There’s something truly magical about a Japanese Cheesecake—that cloud-like texture, gentle sweetness, and the way it jiggles just enough to make you smile. If you’ve ever wanted to create a dessert that feels like biting into a creamy cloud, this is it. This cheesecake isn’t your typical dense New York–style treat. Instead, it’s a tender, soufflé cheesecake that combines the best of both worlds: rich and creamy cheesecake flavor with the airy lightness of a sponge cake.
I still remember the first time I baked this—it was like a little miracle rising in the oven. You don’t need to be a professional pastry chef to nail it; just a bit of patience, a gentle touch, and the willingness to embrace a few wobbles along the way. Whether you’re baking to impress guests or just indulging your own sweet tooth, this fluffy cheesecake will make any moment feel special. Ready to bring a little piece of Japan to your kitchen? Let’s bake some joy!
Why You’ll Love This Japanese Cheesecake
If you’re craving a dessert that’s luxurious yet light, this recipe delivers. Here’s why you’ll fall head over spatula for it:
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It’s irresistibly fluffy—like a cloud with a vanilla-scented hug.
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It has the perfect balance of sweetness and tang from cream cheese and lemon.
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It’s versatile enough to serve plain, with fruit, or even a drizzle of honey.
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It’s an Asian dessert that feels elegant yet comforting—perfect for any occasion.
Fluffy Japanese Cheesecake
- Total Time: 1 hour 35 minutes
- Yield: 1 cheesecake (8 servings) 1x
- Diet: Vegetarian
Description
Fluffy Japanese Cheesecake is a light, airy, and delicately sweet dessert that combines the richness of cream cheese with the softness of a soufflé. Each bite melts in your mouth like a creamy cloud, offering a perfect balance of sweetness and tang. It’s an elegant yet comforting treat that’s sure to impress at any occasion.
Ingredients
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200 g (7 oz) cream cheese, softened
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60 g (4 tbsp) unsalted butter
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120 ml (½ cup) milk
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65 g (½ cup) cake flour, sifted
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20 g (2 tbsp) cornstarch
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5 large eggs, separated
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100 g (½ cup) granulated sugar
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1 tsp vanilla extract
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1 tbsp (15 ml) lemon juice
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¼ tsp salt
Instructions
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Prepare Pan and Oven: Preheat oven to 320°F (160°C). Line an 8-inch round springform pan with parchment and wrap the bottom in foil. Place a roasting pan in the oven for a water bath.
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Melt Ingredients: In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth and let cool slightly.
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Combine Dry Ingredients: Sift cake flour and cornstarch together. Add them to the cream cheese mixture, then whisk in vanilla and lemon juice until smooth.
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Make Meringue: Beat egg whites until foamy, then gradually add sugar. Whip to soft peaks—glossy and gently curled.
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Fold Batter: Add one-third of the meringue to the batter to lighten it. Gently fold in the rest without deflating.
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Bake: Pour batter into the pan, smooth the top, and tap lightly to release air bubbles. Place in a water bath (about 1 inch deep). Bake at 320°F (160°C) for 25 minutes, then reduce to 275°F (135°C) and bake for another 50 minutes until golden and set.
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Cool Gradually: Turn off the oven, crack the door, and let it rest for 15 minutes before removing. Cool completely before unmolding.
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Serve: Dust with powdered sugar or top with fruit, honey, or whipped cream.
Notes
Use room-temperature ingredients for a smooth, airy batter.
Don’t overbeat the meringue—soft peaks prevent cracking.
Fold gently to preserve the cake’s light texture.
The water bath ensures a moist, even bake.
Cool gradually to avoid collapse.
Store leftovers in the fridge for up to 4 days or freeze slices for up to a month.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
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200 g (7 oz) cream cheese, softened
-
60 g (4 tbsp) unsalted butter
-
120 ml (½ cup) milk
-
65 g (½ cup) cake flour, sifted
-
20 g (2 tbsp) cornstarch
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5 large eggs, separated
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100 g (½ cup) granulated sugar
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1 tsp vanilla extract
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1 tbsp (15 ml) lemon juice
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¼ tsp salt
How to Make Fluffy Japanese Cheesecake
1. Prepare the pan and oven:
Preheat your oven to 320°F (160°C). Line an 8-inch round springform pan with parchment and wrap the bottom with foil to prevent water leaks. Place a roasting pan on the oven rack for a water bath.
2. Melt and mix wet ingredients:
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth and silky, then let cool slightly.
3. Combine dry ingredients:
Sift cake flour and cornstarch together. Gently whisk them into the melted mixture, adding vanilla and lemon juice until the batter is smooth.
4. Whip the meringue:
In a separate clean bowl, beat egg whites until foamy. Gradually add sugar and whip to soft peaks—the meringue should be glossy and curl at the tips.
5. Fold the batter:
Add one-third of the meringue into the batter to lighten it, then fold in the rest carefully to keep it airy.
6. Bake in a water bath:
Pour batter into the pan, smooth the top, and tap gently to release big air bubbles. Place in the roasting pan and fill with hot water (about 1 inch deep). Bake for 25 minutes at 320°F, then lower to 275°F (135°C) and bake for 50 minutes until golden and set.
7. Cool gradually:
Turn off the oven, crack the door, and let it rest for 15 minutes before removing. Cool completely before unmolding.
8. Serve:
Dust with powdered sugar, or top with berries or a drizzle of honey.
Baking Tips for the Perfect Soufflé Cheesecake
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Room temperature ingredients are key. Cold eggs and cream cheese can ruin that smooth, airy texture.
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Don’t overbeat the meringue. Soft peaks are perfect—stiff ones can make the cake crack.
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Fold gently. Think of it as tucking a baby in bed—gentle and patient.
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The water bath matters. It keeps the cake moist and prevents those heartbreak cracks.
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Avoid sudden temperature changes. That’s the number-one cause of collapse. Let it cool gradually for the best jiggle factor.
And if your cheesecake sinks a little in the middle? Don’t panic! It’s still delicious—just call it “rustic” and top with whipped cream.
A Little Story from My Kitchen
This jiggly cake became a weekend favorite after my first trip to Tokyo. I stumbled upon a tiny bakery tucked between two busy streets, and I can still remember watching the baker carefully lift a golden cheesecake from the oven—it wobbled like magic. When I recreated it at home, my kids gathered around the oven, cheering for the “wobbly cake.” Now, it’s a family ritual—every special occasion gets its own fluffy cheesecake moment.
There’s something beautifully simple about this dessert. It reminds me that baking isn’t about perfection—it’s about creating joy, one jiggle at a time.
What to Serve with Japanese Cheesecake
This cheesecake pairs wonderfully with:
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Fresh fruit: Strawberries, raspberries, or peaches for a refreshing contrast.
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Whipped cream or ice cream: Vanilla or matcha for that extra touch of indulgence.
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Tea or coffee: Green tea enhances the delicate flavor, while coffee balances its sweetness.
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A drizzle of honey or fruit compote: Because a little sweetness never hurts!
It’s light enough for brunch and elegant enough for dessert after dinner—truly an all-day treat.
How to Store
Store leftovers (if there are any!) in an airtight container in the refrigerator for up to 4 days. To keep its soft, moist texture, wrap the cake loosely in parchment before placing it in the container.
Want that fresh-from-the-oven feel again? Pop a slice in the microwave for about 10 seconds—it’ll be as dreamy as day one. You can also freeze slices individually for up to a month. Just thaw overnight in the fridge before serving.
FAQs
Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be as soft. Cake flour keeps the cheesecake fluffy and tender.
Why did my cheesecake crack?
That’s usually from overbeating the meringue or cooling it too fast. Don’t worry—it still tastes heavenly!
Can I make it ahead of time?
Absolutely! This Asian dessert actually tastes even better the next day after chilling.
Can I flavor it differently?
Yes! Try adding matcha powder, yuzu zest, or even cocoa for a fun twist.
The Sweetest Finish
This Japanese Cheesecake is more than a dessert—it’s an experience. The first bite melts like a dream, the texture whispers “delicate perfection,” and suddenly your kitchen feels like a cozy Tokyo café. Whether it’s for a family celebration or a quiet Sunday treat, this fluffy cheesecake promises comfort, joy, and just the right amount of jiggle. So go ahead—whisk, fold, and bake your way to pure happiness.
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