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!


  • 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.


Keywords: recipe, snack

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