Perfect Japanese Fluffy Cheesecake


 Japanese fluffy cheesecake, also known as soufflé cheesecake, is a popular dessert that originated in Japan. This cake is known for its light and airy texture, and it has a subtle sweetness that is not overpowering.

Perfect  Japanese Fluffy Cheesecake

The main ingredients used in making a Japanese fluffy cheesecake are cream cheese, eggs, sugar, and cornstarch. The cheesecake is typically made by first whipping egg whites into a meringue and then folding in the other ingredients. This technique creates a light and fluffy texture that is different from traditional cheesecake, which is denser and heavier.

The cake is often baked in a water bath to help maintain its texture and prevent cracking. Once the cake is baked, it is usually served chilled, and it can be topped with powdered sugar or fresh fruit.

Japanese fluffy cheesecake has gained popularity around the world, and it is now commonly found in cafes and bakeries in many countries. Its light and delicate texture make it a perfect dessert for any occasion, and its subtle sweetness appeals to a wide range of palates.

Overall, Japanese fluffy cheesecake is a delicious and unique dessert that is worth trying. If you have never tasted it before, be sure to add it to your list of must-try desserts.

Tips and Variations:

Perfect  Japanese Fluffy Cheesecake


Matcha Fluffy Cheesecake: Add matcha powder to the batter for a unique and delicious twist on the traditional Japanese fluffy cheesecake.

Chocolate Fluffy Cheesecake: Add cocoa powder and melted chocolate to the batter for a rich and decadent chocolate version of the cake.

Lemon Fluffy Cheesecake: Add lemon zest and juice to the batter for a bright and refreshing citrus flavor.

Fruit Fluffy Cheesecake: Top the cheesecake with fresh fruits like strawberries, blueberries, or raspberries for a colorful and flavorful dessert.

Tips :

Use room temperature ingredients: Make sure all of your ingredients are at room temperature before you start making the cheesecake. This will make it easier for the ingredients to combine and produce a smoother batter.

Whip egg whites properly: Whipping the egg whites properly is crucial for creating the light and airy texture of the cheesecake. Whip the egg whites until stiff peaks form, but be careful not to over-whip them, as this can cause the cake to collapse.

Use a water bath: Baking the cheesecake in a water bath helps to prevent the cake from cracking and also helps to create a fluffy texture.

Chill the cheesecake before serving: Japanese fluffy cheesecake is best served chilled, so be sure to allow enough time for the cake to cool in the refrigerator before serving.

Be patient: Japanese fluffy cheesecake takes time and patience to make, so don't rush the process. Follow the recipe carefully and take your time, and you will be rewarded with a delicious and impressive dessert.


  • 1/2 cup (120 ml) milk
  • 1/2 cup (120 g) cream cheese
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar
  • Powdered sugar for dusting

Perfect  Japanese Fluffy Cheesecake


Preheat the oven to 325°F (160°C). An 8-inch (20 cm) cake pan should be greased and lined with parchment paper.

In a small saucepan, heat the milk and cream cheese over medium heat, stirring constantly until the cream cheese has melted and the mixture is smooth. Set aside to cool.

The egg yolks and sugar should be combined in a mixing basin and whisked until light and fluffy.

Add the cooled milk and cream cheese mixture to the egg yolks, and whisk to combine.

Sift in the cornstarch and blend thoroughly.

In a separate mixing bowl, whisk the egg whites with cream of tartar until stiff peaks form.

Fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the egg whites.

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Place the cake pan in a larger baking pan or roasting pan, and pour hot water into the larger pan to create a water bath.

After the top of the cheesecake is golden brown and the cake is firm, bake it for 50 to 60 minutes.

Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours or overnight.

Once the cheesecake is chilled, remove it from the pan and dust the top with powdered sugar. Serve chilled and enjoy!

Note: You can also add additional flavorings such as lemon zest or matcha powder to the batter for different variations.