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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Japanese Souffle Cheesecake

[heart_this] · May 12, 2017 · 16 Comments

Japanese Souffle Cheesecake

A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make!

Looking for a recipe idea for mom this Mother’s Day weekend? How about a light and fluffy Japanese style souffle cheesecake? This cheesecake has an air-y almost cottony texture all in cheesecake form! The texture comes from the way the egg whites are beaten into fluffy soft peaks and then folded into the cream cheese mixture to form the batter. The air bubbles then bake up leaving it nice and light and pillow-y good! I like to add a hint of lemon to the cheesecake but otherwise it’s perfect with the standard cheesecake flavour! Yum! This cotton cheesecake is so easy to make and mom will certainly be impressed by your show of appreciation!

Japanese Souffle Cheesecake
Japanese Souffle Cheesecake
Japanese Souffle Cheesecake
Japanese Souffle Cheesecake

Japanese Souffle Cheesecake
Japanese Souffle Cheesecake

Japanese Souffle Cheesecake

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6

A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make!

ingredients
  • 8 ounces cream cheese, room temperature
  • 5 large eggs, room temperature and separated
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup milk
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (rice flour for gluten-free)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cream of tartar (optional)
  • 1/2 cup sugar
directions
  1. Heat the cream cheese, egg yolks, butter, milk, lemon zest and juice over low heat, whisking until smooth before removing from heat and mixing in the flour and corn starch.
  2. Beat the egg whites and cream of tartar into soft peaks, before beating in the sugar.
  3. Fold the egg whites into the cream cheese mixture 1/3 at a time.
  4. Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until the top is lightly golden brown and just a little wiggly, about 30-45 minutes, before removing from the oven and letting cool to room temperature.
Note: The bottom of the spring form pan is wrapped up in foil and placed in another pan with hot water in it. The foil wrapping prevents the water from leaking into the springform pan. Baking the cheesecake in the water bath helps to ensure that no cracks form on the surface of the cheesecake. You can omit this step if you do not mind any possible cracks.
Option: With 1/2 cup sugar this is not super sweet! If you would like it sweeter, increase the sugar to 3/4 cups or even 1 cup of sugar.
Option: Melt 3.5 ounces of dark, milk or white chocolate to the cream cheese mixture in step one!
Option: This recipe fits perfectly in an 8 in spring form pan. I like to use a 7 inch spring form pan to allow it to rise more.
Option: Line the pan with parchment paper.
Nutrition Facts: Calories 363, Fat 25g (Saturated 13g, Trans 0.2g), Cholesterol 218mg, Sodium 207mg, Carbs 26g (Fiber 0.2g, Sugars 19g), Protein 8g

Nutrition by: Nutritional facts powered by Edamam
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Cake, Cheesecake, Dessert, Food, Gluten-free, Japanese, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Maria lichty says

    May 12, 2017 at 5:29 pm

    Great dessert for Mothers Day!

    Reply
  2. Heather Christo says

    May 12, 2017 at 10:14 pm

    Gorgeous!! it's perfectly fluffy and beautiful!

    Reply
  3. Regine Karpel says

    May 13, 2017 at 9:37 pm

    Great.

    Reply
  4. Anonymous says

    May 14, 2017 at 10:34 pm

    Would this still be fluffy if I use reduced-fat cream cheese? What about 2% milk, or should I use whole milk? Thanks. Looks good. Want to make next week, so please reply soon, thanks.

    Reply
  5. lilymoongirl says

    May 19, 2017 at 6:45 am

    Just made this and it turned out perfect! Did a trial run for a big family celebration tomorrow and think I'll be doing the chocolate version you posted in February. Thank you so much!

    Reply
  6. kevin says

    May 26, 2017 at 7:07 pm

    lilymoongirl: I'm glad you like it!

    Reply
  7. Annabelle says

    May 29, 2017 at 4:41 pm

    I've seen this all over Instagram and Pinterest. I CANNOT wait to give it a go!

    Reply
  8. 6942pjka says

    March 23, 2018 at 12:45 am

    How would it work in a 9 inch springform pan? Not high enough?

    Reply
  9. kevin says

    March 23, 2018 at 11:55 am

    6942pjka: The cheesecake would not be as high as the ones in my photos but it will still work. Start checking for the cheesecake being done a little earlier in the larger pan. Enjoy!

    Reply
  10. Patti Haynes says

    June 3, 2019 at 5:57 pm

    I don’t have a spring form pan, will it cook ok in a round or square cake pan?

    Reply
    • kevin says

      June 4, 2019 at 9:10 am

      Yes you can! You can line it with parchment paper to make it easier to remove from the pan!

      Reply
      • Patti Haynes says

        June 5, 2019 at 12:13 pm

        Awesome! Thank you:). Im a big fan of your recipes. One i make quite often is your shrimp pizza. Its amazing

        Reply
  11. Rosemary Yoshiko Postlewait says

    March 8, 2020 at 3:31 am

    Thank you for sharing this recipe. I believe that it is like the one my grandfather made for his confection store, that my mom talked about. Unfortunately he would not share the recipe so we believed that it had died with him. To see this here almost brought tears to my eyes because I believe that recipes should be shared and never destroyed.

    Reply
  12. Sandi Curry says

    March 8, 2020 at 3:53 am

    Hi, so do I line the pan with aluminum foil, to use water. Or do I line with parchment paper and foil ? Thanks

    Reply
  13. Margarita Selpa says

    December 29, 2022 at 10:41 am

    I’m going to Double the recipe… Say a prayer… 🙏

    Reply

Trackbacks

  1. 3 Cheesecake Recipes - YA Media Blog says:
    May 8, 2019 at 11:08 pm

    […] Japanese Cheesecake […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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