large bowl. This creates a silky texture for the batter.
    japanese-cheesecake-9
  • Add the zest of ½ lemon into the batter. Make sure you only zest the flavorful yellow part and not the bitter white pith. Into a separate small bowl, squeeze the juice from the lemon. Measure 2 Tbsp lemon juice and add it to the batter. Whisk well to blend and set aside.
    japanese-cheesecake-10

To Set Up the Bain-Marie

  • Put the baking sheet inside the preheating oven and pour in hot water until it is halfway up the sides or ½ inch deep. Close the oven door.
    japanese-cheesecake-11

To Beat and Incorporate the Egg Whites

  • Add the cold egg whites into the dry, clean mixing bowl of a stand mixer. Make sure there is no oil or water in the bowl. If you have space in your refrigerator, I highly recommend keeping the mixing bowl cold until you’re ready to use it. Start whisking on medium speed (Speed 4) until the egg whites become opaque, foamy, and bubbly, about 2 minutes. Then, slowly add ½ cup sugar, one-third of it at a time, while the mixer runs.
    japanese-cheesecake-12
  • Once you’ve added all the sugar, increase the mixer speed to high (Speed 8–9) and beat the egg whites until you have firm peaks. When you lift the whisk and turn it upside down, the egg whites should still cling to the whisk and hold their shape fairly well, but the tip of the peak folds back on itself.
    japanese-cheesecake-13
  • Using a hand whisk, mix one-third of the egg whites into the cream cheese mixture until incorporated. Then, gently fold another one-third into the mixture.
    japanese-cheesecake-14
  • Lastly, pour the mixture back into the mixer bowl (with the last one-third of the egg whites still in it) and fold very gently until just combined.
    japanese-cheesecake-15
  • Pour the mixture into the cake pan all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.
    japanese-cheesecake-16

To Bake the Cheesecake

  • Open the oven and place the cake pan onto the baking sheet with the bain-marie. Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes, or until the top is golden brown. To test if the cake is done, open the oven door slightly and insert a skewer into the cake. If it comes out without a wet liquid batter, it‘s done.
    japanese-cheesecake-17

To Cool

  • Turn off the oven and leave the oven door slightly ajar for 15–20 minutes with the cake inside. If you take the cake out immediately to the kitchen counter, the sudden change in temperature could cause the cake to collapse. You want the cake to slowly shrink down to half the height, roughly from 4 inches to 2 inches high. After 15–20 minutes, remove the pan from the oven. Gently pull out the cake from the cake pan using the two parchment paper straps (with help from another set of hands).
    japanese-cheesecake-18
  • Place the cake on a plate. Remove the parchment paper around the sides of the cake (but leave the bottom paper). Combine 2 Tbsp apricot jam and 2 tsp hot water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.
    japanese-cheesecake-19

To Serve

  • You can serve the cake at room temperature (fluffiest!) or chill the cake for 1–2 hours before serving.
    Japanese Cheesecake (スフレチーズケーキ) | Easy Japanese Recipes at JustOneCookbook.com

To Store

  • You can store the cake in the refrigerator for up to 3–4 days or in the freezer for 3–4 weeks. Defrost the cake overnight in the refrigerator. The cold cheesecake is dense, so leave it on the counter until just chilled or at room temperature before serving.

Notes

All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can’t find cake flour, use this substitution:
To Make Cake Flour:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup of AP flour – 2 Tbsp of AP flour + 2 Tbsp of cornstarch = 1 cup of cake flour). Be sure to sift the flour 3–4 times to distribute the cornstarch well.
Tips for Beating Egg Whites:
  • Make sure your beaters and mixing bowl are clean and dry. A speck of oil, water, or egg yolk on either one can minimize the volume of the beaten egg whites.
  • Avoid plastic bowls—even clean ones may hold oily residue that can affect the successful whipping of the egg whites.
  • Use a bowl that’s wide enough to keep the beaters from being buried in the egg whites.

Nutrition

Serving: 9 inch cake · Calories: 3560 kcal · Carbohydrates: 266 g · Protein: 70 g · Fat: 252 g · Saturated Fat: 142 g · Trans Fat: 2 g · Cholesterol: 1838 mg · Sodium: 1488 mg · Potassium: 1137 mg · Fiber: 3 g · Sugar: 189 g · Vitamin A: 10053 IU · Vitamin C: 21 mg · Calcium: 631 mg · Iron: 8 mg
Author: Namiko Hirasawa Chen
Course: Dessert
Cuisine: Japanese
Keyword: cheesecake, souffle
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Introducing JOC Goods

JOC Goods, our new online shop, offering Japanese tableware and kitchenware, is now open. It is a natural extension of Just One Cookbook’s mission to teach home cooks how to prepare and enjoy delicious Japanese meals. We believe that beautifully plated food can bring joy and happiness to people’s lives.

Browse All Products

4.71 from 919 votes (712 ratings without comment)
Subscribe
Notify of
1K Comments
Inline Feedbacks
View all comments

I love this recipe and have made it a few times! Do you happen to have one for chocolate using cocoa powder and chocolate coverture? The ones I mostly see online only use cocoa powder5 stars

Hi, Rosemary! Thank you for trying Nami’s recipe.
We have never done it before, and we are unsure of the outcome.
If you attempt it, please let us know how it goes!

I’m making this for a party a day early. Do you have to store it immediately in the fridge, or can you store at room temperature for 1 day?5 stars

Hello, Doughlena. Thank you for trying Nami’s recipe.
After the cake has cooled, we recommend storing it in the refrigerator for the next day.
The note section at the end of the recipe card has more detailed instructions for storing and serving. We hope this helps!🙂

Can a vitamix blender be used instead of a stand mixer for this recipe? If so, how? I would love to make this recipe.

Hello, Maryam. Thank you for reading Nami’s post and trying out her recipe!
We’ve never used a Vitamix blender to mix egg whites, so we’re not sure how long you should run it. According to the Vitamix website, use the lowest setting and blend for 4 minutes. So, if this works for you, you can make this cake using a Vitamix blender. We hope it works well for you!🤗

I ended up using a different recipe that used ingredients I already had, but the detailed instructions here are absolutely why it turned out as well as it did!! Thank you so much!

Hi, Polly! Thank you for reading Nami’s post.
We are happy that Nami’s directions helped you achieve the perfect cake! 🤗🫶🏻

My mother absolutely loves this recipe and is constantly requesting I make it 🙂 Thank you so much!5 stars

Hi Lily! Aww. We are so happy to hear your mother love this cake!
Thank you for trying Nami’s recipe and for your kind feedback.
Happy Baking!

Hello. I haven’t made this recipe yet.

I have a 9 inch by 4 inch springform and a 10 inch by 4 inch cake pan. My 9 inch cake pans are shorter.

I am wondering what calculation could be used to make it a 10 inch cheesecake as opposed to a 9 inch?

The recipe only offers, double, triple, etc.

It’s for my daughter‘s birthday. I’m going to attempt in the 9 inch springform today with foil wrapped up and around the bottom(Like we usually do for a springform), but would prefer to use the 10 inch cake pan in the future. Thanks!

Hello, Caryl. Thank you for trying Nami’s recipe.
When calculating volume, the ratio between the pans is 1.23. This means you’ll need 1.23 times more ingredients than the recipe calls for. 🙂
The oven temperature can remain the same, but you may need to bake for a few minutes longer to ensure that the cake is fully baked.
We hope your daughter enjoyed her birthday cake. Happy birthday!🎉

I was able to made this one today and it tasted good. The only concern i have is the lower bottom kinda wet and i used same pan as yours. And also if i add additional cream cheese around 50g will it change the outcome?

Hi, Beth! Thank you for trying Nami’s recipe.
If you did not use a spring cake pan and the bottom of the cake is still wet, it may accumulate moisture when cooling.
Additional cream should be okay, although we have not tested it before. If you attempt it, please let us know how it goes!🤗

I have some Japanese clients coming over and was going to make this wonderful dessert, however, they are gluten intolerant. Can this recipe be made with gluten free flour? Thank you!!!

Hi, Nan! Thank you for trying Nami’s recipe.
We have not tried this cake with gluten-free flour, but a reader claimed that they used Bob’s Red Mill 1 to 1 gluten-free flour and it worked perfectly.
We hope this helps! 🤗

Hi Naomi! Thank you for your speedy response to my comment. I have great news! First, the person that was gluten free was unable to come, so I made this wonderful soufflé cheesecake as written! Two of my guests are Japanese, and they raved about this dessert! They said it was perfect, however, I didn’t think it rose as high as the photos show. I had a 9” Springform pan, but the sides were not 4”. I thought if the parchment was 4” high that would suffice. Is that the reason it wasn’t as high as yours? Also, I am so appreciative of how complete your instructions are and how easy to follow. I watched the video three times, too! I took a photo, too! Thank you again!5 stars

Resized_20240413_100035

Hi, Nan! Thank you so much for trying Nami’s recipe and for your kind feedback! We are glad to hear everyone enjoyed the cake!
The top surface of the cake seems unevenly colored and may not be smooth. If this is the case, the cake batter may not have been thoroughly blended with the egg white, resulting in a lower cake height.
We hope this information will be helpful.

Hello! I am going to try this on Saturday. I have a wonderful silicone mold that is 8.5 on bottom and flares up to 9.5 inches on top. It is 3 inches tall. Will this be big enough? Thank you!

Hello Linda! Thank you for trying Nami’s recipe.
Nami used a 9-inch round pan that was 4 inches tall. It can hold approximately 17 cups. Because your pan flares up, we’re not sure how much it can hold. You may check the volume by filling the water and then measuring it. We hope this helped!

I think it’s time for me to review this recipe because I’ve been making this recipe for over five years now. I use a 9 inch springform pan with parchment on the bottom and always follow the directions to the tee. Cheesecake always comes out perfect every single time. *Don’t rush the waiting time in the oven while the cheesecake cools down – this is key to a fluffy result!

Thank you for this excellent recipe, Namiko! Really appreciate the detailed notes 🙂5 stars

Hello, Sapphire. Aww. Nami and everyone at JOC are thrilled to hear you’ve been enjoying this recipe!🥰
Thank you very much for your kind feedback and sharing your experience. Happy baking!

Thanks Nami for your cheesecake recipe! I’ve been using your recipe for quite some time. My friends said they taste better than the uncle tetsu 🤣🤣
May I ask if I want to modify the flavor into yuzu, do I replace the lemon juice with yuzu instead? What if I want to make matcha flavor? Do I reduce some gram of cake flour instead? Will you create a recipe for making baked cheesecake tart?
Sorry, there are a lot of questions.. I am looking forward to hear from you.5 stars

Hi Michelle! Thank you for trying out Nami’s recipe.
We’re so happy to hear that you and your friends enjoyed the homemade cake!
To make yuzu flavor, you may swap the lemon juice. And if you want to add matcha flavor to this cake, you can replace some of the flour with matcha powder. Although we haven’t tried this method, some of our readers mixed 2-4 tablespoons of matcha with a little water and added it to the wet mixture. They found it to be very effective. If you decide to try it, please let us know how it turns out! Baked cheesecake tart? We will add it to the requested recipe list!😊

Hi Naomi, i bought three bottles yuzu related products. But I can not read japanese, would you be able to advise me which bottle to use to make yuzu cheesecake?
This is the first bottle5 stars

image0-14

Hi, Michelle! This bottle offers the authentic Yuzu flavor. 100% Yuzu.
This can be used to substitute lemon juice. 🤗

This is the second bottle

image2-3

This is similar to Yuzu jam, and it contains Yuzu zest. This is fantastic on toast, with yogurt, or in Yuzu tea.

This is the third bottle, thank you for your feedback in advance!5 stars

image4

This is made with Yuzu and honey. It works nicely for preparing a drink or with yogurt. If you want to sweeten your cake, this or another kind of Yuzu jam will do the trick. If you prefer a simple Yuzu flavor, 100% Yuzu is the best option.
We hope this helps! 🤗

I made this and it came out rather well; I used a springform pan because that’s what I had that was the correct size. Since the water bath is only 2 cm (looked like 1cm in the video), not even half way up the sides of the batter, is it really moderating the temperature of the pan? Or is it really to provide humidity in the oven, as is sometimes done with bread? If only humidity, then I can use a spring form pan without having to worry about water infiltration, by putting the water bath on a shelf below the pan.

Hello Chris, Thank you for trying Nami’s recipe!
To produce a moist cake, ensure that the water comes into contact with the cake pan. This prevents direct heat from reaching the pan’s surface. We hope this information was helpful!

Hi Nami thank you for this wonderful recipe! I was able to bake it in a 9×3 pan. Quick question, how do I adjust the ingredients, baking time, and temperature in a convection oven for a small pan that’s 5×3?5 stars

Hello, Avi. Thank you for reading Nami’s post.
Your cake pan will only hold 1/4 of the batter. If you have two cake pans, divide this recipe in half and bake two cake pans together at the same temperature for the same length of time, or slightly less. Modifying this recipe for 1/4 size can be challenging due to the egg counts. We hope this helps!

1 27 28 29