everything you need to know to make the best Japanese cheesecake ever + recipe
Dear friend,
After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake.
It is a hybrid between a regular cheesecake (Basque or NY Style) and a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking!
Note: Once refrigerated and “aged,” the cake will transform into a denser yet still light cheesecake. Depending on whether your oven runs too hot or too cold, you may need to adjust baking temperatures accordingly. If the top of the cake cracks, your oven may be running too hot. Try beating the meringue to firm peaks instead of stiff peaks.
Also, I can’t believe I made this Japanese cheesecake using my rice cooker! (My rice cooker is a Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer in Premium White.)
To make the cake in the rice cooker, use the recipe below and then cook in the rice cooker.
Mixed Function x 1
Harder x 1
Quick cook x 1
I think it should be OK after the harder setting but I wanted to be sure and that I can flip out a fully intact cake without it breaking on me because it’s undercooked or too soft.
Reel for Reference:
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Egg White Meringue:
Cake Batter:
5 egg yolks
8 oz (1 bar) cream cheese
1/4 cup (55g) butter
1/2 cup (125ml) milk
1/4 cup (50g) fine (granulated) sugar
2 tbsp (15g) cornstarch (ensure it's gluten-free)
1/4 cup (34g) rice flour or Mochiko (for gluten-free adaptation)
Optional: Vanilla extract, vanilla powder, or lemon juice for flavor
Optional Toppings:
Strawberries, other fruits, confectioner's sugar, honey, matcha powder, etc.
Preparation:
Preheat oven to 330°F (165°C).
Prepare a bain-marie: Place water in a deep rectangular baking pan and put it in the oven.
Line an 8-inch baking pan or two 6-inch baking pans with parchment paper (bottom and sides).
Batter Mixture:
Separate egg yolks and whites.
Over low heat, melt butter, cream cheese, and 1/4 cup sugar in a pot until smooth.
Remove from heat and gradually mix in the egg yolks.
Add cornstarch and flour, mix until smooth.
Stir in milk and optional flavorings until the batter is smooth.
Egg White Meringue:
Beat egg whites to foamy soft peaks, adding cream of tartar early on.
Gradually add 1/4 cup sugar and beat until stiff peaks form.
Combining:
Fold a portion of the meringue into the batter gently, then repeat until all the meringue is folded in. I like mixing between a whisk and a spatula. Avoid over or under-mixing. . If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.
Baking:
Pour batter into the prepared pan(s) and bake in the bain-marie at 330°F (165°C) for 25 minutes.
If the cake hasn't risen, adjust the oven temperature as needed.
After 25 minutes and once risen, slightly open the oven door for 10 seconds, then reduce the temperature to 245-265°F (118-129°C) and bake for another 50 minutes.
Finishing:
Let the cake rest in the oven for 10 minutes after baking.
Remove from the oven, flip onto a plate to remove the pan and parchment paper, then flip again onto a serving plate.
Serving:
Serve warm for a bouncy texture or chill in the fridge. Note that the texture changes once chilled, become denser, more like cheesecake.
For extra Japanese cheesecake tips…
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