How To Make Japanese Cheesecake スフレチーズケーキ

Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover.  It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé.  A second (or more) serving is a guarantee!

How To Make Japanese Cheesecake スフレチーズケーキ

How To Make Japanese Cheesecake スフレチーズケーキ
How To Make Japanese Cheesecake スフレチーズケーキ


  • 15 g unsalted butter (for greasing the pan & parchment paper) (15 g = 1 Tbsp)
  • 6 large eggs (6 eggs = 300g without shell)
  • 300 g cream cheese (300 g = 10.6 oz)
  • 60 g unsalted butter (60 g = 4 Tbsp)
  • 200 g heavy (whipping) cream(200 g = 200 ml)
  • 60 g sugar (60 g = 5 Tbsp)
  • 80 g cake flour (80 g = 9 Tbsp) (See Note)
  • 1/2 lemon (for zest)
  • 30 g lemon juice (30 g = 2 Tbsp = about 1/2 lemon)
  • 100 g sugar (for beating egg whites) (100 g = 8.5 Tbsp)
  • 2 Tbsp apricot jam (for glaze)
  • 2 tsp hot water (for glaze)



  1. Cut parchment paper for the bottom and side of cake pan. You will need a 9” (23 cm) round paper for the bottom, one 4” x 30” (10 x 76 cm) paper for the side of cake pan, and two 2” x 30” (5 x 76 cm) paper strips which will be used for “transporting”.
  2. Grease the cake pan and parchment paper (for bottom and sides) with 15 g (1 Tbsp.) butter (you don’t need to use all of it).
  3. Place the 2 “straps” criss-cross on the bottom of the cake pan. Then place the bottom and side parchment paper. The grease side of the 9” (23 cm) paper should face up, and face in on the 4” x 30” (10 x 76 cm) paper.


  1. Preheat the oven to 350F (180C). You will be baking at 320F (160C) but when you open the oven to place the cheesecake you’ll lose some heat, so we’ll start off a bit higher.

  2. Please note that it is very important that ingredients are all measured before starting. Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites.


  1. Set a medium saucepan filled with 2” (5 cm) water and bring to simmer. Add 300 g (10.6 oz.) cream cheese, 60 g (4 Tbsp. or ¼ cup) unsalted butter, 200 g (200 ml) heavy whipping cream, and 60 g (5 Tbsp.) granulated sugar in a large bowl. Put the bowl over the saucepan.
  2. Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use whisk to blend everything together. Remove from the heat.


  1. In the warm cream cheese mixture add 6 egg yolks, one yolk at a time while whisking. Make sure each egg yolk blended well with the mixing before adding the next one.
  2. Using a fine mesh strainer, sift 80 g (9 Tbsp.) cake flour into the batter. Whisk and blend together.
  3. Then pass the batter through the same fine mesh strainer to a clean large bowl, creating the silky texture for the batter.
  4. Zest half of a lemon into the batter. Make sure you only zest the yellow part, not the bitter white part. Then squeeze half lemon into a small bowl. Measure 30 g (2 Tbsp.) lemon juice and add to the batter. Whisk well to blend and set aside.


  1. Put the baking sheet inside the oven and pour hot water until half way or 1 inch deep. Close the oven.


  1. Add cold egg whites into a large clean mixing bowl (of the stand mixer). Make sure there is no oil or water in the bowl. If you have space in your refrigerator, I highly recommend keeping the mixing bowl cold until you’re ready to use. Start whisking on medium speed (speed 4) until the egg whites become opaque, foamy and bubbly, about 2 minutes. Then slowly add 100 g (8.5 Tbsp.) granulated sugar, 1/3 portion at a time while the mixer runs.
  2. Once all the sugar has been added, increase the mixer speed to high (speed 8-9) and beat the egg whites until “soft” to “medium” peaks. When lift the whisk, the egg whites shouldn’t fold ribbons (drizzle) anymore. When you turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.


  1. Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
  2. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.
  3. Pour the mixture into the baking pan in all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.


  1. Place the cake pan into the baking sheet that’s already in the oven. Reduce the oven temperature from 350F (180C) to 320F (160C) and start baking for 70-75 minutes. Reduce the oven temperature to 300F (150C) and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.


  1. Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly 4 inch to 2 inch. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
  2. Remove the parchment paper. Combine 2 Tbsp. apricot jam and 1 tsp. water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature. Chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in freezer.

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