Japanese Cheesecake
Japanese Cheesecake recipe—light, jiggly soufflé cheesecake baked in a water bath. Step-by-step tips for perfect texture every time at home.
- Total time
- 1 hr 50 min
- Active time
- 25 min
- Yield
- 1, 1 cake (9 inches, 23 cm)
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Hot Water
2 tsp hot water
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
What is Japanese Cheesecake?
Japanese cheesecake, also called Japanese cotton cheesecake, is known in Japan as soufflé cheesecake (スフレチーズケーキ).
It was first created by pastry chef Yasui Juichi at Osaka’s Plaza Hotel. The recipe folds whipped egg whites into a cream cheese batter and bakes it in a water bath, giving it a cottony, cloud-like texture and a delicate sweetness.
Ingredients for Japanese Cheesecake
cream cheese – full fat; I use Philadelphia Original large eggs unsalted butter heavy (whipping) cream – or whole milk granulated sugar cake flour – do not substitute all-purpose flour fresh lemon zest and juice apricot jam – for glazing Fi
Mixing
Use a double boiler – The steam softens cold cream cheese and butter—no need to bring them to room temperature first.
Keep the egg whites cold – Beat chilled whites in a cold, clean bowl. Any oil, water, or yolk will prevent the meringue from whipping up.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
10.6 oz cream cheese (full fat; see end Notes) 200 ml heavy (whipping) cream (¾ cup + 4 tsp; or use whole milk) 6 large eggs (50 g each w/o shell) (10.6 oz, 300 g w/o shells) 4 Tbsp unsalted butter (plus 1 Tbsp to grease the pan and parchme
Notes
Ingredient Notes Cream cheese: I use full-fat Philadelphia Original Cream Cheese blocks for the best result.
Please do not use the round container type or the reduced fat (lite) type. Heavy (whipping) cream: Heavy cream has a fat content of at least 36%.
Can I substitute all-purpose flour for cake flour?
No—it makes the cake dense.
To make cake flour at home, remove 2 Tbsp from 1 cup all-purpose flour, add 2 Tbsp cornstarch, and sift 3–4 times.
Method Overview
Structured method notes that are separate from the step timeline.
Baking
Use two oven temperatures – I start at 320ºF (160ºC) and lower to 300ºF (150ºC) near the end.
Too high, and the cake will rise too fast, crack, and collapse. Bake in a hot water bath – This creates uniform heat around the cake and keeps moisture in the oven.
Cooling/Chilling
Cool slowly in the oven – Leave the cake inside with the door ajar.
A sudden drop in temperature will collapse the soufflé. Unmold with parchment straps – The crisscrossed straps make it easy to lift the cake without it collapsing.
Why did my Japanese cheesecake crack?
Cracks usually mean the oven was too hot or the cake cooled too fast.
Bake in a hot water bath, use the two-temperature method, and let it cool in the oven with the door ajar.
Source video
Source video
Method Timeline
Prep
ActivePrep
25 min
Prep time from the source recipe card.
Cook
ActiveCook
1 hr 25 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 50 min
Total time from the source recipe card.
Step 1
Please note that this recipe requires a cooling time of 1–2 hours and a chilling time of at least 4–6 hours (or overnight) to achieve the perfect texture and balanced flavor. I encourage you to read the blog post for more detailed information about this recipe. Weigh your ingredients with a kitchen scale for best results. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.
Step 2
Use a 9-inch (23-cm) x 4 inch (10 cm) cake pan. Cut one circle of parchment paper 9 inches (23 cm) in diameter (or use a 9-inch round parchment cake liner) and one rectangular strip 4 x 30 inches (10 x 76 cm). Cut two straps 2 x 30 inches (5 x 76 cm) each to use to lift the baked cake from the pan.
Step 3
Use 1 Tbsp unsalted butter to grease the cake pan and one side of the parchment paper circle and strip. You don‘t need to use all the butter.
Image detailsUse 1 Tbsp unsalted butter to grease the cake pan and one side of the parchment paper circle and strip. You don‘t need to use all the butter.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Inputs and tools1
Uses
- 4 Tbsp unsalted butter ((plus 1 Tbsp to grease the pan and parchment paper))
Step 4
Crisscross the two straps on the bottom of the pan to form an “X" and let the excess hang over the edges. Line the paper circle on the bottom and the strip on the sides, keeping the greased side touching the pan.
Step 5
Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Note: You will be baking at 320ºF (160ºC), but we’ll preheat a bit higher because your oven will lose heat when you open it to place the cake pan inside.
Step 6
Set a medium saucepan with 2 inches (5 cm) of water over high heat for the double boiler. Bring it to a simmer, then cover and reduce the heat to maintain a steady simmer.
high heatStep 7
Gather all the ingredients. Separate 6 large eggs (50 g each w/o shell) into egg yolks and whites. Place the egg whites in the refrigerator until ready to use. Nami's Tip: I highly recommend chilling a clean, dry stand mixer bowl in the fridge until you're ready to whip the egg whites.
Image detailsGather all the ingredients.Separate 6 large eggs (50 g each w/o shell) into egg yolks and whites. Place the egg whites in the refrigerator until ready to use. Nami's Tip: I highly recommend chilling a clean, dry stand mixer bowl in the fridge until you're ready to whip the egg whites.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until ready to use.
Checks1
Visual cueInfoVisualuntil ready to use.
Expected state: until ready to use.
Inputs and tools1
Uses
- 6 large eggs (50 g each w/o shell) ((10.6 oz, 300 g w/o shells))
Why and source
This step has reviewed source-backed guidance.
Step 8
Add 10.6 oz cream cheese, 4 Tbsp unsalted butter, 200 ml heavy (whipping) cream, and 4½ Tbsp sugar to a large bowl and rest it on the saucepan above the simmering water. Nami's Tip: The double boiler will warm and soften the cream cheese and butter, so you don't need to bring them to room temperature ahead of time.
Image detailsAdd 10.6 oz cream cheese, 4 Tbsp unsalted butter, 200 ml heavy (whipping) cream, and 4½ Tbsp sugar to a large bowl and rest it on the saucepan above the simmering water. Nami's Tip: The double boiler will warm and soften the cream cheese and butter, so you don't need to bring them to room temperature ahead of time.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Checks1
HoldingMain recipeSource holding instruction
Add 10.6 oz cream cheese, 4 Tbsp unsalted butter, 200 ml heavy (whipping) cream, and 4½ Tbsp sugar to a large bowl and rest it on the saucepan above the simmering water. Nami's Tip: The double boiler will warm and soften the cream cheese and butter, so you don't need to bring them to room temperature ahead of time.
Inputs and tools4
Uses
- ½ cup sugar ((for the egg whites))
- 10.6 oz cream cheese ((full fat; see end Notes))
- 200 ml heavy (whipping) cream ((¾ cup + 4 tsp; or use whole milk))
- 4½ Tbsp sugar ((for the cream cheese mixture))
Why and source
This step has reviewed source-backed guidance.
Step 9
Mash the cream cheese and butter with a silicone spatula until soft, then whisk the mixture until smooth and combined. Remove from the heat.
Image detailsMash the cream cheese and butter with a silicone spatula until soft, then whisk the mixture until smooth and combined. Remove from the heat.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until soft, then whisk the mixture until smooth and combined.
Checks1
TextureInfoTextureuntil soft, then whisk the mixture until smooth and combined.
Expected state: until soft, then whisk the mixture until smooth and combined.
Why and source
This step has reviewed source-backed guidance.
Step 10
Add the egg yolks one at a time, whisking each yolk into the cream cheese mixture until fully incorporated before adding the next.
Image detailsAdd the egg yolks one at a time, whisking each yolk into the cream cheese mixture until fully incorporated before adding the next.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until fully incorporated before adding the next.
Checks1
Visual cueInfoVisualuntil fully incorporated before adding the next.
Expected state: until fully incorporated before adding the next.
Why and source
This step has reviewed source-backed guidance.
Step 11
Sift ⅔ cup cake flour into the batter with a fine-mesh strainer. Whisk until no dry streaks remain.
Image detailsSift ⅔ cup cake flour into the batter with a fine-mesh strainer. Whisk until no dry streaks remain.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until no dry streaks remain.
Checks1
TextureInfoTextureuntil no dry streaks remain.
Expected state: until no dry streaks remain.
Why and source
This step has reviewed source-backed guidance.
Step 12
Pass the batter through the strainer into a clean large bowl.
Step 13
Add the zest of ½ large lemon (outer yellow layer only, avoiding the white pith) and 2 Tbsp lemon juice and whisk to combine.
Image detailsAdd the zest of ½ large lemon (outer yellow layer only, avoiding the white pith) and 2 Tbsp lemon juice and whisk to combine.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Inputs and tools1
Uses
- ½ large lemon ((for the zest + 2 Tbsp juice))
Step 14
Place a large baking sheet inside the preheating oven and add hot water until it is ½ inch deep (halfway up the sides). Close the oven door.
Image detailsPlace a large baking sheet inside the preheating oven and add hot water until it is ½ inch deep (halfway up the sides). Close the oven door.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until it is ½ inch deep (halfway up the sides).
Checks1
Visual cueInfoVisualuntil it is ½ inch deep (halfway up the sides).
Expected state: until it is ½ inch deep (halfway up the sides).
Why and source
This step has reviewed source-backed guidance.
Step 15
Add the cold egg whites to the cold, dry, and clean stand mixer bowl. Start on low (Speed 2) for 30 seconds to break down the egg whites and loosen their structure. Increase to medium (Speed 4) for 2 minutes until they become opaque, foamy, and bubbly. Slowly add ½ cup sugar, one-third at a time, while mixing. Nami's Tip: Use a clean and dry mixing bowl and beaters. A speck of oil, water, or egg yolk can minimize the volume of the beaten whites. Avoid plastic bowls, as they may hold oily residue. Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
Image detailsAdd the cold egg whites to the cold, dry, and clean stand mixer bowl. Start on low (Speed 2) for 30 seconds to break down the egg whites and loosen their structure. Increase to medium (Speed 4) for 2 minutes until they become opaque, foamy, and bubbly. Slowly add ½ cup sugar, one-third at a time, while mixing.Nami's Tip: Use a clean and dry mixing bowl and beaters. A speck of oil, water, or egg yolk can minimize the volume of the beaten whites. Avoid plastic bowls, as they may hold oily residue. Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until they become opaque, foamy, and bubbly.
Checks2
Visual cueInfoVisualuntil they become opaque, foamy, and bubbly.
Expected state: until they become opaque, foamy, and bubbly.
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Start on low (Speed 2) for 30 seconds to break down the egg whites and loosen their structure.
Why and source
This step has reviewed source-backed guidance.
Step 16
Increase the speed to medium high (Speed 6–8) and beat the egg whites to firm peaks. Stop the mixer to check: When you lift the whisk upright, the egg whites should cling and hold their shape with the tip folding back on itself.
Step 17
Add one-third of this meringue to the cream cheese mixture and whisk until incorporated. Fold in another one-third of the egg whites.
Image detailsAdd one-third of this meringue to the cream cheese mixture and whisk until incorporated. Fold in another one-third of the egg whites.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until incorporated.
Checks1
Visual cueInfoVisualuntil incorporated.
Expected state: until incorporated.
Why and source
This step has reviewed source-backed guidance.
Step 18
Pour the cream cheese mixture into the mixer bowl with the last of the meringue. Fold until just combined.
Image detailsPour the cream cheese mixture into the mixer bowl with the last of the meringue. Fold until just combined.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until just combined.
Checks1
Visual cueInfoVisualuntil just combined.
Expected state: until just combined.
Why and source
This step has reviewed source-backed guidance.
Step 19
To minimize air pockets, pour the batter into one spot in the cake pan in a steady stream. Tap the pan on the counter a few times to release any trapped air.
Step 20
Quickly open the oven and place the cake pan on the baking sheet with the hot water bath. Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes. Reduce the oven temperature to 300ºF (150ºC) and bake for 10 minutes more until the top is golden brown. Open the oven door slightly to quickly test for doneness. If an inserted skewer comes out without wet batter, it‘s done, but leaving the cake inside.
Image detailsQuickly open the oven and place the cake pan on the baking sheet with the hot water bath. Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes. Reduce the oven temperature to 300ºF (150ºC) and bake for 10 minutes more until the top is golden brown. Open the oven door slightly to quickly test for doneness. If an inserted skewer comes out without wet batter, it‘s done, but leaving the cake inside.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Visual cue
until the top is golden brown.
Checks2
Visual cueInfoVisualuntil the top is golden brown.
Expected state: until the top is golden brown.
TimingInfoTimingfor 70–75 minutes
Target: 70-75 minute
Expected state: Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 21
Turn off the heat and leave the cake inside the oven with the door slightly ajar for 15–20 minutes. Remove the cake from the oven. Lift the cheesecake from the cake pan using the two parchment straps—an extra set of hands helps here. Nami's Tip: If you immediately remove the cake from the oven, the soufflé could collapse from the sudden temperature change. While cooling gradually in the oven, the cake's height will slowly shrink from about 4 inches to 2 inches.
Image detailsTurn off the heat and leave the cake inside the oven with the door slightly ajar for 15–20 minutes. Remove the cake from the oven. Lift the cheesecake from the cake pan using the two parchment straps—an extra set of hands helps here.Nami's Tip: If you immediately remove the cake from the oven, the soufflé could collapse from the sudden temperature change. While cooling gradually in the oven, the cake's height will slowly shrink from about 4 inches to 2 inches.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Checks1
TimingInfoTimingfor 15–20 minutes
Target: 15-20 minute
Expected state: Turn off the heat and leave the cake inside the oven with the door slightly ajar for 15–20 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 22
Place the cake on a platter. Peel away the parchment paper from the sides (leave the bottom paper). Mix 2 Tbsp apricot jam and 2 tsp hot water in a small bowl and gently brush it on top of the cake. Cool to room temperature, then chill in the refrigerator for at least 4–6 hours or overnight. Nami's Tip: Chilled cheesecake has a creamy yet light texture, with a perfectly balanced flavor.
Image detailsPlace the cake on a platter. Peel away the parchment paper from the sides (leave the bottom paper). Mix 2 Tbsp apricot jam and 2 tsp hot water in a small bowl and gently brush it on top of the cake. Cool to room temperature, then chill in the refrigerator for at least 4–6 hours or overnight. Nami's Tip: Chilled cheesecake has a creamy yet light texture, with a perfectly balanced flavor.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Checks2
TimingInfoTiming4–6 hours
Target: 240-360 minute
Expected state: Cool to room temperature, then chill in the refrigerator for at least 4–6 hours or overnight.
HoldingMain recipeSource holding instruction
Place the cake on a platter. Peel away the parchment paper from the sides (leave the bottom paper). Mix 2 Tbsp apricot jam and 2 tsp hot water in a small bowl and gently brush it on top of the cake. Cool to room temperature, then chill in the refrigerator for at least 4–6 hours or overnight. Nami's Tip: Chilled cheesecake has a creamy yet light texture, with a perfectly balanced flavor.
Inputs and tools1
Uses
- 2 Tbsp apricot jam
Why and source
This step has reviewed source-backed guidance.
Step 23
Remove the cheesecake from the refrigerator 10–15 minutes before slicing for a softer texture. To make clean cuts, use a sharp knife dipped in warm water, wiping the blade clean between slices.
Image detailsRemove the cheesecake from the refrigerator 10–15 minutes before slicing for a softer texture. To make clean cuts, use a sharp knife dipped in warm water, wiping the blade clean between slices.Just One Cookbook · Japanese Cheesecake (Video) スフレチーズケーキDev reference Checks1
TimingInfoTiming10–15 minutes
Target: 10-15 minute
Expected state: Remove the cheesecake from the refrigerator 10–15 minutes before slicing for a softer texture.
Why and source
This step has reviewed source-backed guidance.
Step 24
Store it in the refrigerator for up to 3–4 days or in the freezer for up to 3–4 weeks. Thaw overnight in the refrigerator. Cold cheesecake is dense, so remove it from the fridge 10–15 minutes before serving to soften the texture.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Recipe Highlights
I’ve been making this Japanese Cheesecake recipe for parties and potlucks for years—it’s one of those desserts that always draws a crowd, and I love watching people take their first bite and reach for a second slice.
What makes it so special is the contrast: A soufflé cheesecake this light and airy shouldn’t taste as rich and creamy as it does, and that combination is exactly why it took Japan by storm and then the rest of the world. Even people who tell me they don’t like cheesecake end up loving it.
Variations
Here are easy ways to customize this cheesecake.
Matcha or hojicha soufflé cheesecake. Sift 1–2 tablespoons matcha or hojicha powder into the batter—matcha for earthy, hojicha for roasted flavor.
What to Serve with Japanese Cheesecake
Strawberry Sauce – Bright and tart—a contrast to the cake’s gentle sweetness.
Yuzu Marmalade – Its citrus punch cuts through the cake’s richness. Royal Milk Tea – Warm and creamy, it echoes the cheese base and softens the tang.
Storage Tips
To store: Refrigerate up to 3–4 days.
To freeze: Freeze up to 3–4 weeks. Thaw overnight in the refrigerator. To serve: Remove from the fridge 10–15 minutes before slicing. Dip a sharp knife in warm water and wipe dry between cuts.
How long should I chill Japanese cheesecake?
At least 4–6 hours, but overnight is best.
For a softer bite, remove from the fridge 10–15 minutes before serving.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Prep
Grease the pan and parchment paper – Greasing the pan helps the parchment stick, and greasing the parchment prevents the cake from pulling away as it rises.
Measure all ingredients first – Timing matters, so have everything ready before you start. Weigh your ingredients – Click the Metric button in the recipe card and use a digital scale.
Article photos
Photos used with the article notes.
Source: Japanese Cheesecake (Video) スフレチーズケーキ
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
1, 1 cake (9 inches, 23 cm)
Batter
Source step 11 creates or uses batter.
Mixture
Source step 9 creates or uses mixture.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Cream cheese: I use full-fat Philadelphia Original Cream Cheese blocks for the best result.
Cream cheese: I use full-fat Philadelphia Original Cream Cheese blocks for the best result. Please do not use the round container type or the reduced fat (lite) type.
Heavy (whipping) cream: Heavy cream has a fat content of at least 36%.
Heavy (whipping) cream: Heavy cream has a fat content of at least 36%. To lighten the recipe, substitute whole milk.
Cake flour: Cake flour is more delicate than all-purpose flour; please do not substitute AP flour, which will make the texture dense and tough.
Cake flour: Cake flour is more delicate than all-purpose flour; please do not substitute AP flour, which will make the texture dense and tough. To make cake flour at home, measure 1 level cup of all-purpose flour, remove 2 Tbsp, and add 2 Tbsp cornstarch. Sift 3–4 times.
My previous recipe from 2012. You can still read my original Japanese Cheesecake post (zoom to read).
My previous recipe from 2012. You can still read my original Japanese Cheesecake post (zoom to read).
Matcha or hojicha soufflé cheesecake. Sift 1–2 Tbsp matcha powder or hojicha powder into the batter.
Matcha or hojicha soufflé cheesecake. Sift 1–2 Tbsp matcha powder or hojicha powder into the batter. Matcha gives a grassy, earthy flavor; hojicha a nutty, roasted one. Serve with sweet red bean paste or whipped cream.
Black sesame soufflé cheesecake. Swirl in 2–3 Tbsp black sesame paste for a savory, nutty flavor.
Black sesame soufflé cheesecake. Swirl in 2–3 Tbsp black sesame paste for a savory, nutty flavor. See How to Make Black Sesame Paste at home.
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Japanese Cheesecake (Video) スフレチーズケーキ
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