Fluffy Japanese Cheesecake, also known as “Soufflé Cheesecake,” is a heavenly dessert that combines the creamy richness of cheesecake with the light, airy texture of a sponge cake. This melt-in-your-mouth delight is soft, jiggly, and not overly sweet, making it perfect for any occasion. The secret to its unique texture lies in beating the egg whites into a meringue and gently folding it into the batter. It’s ideal for those who love cheesecake but prefer something lighter and less dense. Whether served plain, dusted with powdered sugar, or topped with fruit, this Japanese-style cheesecake will win every heart at the table.
Ingredients
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7 oz (200g) cream cheese, softened
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3 large eggs, separated
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4 tbsp (60ml) milk
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3 tbsp (45g) unsalted butter
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1/4 cup (30g) all-purpose flour
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2 tbsp (20g) cornstarch
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1/4 cup (50g) granulated sugar
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1/4 tsp cream of tartar (optional)
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1 tsp lemon juice (optional for freshness)
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Powdered sugar for dusting (optional)
Instructions
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Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
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In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler until smooth. Remove from heat and let it cool slightly. Add egg yolks one at a time, whisking until fully combined. Then sift in flour and cornstarch, mixing gently to form a smooth batter.
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In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.
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Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter. Pour the batter into the prepared pan and tap lightly to remove air bubbles.
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Place the pan in a larger baking dish filled with hot water (about 1 inch deep) to create a water bath. Bake for about 60 minutes or until the top is golden brown and the center is set.
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Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes to prevent sudden shrinkage. Remove and cool completely before removing from the pan. Dust with powdered sugar before serving if desired.
Servings
Serves 8 slices
Nutritional Info (per serving, approx.)
Calories: 220
Protein: 6g
Carbohydrates: 15g
Fat: 16g
Sugar: 10g
Fiber: 0.3g
Notes
Ensure all ingredients are at room temperature for a smooth and even batter. Do not overmix the meringue into the batter, as this will deflate the airiness. Using a water bath is essential to keep the texture moist and to prevent cracks.
Tips
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Wrap the cake pan tightly with foil to prevent water from entering.
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For extra fluffiness, make sure the egg whites are beaten to stiff peaks.
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Let the cheesecake cool gradually in the oven to avoid collapse.
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Serve chilled for a more refreshing taste.
Health Benefits
Fluffy Japanese Cheesecake is lighter than traditional cheesecakes, with less sugar and fat. It provides a moderate amount of protein from eggs and calcium from cream cheese, making it a more balanced dessert option. Its airy texture also means smaller portions can satisfy sweet cravings with fewer calories.