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Japanese souffle cheesecake recipe

Japanese souffle cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake
  • White chocolate cheesecake

A lovely airy cheesecake that has the texture of a souffle. You only need a few ingredients to make this delicious dessert - white chocolate, eggs, cream cheese and crushed biscuits!

4 people made this

IngredientsMakes: 1 cheesecake

  • For the base
  • 150g digestive biscuits, crumbled
  • 60g butter, melted
  • For the cheesecake
  • 115g white chocolate
  • 3 eggs, separated
  • 115g cream cheese

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Line the bottom of a 23cm springform cake tin with baking paper.
  2. Crush the biscuits in a clean food bag with a rolling pin. Melt the butter in the microwave for about 30 seconds. Mix the biscuit crumbs with the melted butter until well combined; spread the mixture over the bottom of the springform tin, pressing down firmly.
  3. Melt the chocolate in a double boiler or in the microwave, allow to cool slightly. Then mix in the cream cheese and egg yolks.
  4. Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Fold in the cooled chocolate mixture.
  5. Pour the mixture over the biscuit base in the tin and bake for 15 minutes in preheated oven. Lower the temperature to 150 C / Gas 2 and bake for a further 15 minutes. Turn the oven off but leave the cheesecake in the oven for a further 15 minutes.
  6. Remove the cheesecake from the oven; allow to cool completely at room temperature and then store (for up to a few days) in the fridge.

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Ochikeron’s 3 Ingredient Japanese Cheesecake

We have just found your new go to 3 Ingredient Cheesecake. It’s a Japanese Souffle and it’s had over 10 million views on Youtube and you are guaranteed to want to try it.

H ave you heard about the amazing 3 Ingredient Cheesecake Japanese Souffle that originated from talented Youtuber Ochikeron?

The Internet has been buzzing about it. In fact, it’s gone viral and we can see why! Whilst the recipe appears easy, there are a few key tricks and tips you will need to follow to get the perfect result.

Via ochikeron

We assure you that this recipe will become a favorite. It’s a light custard cake using eggs, cream cheese, and chocolate.

Ochikeron suggests cutting your parchment paper higher than your baking tin. She says that the Cheesecake rises quite high in the baking process. It will, however, finish at a more normal height.

Japanese Souffle Cheesecake Recipe

You might have heard of this melt-in-your-mouth amazing piece of creation! It’s fluffy, creamy, and basically all shades of perfect! We always buy our Japanese Souffle Cheesecake from Uncle Tetsu, which is a popular Japanese chain. But the thing is, we’d have to drive 5 hours to Toronto to buy them since they don’t have one in Montreal. I know, so practical, right? But we don’t mind making the journey there since these cheesecakes are just THAT good! But good news for those of you who don’t live in a reasonable distance from Uncle Tetsu, you can make one yourself at home and just as delicious!

It does take a lot of technique to make it perfect. But it’s definitely doable! Here are a couple of important pointers to make the perfect Japanese Souffle Cheesecake:

  • Make sure to generously butter the bottom and the sides of the baking pan, then line with parchment paper, and once again butter the parchment paper. This will help you take the cake off the baking pan more easily.
  • Pass the flour and cornstarch through a sieve. This will in turn make the cake itself smoother.
  • When beating the egg whites with an electric mixer, do not overheat them. Make sure you do so until they form soft to stiff peaks.
  • When mixing the beaten egg whites into the cake batter, use a rubber spatula and gently fold. Do not mix with a whisk or electric mixer.
  • When the cake is completely cooked, turn off the oven and leave it inside with the oven door ajar. This prevents the cake from shrinking too much.

This cheesecake is so fluffy and tasty, it’s already delicious eating it on its own. But if you want to add some toppings, we suggest adding fruit jams. Apricot jam is a popular one and is often eaten with this cheesecake in Japan. We think any jam that has a tangy flavour will work wonderfully with this souffle cheesecake. We tried it with homemade pineapple jam and it’s amazing! That’s it for today’s recipe. For those of you who have been craving this and can’t buy one where you live, we hope this recipe will help you satisfy your craving!! It definitely did for us! Make sure to leave a comment below if you have questions, and as usual, happy eating! Our other Japanese Food Recipes: Japanese Beef Bowl (Gyudon) Recipe Crispy Japanese Fried Pork Cutlet (Tonkatsu) Recipe Tuna Mayo Onigiri (Japanese Rice Balls) Recipe

Japanese souffle cheesecake recipe - Recipes

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This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan. It is known as Souffle Cheesecake or Cotton Cheesecake. Cheese lovers should definitely try this recipe!

  • 100 gCream Cheese
  • 30 gSour Cream
  • 20 gUnsalted Butter
  • 2Egg Yolks
  • 20 gCake Flour (low gluten or protein flour)
  • 100 mlMilk
  • 1/2 tspVanilla Extract
  • 2Egg Whites
  • 40 gGranulated Sugar
  • Apricot Jam diluted with rum
  • Powdered Sugar optional
  • Lemon Zest grated, optional

Be sure to bring the refrigerated items to room temperature before combining.
The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.

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Cooking with Dog

It looks like San Sebastian Cheesecake. I should definitely try it! I love cheesecakes and like to try different recipes, but so far my favorite is this one. It tastes delicious!

Love cheesecake too!🧀🍰😋 We have 6 cheesecake recipes so you might want to check it out.😊

Thanks very much! You have so many interesting recipes!

great recipe and video! I tried this recipe and it came out perfect. My Japanese friend that tried it said that it made her feel at home. However, the two times I tried to make it after that my cake seems to collapse after it cools down. Any suggestions on what I could improve?
Thank you!

The cheesecake will shrink to some extent (at least a little) as it cools. If it collapses badly, please make sure that the meringue reaches a firm peak stage. After baking, leave it in the oven for 20 to 30 minutes without removing it immediately.😊 This post might be helpful too. Glad to hear you and your Japanese friend enjoyed this cheesecake. Thank you for trying it out.🐩👩‍🍳💓

Hi, may I know what’s the height of the 5”cake pan used in the demo?

The diameter of the cake pan in the video is 15 cm (5.9 inches) and the height is 6 cm (2.36 inches). Hope you will enjoy the cheesecake soon.🧀🍰😋

Hello! I’ve tried making Japanese cheesecake 4 times but each time my cake texture at the bottom is rubbery/custardy up to the level of the hot water bath. I’m so sad I can’t conquer this cake. 🙁 please help!

As for the rubbery/custardy texture, it may be that the batter whose air bubbles have collapsed is sinking to the bottom.

When you switch to a balloon whisk, whisk until the meringue reaches a firm peak stage and has a glossy texture. The foam of the meringue should not break easily.

When combining the batter with the remaining 2/3 of the meringue, gently mix and try not to break the air bubbles.

Thank you for trying this recipe 4 times.🙇 Hope you will have a better result next time.🐩👩‍🍳💓

Hello, many years ago i remembered I tried this recipe before. I tried last week but the cake batter is very liquid. May I confirm if the milk is 100ml and cake flour is only 20g ? Can I reduce the amount of cream cheese and replace with sour cream of the same amount ?

Do you perhaps live in the UK?🇬🇧 It seems that the cream cheese in the UK is different from the ones in other countries. I had a comment that describes the same issue you have so you might want to check it out.😊
Thank you so much for trying our recipe.🐩👩‍🍳💓

I am from Singapore, I use Philadelphia cream cheese block. May I confirm the milk is 100ml and cake flour is only 20g ? thanks. Can i reduce the amount of cream cheese and replace with sour cream of the same amount please, thanks

We double-checked the ingredient list but all the amounts are correct. The milk is 100ml and the cake flour is 20g. We don’t know why your batter is so liquid. Sorry…🙇
As for the sour cream, you can probably make a similar cheesecake, but the taste will be different depending on how much you use. We used the sour cream to give it a slightly sour and refreshing taste. Increasing the amount will make the sour cream taste stronger.
Thank you so much for trying the recipe multiple times.😊 Hope this helps.


TOOLS: 15 cm in diameter round pan (For a 18 – 20 cm round pan, double the recipe)


  • 125 gram (4.4 oz) cream cheese
  • 110 gram (approx 1/2 Cup minus 1 tsp) whipping cream (30-35% fat)
  • 3 egg yolks (18-20 gram/yolk) – at room temperature
  • 20 gram (1.5 Tbsp) caster sugar
  • 50 gram (1/2 cup minus 1 Tbsp) cake flour
  • 20 gram (2 Tbsp) corn starch
  • 3 ml (1/2 tsp) vanilla extract (optional)
  • 1 orange (or lemon) zest – finely shredded to avoid bitterness (optional)
  • 3 egg whites (33-35 gram/egg white) – at room temperature
  • 50 gram (1/4 cup) caster sugar
  • 1/4 tsp cream of tartar (or can be substituted by lemon juice/vinegar of the equal amount)

* Note: If you don’t have cake flour, you can substitute the whole amount of flour (50g cake flour + 20g cornstarch) with 40g all-purpose flour + 30g cornstarch. Though this couldn’t be a perfect substitution, the good thing is that it will not affect the soft and spongy texture of the cake.


This recipe has a video tutorial and has been uploaded on my YouTube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on YouTube via this link.

Note: the video is in HD setting and has English subtitle, please press CC to activate it.

Printable recipe

1. Line baking pan with parchment paper (make it easier to take the cake out of the pan). No need to grease or line the sides of the pan. Preheat the oven at 180 °C/ 356°F , both upper and lower heat.

2. Boil some water in a small saucepan. Place cream cheese, whipping cream and sugar into a bowl (use a bowl that is larger than the pan so that when you place the bowl over the pan, the bottom of the bowl doesn’t touch the water). Bring the water to boil then lower the heat. Place the cream cheese bowl over the pan, whisk the ingredients together until they are dissolved and incorporated. Take the bowl out of the pan.

3. Wait until the cream cheese is partly cooled, then add in the egg yolks, vanilla extract, and orange/lemon zest (optional). Mix until incorporated.

4. Sift cake flour and cornstarch in the bowl, mix well until incorporated. Run the mixture through the sieve 1-2 more times and place it aside.

(Once this step is done, you can boil water for the water-bath step)

5. Beat egg whites with salt, cream of tartar and sugar until they reach the soft peak stage.

*Note: Bowl, whisk, and the egg whites should all be free of oil, butter, egg yolk, or any fat ingredients.

6. Place 1/3 of the egg whites into the egg yolk and cream cheese mixture, gently stir in one direction. This step will help “lighten” the egg yolk mixture, and thus prevent air bubbles from breaking in the next steps.

7. Dividing the remaining egg whites into 2 parts, mix one by one into the cream cheese bowl. Use the folding technique to fold egg whites into cream cheese and egg yolk mixture. Once you are done, if the total volume of the mixture is almost unchanged while its texture is foamy, smooth, and free of air bubbles, then you got it right.

8. Place the baking pan into a large high-sided tray and put everything into the oven. Pour hot (boiling hot for the best result) into the tray up to 1/3 – 1/2 the height of the pan (you should wear oven gloves during this step to prevent burns).

9. After pouring the hot water into the tray, quickly close the oven door. Bake at 155-160 °C/ 311-320°F in about 40 – 50 minutes until the cake top is golden brown. Then lower the temperature to 140°C/ 284°F and continue baking for 20 – 30 minutes more.

If you got the proper temperature, the cake should rise very slowly (i f it rises too quickly, the temperature is likely to be too high and you should set it lower next time ). After 45-60 minutes, the cake’s surface will turn into a dark yellow color. You can prepare a piece of aluminum foil (poke some small holes on it to keep the cake’s surface from getting too moist). When the cake turns into a dark yellow color, quickly open the oven and place the foil above the cake. Continue baking you can test the cake after at least 60-65 minutes. The cake is perfectly baked if it fully rises and springs back if you gently press on it with your finger.

Once the cake is baked, turn off the oven, slightly open the oven door and leave the cake inside for about 15 minutes. The cake might shrink a little bit and pull away from the sides of the pan. Now you can take it out of the pan, remove the parchment paper at the bottom and let the cake completely cool on the rack. You can prepare a mixture of honey and warm milk to brush on top of the cake.

Once the cake is taken out from the oven, it will shrink quite a bit – which is completely normal. The perfect cake should not collapse or be overly moist it should be in good size and shape, moist inside yet spongy, soft, and free of large air bubbles.

You can now brush the honey-milk mixture onto the cake. Store the cake in the fridge and serve within 1-2 days. If the cake is baked in a small pan, you can serve it right after it is baked.

Common problems, causes and solutions:

  • Cake rises too high yet sinks in the oven:Either baking temperature or upper heat is way too high or cake is placed too close to upper heat.
  • Cake doesn’t rise, or becomes too dense or chewy:improper egg beating or folding technique that deflates the air bubbles.
  • Cake fully rises, yet shrinks after being taken out of the oven(mostly comes with slight smell of raw egg): insufficient baking time.
  • Cracks on the surface: (possibly) lack of water in water bath, or too high upper heat. I personally don’t consider this as a big issue as many family ovens have the issue of top heat higher than bottom heat. So it’s kind of non-fixable issue. However, if you do want your cake to have a perfect surface, try lining parchment paper around the side of your cake pan and bake with only bottom heat in the first 2/3 of the baking time. Only turn on the top heat when the cake is fully risen and the color of its surface starts turning golden.

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This works! Finally! I followed other recipes and baking instructions from the internet twice and failed (both cake collapse when cooled and became dense. This is my 3rd attempt and your instructions was spot on. I bake this cheesecake in a 8.4in (21cm) glass pan. The difference between your instruction and the other 2 that I tried and failed was the heating instruction and the beating of the eggs. Preheating the oven first and lowering them accordingly was the trick and making sure that I did not underbeat or overbeat the eggs. Thanks!

Omg I just made the recipe yesterday for my boyfriend`s birthday , huge succes . thanks for such a well explained recipe, and all the tips, it just came out great , i think i over cook it a bit, it felt a little dry to me but i put some fruits on top and it fixed it , the only question is for the amount of salt , y guessed it was just a pinch on the egg whites, thanks again definitely a keeper

Thank you for the recipe. For your information I substituted the cream with coconut cream. The cake retained its fluffiness while the coconut imparted a nice aroma and flavour to the cake.

I’ve tried your recipe twice.The 1st, the meringue was stiff peak n my cake turned a bit dry.2nd, i just whipped the egg white till soft peak and the cake was good.but the problem is,both cake need 2hour n 30 minutes to completely baked.and the top of my cake didnt turn golden brown at all eventhough it was completely baked.i used small oven(new),lower rack,bottom n top coil,protected my pan with double aluminium foil n even put the cake pan in another pan before put them on another larger pan just to prevent condensation in my cake pan(it does happen before-my cake gets wet).I really love your cake..nice golden brown while mine looked pale i had to used top coil just make the top look brown enough but then it got burned on top.pity me…
How to get that nice golden brown…n why it took so long for the cake to cook?
Please help…

Hi Jenny, do you have a thermometer for your oven as from what you describe, I guess that the temperature in your oven is a bit too low…

Im sorry, i meant 18 cm glass pan

For a 18 cm pan you can use a recipe with 5 eggs. All of the other ingredients should be increased by the same ratio, i.e.: 5/3

Hi, im using a 16 cm pan, do i double the whole ingredients or just double the eggs?
Thankyou for this article

Hi, I’m looking to follow this recipe and do a 6-egg version. I understand that I can simple double the amount for each ingredient. What about the baking? Do I need any adjustment to it? Higher heat or longer bake time?

Yes you can double the recipe. Normally I use a 20 cm – round pan for a recipe with 6 eggs. However, note that the egg white should weigh around 30 – 33 gram each. If the egg white is larger than that, there’s a high chance that you will need a larger pan. With a 6-egg-recipe, baking temperature stays the same but baking time needs to be longer. Note that baking temperature and time can vary depending on your oven so please keep an eye on the cake.

I added ten minutes for each temperature (60, 40). Having doubled the recipe, the batter fit in my 10 in. springform pan perfectly. The pan has a glass bottom which makes it cook hotter than an all metal pan, probably helping to get an even bake. I did notice the top half of the cake was a little drier than the bottom, but still light, fluffy and moist. I used lime zest since the cake was to be served with a cherry, lime, ginger sauce. This was a perfect summer dessert. The cake was so light each person could eat a large slice.

I have been trying different recipes… all of which didn’t come out as nice. This recipe is the winner and it’s so easy to follow. Would I be able to double the recipe say to 12 eggs for a 30 cm pan?

Hi. My cake is jsut about to come out of the oven. You make mention to a milk and honey mixture that goes on the cake at the end. I’ve looked through your recipe and don’t see it mentioned there. Could you explain what you mean?

She mentions elsewhere it is one to one. I warm a 1/4 cup honey for 8 or 9 seconds, and then I even use the whipping cream I have left, and use 1/4 of that mixed with the warmed honey. It’s AMAZING.

Can I double the recipe for a big batch?

Yes you can. However, don’t use a pan that is too high because it’s easier for the cake in this pan to be undercooked and sink after taken out of the oven.

I wanted to ask how high your 15cm cake pan is?

Should this be chilled before serving? Normally Cheesecake is cold. Thank you! Can’t wait to give this a go!!

It’s not necessary to chill this cake before serving but it tastes better when it’s cold

Thank you for the recipe! I want to attempt it but I am wondering if I can serve with anything else.. usually cakes have frosting and/or fruit.. can I serve it with a dollop of whipped cream or fruit? or how can it be served? Thank you!

Yes you can serve it with cream, fruit of your choice. Sometimes I made jam (thin, simple jam just by simmering fruit with some sugar) of berries or apricot and they match perfectly

Instead of using whipping cream can we use combination of Milk and Butter?

you can but it won’t taste as good as when using whipping cream

I read a lot of recipe articles, but this ! This is SCIENCE !
Thank you !

Hi, I just made a JCC after years of making regular NY cheesecake. I read somewhere that we should bake it on the lowest rack with only the bottom coil at a low temp. My oven does run a little cool but it was at the right temp (oven thermometer). My cheesecake didn’t brown at the top or puff up. As a matter of fact it looks like my regular cheesecake though I can feel the bounce in it (too scared to cut it). Any advice. Should I have baked it with both coils on?

The reason why many JCC are baked on the bottom rack is that many ovens in family kitchens in Asia have problems with temperature, particularly small ovens. I know many ovens that top heat is significantly higher than bottom heat. Hence, placing the cake on the bottom rack is to prevent the cake from rising too fast and cracking. If your oven has correct temperature then you can put the cake in the middle of the oven (i.e., 1 rack lower than the middle rack).

What a well-presented and detailed recipe! I would like to know whether I could use low-fat cream cheese, instead. Thank you (^̮^)

Yes you can, I used light cream cheese sometimes and I didn’t recognize the difference in the taste.

I made this and it turned out perfect! But my cake floats in the water bath both before and after baking. lol! : D Didn’t affect the cake though. Next time will use a heavier pan )

Great! Thanks for sending me the feedback

Is it ok if we use milk instead of cream

It will affect the taste of the cake, I wouldn’t substitute like that

Hi Linh, I used to bake on a rectangular aluminum tray (disposable), is it ok to use such or it is too thin? If I can, then can I double or triple your ingredients? Like this size: HALF SIZE -DEEP Length: 12 3/4″, Width: 10 3/8″, Depth: 2 9/16″ Thanks in advance.

I’m afraid that it will be too thin and it will lose its fluffiness and softness, too if baked in such a large pan. You can double the recipe. However, be careful with the pan because you will need to bake it with water bath and the steam must be able to go up and fill all the space in the oven.

Hi there, instead of using cake flour can I use rice flour and cornflour instead? My son is allergic to wheat and tapioca flour and egg yolks. By the way, instead of baking in the oven, can I steam it? Pls advice. Thanks

Hi, I’m sorry but I think it won’t work with rice flour and corn flour, the cake won’t be fluffy and soft.

Hi! I noticed when I bake cakes the baking time for my oven is generally longer. So i bake til when a toothpick comes out clean. What about for JCC is it the same rule? Since i cannot follow the baking time as is

I just tried your recipe. The cake top was slightly cracked but as it cooled, it closed up. The texture is beautiful, light and fluffy. However, after I baked the cake, I left in the oven for about 15 minutes before I peeled off the grease proof paper which I lined. The heat moisture caused the side of the cake to be wrinkled and was a bit moist at the bottom. So I quickly put on the rack to air-dry the bottom. My question is , can I take the cake out immediately after is baked and peel off the greaseproof liner on the sides n base?

Hi Jackie, yes you can take it out sooner. However, in that case, I think it’s best to slightly overbake the cake. For example, if normally you bake this cake in 100 mins, then bake it for about 5 mins more, then take it out. This helps to reduce the shrinkage due to sudden change in temperature when we take the cake out of the oven.

Hi There,
Can I bake the cake without the hot bath? I find that the water makes the cake soggy at the bottom half where the water is. I like the top part of the cake where the water does not reach.

Hi Linda. Yes you can try putting a tray of freshly boiled water under the rack on which you put your cake. As far as I know this method works quite well in some ovens, particularly small ones. Good luck!

I live at high altitude (over 6200 feet ASL) how do you adjust the recipe for that?

Ho Linh, i’ve tried your JCC recipe and it turns out great, thanks for sharing this recipe. But there’s some problems i wanna fix, one is eggy smell of the cake which you said its underbaked so i will try to bake it longer, two is in my oppinion the cake is too sweet so i will reduce thw sugar, third is there’s no salt mention on the recipe but its mention on step by step phase so i will try to add salt next time. Last thing is i found the scent/aroma of the cheese is covered by egg aroma, is there any ingredient i can add to the recipe to make the cheese flavor stronger?maybe adding a cheddar or parmesan or edam cheese?what do you think?

You can reduce the amount of sugar that is mixed with egg yolks, cream, flour, etc. Try not to reduce the sugar used to whip in egg whites because that will influence the quality of whipped egg whites.

Regarding the eggy smell, try to adjust the baking time and temperature a bit, probably higher temperature or longer baking time. You can add a bit vanilla extract or finely grated orange zest to compensate (but there should not be eggy smell in general, I’ve never experienced it before with my JCC).

I never used anything other than cream cheese for the “cheese part” in JCC, so I don’t have an answer to your last question. But personally, I think that they will ruin the cake.

Thank you for the recipe. My JCC has the eggy smell.. Wonder what’s wrong? Can u advise?

Normally, eggy smell is a sign of under-baked cakes, maybe you’ll want to keep the cake in the oven a bit longer.

The cake looks delicious. Have tried other recipes and it didn’t turn out, too dense. Will give this a go.

Can you please tell me what size cake tin you used? Also, can you use a non stick pan?

I used a round pan of 15 cm in diameter. It’s ok with a non stick pan although I’d prefer to use a normal (stick) pan for this cake. Good luck and I hope you’ll like this recipe

I don’t have the round pan to bake this JCS. So, can I use the rectangle pan to bake with the same amount of recipe?

Yes you can use a 15 x 15 cm pan for this recipe

Hi! I’m gigi from Chile..
I have tried twice those recipe and tho i have failed both times because it cracks a little in the top i admit that it it’s yet the best cheese soufle ever! So it stills worth to keep trying once and again until getting the perfect one!
I think i should get the perfect temperature of my oven for success!
Now my question is…
Can i bake several cheese soufles simultaneously in the same oven?
Because i want to make business with it… But i want to try more than just one at the time….
If you have a tip please i will appreciate it so much!
Of course i understand that i first need to adjust temperature and time for just one and then think about multiple baking but i wonder is i can try it for business

Hi Gigi, to me this cake is very sensitive to temperature. And our ovens are not always in perfect condition in terms of heat, so it’s not considered to be failure to me if this cake only has some cracks on top. However, if you’d like a smooth cake top, maybe you can try baking the cakes on the lowest rack of the oven and with bottom heat in the first 2/3 baking time. Also, if the egg white is whipped a bit too long (hence, too stiff), it’s also easier for the cakes to crack. These are some of my experiences, hope they help

For your question, yes, you can bake many JCC at the same time as long as they are put on the same rack. If you’d like to bake them at different racks then your oven should be the kind of “professional one”. I hope you get what I mean. In large bakeries, they have professional ovens that have 8 – 10 racks. The temperature in these ovens is quite stable so that no matter where you put the cakes (in the oven), your cakes still rise well.

I wish you a lot of success with your business. Don’t be bothered too much about the crack. I did try this JCC in some bakeries in Japan, not all of them look perfect but their taste was incredible, which was more than enough for customers to come again and again and again.

Linh, my oven doesn’t have bottom heat only top heat. Will it bake right if I put the cake on lowest rack. Just asking because if it won’t bake right on top heat, then, I have to buy oven with both top and bottom heat, anyway my oven is old.
Thank you for your reply.

In general, we need both bottom and top so I think you can try with both heat, if the caketop is too brown then it’s possible that the top heat is much higher than the bottom heat. Then, putting the cake on the lowest rack is a great way to solve. Every oven has its own problems, if we are aware of that problem and make proper adjustment, it will be fine Good luck!

Thank you for creating this comprehensive article on japanese cheesecake. I appreciated the troubleshooting advice and the explanation of what this cake should look and taste like. The taste and texture was on the money. I also appreciate the inclusion of mass measurements for the ingredients to ensure accuracy in creating this cake. I plan on making this more regularly.

Hi Stacey, thank you so much for your lovely comment! I’m very glad that you liked the cake. I actually plan to make one myself soon this week, too

Hi Linh, thank you so much for this recipe. I followed every step of mixing the cheesecake batter carefully. But for the actual baking, I do not have an oven. Therefore, I used a multi-function rice cooker that has a cake function. First I poured my batter into a 7 inch aluminium round pan. Then I added some water in the non-stick rice cooker pan. Lastly I gently placed my cake pan in the water and started baking. At the end of 45min, I opened the rice cooker to check if the cake is done. The top dome of the cake started deflating as soon as I opened the rice cooker. So I immediately closed the rice cooker lid and kept the cake under keep warm mode for another 15-20mins. When I finally took out the cake, the japanese cheesecake was deflated with wrinkly top and sides. Have I possibly done any mistakes? Can japanese souffle cheesecake be baked in a rice cooker? Anything I can change to make the cake turn out nicer like yours?

Hi there, I made the mistake of not checking my own size. I’ve used an 8″ pan with your recipe. Oh well. We’ll see. I saw your directions for whipping the egg whites you mentioned salt. I did not see salt in the recipe. I also got a bit confused when you added the flour to the cheese mix. I’d folded in 1/3 egg whites before reading through again and didn’t realise ‘the bowl’ meant bowl of cheese mix. I sieved the mix after that and folded the rest of the egg whites.
Anyway, it’s in the oven now and fingers crossed it’ll come out reasonably ok.

Hi Linh!
Thank you for this heaven-sent recipe and tutorial! Have you baked this in soufflé pans or molds? How and at what temperature and for how long? More power to you!!

Hi Trang, thank you for your detail recipe. Would you mind if i ask you something? Can I bake it by a glass cake pan? I just have this pan. Hope to see your reply soon. Thank you.

I’ve never baked a cake in a glass pan before. I guess the transfer of heat through glass might be weaker than through metal, and this might affect the cake to an extend that there’s not enough heat for the cake to rise properly. But I’m not sure… I think it might be fine with small pans (eg: round pans with diameter smaller than 10 cm). But with large pans, it can be risky.

Hi, I can’t wait to try your recipe!! But I would just like to ask how you made your milk and honey mixture, like the measurements for them.

Hi Kirsten, the recipe for that mixture is really flexible and depends on your taste. I often combine 1 part of honey and 1 part of milk, about 2 tsp each. Sometimes, I also make simple berry jam and it goes very well with the cake (I cook some berry with sugar and water, simmer for about 10 – 15 minutes until the sauce’s thickened).

Hi Linh, thank you so much for your generosity in sharing your hard earned baking efforts! I made this cheesecake twice and it was widely received! The general comments were that the cake is very light, fluffy, not so sweet and not so cheesy. All thumbs up for an excellent recipe! Tx again and look forward to more of your sharing.

Thank you for your feedback, I’m very glad that you liked the cake

I’ve tried making your recipe in an 8 inch pan but it does not rise like the one in your video. I’m using 3 eggs but should I be doubling the ingredients? Your pan in the video seems much smaller than 8 inch.

Hi Linda, first of all, my sincere apologies for replying you this late. I have been through a hectic time and I hardly had time for the site. Second, I’d like to thank you very much for pointing out my mistake. The recipe above is indeed for 15 cm dia. round pan, which is the one I used in the video. I had a note below the video on YouTUbe about the size of the pan, in which I stated that for a 8 inch round pan, we need to double the recipe. Really don’t understand why I made this terrible mistake in the post. I am very sorry for this and I hope you’ll see this comment, too….

It is not easy to find cream of tartar in my country where I live (Germany). Will the cake be ok with just lemon juice?

Yes you can. Btw, I’m living in Germany, too and I normally order my baking ingredients from here

Thank you for the recipes, especially all the details to bake them to perfection. I appreciate your sharing of these recipes and enjoy reading your blogs.

Thank you very much. I’m glad that you like them and I do hope to “seeing” you soon again on RnF

What is Japanese Cheesecake?

It is fluffy, it is jiggly and it is yummy!

Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly.

It has fewer calories per serving than a regular cheesecake as it contains less sugar and cheese.

It took me a while to write about this beautiful and heavenly Japanese Cheesecake. The reason for that is, I had to do it three times to get it picture-ready for my blog, but I am not complaining at all, neither is Armin from the looks of it. He was actually the one urging me to make a "better" one and then another. Although the first two Japanese cheesecakes I made were not picture perfect, they were still delicious.

It was only that my first one came up nice after baking but once it cooled down it turned wrinkled at the top. The second one was firmer and nice all throughout even after chilling but it had a big crack on one side separating the top brown part from the rest of the cake, which of course looked weird.

But after reading a lot of different Japanese Cheesecake recipes and my multiple attempts, (I think) I know now why I failed the first two times.

With all the three cakes I made, I only used the same recipe that my most beautiful sis-in-law, ate Mia, gave me (do not worry that I hurt anybody else's feeling with my superlative comment as she is the only sis-in-law I have).

Notes on the Cotton Cheesecake Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before, take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If the ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

Use an 8 inch by 3 inch round springform pan. Line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to bake at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.

The Cotton Cheesecake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the Cotton Cheesecake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

Store any remaining cake in the refrigerator for up to 1 week. To freeze, wrap the cake securely with plastic wrap and then a layer of foil. Freeze for up to 3 months.

If you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe, you may also like:

Fluffy Japanese Cheesecake Recipe

This is an easy and delicious recipe for souffle Japanese cheesecake. It’s light and airy and has just the right amount of sweetness!

  • Author:Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 80 minutes
  • Yield: 10 slices 1 x
  • Category: Desserts
  • Cuisine: Japanese


  • 8 ounces pack cream cheese (at room temperature, I use Philadelphia)
  • 4 tablespoons unsalted butter (at room temperature)
  • 1/4 cup 2% milk
  • 1/2 cup granulated sugar
  • 5 tablespoons all-purpose flour (sifted)
  • 4 large eggs (separated)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar


  1. Preheat oven to 325ºF.
  2. Line a cake pan (8 or 9 inches round) with parchment paper, or lightly spray with oil.
  3. Put cream cheese and butter in a bowl and beat until soft, using an electric mixer.
  4. One by one, add the milk, 1/4 cup sugar, flour, egg yolk, lemon juice and vanilla extract. Mix thoroughly and set aside. Wash the heads of the electric mixer.
  5. In a separate bowl, add egg whites and cream of tartar and mix with electric mixer. Slowly add the remaining 1/4 cup sugar and mix until peaks form.
  6. Gently fold in egg white mixture into the cream cheese mixture. Do this slowly and do not over mix.
  7. Pour mixture in the cake pan and place it on top of a square or rectangular baking pan or tray about 2 to 3 inches deep. Pour enough water into the square pan until half full.
  8. Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
  9. Turn the heat off and leave it in the oven until it reaches room temperature.
  10. Refrigerate for at least an hour before serving.


This Japanese cheesecake recipe will keep refrigerated for up to 5-7 days.

Full instructions are in the video above. You can start by separating 5 eggs. (If you want the cake to be even fluffier or taller, you can use 6 eggs.) Place the egg yolks in a bowl, and the egg whites in a mixer bowl.

Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.

Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.

Add the cornstarch and flour. Once again, mix well. Clumps should disappear.

Add the milk and optionally add vanilla extract or other flavors of your choice.

Mix well. The batter should be smooth and liquid-y. This is not a thick cake batter and it’s okay! Add 1 teaspoon of ube extract. Mix well again. You won’t have to strain this mixture. (See video) If you want pandan flavor, you can addd 1 teaspoon of pandan extract instead of the ube extract.

Set aside the cake batter as you beat the egg whites into stiff peaks (see below for egg beating tips). Egg white meringue requires the 1/4 cup sugar and 1/4 tsp cream of tartar. Please scroll below to see proper egg white beating steps. Properly beating egg whites into stiff peaks requires at least 8-10 minutes.

Pre-heat your oven to 330F. Depending on your oven, you may want to either lower the temperature to 325 or raise to 340F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.

Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)

Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.

Repeat the above step two more times.

You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have meringue-like cake at the top, and a dense cheesecake at the bottom.

Pour the well incorporated, but not over-mixed batter into the baking pan(s).

Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If you see the cake is not rising at all, this temperature may be too low. Raise the temperature by 10 degrees. If your cake rises meteorically, then you may have under-mixed your final batter, and your cake top will likely crack.

After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise. Once it rises nicely, crack open the oven door slightly and keep it opened for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven and bake for an additional 45 minutes.

Allow your cake to rest in the oven after baking for about 10 minutes.

Remove from the oven. Be careful and use oven mitts as needed. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom, while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.

Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.

Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.

Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!

Lemon Souffle Cheesecake

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

You guys love this 3-ingredient soufflé cheesecake. It’s one of the top most popular recipes on the blog, just take a look at the list on the sidebar. And rightly so, because it’s simple, light as air and so, so delicious. Also you just need 3 ingredients. And no, white chocolate isn’t one of them!

Anyway, I decided to add another simple ingredient into the mix for a fun, spring-y/summer-y feel. Nothing screams spring like lemon, right?

I love all things lemon when weather gets nice. Lemonade, lemon cake, lemon cheesecake bars, lemon curd… Oh my gosh, a big, loud YES to lemon curd. Have you tried this homemade version?? It’s the best stuff in the world (after chocolate, of course!). And today we’re adding this lemon soufflé cheesecake into the mix. I hope you love lemon as much as I do.

As mentioned above, you don’t need much for this cheesecake.

I’m sure you’ve seen 3-ingredient souffle cheesecake on the internet, and most of them are made with melted white chocolate. Not this one though. We’re using sweetened condensed milk. It’s a staple in my pantry. And I have an unhealthy obsession with it. Always have! Can you keep a secret? Just as any peanut-butter-lover digging into peanut butter jar in the middle of the night, you can catch me with a can of sweetened condensed milk and a spoon in front of an open fridge any time of the day! I’m blushing as I type this, but it’s sooooo good!

Alright enough with confessions, let’s get back to the cheesecake. You know what’s great about using sweetened condensed milk? No hassle with a double boiler, or worse, working with temperamental white chocolate! I hate melting white chocolate, probably because I’ve seized way too much white chocolate in the past! Besides, sweetened condensed milk is just as sweet and creamy.

Ok, let’s make the cheesecake now! Open your fridge and grab some eggs and cream cheese.✔️ Now get a can of sweetened condensed milk from the pantry.✔️ And I’m sure you have a plump and juicy lemon laying around on your counter, yeah?✔️ Great!

Chocolate Souffle Cheesecake

3-ingredients Chocolate Souffle Cheesecake &ndash AMAZING, light, and the BEST cheesecake ever, get the easy recipe now!

Would you like to make a holiday-themed cake with only 3 ingredients?

Yes, 3 ingredients, but more importantly, it&rsquos sinfully good and you can dress up the cake and make it into a Christmas or holiday centerpiece!

This chocolate souffle cheesecake recipe is the only RECIPE you will need, if you want a dessert recipe that is fuss-free and sure-to-please.

To dress up the cake, you can do what my contributor CP Choong did, get some festive cake toppers such as Santa and reindeer, Christmas trees, snowman, etc.

The end result is a decadant, cheesy, chocolatey, and a gorgeous winter/holiday themed cake that you can serve for your holiday parties or dinners.

What I love most about this chocolate souffle cheesecake recipe is that it calls for only 3 ingredients, and you don&rsquot even need flour: eggs, cream cheese, and chocolate.

I love it that the technique is about making the egg whites into meringue and then fold it in with the chocolate and cream cheese mixture.

As you can see from the photos, the end result is a cottony, airy, and light cheese cake that you won&rsquot stop eating.

You have to try this Chocolate Souffle Cheesecake recipe and I am sure you would be very pleased that you did!