Cloud-Like Japanese Soufflé Cheesecake – Light, Fluffy, and Perfectly Jiggly

Introduction

Japanese soufflé cheesecake is an incredibly light and fluffy dessert with a delicate balance of sweetness and creaminess. Unlike traditional cheesecakes, this version has an airy, soufflé-like texture that melts in your mouth. This step-by-step guide will help you create a perfectly jiggly and cloud-like Japanese cheesecake at home.

Ingredients

(Serves 6-8)

For the Cheesecake Batter:

• 250g (8.8 oz) cream cheese, softened
• 50g (3 tbsp) unsalted butter
• 100ml (½ cup) milk
• 6 egg yolks
• 1 tsp vanilla extract
• 60g (½ cup) cake flour, sifted
• 20g (2 tbsp) cornstarch, sifted
• ¼ tsp salt
• Zest of ½ lemon (optional, for a refreshing citrus hint)

For the Meringue:

• 6 egg whites
• 120g (½ cup) granulated sugar
• ½ tsp cream of tartar

For Decoration:

• Powdered sugar for dusting
• Fresh berries or whipped cream (optional)

Instructions

1. Prepare the Cheesecake Batter

1. Preheat the oven to 150°C (300°F). Line a 9-inch round cake pan with parchment paper.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler, stirring until smooth. Remove from heat and let cool.
3. Add egg yolks, vanilla extract, lemon zest, cake flour, cornstarch, and salt, whisking until fully combined and lump-free.

2. Make the Meringue

1. In a separate clean, dry bowl, beat egg whites on low speed until foamy.
2. Add cream of tartar and increase speed.
3. Gradually add sugar, beating at medium-high speed until stiff peaks form.

3. Combine and Bake

1. Gently fold the meringue into the cheesecake batter in three additions, making sure to keep the batter light and airy.
2. Pour the batter into the prepared cake pan.
3. Place the cake pan in a larger tray filled with hot water (water bath method) to keep the cake moist and prevent cracks.
4. Bake for 60-70 minutes until the top is golden brown and the cake is set.

4. Cool and Serve

1. Turn off the oven and let the cake cool inside for 15 minutes with the door slightly open.
2. Remove from the oven and allow it to cool completely before unmolding.
3. Dust with powdered sugar and serve with fresh berries or whipped cream.

Tips for the Best Japanese Soufflé Cheesecake

• Use room temperature ingredients for a smoother batter.
• Fold the meringue gently to maintain a fluffy texture.
• Bake with a water bath to prevent cracks and ensure a moist, soft cake.

Frequently Asked Questions

Why did my cheesecake deflate after baking?
Sudden temperature changes can cause shrinkage. Let it cool gradually inside the oven before removing.

Can I store this cheesecake?
Yes, refrigerate in an airtight container for up to 3 days. Serve chilled or at room temperature.

What can I add for extra flavor?
You can incorporate matcha, cocoa powder, or espresso into the batter for a unique twist.

Conclusion

This cloud-like Japanese soufflé cheesecake is incredibly soft, fluffy, and jiggly—perfect for any dessert lover. Its light texture and delicate sweetness make it a wonderful treat for any occasion. Try this recipe today and enjoy a bakery-style cheesecake right at home!