Japanese Cheesecake Recipe

If you’ve never had Japanese cheesecake, prepare to be blown away. This ultra-light, fluffy dessert is so airy and soft, it practically melts in your mouth. Also known as Japanese cotton cheese, jiggly cheese, or soufflé cheesecake, this wonderful dessert is one part rich, decadent cheesecake, one part lighter-than-air soufflé.

Its secret lies in whipping lots of egg whites to achieve an impressively fluffy and creamy texture. Japanese cheesecake has a delicious, slightly tangy flavor, and you can easily customize it by adding other flavors and ingredients. Enjoy it warm or cold with your favorite topping, such as whipped cream, fresh fruit, fruit puree, chocolate sauce, or any other favorite.

If you want to make a beautiful dessert that is sure to please, Japanese cheesecake is perfect for you!

What is Japanese cheesecake?
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Japanese cheesecake is a delicious, light, and airy dessert similar to chiffon cake, but a little more substantial. It gets its light texture from egg whites and baking in a bain-marie. If you go to Japan, be sure to call this super-fluffy dessert simply Baked Cheesecake or Soufflé Cheesecake.

There are three main versions of cheesecake in Japan: baked, which is similar to classic American cheesecake; rare, which is a no-bake cheesecake in Japan made without eggs; and soufflé cheesecake, aka jiggly cake, which is this recipe here.
Japanese Cheesecake vs. American Cheesecake
Japanese cheesecake is different from American cheesecakes in several ways. It is much lighter and airier than the dense and creamy American cheesecakes. This is because egg whites are added to the batter, making Japanese cheesecakes much lighter. They are also not as sweet as traditional American cheesecakes and do not have a crust.

Japanese Cheesecake Ingredients
You don’t need fancy ingredients to make the perfect Japanese cheesecake.

Cream cheese, eggs, butter, and heavy cream will give it a wonderfully silky texture, while cold egg whites are essential for making the cheesecake lighter than air.

Sugar and lemon juice add flavor to the cake and give it a hint of tangy sweetness.

Because we want a light cheesecake, use cake flour – AP flour won’t cut it.

Finally, you’ll need some apricot jam, which you can dilute with hot water to make a delicious glaze for the top of the cake.
How to Make Japanese Cheesecake
Ready to make the best Japanese cheesecake? Before you begin, make sure you measure all your ingredients and lay them out on your countertop. This will allow for seamless baking. Place the egg whites in the refrigerator. They should be cold to give your cake the fluffiest and lightest texture.

Now it’s time to prepare your pan. Line the bottom and sides of your cake pan with parchment paper. Grease the parchment paper with butter or cooking spray. This is essential for easy removal once the cake is baked. Next, preheat your oven to 350F and pour two inches of water into a saucepan. Bring to a boil, then reduce the heat and cover with a lid.

Make the cream cheese batter:
Combine the cream cheese, butter, whipping cream, and sugar in a heatproof bowl. Place the bowl over simmering water, then stir until the ingredients melt and become smooth. Remove the cream cheese mixture from the heat.

Next, fold the egg yolks into the cream cheese mixture one by one. Sift in the flour. Sifting is essential as it will help ensure your batter is lump-free. Whisk to combine. Strain the batter into a clean bowl. Stir in the lemon zest and lemon juice.

Making the Meringue
Before making the meringue, pour a little hot water into a baking dish and bake. Then, beat the egg whites until light and fluffy. Gradually add the sugar and continue beating until medium to stiff peaks form.

Fold the egg whites into the batter, one-third at a time. Pour the batter into your loaf pan. Gently tap the pan several times against the counter to pop any air bubbles.

Cooking Japanese cheesecake in a bain-marie