Japanese Cheesecake

Japanese Cheesecake, also known as Japanese cotton cheesecake or soufflé cheesecake, is a light, airy dessert that melts in my mouth with every bite. It’s the perfect blend of classic cheesecake richness and the soft, fluffy texture of a sponge cake—like a cheesecake and a cloud had a baby.

Why You’ll Love This Recipe

I love this cheesecake for how delicate and smooth it is. It’s not overly sweet, and its texture is so pillowy that I barely need a fork. Unlike heavier American-style cheesecakes, this one feels light enough to enjoy after any meal, and it looks beautifully elegant with just a dusting of powdered sugar on top.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese
unsalted butter
milk
egg yolks
cake flour
cornstarch
lemon juice or zest (optional for brightness)
egg whites
granulated sugar
cream of tartar (optional, for stabilizing egg whites)
powdered sugar (optional, for topping)

directions

1. I preheat the oven to 320°F (160°C) and prepare a round cake pan by lining the bottom with parchment and wrapping the outside with foil to prevent water from seeping in during the water bath.

2. I melt cream cheese, butter, and milk together over low heat, stirring until smooth. I let it cool slightly.

3. I whisk in the egg yolks one at a time, then sift in the cake flour and cornstarch. I mix until smooth and lump-free, then add lemon juice or zest if using.

4. In a separate bowl, I whip the egg whites with a bit of cream of tartar until foamy, then slowly add the sugar and beat until soft to medium peaks form.

5. I gently fold the egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.

6. I pour the batter into the prepared pan, place it in a larger pan, and add hot water to create a water bath.

7. I bake for about 25 minutes at 320°F (160°C), then lower the heat to 285°F (140°C) and bake for another 30–35 minutes until the top is lightly golden and the cake has a gentle jiggle.

8. I turn off the oven, crack the door, and let the cake cool inside for 15 minutes to prevent shrinking.

9. Once cooled, I remove it from the pan and chill it for a few hours. I dust with powdered sugar before serving.

Servings and timing

This recipe makes about 8 slices.
Prep time: 20 minutes
Bake time: 55–60 minutes
Cooling/chill time: 2–3 hours

Variations

Sometimes I flavor the batter with matcha or cocoa powder for a twist, or serve it with a side of fresh berries or fruit compote. For a richer version, I’ve folded in a bit of whipped cream into the batter before baking.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 4 days. It’s best served chilled or at room temperature. I don’t reheat it—it’s meant to be served cool for the best texture.

FAQs

Why did my cheesecake collapse?

That’s usually from over-whipping the egg whites or opening the oven door too soon. I mix gently and let the cake cool slowly in the oven to avoid shrinking.

Can I skip the water bath?

I don’t recommend it—the steam keeps the texture moist and prevents cracking. If I skip it, the cake tends to dry out or brown too quickly.

What flour should I use?

Cake flour gives the softest texture. If I don’t have it, I make my own by replacing a tablespoon of all-purpose flour with cornstarch per cup.

How do I know when it’s done?

The cake should be lightly golden, puffed up, and have a gentle wobble in the center. It firms up as it cools.

Can I freeze Japanese cheesecake?

Yes, I slice and freeze it individually wrapped, then thaw in the fridge. The texture stays surprisingly nice.

Conclusion

Japanese Cheesecake is one of those desserts I turn to when I want something elegant yet light. With its airy texture and gentle sweetness, it’s perfect for both special occasions and quiet moments. It may take a little care to get right, but the result is so worth it—like a soft, creamy cloud on a plate.