Japanese Cheesecake Recipe: The Jiggly, Cloud-Like Dessert You’ll Fall in Love With

If you’re looking for a dessert that’s airy, delicate, slightly sweet, and wildly satisfying to both the eye and the palate, then this Japanese Cheesecake recipe is about to become your next baking obsession. Unlike the dense richness of traditional New York-style cheesecake, Japanese cheesecake—also known as Japanese cotton cheesecake or soufflé cheesecake—delivers a soft, melt-in-your-mouth texture that jiggles like a dream.

This recipe is perfect for home bakers who want to try something elegant yet comforting, and especially rewarding if you enjoy the process of whisking egg whites to perfection and watching your cake rise like a fluffy cloud in the oven.

Why This Japanese Cheesecake Is Worth Making

This recipe combines the richness of cream cheese with the delicate structure of a soufflé, all baked to perfection in a water bath (bain-marie). It’s a showstopper at any gathering yet simple enough to make with a few pantry staples. This cake is for:

• Fans of light, airy desserts

• Bakers looking to impress with minimal sugar

• Those sensitive to gluten (swap to rice flour or Mochiko!)

• Anyone craving something different from traditional Western-style cheesecakes

Plus, this Japanese Cheesecake is extremely photogenic. A gentle wobble when you nudge it, a tender crumb when sliced—this cake is Instagram-ready, no filter needed.

Ingredients for Japanese Cheesecake

Egg White Meringue (Stiff Peaks)

• 5 egg whites 🥚

• 1/4 tsp cream of tartar (or substitute with vinegar or lemon juice)

• 1/4 cup (50g) fine granulated sugar (do NOT use confectioner sugar)

Cake Batter

• 5 egg yolks 🥚

• 8 oz (1 bar) cream cheese

• 1/4 cup (55g) butter

• 1/2 cup (125ml) milk

• 1/4 cup (50g) fine granulated sugar

• 2 tbsp (15g) corn starch (the “magic” stabilizer)

• 1/4 cup (34g) flour (swap for rice flour or Mochiko for gluten-free version)

• Optional: vanilla extract, lemon juice, or lemon zest for added flavor

Kitchen Equipment You’ll Need

• Electric stand or hand mixer

• Mixing bowls (medium and large)

• Saucepan

• Rubber spatula

• 8-inch round cake pan (or two 6-inch pans)

• Parchment paper (NOT wax paper)

• Deep baking dish or roasting pan for bain-marie

• Oven thermometer (optional but recommended)

• Whisk

• Measuring cups and spoons

Step-by-Step Instructions

1. Separate and Prep

Separate the egg whites and yolks into two bowls. Set the whites aside in a mixing bowl for later meringue preparation.

2. Create the Cream Base

In a saucepan over low heat, melt cream cheese, butter, and 1/4 cup sugar together. Stir constantly until the mixture is silky smooth. Remove from heat.

3. Add Egg Yolks and Dry Ingredients

Stir in the egg yolks gently. Then add corn starch and flour, whisking until clump-free. Stir in milk and any optional flavorings like vanilla extract or lemon juice.

4. Make the Meringue

Beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.

5. Combine the Mixtures

Fold one-third of the meringue into the batter. Gently fold to incorporate. Repeat two more times. Then pour the batter back into the remaining meringue and fold until fully combined. Avoid over-mixing—this will kill the rise.

6. Prepare Your Pans and Oven

Line the bottom of your cake pan with a circle of parchment and the sides with a strip of parchment. Preheat oven to 330°F. Prepare your bain-marie: place a large deep pan with water on the lower oven rack.

7. Bake

Pour the batter into the cake pan. Bake for 25 minutes at 330°F. Check for rise. If not rising, increase oven temp slightly. Once risen, crack the oven door for 10 seconds to reduce internal pressure, lower temp to 245-265°F, and bake for another 45 minutes.

8. Cool and Flip

Let the cake rest in the oven (turned off) for 10 minutes. Remove from oven and flip the cake onto a plate with parchment paper to remove from pan. Flip it again onto your serving plate.

9. Serve and Enjoy!

Enjoy warm for that famous jiggly texture or chill for a denser but still delightful cheesecake experience.

Pro Tips and Variations

• Avoid Cracks: Cracking usually means your oven was too hot or the water bath dried out. Always bake with moisture and monitor temperature carefully.

• Flavor Ideas: Add matcha powder, yuzu juice, or a touch of almond extract for unique twists.

• Sugar Substitute: Use coconut sugar or erythritol if you’re looking for refined sugar alternatives.

• Mini Versions: Pour batter into cupcake molds with parchment cups for individual servings.

• Topping Ideas: Dust with powdered sugar, or serve with a side of whipped cream and fresh berries.

How to Store Japanese Cheesecake

• Refrigerator: Store in an airtight container for up to 3 days. Note: It loses its jiggle but becomes rich and creamy.

• Freezer: Wrap slices individually and store for up to 1 month. Thaw overnight in the fridge before serving.

• Reheating: For a fluffy texture again, reheat gently in the microwave for 15-20 seconds.

Best Pairings

This delicately flavored cheesecake pairs beautifully with:

• Green Tea or Matcha Latte – Complements the subtle sweetness.

• Fresh Berries – Strawberries and raspberries add brightness.

• Champagne or Sparkling Wine – Great for celebrations.

• Cold Brew Coffee – The bitterness cuts through the creamy richness.

Frequently Asked Questions (FAQ)

Can I make this Japanese cheesecake gluten-free?

Yes! Simply swap the all-purpose flour for rice flour or Mochiko (sweet rice flour) for a gluten-free version that keeps the texture intact.

My cheesecake deflated after baking—what happened?

That’s usually due to over-mixing the batter or undercooking. Be gentle during folding, and allow proper bake and rest time.

Can I skip the bain-marie (water bath)?

It’s not recommended. The water bath provides gentle, even heat and prevents the cake from cracking. It’s essential for the fluffy texture.

What’s the difference between Japanese cheesecake and regular cheesecake?

Japanese cheesecake is much lighter, airy, and less sweet. Traditional cheesecake is rich, dense, and creamy.

Can I use a springform pan?

Yes, but wrap the outside in aluminum foil to prevent water from leaking into the pan during the bain-marie.

Final Thoughts

Japanese Cheesecake is not just a dessert—it’s an experience. From the smooth batter to the mesmerizing jiggle and delicate texture, it’s a bake that’s guaranteed to spark joy. Whether you’re baking it for a family celebration, a dinner party, or just a self-care treat, this cake never fails to impress.

If you’ve made it this far, you’re clearly a dessert enthusiast! I’d love for you to try this Japanese Cheesecake recipe, share your results, and tag your jiggly creations online.