Among all the cheesecakes in the world, this one truly stands out for its unique texture and light-as-air feel. Known as Japanese Souffle Cheesecake or Cotton Cheesecake, this delicacy is somewhere between a traditional cheesecake and a sponge cake—and it’s a dream come true for cake and cheese lovers alike!
This cake is moist, fluffy, and subtly sweet, with a gentle tang from cream cheese and a refreshing brightness from one key ingredient you should never skip: lemon zest. That small touch of citrus lifts the entire flavor and balances the richness beautifully.
While this cake may look fancy, don’t be intimidated. I’ll walk you through the easiest step-by-step method to get that signature jiggly texture. All you need is a few simple ingredients, some patience, and a water bath to bake it low and slow.
Perfect for holidays, birthdays, or as a light dessert after dinner, this Japanese Soufflé Cheesecake is elegant, comforting, and surprisingly easy to master at home!
Pro Tips for the Best Japanese Souffle Cheesecake
- Don’t Skip the Lemon Zest
It enhances the overall flavor and cuts through the richness of the cream cheese. - Use Room Temperature Eggs
They whip better and create a more stable meringue for that iconic fluffy texture. - Sift the Flour & Cornstarch
This ensures a light, lump-free batter that stays smooth and airy. - Bake in a Water Bath
The steam keeps the cake moist and prevents cracks. Wrap your pan in foil to avoid leaks. - Cool Gradually
Let the cheesecake cool in the oven with the door slightly open to prevent sudden collapse. - Line the Pan with Parchment
It helps with an even rise and easy release.
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INGREDIENTS:
- IN GRAM:
- 200g cream cheese
- 2 egg yolks
- 15g sugar
- 12g cake flour
- 150ml milk
- 30g unsalted butter
- 1/3 lemon zest
- 1/3 lemon juice
- 2 egg white
- 45g sugar
- Jam and a little bit of water
- IN CUPS:
- 7.1 oz Cream cheese
- 2 Egg yolks
- 1/8 Cup of sugar
- 1 Tbsp. (flat) Cake flour
- 2/3 Cup milk
- 2 Tbsp. Unsalted butter
- 1/3 Lemon zest
- 1/3 Lemon juice
- 2 Egg whites
- 1/8 Cup sugar
- Jam and a little bit of water
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Japanese Souffle Cheesecake Directions:
1) In a large bowl, mix the 2 egg yolks with 1/8 Cup of sugar.
2) Add around 1 Tbsp. (flat) of pastry flour, and keep whisking with your hands until it’s well mixed.
3) Pour the 2/3 Cup milk into the mixture, and whip it until you get a nice broken white color.
4) Now, put the whole mixture on the microwave at medium fire, and keep whipping with your hand until you get a nice thicken mixture, then remove it on the fire.
5) Now, it’s time to add the 2 Tbsp. of unsalted butter, while the mixture is still hot. So, you’ll be able to mix it easily.
6) Once you get that nice thick mixture, add 7.1 oz of cream cheese to it and mix them together.
7) And for the flavor, add 1/3 lemon zest and the lemon juice and whip until it’s mixed.
8) Cover it with cellophane wrap, and set it aside.
9) Beat the two egg white, and keep adding the 1/8 Cup of sugar little by little until it’s creamy. After that, mix it with the main mixture and whisk until they’re well mixed.
10) And for the base, you can use the biscuit or a sponge cake, it’s up to you…
11) Now, pour the batter into a non-stick pan. Wrap it with aluminum foil.
12) Put it in a water bath, and bake it in oven preheated to 320 F for 20 minutes, then reduce the oven to 284 F and bake it for another 40 minutes, and raise it to 338 F and bake for 5 minutes.
13) Take it out from the oven, and moisten its top with jam, and slide it back to cool in the oven.
14) Once it’s cool, slide it out and cover it with the cellophane wrap and leave it chill overnight in the refrigerator. And that’s it” Enjoy your Japanese Souffle Cheesecake… 
More Classic Dessert Recipes You’ll Love
- Classic Victoria Sponge Cake – A simple but elegant British favorite!
- Easy Chocolate Eclair Cake – No-bake and perfect for chocolate lovers!
- Chocolate Swiss Roll – Another fun rolled cake with chocolaty twist!
FAQ – Japanese Souffle Cheesecake:
What makes Japanese cheesecake different from New York-style?
- It’s much lighter and fluffier—more like a sponge or soufflé than a dense, rich cake.
Do I need a water bath to bake it?
- Yes. The water bath keeps the oven humid, ensuring even baking and no cracks.
Can I use a springform pan?
- You can, but make sure to wrap the bottom with foil to prevent leaks from the water bath.
Can I make this ahead of time?
- Yes! It can be stored in the fridge for up to 3–4 days, and the flavor improves overnight.
Why does my cake deflate after baking?
- Sudden temperature changes or under-whipped egg whites can cause deflation. Let it cool slowly in the oven.
Can I add toppings?
- Absolutely! Powdered sugar, fresh berries, whipped cream, or a fruit compote are lovely additions.
Is it gluten-free?
- Not as-is, but you can substitute with gluten-free flour or almond flour for a similar result.
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