Description

This Fluffy Japanese Souffle Cheesecake is ultra-light, jiggly, and melt-in-your-mouth soft — the perfect cloud-like dessert for every cheesecake lover!

Introduction

If you’ve ever dreamed of biting into a dessert so soft, airy, and cloud-like that it practically melts on your tongue, then this Fluffy Japanese Souffle Cheesecake is about to become your new baking obsession. Unlike traditional cheesecake, which is dense and creamy, this Japanese-style version rises beautifully, feels weightless, and has a delicate wobble that makes every slice look magical. It’s the perfect balance of a creamy cheesecake and a light soufflé — a true showstopper.

Inspired by famous Japanese cafés and bakery shops, this recipe transforms simple ingredients like cream cheese, eggs, and sugar into a soft, jiggly masterpiece. And don’t worry — despite looking elegant and bakery-worthy, it’s surprisingly easy to make at home. Perfect for celebrations, afternoon tea, holidays, or simply anytime you want a dessert that feels extra special.

Whether you’re a cheesecake lover, a home baker seeking a new challenge, or someone who loves easy dessert recipes, this fluffy treat will steal your heart. Get ready for a magical, melt-in-your-mouth experience 💛🍰

Recipe Equipment

You don’t need professional bakery tools to create this stunning cheesecake — just a few essentials:

• 8-inch round cake pan
• Electric mixer or hand whisk
• Mixing bowls
• Whisk
• Rubber spatula
• Saucepan (for water bath)
• Parchment paper
• Baking tray for water bath
• Cooling rack

These simple tools help you achieve the signature fluffiness and even rise.

Recipe Stat Sheet (Quick Overview)

Step	Time	Difficulty	Servings	Chill Time
Prep	20 min	Medium	8 slices	1 hour
Bake	60–70 min	—	—	—

This quick reference gives readers a clear idea of timing and effort.

Ingredients

For the Cheesecake Batter:

• 8 oz cream cheese (softened)
• ½ cup whole milk
• 4 tablespoons unsalted butter
• 6 large eggs (separated)
• ½ cup granulated sugar
• ½ cup cake flour
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings:

• Powdered sugar for dusting
• Fresh berries
• Whipped cream

Ingredient Notes

• Cream Cheese: Softened cream cheese blends into a smooth, lump-free batter, creating the perfect silky texture.
• Whole Milk + Butter: This combination adds richness without making the cheesecake dense.
• Egg Whites: Whipped into stiff peaks, they give the cake its famous airy soufflé lift.
• Cake Flour: Keeps the texture light — avoid all-purpose flour if possible.
• Cornstarch: Stabilizes the batter and helps prevent cracking.
• Lemon Juice: Cuts through richness and balances flavor.
• Vanilla Extract: Adds warm bakery-style aroma.

Step-by-Step Instructions

Step 1: Prepare the Pan

Line the bottom and sides of an 8-inch cake pan with parchment paper.
Wrap the outside with foil to prevent water from seeping in during the water bath.

Step 2: Make the Cream Base

In a saucepan, gently melt cream cheese, milk, and butter over low heat.
Whisk until smooth, creamy, and free of lumps.
Let it cool slightly before adding other ingredients.

Step 3: Add the Yolks

Whisk the egg yolks into the cream mixture.
Add vanilla, lemon juice, and a pinch of salt.
Sift in the cake flour and cornstarch, mixing until silky smooth.

Step 4: Whip the Egg Whites

In a separate bowl, beat the egg whites until foamy.
Gradually add sugar and continue whipping until stiff, glossy peaks form — this is what makes your cheesecake fluffy and tall.

Step 5: Fold Gently

Add the egg white meringue to the yolk mixture in 3 parts, folding gently with a spatula to keep the volume.
The batter should be airy and smooth.

Step 6: Water Bath Bake

Pour the batter into the lined pan and tap lightly to release air bubbles.
Place the cheesecake pan into a larger tray filled halfway with hot water.
Bake at 300°F (150°C) for 60–70 minutes, until puffy, golden, and slightly jiggly in the center.

Step 7: Cool Gradually

Turn off the oven, crack the door, and let the cheesecake cool inside for 10 minutes to prevent collapsing.
Remove from the oven and cool completely on a rack.

Step 8: Chill and Serve

For best texture, refrigerate the cheesecake for at least 1 hour before slicing.
Dust with powdered sugar and enjoy your fluffy, jiggly creation!

Serving Suggestions

This dreamy cheesecake pairs beautifully with:

• Fresh strawberries or blueberries
• A light dusting of powdered sugar
• A drizzle of berry sauce
• Whipped cream
• A cup of coffee or matcha latte

Serve chilled for the perfect soft, airy texture.

Pro Tips & Variations

• Add 1 teaspoon of matcha powder for a green tea flavor.
• For citrus lovers, add extra lemon zest for brightness.
• Replace vanilla with almond extract for a unique twist.
• To avoid cracks, don’t open the oven during baking.
• Use room temperature ingredients for a smoother batter.
• Store leftovers in an airtight container for up to 4 days.

Storage Information

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Slice and freeze for up to 1 month.
• Thaw in the fridge for best texture.

Nutrition Facts (Per Slice)

• Calories: 180
• Carbs: 14g
• Fat: 10g
• Protein: 6g

If you’re ready to impress your family and friends with a stunning, jiggly, cloud-like dessert, this Fluffy Japanese Souffle Cheesecake is the perfect recipe to try. I’d love to hear how it turns out — drop a comment, share a picture, or let me know your favorite variation! 🍰💛