Description
Light, fluffy, and delicately sweet, this Japanese cheesecake combines the richness of cream cheese with the airy texture of a soufflé, making it a perfect dessert for any occasion.
Ingredients
Scale
- 8 oz (225 grams) cream cheese, softened
- 1/4 cup (57 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar, divided
- 3 large eggs, separated
- 1/4 cup (60 ml) milk
- 1/2 cup (60 grams) cake flour
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add half of the granulated sugar (about 1/3 cup) and continue beating until fluffy. Add egg yolks one at a time, mixing well after each addition.
- Add milk, lemon juice, and vanilla extract. In a separate bowl, whisk together cake flour, cornstarch, and salt, then gently fold into the wet mixture.
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Fold one-third of the whipped egg whites into the batter, then gently fold in the rest until fully incorporated.
- Pour the batter into the prepared pan. Place the cake pan in a larger pan filled with hot water halfway up the sides and bake for 50–60 minutes until golden and slightly jiggly in the center.
- Turn off the oven and leave the door ajar for 1 hour to allow gradual cooling. Remove the cake from the oven and chill in the refrigerator for at least 4 hours or overnight.
Notes
- Make sure all ingredients are at room temperature for a smoother batter.
- Do not skip the water bath—it keeps the cake moist and helps avoid cracks.
- Fold the egg whites gently to maintain the airy texture.
- Use a sharp knife dipped in warm water for clean slices.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Japanese cheesecake, fluffy cheesecake, soufflé cheesecake, light dessert, cream cheese dessert