This light & fluffy Japanese style cheesecake (or soufflé cheesecake) will totally melt in your mouth – perfect for that cheesecake lover in your life!
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Fluffy, creamy, light and airy. With just the perfect amount of sweetness. We’re talking about Japanese Cheesecake (or Souffle Cheesecake as it’s often called). Perfect, delicious Japanese cheesecake.
Asian desserts tend to be much less sweet than Western desserts. Which is why I like them.
They are typically not sugary sweet, but have just the right amount of sweetness to curb that after dinner sweet tooth.
I don’t know about you, but I most definitely have an after dinner sweet tooth.
I’m pretty sure I could eat this whole cheesecake myself. Seriously guys, this is good stuff.
It may even help to curb that mild sadness that happens after the holidays are over and we’re all back at work.
This light & fluffy Japanese style cheesecake, also known as soufflé cheesecake, is made by folding sweetened whipped egg whites into the cream cheese batter. This results in a light, fluffy, melt-in-your-mouth kind of cheesecake.
Like I mentioned above, this Japanese cheesecake is less sweet than it’s American counterpart. If you have a problem with this, you can sweeten it up by adding some extra sugar to the cream cheese batter.
But I think it’s perfect like it is.
We bake the cheesecake in a water bath to keep the top from cracking.
So listen guys, this recipe is not hard. It’s actually quite easy.
However, you must be careful to make the meringue correctly and make sure you don’t over mix. Otherwise you will end up with a dense, flat cheesecake.
That defeats the whole purpose.
Whenever you’re folding in egg whites, you want to be very gentle. It’s actually ok if you still have some egg white streaks in your batter when you’re done.
Make sure your spring form pan is WELL GREASED before pouring the batter in. A well greased pan will make it so much easier to get the cheesecake out.
Then, when all is said and done , sprinkle it with some powdered sugar. This is my favorite part. The powdered sugar puts this light & fluffy Japanese style cheesecake right over the edge of delicious decadence. If you really want to make it special, add some fresh berries.
Just talking about this cheesecake is making my mouth water.
Too bad the boyfriend ate the last piece just last night….
Now I want to hear from you guys. What’s your favorite kind of cheesecake? What toppings do you like to use?
Looking for some other sweets to curb that after dinner sweet tooth? Check out some of my most popular dessert recipes:
- 5 eggs whites and yolks separated
- 1/4 tsp. cream of tartar
- 1/2 cup sugar
- 1 package cream cheese
- 1 tbsp. lemon juice
- 4 tbsp. flour
- 2 tbsp. corn starch
- 4 tbsp. butter
- 3 tbsp. milk
- 1/4 tsp. salt
Preheat the oven to 325 degrees.
Melt the cream cheese, butter, and milk in a saucepan over medium-low heat, stirring often.
Once melted, pour in a bowl and fold in the flour, cornstarch, egg yolks, salt and lemon juice. If your mixture gets too warm, be sure to temper the egg yolks.
In a separate bowl, whip the egg whites until frothy.
Add the cream of tartar.
Add the sugar, a little at a time, while continuing to whip the egg whites until soft peaks form.
Fold 1/3 of the egg white mixture into the cream cheese mixture. Then fold the next 1/3 in, and the last 1/3 in in separate batches, being careful not to over mix.
DO NOT OVER MIX. Make sure you fold the egg whites into the cream cheese mixture gently. Otherwise your cheesecake will deflate when baking.
Pour mixture into a well greased 8 or 9" spring form pan.
Wrap aluminum foil around the bottom 1.5" of the pan. Set it a water bath to cook to avoid cracking on top. If you don't care about cracking, you can skip this step.
Bake for 60-70 minutes, or until a toothpick comes out clean.
Remove from heat and let cool for 1 hour. Remove from spring form pan and refrigerate overnight.
Serve with a dusting of powdered sugar and/or fresh berries.