Jiggly and fluffy Japanese Cheesecake is a crowd-pleasing dessert that everyone loves! I’ll guide you through each step of this recipe and share my best tips so you can whip up a creamy, dreamy soufflé cheesecake that’s light and airy as a cloud.
Japanese Cheesecake, known as soufflé cheesecake in Japan, is a heavenly dessert that’s taken the food world by storm. I’ve made it countless times for parties or potlucks, and it never fails to impress! I’ll guide you through my Japanese cheesecake recipe step-by-step so you can make this ultra-creamy and airy cake at home, too.
For more amazing cheese-based desserts, try my Basque Burnt Cheesecake, Baked Cheese Tarts, and Matcha Basque Cheesecake recipes next!
What is Japanese Cheesecake?
Japanese cheesecake, also known worldwide as Japanese cotton cheesecake or jiggly cake, was first created by pastry chef Yasui Juichi (安井寿一) at the Plaza Hotel in Osaka. To achieve the signature light and fluffy texture, his recipe incorporates whipped egg whites into the batter that’s baked in a water bath. In Japan, we call it soufflé cheesecake (スフレチーズケーキ).
Table of Contents
- What is Japanese Cheesecake?
- Why You’ll Love This Recipe
- Ingredients for Japanese Cheesecake
- Key Kitchen Tools
- How to Make Japanese Cheesecake
- Nami’s Recipe Tips
- Serving Tips
- Variations and Customizations
- What to Serve with Japanese Cheesecake
- Storage Tips
- Frequently Asked Questions
- More Japanese Dessert Recipes You’ll Love
Why You’ll Love This Recipe
- Incredible texture and taste. Combining elements of a rich, velvety custard and a pillowy, cottony sponge cake with a slightly tart flavor, this dessert hits all the right notes.
- It’s a fluffy and lightly sweet cheesecake that’s popular even among those who typically don’t enjoy regular cheesecake like sweet and heavy New York-style cheesecake. You might find yourself indulging in an extra slice!
- Detailed instructions to guarantee success. Many of my readers have successfully made this recipe. Be sure to read through all my tips below—you’re going to love the result!
Ingredients for Japanese Cheesecake
- Cream cheese
- Large eggs – separated; for the batter and the meringue
- Unsalted butter – divided; for the batter and greasing the pans
- Heavy (whipping) cream
- Granulated sugar – divided; for the batter and the meringue
- Cake flour
- Lemon zest + lemon juice
- Apricot jam
Find the printable recipe with measurements below.
Jump to RecipeSubstitutions
- Cake flour – Cake flour has lower protein content and less gluten than all-purpose flour. It gives delicate pastries a fine crumb and tender structure. Please do not substitute all-purpose flour, which will make the texture dense and tough. If you don’t have cake flour, you can make your own with all-purpose flour and cornstarch. See how in the recipe card below.
- 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.
- Cream cheese – For the best result, please use the full-fat type. I buy two 8-oz boxes of Philadelphia Original Cream Cheese and use one full box plus 2.5 oz from the second box. Please do not use the round container type or the reduced fat (lite) type. If you wish to lighten the recipe, you can substitute whole milk for the heavy cream.
Key Kitchen Tools
- 9 x 4-inch (23 x 10-cm) cake pan
- Parchment paper (and a 9-inch round parchment cake liner)
- Saucepan and large bowl (or a double boiler)
- Silicone spatula
- Fine-mesh strainer
- Large mixing bowl (for the batter)
- Stand mixer with whisk attachment (or an electric mixer)
- Stand mixer bowl or large mixing bowl (for the egg whites)
- Hand whisk
- Large baking sheet (for the bain-marie)
How to Make Japanese Cheesecake
Preparation
Step 1 – Line the pan, preheat the oven, and prepare the double boiler. Grease the cake pan and line it with parchment paper, including two crisscrossed straps you’ll use the lift out the cake. Turn on the oven to 350ºF (180ºC) to preheat. Meanwhile, bring a medium saucepan with 2 inches (5 cm) of water to a simmer.
Step 2 – Make the cake batter. Combine the cream cheese, butter, heavy cream, and sugar in a large bowl resting over the simmering water. Mash until melted and blended, then remove from the heat. Whisk in the egg yolks and the sifted cake flour. Pass the batter through a fine-mesh strainer, then blend in the lemon zest and juice.
Step 3 – 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.
Step 4 – Beat and incorporate the egg whites. Whisk the chilled whites on medium speed until they become opaque and foamy. Slowly add the sugar, one-third at a time, then beat at high speed until you have firm peaks. Use a hand whisk to gently fold the meringue into the cream cheese mixture, one-third at a time, until incorporated.
Baking
Step 5 – Pour the batter into the cake pan. Pour the batter into the cake pan in one go. Tap the pan a few times on the kitchen counter to release any air pockets in the batter.
Step 6 – Bake the cheesecake in the water bath. Place the cake pan in the bain-marie. Reduce the oven temperature to 320ºF (160ºC) and bake for 70–75 minutes. Then, reduce the temperature to 300ºF (150ºC) and bake until the top is golden brown. The cake is done when an inserted skewer comes out without a wet batter.
Step 7 – Cool in the oven, then at room temperature. Turn off the heat and leave the cake inside the oven with the door slightly ajar for 15–20 minutes. Remove the pan from the oven and lift out the cake with the two parchment paper straps. Brush the top with apricot jam glaze. Cool to room temperature for 1–2 hours.
Step 8 – Chill in the refrigerator and serve. Finally, wrap it loosely with plastic wrap or cover it with a lid to protect it from drying out or absorbing fridge odors. Chill in the fridge for 4–6 hours (or overnight). Take out the cheesecake 10–15 minutes before serving. Slice with a sharp knife and enjoy!
Nami’s Recipe Tips
Prep Tips
- Measure all the ingredients before you begin – Timing is very important for this recipe, so you must prepare everything ahead of time. That way, the ingredients are ready to go when you need them. Any missteps can alter the batter and meringue quality.
- Weigh your flour – I highly encourage you to weigh your ingredients with a kitchen scale, using the recipe’s Metric button to convert the measurements to weights. If you don’t have a scale, you will need to fluff your flour with a spoon and sprinkle it into your measuring cup so you don’t scoop more than you need.
- Grease the pan and parchment paper – This helps the parchment paper stick to pan. You will also need to grease any part of the paper that will touch the batter. If the cake sticks to the paper while rising, it will pull on the cake and end up cracking it.
- Set up a double boiler – The steam from the simmering water will warm up the cream cheese, heavy cream, and egg yolks in the bowl so you don’t have to bring them to room temperature before mixing! I love this speedy method as I often forget to remove the ingredients from the refrigerator ahead of time.
Mixing Tips
- Use cold egg whites – In Japan, we use chilled egg whites for a refined texture. I notice that American recipes call for room temperature whites to achieve volume. Maybe we look at things differently? Some recipes call for cream of tartar, but I do not use it here because it is not a common product in Japan.
- Use a clean, dry, and cold mixing bowl – Make sure there is no oil or water in the bowl when you beat the egg whites. I avoid plastic bowls because even clean ones may hold oily residue that will keep the whites from whisking properly. Also, use a bowl that’s wide enough so the beaters don’t get buried in the meringue. Finally, I highly recommend chilling the bowl in the fridge until you need it.
- Beat the egg whites to firm peaks – This is the trickiest and most important part of making Japanese cheesecake. There are three stages of meringue—soft peaks, firm peaks, and stiff peaks. I aim for firm peaks where the meringue clings to the whisk when you turn it over and holds its shape fairly well, but the tip of the peak folds back on itself. Meringue adds small air pockets to the cake’s structure so it stays airy and fluffy.
- Fold in the meringue with a hand whisk – I learned that a whisk does a better job than a silicone spatula to gently fold the meringue into the cream cheese mixture. By not breaking the small air bubbles, the cake can rise higher without collapsing.
Baking Tips
- Bake in bain-marie – A bain-marie (ban mah-REE) is the French term for a water bath. The hot water creates a gentle and uniform heat around the cake and provides moisture inside the oven. We use this essential technique to cook delicate foods like soufflé and custards.
- Bake at two different oven temperatures – This is probably the second most important factor for a successful result. If the temperature is too high or the heat source is too close, the cake will rise too fast, the structure will break, and the cake will crack. I preheat the oven to 350ºF (180ºC), reduce to 320ºF (160ºC) when I start baking, then lower it further to 300ºF (150ºC) toward the end of baking.
Cooling/Chilling Tips
- Cool it slowly in the oven – Once it’s done, turn off the heat and leave the cake in the oven with the door ajar for a while. Gradual cooling prevents a sudden change in temperature that could shrink or collapse the cake. Eventually, you want the cake to come down to half the height, from 4 inches (tallest point) to 2 inches.
- Use parchment straps to unmold the cake – The crisscrossed straps makes it easy to lift the cheesecake from the pan. It’s easiest if you have a second pair of hands to help; my daughter often assists me. With this easy method, I never worry that the jiggly soufflé cake will collapse.
- Cool to room temperature, then chill overnight – Cooling the cake first helps prevent condensation from forming in the refrigerator. To develop the perfect balance of flavors and the famously airy and creamy texture, I highly recommend chilling the cake in the fridge for 4–6 hours or overnight loosely wrapped in plastic or covered with a lid to protect it from drying out or absorbing odors.
Serving Tips
- Remove from the fridge 10–15 minutes before serving – Cold cheesecake is dense, and if you prefer a softer texture, this allows the flavors to mellow and the texture to become even fluffier.
- Warm up a sharp knife before each slice – Dip a clean, sharp knife in warm water and wipe it clean between slices to ensure neat and tidy cuts, as soufflé cheesecake can be quite delicate.
Variations and Customizations
You can make Japanese cheesecake in different flavors! Here, I suggest a few classic and elegant variations that would add a distinctly Japanese taste to your sweet creation.
- Matcha Soufflé Cheesecake: Add matcha powder to the batter, dust the top with additional green tea powder, and serve with sweet red bean paste and whipped cream.
- Yuzu Soufflé Cheesecake: Add yuzu juice and zest to the batter for a citrus aroma and tang, and serve with yuzu marmalade and candied yuzu peel.
- Hojicha Soufflé Cheesecake: Add hojicha powder to the batter for a nutty, roasted flavor, dust the top with more hojicha powder, and serve with whipped cream.
- Black Sesame Soufflé Cheesecake: Mix black sesame paste (kuro nerigoma) into the batter for a nutty and slightly savory flavor and garnish with whipped cream and toasted black sesame seeds.
What to Serve with Japanese Cheesecake
This soufflé cheesecake is delicious served with berries on the side and other toppings. Here are my suggestions for foods to pair with this heavenly dessert.
- With a sauce – Strawberry Sauce (Strawberry Compote) goes so well with this cheesecake.
- With fruit preserves or curd – Try it with a dollop of lemon curd or Yuzu Marmalade.
- With fresh fruit and whipped cream – The classic combination! See how I make fresh whipped cream in my Japanese Strawberry Shortcake recipe.
- With a hot or iced beverage – I love serving Japanese iced coffee or Royal Milk Tea with this dessert.
Storage Tips
To store: You can store the cheesecake in the refrigerator for up to 3–4 days or in the freezer for 3–4 weeks. Thaw the cake overnight in the refrigerator.
Frequently Asked Questions
There are a few possible reasons for this. First, you may have underbeaten or overbeaten the egg whites. Firm peaks will create air pockets that give structure to the cake so it stays light and fluffy. Without them, the cake will deflate as soon as the temperature drops. For firm peaks, look for meringue that clings to the whisk and holds its shape fairly well, but with a tip of the peak that folds back on itself. Fold this meringue into your cheese mixture very gently so you don’t break the air bubbles. I found that a hand whisk works best for this job.
Second, you may have taken the cheesecake out of the oven too soon, causing a sudden change in temperature that can shrink or collapse the cake. To avoid this, leave the cheesecake in the oven once it’s done baking. Turn off the heat and let it cool down gradually with the door ajar, about 15–20 minutes. You want the cake to slowly reduce to half the height eventually, from 4 inches at the tallest point down to 2 inches.
Finally, make sure you handle the cake delicately when you remove it from the pan. Using parchment paper straps to gently lift the cake is my favorite method. Your cheesecake could collapse if you try to flip over the cake to unmold it.
It’s possible that your cake cracked because your oven temperature was too high or the heat source was too close to the cake. This makes the cake to rise too fast, break its structure, and crack. I recommend confirming your oven’s actual temperature using a digital oven thermometer, as the display temperature may not be accurate.
Also, if the cheesecake stuck to the parchment paper while rising, the paper may have pulled on the cake and cracked it. To avoid this in the future, be sure to grease the parchment paper that touches the cake batter so it doesn’t stick.
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. Please do not use low-fat or nonfat milk, as they lack the richness needed for this recipe.
I often receive questions about sugar whether you can use a substitute or reduce the amount of sugar. The amount of sugar affects the baking results, so I recommend to follow the recipe first before adapting so you will know what works and what does not. I use regular white granulated sugar for my baking unless stated otherwise.
Cake flour contributes to the light texture of the pastry crust. Therefore, I don’t recommend using all-purpose flour. If you don’t have cake flour, you can make your own with just two ingredients. Measure 1 cup of all-purpose flour and remove 2 tablespoons of it. Then, add 2 tablespoons of cornstarch. Sift 3–5 times and it’s ready-to-use cake flour.
More Japanese Dessert Recipes You’ll Love
If you love this cheesecake recipe, you’re in for a treat with these other irresistible Japanese desserts:
Japanese Cheesecake
Video
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; separated)
- 10.6 oz cream cheese (I use full-fat Philadelphia Original Cream Cheese; 1 block is 8 oz)
- 4 Tbsp unsalted butter
- 200 ml heavy (whipping) cream (¾ cup + 4 tsp; you can substitute whole milk)
- 4½ Tbsp sugar (for the cream cheese mixture)
- ⅔ cup cake flour (please weigh your flour; for weights, click the Metric button; or learn how to measure flour with a measuring cup; click the ingredient link for how to make cake flour at home)
- ½ lemon (large; for the zest and juice)
- 2 Tbsp lemon juice (from the ½ large lemon)
- ½ cup sugar (for the egg whites)
- 2 Tbsp apricot jam (for the glaze)
- 2 tsp hot water (for the glaze)
Instructions
Before You Start
- Please note that this recipe requires a cooling time of approximately 1–2 hours and a chilling time of at least 4–6 hours (or overnight) after baking to achieve the perfect creamy yet light texture and balanced flavor. I encourage you to 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.
- With 1 Tbsp unsalted butter, grease the cake pan and the parchment paper on one side (for the bottom and the sides so the greased sides will touch the cake batter). You don‘t need to use all the butter.
- Crisscross the two parchment paper straps 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 parchment paper so the greased sides will touch the cake pan. The greased side of the paper circle should face down, and the greased side of the rectangular strip should face toward the pan.
To Preheat the Oven and Prepare a Double Boiler
- Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Note: You will be baking at 320ºF (160ºC). However, we’ll preheat a bit higher because your oven will lose some heat when you open it to place the cheesecake inside.
- Prepare a double boiler: Set a medium saucepan filled with 2 inches (5 cm) of water over high heat and bring it to a simmer, then cover and reduce the heat to maintain a steady simmer.
To Gather the Ingredients
- Gather all the ingredients. 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 and place the egg whites back in the refrigerator. I highly encourage you to weigh your ingredients using a kitchen scale. For weights, click the Metric button above to convert the measurements to metric. If you don't have a scale, here's how to measure flour with a measuring cup: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. Otherwise, you may scoop more than you need.
To Make the Cake Batter
- In a large bowl, add 10.6 oz cream cheese, 4 Tbsp unsalted butter, 200 ml heavy (whipping) cream, and 4½ Tbsp sugar. Rest the bowl on the saucepan above the simmering water. Tip: The double boiler will warm up and soften the cream cheese and butter, so you don't need to bring these ingredients to room temperature ahead of time.
- Mash the cream cheese and butter with a silicone spatula. Once they are softened, use a hand whisk to blend everything together. Remove the bowl from the heat.
- Whisk the egg yolks, one at a time, into the warm cream cheese mixture. Make sure each yolk is blended well with the cream cheese mixture before adding the next one.
- Using a fine-mesh strainer, sift ⅔ cup cake flour into the batter. Whisk and blend together.
- Then, pass the batter through the same fine-mesh strainer into a clean large bowl. This creates a silky texture for the batter.
- 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.
To Set Up the Bain-Marie (Water Bath)
- Put a large 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.
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.
- 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 over, the egg whites should cling to the whisk and hold their shape fairly well, but the tip of the peak should fold back on itself.
- 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.
- Lastly, pour the mixture back into the mixer bowl with the last one-third of the egg whites still in it. Fold very gently until just combined.
- Pour the batter 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.
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 for doneness, open the oven door slightly and insert a skewer into the cake. If the skewer comes out without wet batter, it‘s done. Leave the cake inside the oven.
To Cool
- Turn off the oven and leave the oven door slightly ajar for 15–20 minutes with the cake inside so it cools gradually. If you immediately remove the cake pan to the kitchen counter, the sudden change in temperature could cause the soufflé cheesecake to collapse. While cooling in the oven, you want the cake to slowly shrink down to half its height, from roughly 4 inches to 2 inches high. After 15–20 minutes, remove the cake pan from the oven.
- Gently lift out the cheesecake from the pan using the two parchment paper straps (with help from another set of hands). Place the cake on a plate.
- Remove the parchment paper from around the sides (but leave the bottom paper). Combine 2 Tbsp apricot jam and 2 tsp hot water in a small bowl. Brush the apricot glaze over the top of the cheesecake. Let cool to room temperature.
To Serve
- Allow the cheesecake to cool completely in the refrigerator for at least 4–6 hours or overnight. Chilled cheesecake has a creamy yet light texture, with a perfectly balanced flavor.If you prefer a softer texture, take the cheesecake out of the fridge about 10–15 minutes before serving. This allows the flavors to mellow and the texture to become even fluffier.
To Slice
- Use a clean, sharp knife dipped in warm water and wipe clean between slices to ensure neat and tidy cuts, as soufflé cheesecake can be quite delicate.
To Store
- You can store the cake in the refrigerator for up to 3–4 days or in the freezer for 3–4 weeks. Thaw the cake overnight in the refrigerator. The cold cheesecake is dense, so leave it on the counter until just chilled before serving.
Notes
- 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
Editor’s Note: This post was originally published on December 11, 2016. It was republished with more helpful tips and information on December 11, 2024.
This video is so mesmerizing!!! (☆_☆)
Thank you Keena! 🙂
If your audience is directed at Americans, it would be nice if your measurements were in American in the recipe that I would be printing.
Hi Roberta! Many of my blog readers are Americans and I live in the U.S. as well, but my blog is for worldwide audience and more than half of my audience uses metric measurement. My older posts from 2011 uses cup measurements but I’ve included metric measurements for the past 3 years at least.
For a Japanese cheesecake or baking in general, I highly recommend using a kitchen scale because it’s one way to make sure my recipe works. 1 cup flour can be different for each person if you measure with a cup measurement (I also wrote how you properly measure if you want to use a cup measurement in my FAQs (https://www.justonecookbook.com/faqs/)).
I believe even slight difference in measurement makes a big difference in outcome especially in a baking recipe like this Japanese cheesecake (vs. banana bread, which I believe doesn’t have to be as perfect).
Anyway, please understand “9 Tbsp.” cake flour is way more accurate and close to 80 gram than using a “cup” measurement. Hope this makes sense…
Hi Nami
Thank you so much for your recipe in metric measurement which I really find it most helpful instead of cups measurement. I am from Malaysia and more than half the world is using weighing scale for baking. It is so convenient and accurate as well.
I baked Japanese Cheesecake before and it was a huge success. However, I would like to try out your recipe this weekend. I will write a review on that soon.
Best Wishes & Cheers!!!
Hi Christina,
Thank you so much for your kind feedback. We’re glad to hear that you appreciate for the recipe in metric measurement.
I hope your baking will be successful and enjoy this Japanese Cheesecake recipe!😊
Hi Nani!
how could i adjust the ingredients for a 6-inch pan? is it safe to use 2/3 of your original recipe? thanks, i’m really excited to try this out!
Hi Vicky! Please read Cake Pan under “Equipment” section for the portion to adjust your ingredients to fit 6 inch pan. 🙂 Hope you enjoy!
Hi Nami, after adding all the sugar into the egg whites, how long do we need to beat at high speed (speed 8-9) to achieve “soft” to “medium” peaks? I have the same mixer as yours.
Thanks so much for all the details. I am going to make this for my birthday cake!
Hi Xin! It really depends on the egg whites and their condition (like temperature etc), so don’t focus on the time much. I think that’s one way you may end up failing because it’s not important. Pay attention to the egg whites. If you’re not comfortable, work on shorter increment (imagine, if you use hand whip, you will rest in between a lot, so it’s completely okay you take time to whip egg whites). The important part is when you lift the whisk the egg whites look like holding the peak but flop to one side in a second. That’s what you’re after. So whip and lift the whisk to check until you get there. If you whip up a little longer than it should, it’s still okay. Your cake won’t fail. There are some “ranges” of egg whites that will go succeed. It’s really good practice to see how egg whites change… Hope this helps!
And Happy Birthday!!! I am sorry I couldn’t write you back sooner.
Thank you Nami for the reply and all the detail steps you have written on the recipe. I have successfully made the cheesecake and my family absolutely loved it!
Hi Xin! You’re very welcome! I’m so happy you and your family enjoyed it. 🙂 Thank you for your feedback!
Hi Nami,
I’m a long-time reader of your blog and love your recipes. I just made this recipe using half the portions and a 8″x2″-inch cake pan (unfortunately I don’t have a 4-inch pan) and I also substituted the cream cheese with Neufchatel to feel slightly less guilty about eating it 🙂 Everything came out great! In case anyone else is in a situation like me, I found that a baking time of 35 minutes total was sufficient for the thinner cake. Thanks again!
Hi EH! Thank you so much for reading my blog for a long time!
Wow thank you for this information! I never tried Neufchatel before (for those who don’t know: http://www.thekitchn.com/whats-the-difference-between-n-143447). I’m so happy to hear it came out well too. Thank you for sharing with me and other JOC readers! AWESOME!!!!
Yes, if you use 8 inch cake pan with the half portion of the recipe, it will be thinner cake. My friend wants to try with a small individual cake too, and 4 inch cake size sounds like a good size… 🙂
Hi Nami, this recipe makes a lot of cheesecake and we’re not sure we can finish it on time before it goes bad. My question is can I put a portion of the cake in the freezer? Will the cheesecake change in texture?
Hi Lyna! Sorry for my late response. Yes, you can freeze the cheesecake for up to a month, and won’t change the texture if you properly defrost it (but it won’t be as good as you freshly made it). 🙂
Have you tried pressure cooking this in a spring pan on a trivet?
Standard cheesecake comes out great, even southern corn bread. The corn bread comes out almost cake like, very moist, airy, springy.
Not sure the timing on this because of the eggs.
Non, I haven’t tried cooking this recipe in a pressure cooker. 🙂 I know you can make the cake in PC but not sure you can make souffle cheesecake. 🙂
Hi Nami, I have just baked your latest recipe of souffle japanese chesecake, it is awesome!!
It’s really light yet creamy to taste, I can’t describe it but its heavenly to taste.
Best of all, its so easy to make following your video. Thank you so much, you are doing an awesome job. I love your blog.
Next, I will cook you beef gyudon recipe for dinner
Hi Wai See! Thank you so much for trying this recipe already and I’m really happy to hear yours came out well. Have you eaten the cake before you slice? It makes fluffy sound! I actually like it without chill too. It is the fluffiest stage of the cake, I think. 🙂 Glad to hear the video was helpful. I worry that we focuses on the aesthetic of the video scene so much that we forget adding important explanation of the process (we don’t want to put too many words in scene). Thank you for your feedback. Hope you enjoy gyudon too! 🙂
Hi Nami! I just made the recipe, and the cake cracked in the middle. What can it be the reason?
Hi Carla! Thank you for trying this recipe already! From your description ‘crack in the middle’, I could almost tell the main reason is that 1) beat the egg whites too much (the meringue was too stiff and when it rise it couldn’t hold and lose the structure inside the batter), OR 2) the heat source from the top is too close (or too hot), so the top area gets cracked. Was the top of your cake much darker? If so, this could be your reason. If still light color, then most likely 1) is your reason. I mean, it’s possible that you didn’t “fold in” the egg whites and broke the air pockets etc, but I wasn’t there and couldn’t tell. Assuming that you did that part correctly, those two are my guess. What do you think? When the cake slowly went down, how was the crack? Was it lopsided a little? That’s another key that you beat egg whites too much. Otherwise, crack kind of becomes big wrinkles when the cake is cooled. Taste should be okay… 🙂
Hi Nami! I think is number 1 reason. The taste is so good as all your recipes! I tried Also the japanese shortbread cookies!! Thanks for all your recipes!
Have a great x-mas!
Do slow increment of beating before you get too far. 🙂
Thank you for trying my recipes! Happy Holidays to you too! xo
Thank you for the recipe it tastes very good my sister in law love the taste so much.
I have made Japanese cheesecake from your recipe second time today. My first time it crack on the top so I reduce the temperature a bit so it just look perfect today. But there is so many large air bubble in the cake I couldn’t get smooth texture cake like yours. I’m not sure is this because I beat egg white for too long or not. I did follow your suggestion of soft medium peak but not sure where I got it wrong.
Hi Kittiya! Thank you for trying this recipe and for your kind feedback! I’m happy to hear your sister in law enjoyed it, too! Hmmm, large air bubbles…When you pour the batter, did you pour in one location and try not to include air pockets?
The cake turned out beautiful, my husband said “it’s a keeper.” The instructors were clear and precise, I like that. I’m always looking for new and different recipes!
Hi Angela! Thank you so much for trying this recipe and for your kind feedback! So happy to hear you and your husband enjoyed it! 🙂
Wow! I will have yo try the updated recipe! The previous recipe was a hit at home!
Hi Mei! I hope you like this one, as I really do. Let me know what you think. I’m interested in feedback from my readers who’ve tried the original recipe. Hope this one is better in terms of baking and taste! 🙂
Hi! I was wondering if it is possible to use greek yoghurt as a substitute for heavy cream? And how should I scale this recipe to use just an 8oz block of cream cheese? Because we are trying to just clear the block of cream cheese in the fridge haha. Thank you in advance!
Hi Shanon! I am sorry but I’m not sure as I’ve never sub heavy cream for Greek yogurt. If you decide to give it a try let us know! 🙂
It seems like a cloud. ☺
Oh that’s a good way to describe it! So delicious and fluffy!
wow, so excited to make this on Christmas, thanks for the recipe, i will try this, thanks for the tips, it really helps a lot, im not a good baker.=(
Merry Christmas in advance.
Hi Juh! I hope you will enjoy this cake and good luck! 🙂 Happy Holidays to you and your family!
Thank you so much for this recipe! I followed the instructions perfectly and it was a hit. Even my mom, who normally doesn’t like Japanese cheesecake, loves it. I was wondering whether matcha can be added to this recipe? If so, how much, and when would I add it? Thanks!
Hi Bee! Thanks for trying this recipe! So glad your mom enjoyed it. You can try You can add 2 Tbsp matcha to start.
Very nice recipe! thank you !
Thank you so much Marlène! 🙂
What an incredible amount of detail and explantions you include! I have never make a cheesecake but I am confident I can follow your directions for a marvellous result!
Hi MPaula! Thank you so much for your kind words. There are many Japanese Cheesecake recipes out there with beautiful pictures but I wanted to share some helpful info, especially for beginner bakers as I used to be one not a long ago. 🙂 Hope you’ll give this recipe a try! xo
Going to the grocery store right now!
Hi SeaDee! Hope you enjoy this cheesecake! 🙂
It’s almost done (in the final 20-minutes in the oven!
I don’t have a 4-inch tall cake pan, so that piece of parchment around the pan is holding it all in. I turned the oven off at 65 minutes since the top was already golden brown and the skewer came out clean (didn’t want to over-bake.
I’ve been wanting to try baking some Japanese-style cakes ever since my entire family (15 of us) went to Japan this past June to visit relatives (my Mom is also from Yokohama!). I had discovered your blog a few months before that trip and made sure to buy some salted cherry blossoms to make your pudding and cookies, and some macha too!
Thank you for all the helpful tips and recipes. We will be making your daifuku and mochi when we gather for Christmas!
Hi SeaDee! I hope you enjoyed this cheesecake! Yes, the parchment paper holds it okay, and I actually used 2-inch tall pans that I had for a while. But the shape of the cake looks nicer when I switched to 4 inch, hence my recommendation of the 4 inch tall cake pan. 🙂
Wow 15 of your family went to Japan together? That must have been such a fun trip!! And your mom is from Yokohama too? How cool!
Hope you will have fun making daifuku and mochi recipes during Christmas! Thank you for writing! 🙂
The cheesecake came out well, I think (I have nothing to compare it to) but everyone who had a piece liked it! The parchment held up fine. I used lemon juice from a bottle, orange zest, and a berry jam (wanted to use what I already had). There’s a picture of it somewhere on Twitter with #JustOneCookbook.
Thank you again for your blog!
Hi SeaDee! Oh, sorry I’ve been super busy day today. I’m gong to check twitter now! Thank you for making this cake! 🙂
Omg! So good! I don’t like cheesecake but this is very different. It’s almost like a tree leches angel food cake that has cheesecake flavor. I had a small amount of cracking at the top but it turned out perfectly
Hi Nela! Thank you so much for your kind feedback! 🙂
Never had Japanese cheesecake before and never made meringue before. This took me 2.5 hours not including bake time. Came out quite well for my husband’s birthday today. I do wish this had much more of a cream cheese flavor; it tasted mainly eggy and lemony, which are nice but not cheesy. Instead of the glaze, I wrote on the cake with a paper stencil and dusted with powdered sugar. Thank you for sharing all the tips! Unless I missed it, it’d be helpful to post a tip on how to cut the cake cleanly, as it was crumbling in chunks when I cut it. Maybe because I didn’t refrigerate it first?
Hi Kim! Happy Belated Birthday to your husband (and I’m so sorry for my late response)! Thank you for trying my recipe and your feedback.
Unlike NY Cheesecake, this has the souffle aspect of it (which is why it’s called Souffle Cheesecake in Japan)… so the eggs are a big part of this cake.
Oh yes, you should chill the cake for 1-2 hours before serving as I mentioned in the recipe because the texture (after cooldown) is very jiggly. 🙂
Hi Nami,
Having just made this cheesecake, it is certainly light and fluffy, though it seems to be lacking some punch taste wise, anything you can recommend to bring out some more of the cheese flavor?
Hi Daniel! I feel like it’s enough cream cheese flavor… maybe more lemon juice/zest or vanilla or a pinch of salt? You can increase the sugar too, since the sweetness level is Japanese/Asian sweetness level.