Japanese cake recipe

Japanese Cheesecake

Origin and Region:
Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, originated in Japan. It has gained popularity not only in Japan but also worldwide for its light, fluffy texture and delicate flavor.

Indulge in the airy and delicate texture of Japanese cheesecake. This delightful dessert is a combination of creamy cheesecake and soufflé, resulting in a heavenly treat that melts in your mouth. Perfect for any occasion, this Japanese cheesecake is sure to impress with its lightness and delicious taste.


  • 140g cream cheese, room temperature
  • 40g unsalted butter
  • 3 egg yolks
  • 30g granulated sugar
  • 60ml whole milk
  • 1 tablespoon lemon juice
  • 30g cake flour
  • 10g cornstarch
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 40g granulated sugar

Optional Toppings:

  • Powdered sugar
  • Fresh berries
  • Whipped cream


  • Ensure that the cream cheese and butter are at room temperature to achieve a smooth and creamy batter.
  • Use a springform pan lined with parchment paper to prevent the cheesecake from sticking.
  • Be gentle when folding the beaten egg whites into the batter to maintain its light and airy texture.
  • Avoid overmixing the batter to prevent the cheesecake from becoming dense.


  1. Preheat the oven to 320°F (160°C). Grease and line an 8-inch (20cm) round springform pan with parchment paper.
  2. In a heatproof bowl set over a pot of simmering water, melt the cream cheese, butter, and milk until smooth. Remove from heat and let it cool slightly.
  3. Whisk in the egg yolks, granulated sugar, and lemon juice until well combined.
  4. Sift in the cake flour and cornstarch, and mix until smooth.
  5. In a separate bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
  6. Gently fold the beaten egg whites into the cream cheese mixture until just combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Place the pan in a larger baking dish filled with hot water to create a water bath.
  9. Bake in the preheated oven for 25-30 minutes, then reduce the temperature to 300°F (150°C) and continue baking for another 30-35 minutes, or until the cheesecake is set and lightly golden.
  10. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
  11. Remove the cheesecake from the oven and let it cool completely before chilling in the refrigerator for at least 4 hours or overnight.
  12. Serve the Japanese cheesecake dusted with powdered sugar and topped with fresh berries and whipped cream, if desired.

Japanese cheesecake is a light and fluffy dessert that combines the richness of cheesecake with the airy texture of a soufflé. Its delicate flavor and soft, melt-in-your-mouth consistency make it a delightful treat for any occasion. Enjoyed by dessert lovers around the world, Japanese cheesecake is a perfect balance of sweetness and creaminess that will leave you craving for more.

Nutritional Information:
(Serving Size: 1 slice, based on standard recipe yield)

  • Calories: 200 kcal
  • Total Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 110mg
  • Sodium: 110mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 0g
  • Sugars: 12g
  • Protein: 4g

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

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