This is definitely one of the best cheesecakes you will ever taste. This Japanese cheesecake is so soft, moist, light and has a fluffy crumb.

The Japanese cheesecake, also known as Soufflé Cheesecake or Japanese Cotton Cheesecake originated in Japan, but is widely enjoyed all over the world. Its made by incorporating egg whites into the cake mixture and then baked in a a water bath.

Feel free to switch up the flavors to suit your preference, you can add in flavors like coconut extract, rum, lemon/orange zest, almond or pretty much anything you like.

Japanese Cheesecake

Japanese Cheesecake

 Ingredients:

  • 2 oz (60g) flour
  • 2 ½ tbsp (20g) cornstarch
  • 2/3 cup (135g) sugar
  • 9 oz (250g) cream cheese, room temperature
  • 6 eggs
  • 3 ½ tbsp (50g) butter, room temperature
  • 3 oz (100ml) milk
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (3g) vanilla extract, optional
  • 1/4 tsp (2g) salt
Japanese Cheesecake

Japanese Cheesecake

Directions:

  1. Preheat oven to 325F (160C).
  2. Lightly grease an 8 inch (20cm) spring-form pan and line the bottom and sides with parchment paper. The sides should be about 4 inch (10cm) in height. Then wrap the pan with 2 layers of heavy duty aluminum foil.
  3. Start by separating the egg whites from the yolks.
  4. Melt the cream cheese, butter and milk over a double boiler.
  5. Remove from heat and add in the vanilla extract. Then allow to cool.
  6. Add in the egg yolks and lemon juice, then sift the flour, cornstarch and salt over the mixture and whisk until well combined.
  7. In a separate bowl, whip the egg whites until foamy.
  8. Gradually add in the sugar and whip the egg whites until soft peaks form.
  9. Gently fold the whipped whites into the cream cheese mixture gradually.
  10. Transfer the butter into the prepared pan, tap the pan on your work surface to release air bubbles, place the pan in a larger pan and place in the oven.
  11. Pour hot water until about half way up the sides of the pan.
  12. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for another 15-30 minutes. (If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse)
  13. The cake shrinks a little and pulls away from the sides of the pan. Remove the pan from the oven and allow to cool.
  14. Transfer into a serving plate and refrigerate for about 4 hours before serving.
  15. Dust with powdered sugar to garnish and use a hot knife to cut.
  16. Serve and enjoy.