Fluffy Japanese Cheesecake Recipe





Fluffy Japanese cheesecake has recently become a trend and a hot topic for cake lovers in Jakarta, with a new Japanese cheesecake store that has recently opened in Pantai Indah Kapuk.

Japanese cheesecake ( soufflé cheesecake) is a little bit different than American cheesecake. The main difference is that the Japanese version is crust-less, it uses less cream cheese, and it is super fluffy. Its like eating a ball of cotton candy because the texture is very light.

While the price of any kind of premium cheesecake is expensive, you can always make the cake at home. Here we present to you a Japanese Cheesecake recipe that you can try this weekend:


Japanese Cheesecake Ingredients:


  • 400 gram cream cheese (room temperature)
  • 60 gram granulated sugar
  • 60 gram unsalted butter (room temperature)
  • 6 large egg yolks, beaten (room temperature)
  • 200 ml heavy whipping cream (room temperature)
  • 10 ml lemon juice
  • 1 tablespoon rum (optional)
  • 80 gram all-purpose flour, sift twice

For meringue

  • 6 egg whites, refrigerated
  • 100 gram granulated sugar for meringue


Instructions on How To Make a Fluffy Japanese Cheesecake


  1. Lightly grease the bottom and sides of 22 cm spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with aluminum foil to prevent seepage, because you will bake the cake using au bain marie (hot water bath) technique.
  2. Preheat oven to 320F (160 degrees C).
  3. Beat cream cheese and sugar using electric mixer on medium-high speed until smooth. Don’t over mix.
  4. Add the butter and mix well.
  5. Add the beaten egg yolks and heavy cream to the bowl and mix well. Add lemon juice and rum, mix until the batter is smooth.
  6. Add the sifted flour all at once and mix well. Set aside.
  7. Meringue: In the bowl of electric mixer, whip the egg whites on medium low speed till foamy. Add 1/3 of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high and whip until the meringue has doubled in volume (stiff peaks). To test the stiffness, turn the bowl upside down. If the meringue stays on the bowl, then the meringue is ready.
  8. Add 1/3 of the meringue to the batter and mix well first. Continue to add the rest of the meringue all at once and mix.
  9. Pour the batter in the cake pan and drop the pan from 5-7 cm high on a flat surface to remove any air bubbles.
  10. Place the cake pan in a large roasting pan and pour 2,5 cm of boiling water in the roasting pan.
  11. Bake at 160 C degree for 60 minutes or until light golden brown. Then reduce temperature to 150 C and bake for another 30 minutes.
  12. Take it out of the water bath straight away, and when it’s cool enough to bear, peel away the foil. Let the cheesecake cool in the tin or a wire rack.
  13. Ready to serve

Although the process seems complicated, believe us, the texture of this cheesecake is so fluffy and soft. You can spread your favorite jam or coffee to add flavors to the cake.