Traditional cheesecake is dense. Japanese soufflé cheesecake is its airy, shy cousin. The secret is a meringue folded into a cream cheese base, then baked in a water bath at a low temperature. This recipe balances creaminess from full-fat cream cheese, fluffiness from stiff-peak egg whites, and steam from the water bath (prevents cracking).
Ingredients
- 8 oz (226 g) full-fat cream cheese, softened to room temperature
- ¼ cup (60 ml) whole milk
- 3 tbsp (42 g) unsalted butter
- 3 large egg yolks (room temperature)
- ¼ cup (30 g) all-purpose flour
- 2 tbsp (15 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp vanilla extract
- 4 large egg whites (room temperature) – *you’ll use 3 from the yolks above + 1 extra white*
- ¼ tsp cream of tartar (or ½ tsp white vinegar)
- ½ cup (100 g) superfine sugar (regular granulated is fine)
- Boiling water (enough to fill a roasting pan 1 inch deep)
- Butter or parchment paper for the cake pan
Instructions
- Preheat your oven to 300°F (150°C). Place an oven rack in the lower-middle position.
- Cut a round of parchment paper for the bottom of your cake pan. Cut a tall strip to line the sides (above the rim by 1 inch). Wrap the outside of your cake pan tightly with 2 layers of heavy-duty aluminum foil (to prevent water bath seepage if using a springform).
- Separate your eggs while cold, then bring whites and yolks to room temperature (about 20 minutes).
- In a small saucepan over low heat, combine cream cheese, milk, and butter. Stir constantly until melted and smooth. Do not boil.
- Remove from heat. Pour mixture into a large mixing bowl. Whisk in egg yolks, one at a time, until fully incorporated.
- Add lemon juice and vanilla. Whisk.
- Sift the flour and cornstarch directly into the bowl. Whisk gently until just combined—no dry streaks remain. The batter will be thick, like loose pudding.
- In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until frothy (about 1 minute).
- Increase speed to medium-high. Gradually add sugar, 1 tablespoon at a time, over 2 minutes.
- Continue beating until stiff peaks form: when you lift the beater, the peak stands straight up with a very slight bend at the tip. Do not overbeat into dry clumps. The meringue should look glossy, not grainy.
- Add one-third of the meringue to the cream cheese base. Fold using a rubber spatula: cut down the middle, scrape along the bottom, lift and flip over the top. Rotate the bowl.
- Add the second third. Fold 10-12 strokes.
- Add the remaining meringue. Fold gently until no white streaks remain—but do not deflate. The batter should be airy and billowy.
- Pour batter into prepared pan. Tap pan on counter 3 times to release large bubbles. Smooth the top with the spatula.
- Place the foil-wrapped pan inside the large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan (about 1 inch deep).
- Carefully transfer to the oven.
- Bake at 300°F (150°C) for 20 minutes.
- Reduce temperature to 250°F (120°C) and bake for another 35 minutes.
- Turn off the oven. Leave the cake inside, door closed, for 1 hour and 15 minutes. This gradual cooling prevents collapse.
- Remove cake from water bath. Unwrap foil. Run a thin knife around the edge.
- Invert onto a plate, then reinvert onto a serving plate.
Notes
Room temperature ingredients are non-negotiable. Cold egg whites won’t whip to full volume. Do not open the oven during the first 50 minutes. Cold air = fallen soufflé. Your cake will rise beautifully, then fall slightly as it cools. That’s not failure—that’s cotton cheesecake. If the top cracks: your oven was too hot, or you cooled too fast. Still delicious. Storage: Refrigerate for at least 4 hours before serving (best overnight). Keeps 3 days in the fridge, covered lightly with plastic. Do not freeze – texture becomes rubbery.
