Japanese cheesecake: the original recipe and 3-ingredient variant for the fluffy soufflé cheesecake

The light and fluffy Japanese Cheesecake is a real treat for every cheesecake lover. The melt-in-the-mouth combination of creamy cheesecake and airy soufflé is what makes this dessert so special. A Japanese cheesecake isn’t that difficult to make at home if you know the basics. Here you will find the original recipe for the light soufflé cheesecake from Japan as well as a simpler version with only 3 ingredients. Try these recipes yourself and treat yourself to a real taste experience.

Japanese cheesecake – the original

Japanese cheesecake original a famous dessert

The Japanese cheesecake went viral on social networks a few years ago. Numerous videos of the fluffy soufflé cheesecake have captured our feeds and made us dream of a piece of cake. But do you really have to go to Japan to taste the incredibly fluffy dessert? We say no! Because with the following recipe you can also prepare the original Japanese cheesecake at home.

Necessary ingredients and kitchen utensils

The ingredients for fluffy Japanese souffle cheesecake

The ingredients for the original Japanese cheesecake:

  • 15 g unsalted butter (for greasing the pan & of the baking paper)
  • 6 large eggs, separated
  • 300 g cream cheese
  • 60 g unsalted butter
  • 200 ml whipped cream
  • 60 g of sugar
  • 80 g cake flour
  • the zest of 1/2 lemon
  • 30 ml lemon juice (from about 1/2 large lemon)
  • 100 g sugar (for whipping the egg whites)
  • optional: 2 tbsp apricot jam and 2 tsp hot water (for the glaze)

You still need:

  • Cake pan (a 26 cm baking pan with a 10 cm rim is used for this recipe, a 26 cm springform pan also works)
  • Parchment paper
  • 3 large mixing bowls
  • Fine-meshed kitchen sieve
  • Whisk
  • Stand mixer or electric hand mixer for the egg whites
  • large baking sheet with rim

Prepare the baking pan

Prepare baking pan for Japanese cheesecake Grease baking paper

Cut parchment paper for the bottom and sides of the cake pan. You will need a 26 cm round piece of paper for the bottom, a 10 x 76 cm piece for the side of the cake pan, and two 5 x 76 cm strips of paper that will be used to remove the cake from the pan.

Grease the cake tin and the baking paper (for the base and sides) with butter (15 g). You don’t have to use the entire amount.

Place the 2 strips of paper criss-cross on the bottom of the cake pan. Then line the bottom and the edge with parchment paper. The fat side of the 26 cm paper should face up, and that of the 10 x 76 cm paper should face inwards.

Preheat the oven and prepare all the ingredients

Preheat the oven to 180 ° C. You will be baking at 160 ° C, but when you open the oven to place the cheesecake you lose some heat, so start a little higher.

Please note that it is very important that all ingredients are measured out before you begin. Separate the 6 eggs into yolks and whites. Keep the egg whites in the refrigerator.

Mix the cream cheese mixture in a water bath

Mix the cream cheese mixture for Japanese cheesecake in a water bath

Fill a medium saucepan with two inches of water and bring it to a simmer. In a large bowl, add the cream cheese, butter, whipped cream, and granulated sugar. Place the bowl over the saucepan.

Mix the cream cheese and butter with a silicone spatula. As soon as they have melted, stir everything together with the whisk. Take off the stove.

Mix on the countertop

Gradually add the egg yolks and fold in

Gradually add the 6 egg yolks to the warm cream cheese mixture by stirring in each egg yolk with the whisk. Make sure that each yolk is well mixed before adding the next one.

Then sieve the cake flour through a fine-mesh sieve into the dough and stir well. Then pass the dough through the same fine-mesh sieve into a clean, large bowl so that it has a silky consistency.

Put the zest of half a lemon in the batter. Make sure that you only peel off the yellow part of the peel, not the bitter white part. Then squeeze half a lemon in a small bowl. Measure the lemon juice (30 ml) and add it to the batter. Mix well with a whisk and set aside.

Prepare a water bath for baking

A Japanese cheesecake is baked in a water bath. To do this, place the baking sheet in the oven and pour hot water up to half or 2 cm deep. Close the oven.

Beat in the egg whites and fold in

Beat the egg whites and fold into the cream cheese mixture

Put the cold egg white in a large, clean mixing bowl (e.g. the stand mixer). Make sure there is no oil or water in the bowl. Start beating on medium speed until the egg whites turn opaque and frothy, about 2 minutes. Then slowly add 100 g of granulated sugar, a third serving at a time, while the mixer is running.

Once all of the sugar has been added, increase the speed of the blender to high and beat the egg whites into “soft” to “medium” peaks. If you turn the whisk upside down, the egg whites should stick to the whisk and hold its shape for a few seconds, but then start to fall off.

Use a whisk to stir a third of the egg whites into the cream cheese mixture until it is incorporated. Then carefully fold another third under the mass. Finally, pour the mixture back into the mixing bowl (with a third of the egg whites still in it) and fold in very carefully.

Pour the mixture into the baking pan all at once, avoiding air pockets. Tap the cake pan on the kitchen counter a few times to loosen any air bubbles in the batter.

Bake Japanese cheesecake

Bake Japanese cheesecake in a double boiler

Place the cake pan on the baking sheet that is already in the oven. Reduce the oven temperature to 160 ° C and bake for 70-75 minutes. Then reduce the oven temperature to 150 ° C and bake for another 10 minutes, or until the top is golden brown and the inserted skewer comes out clean. For a convection oven, reduce the baking temperature by 15 ° C.

Make sure to let the cake cool down

Let the cheesecake cool in the oven with the door ajar

Turn off the oven and leave the oven door ajar for 15-20 minutes while the cake is in the oven. If you remove the cake right away, the sudden change in temperature could cause your Japanese cheesecake to shrink or collapse. You want the cake to slowly shrink to half its height, say from 10 cm to 5 cm. Then take the mold out of the oven. Carefully pull out the cake using the 2 strips of parchment paper.

Remove the Japanese cheesecake using strips of paper

Remove the parchment paper from around the cake (leave the bottom one there). In a small bowl, stir the apricot jam and hot water together and spread the apricot mixture over the top of the cheesecake. Let cool down to room temperature.


Homemade Japanese Cheesecake Original Recipe

You can serve the Japanese cheesecake at room temperature (that’s the fluffiest way!) Or refrigerate the cake for 1 to 2 hours before serving.

Serve the souffle cheesecake with apricot jam

Japanese cheesecake recipe with only 3 ingredients

Japanese cheesecake with only 3 ingredients does it

You have already seen the original recipe for a Japanese cheesecake. However, what if we tell you that you can re-bake a similar cake with 3 ingredients? The following recipe is simple and the result is a Japanese cheesecake that is very similar to the original.


  • 5 large eggs at room temperature
  • 225 g cream cheese at room temperature
  • 1 can of sweetened condensed milk

Preheat the oven to 160 ° C.

How to prepare the form: You need a springform pan that is 20 cm in diameter and at least 6 cm deep. Cut a 9 cm wide strip and a 20 cm circle out of baking paper. Line the sides and bottom of the springform pan with the prepared baking paper. Put aside.

To prepare the dough: first separate the egg whites and yolks as you would for making Japanese pancakes. Beat the cream cheese in a mixing bowl with a whisk or an electric hand mixer for about 1 minute until it is smooth and frothy. Add condensed milk and beat for another minute. Then add the egg yolks and keep beating until everything is well mixed (2-3 minutes).

In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and clubs are squeaky clean, dry, and free of grease.

Fold half of the beaten egg white into the cream cheese mixture. Then add the remaining egg white and fold it in carefully until it is well mixed and no white streaks can be seen.

Pour the batter into the prepared form and tap the work surface a few times to remove any air bubbles.

For baking: place a baking sheet on the lower rack of the oven and pour about 500 milliliters of boiling water. Place the cheesecake tin on the middle wire rack above the wire rack with a double boiler. Bake for 45 minutes. Then turn off the oven and let the cake cool in the oven for 40 minutes.

Then take the cheesecake out of the oven. Remove the sides of the springform pan and carefully peel the parchment paper from the sides. Let the cake cool completely on the work surface, then place it in the refrigerator for at least 2 to 3 hours, or preferably overnight. This affects the taste and consistency of the finished cheesecake.

When you’re ready to serve, carefully remove the parchment paper from the bottom. Make sure the cheesecake is completely cool and firm. Transfer the cheesecake to a serving platter. If desired, dust with powdered sugar and top with fresh fruit.

Japanese cheesecake with powdered sugar and strawberries