Japanese Soufflé Cheesecake
By Charlie
Published April 16, 2026
This light and airy Soufflé Cheesecake uses a meringue for a texture that is less dense than a traditional cheesecake.
Why This Recipe Works
- The structure is well balanced between the yolk custard and egg white meringue, which provides a texture that is both airy and creamy.
- Baking for longer at low heat and using a water bath while baking allow the cake to cook evenly while remaining moist and free of cracks. This also helps prevent the cake from collapsing downward during the baking and cooling processes.
- I recommend using room-temperature cream cheese when starting this recipe, as attempting to melt cold cream cheese can cause lumps to form in the batter.
- Try not to over-mix the batter once the egg white meringue has been incorporated. This can prevent the cake from rising.
Japanese Soufflé Cheesecake
Servings: 12
Equipment
- 8-inch cake pan
- 10-inch cake pan or roasting pan (for water bath)
- parchment paper
- electric mixer (handheld or stand mixer for beating egg whites)
Ingredients
- 8 oz cream cheese (225g)
- 2 tbsp unsalted butter (30g)
- ½ cup whole milk (120ml)
- 4 large eggs
- ½ cup granulated sugar (100g)
- ½ cup cake flour (60g)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp cream of tartar
Instructions
- Preheat the oven to 300F/150C. Prepare the 8-inch cake pan by lining the pan with parchment paper. If using a springform pan, wrap the pan in foil for the water bath.
- In a saucepan over medium-low heat, whisk together the cream cheese, butter, and milk until melted and smooth.
- Remove from heat and add the egg yolks, ¼ cup sugar, lemon juice, and vanilla extract. Whisk until even and just combined. Try not to overmix.
- Sift in the cake flour, cornstarch, and salt and whisk until combined.
- In a separate bowl, make the meringue by beating the egg whites until they begin to foam. Add the cream of tartar and the remaining ¼ cup sugar and whip to soft peaks.
- Gently fold the meringue into the batter, mixing until just combined.
- Add the batter to the prepared 8-inch cake pan. Place the 8-inch pan into the larger pan. Fill the larger pan with hot water up to halfway up the 8-inch pan.
- Bake at 300F/150C for 25 minutes. Decrease the heat to 275F/135C and continue to bake for an additional 55 minutes or until the top is lightly golden and the center still vibrates lightly when jostled.
- Turn off the oven, leaving the cake inside. Open the door to the oven slightly to allow hot air to escape. Leave the cake in the oven for an additional 20 minutes, allowing it to cool slowly, which prevents the soufflé from collapsing or cracking.
Frequently Asked Questions
Can I make this without a water bath?
Yes, but this will affect the texture and appearance of the cake. Baking this cheesecake without a water bath can cause the cake to bake unevenly, harden slightly, and potentially crack on the surface.
Why did my cheesecake turn out so dense?
This is likely caused by over-mixing when incorporating the meringue, beating the meringue to stiff peaks, or letting the batter sit for too long before baking.
Why did my cheesecake collapse?
This is often caused by undercooking the cheesecake or not beating the meringue to soft peaks. The center of the cheesecake should be fully set with only a slight jiggle when removing the cake from the oven.
Consistency of the cake is heavenly, sweet creamy!