Japanese-style souffle cheesecake. This cotton soft cheesecake is full of creamy cheese flavour with a light melt-in-your mouth texture. The softest cheesecake you’ll ever have!
Why make this cheesecake?
I am a cheesecake lover. To be honest, when it comes to cheese I love everything and this Japanese souffle cheesecake is no exception. The first time I tried a Japanese-style cheesecake was when the Uncle Tetsu’s chain store opened in Sydney. There was ALWAYS a massive line to get a bit of this famous cheesecake, and lucky enough I got my hands on some. It was life-changing. The texture is so unique, soft, and fluffy yet rich and cheesy enough to be called a cheesecake.
I’ve been hooked ever since!
On the other hand, making this cheesecake was a different story. Me and my Japanese souffle cheesecake recipe has had a rough past. This cake looks deceivingly simple. No base, just a nice fluffy sponge, what can be so hard?
This cake is prone to sinking, dense bottoms, and cracked tops. Because the texture is so unique it makes it harder to nail. On top of that If you want that perfect-looking cheesecake it’s even harder. I have tried SO many recipes, and in the end, I’ve found my very own. I’ve included all the tips and tricks I found useful to recreate this cake. I promise you you’ll have the fluffy cheesecake of your dreams!
At-a-Glance Specs – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 1 × 8-inch cake | 20 mins | 90 mins | Intermediate | 3 days in fridge (airtight container) |
Tips for the perfect Japanese cheesecake
Here are a couple of tips that will help you reach cheesecake success!
Cake Batter
It is important to make sure your cake batter is smooth and lump free before folding in your egg whites. This means making sure you:
- Melt the cream cheese and butter sufficiently so there are no lumps
- Sift the flour into the batter to remove floury clumps
If you find there are still clumps in your batter after melting and sifting you can pass the batter through a fine meshed sieve. This will smoothen out your batter.
Whipping Egg Whites
This is one of the most important steps when making Japanese cheesecake as it gives the cake its signature fluffy texture.
When whipping the egg whites make sure that it comes to soft peaks. Having a stable meringue will prevent your cake from cracking while giving it a perfect rise. If you whip the meringue to stiff peaks it will increase the risk of your cake cracking, so make sure you stop when it reaches soft peaks.
Once you reach soft peaks you want to beat the egg whites on low for 2 minutes or so to stabilise the meringue. This ensures there are no large air bubbles in your batter, preventing the possibility of cracking.
If you find that your egg whites aren’t whipping up well you can wipe your bowl with white vinegar before adding the egg whites to the bowl and whisking. This gets rid of any grease on the bowl that prevents the egg whites from whipping to their full potential.
Folding Egg Whites
The next step is folding the meringue into the batter. We want to be careful not to deflate the air bubbles created, but also make sure that it is fully incorporated. To do achieve this I split the folding into two steps
- Add one-quarter of the meringue to the cake batter and whisk the egg whites in well. It is ok to deflate air at this point as we are just trying to lighten the batter and prepare it for folding
- Then transfer the lightened cake batter to the egg whites, before carefully folding the batter through the meringue until completely incorporated
Most recipes will tell you to add the meringue to the lightened cake batter, however I find that way it is easy to miss parts of the heavy cake batter when folding. Missed cake batter = dense uneven cake. By doing the reverse you can prevent this!
Baking
A bain-marie or hot water bath is essential for baking the cake. The hot water bath stabilizes the temperature in the oven and prevents it from being overly hot and dry. Hot and dry oven means cracked cheesecake.
Pour boiling water 1-2cm up the side of the pan. Too much water can cause excess moisture in the oven. This changes the temperature of the oven and can cause you to under-bake the cake.
Tips – My Personal Tricks for a Professional-Looking Result
Line the tin like a pro
Extend parchment above the rim so the cake has room to climb without sticking. I learned this trick during late-night prep at TuCha when one batch tried to escape the pan.
If you love that tall, fluffy rise, you’ll adore my ultra-airy Soufflé Castella Cake
Wipe your bowl with vinegar
Any trace of grease can flatten your meringue. This simple step keeps the peaks glossy and strong — a lesson from my Zumbo’s Just Desserts days.
Use hot water, not boiling
Boiling water creates steam bubbles that can cause the surface to ripple. Hot but not boiling gives that calm, even rise.
Beat on medium speed
Rushing the meringue leads to big air pockets. A medium speed builds structure slowly, giving the cake its signature jiggly top.
Tap the tin before baking
A few gentle taps release trapped air bubbles. It’s one of those quiet kitchen moments that makes all the difference later.
Cool it gently
Let it rest in the oven with the door slightly open. Patience keeps the cake tall and silky — a small act of care every baker should master.
Keep an eye on humidity
Dry kitchen air can make your cheesecake surface crack. A bowl of warm water in the oven balances it out beautifully.
Chill overnight for best texture
Straight from the oven it’s soft and wobbly, but the next day it settles into creamy perfection. I serve it this way at TuCha for that melt-in-your-mouth moment.
Prefer a richer, caramelized flavor? Try my deeply silky Burnt Basque Cheesecake
Ingredients
Main Ingredients
(These form the base of that iconic jiggly texture.)
- Cream Cheese (300 g) – Use room-temperature block cream cheese for a smooth, lump-free mix.
- Unsalted Butter (50 g) – Soft butter blends more easily into the batter; cold butter resists.
- Whole Milk (160 g) – Gently loosens the cream cheese and keeps the crumb moist.
- Egg Yolks (5) – They give richness and that subtle custard flavour.
- Cake Flour (35 g) – Sift well; it keeps the cake feather-light.
- Cornstarch (15 g) – Helps achieve that pillowy texture.
- Egg Whites (5) – Whip to soft peaks, not stiff, for a stable rise.
- Sugar (110 g) – Stabilises your meringue while adding gentle sweetness.
- Pinch of Salt – Sharpens the cream cheese’s flavour.
Optional – My Favourite Extras That Add a Little Magic
- Vanilla Bean Paste – A small spoon adds warmth and depth.
- Lemon Zest – Lifts the richness with a fresh citrus edge.
- Matcha Powder – For a soft bitterness and a stunning green hue.
- White Chocolate Chips – Melt into tiny creamy pockets when baked.
- Strawberries or Raspberries – Serve alongside for a bright contrast.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
- Cake Flour → All-purpose flour + 1 tbsp cornstarch per 1 cup – Keeps the crumb light and fluffy.
- Whole Milk → Soy or oat milk – Maintains moisture and structure with a subtle difference in flavour.
- Cream Cheese → Mascarpone – Gives a creamier, milder taste and smoother texture.
- Sugar → Caster sugar – Dissolves faster for silkier meringue.
- Butter → Margarine – Works in a pinch but gives a lighter flavour.
Chef’s Tip: Keep every ratio precise — Japanese cheesecakes rely on balance to stay airy and soft.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Cake cracked on top | Oven too hot or over-beaten meringue | Lower the temperature next time and stop at soft peaks. |
| Dense bottom layer | Batter wasn’t folded evenly | Whisk in a small portion of meringue first to lighten it. |
| Cake shrank after baking | Sudden temperature change | Cool it gradually in the oven with the door ajar. |
| Rubber-like texture | Over-mixed batter | Fold gently with a spatula until just combined. |
| Pale top | Oven temp too low | Finish with a short high-temp blast for golden colour. |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture | Flavour Profile |
|---|---|---|
| Souffle Cheesecake | Airy, jiggly, cotton-soft | Mildly sweet, creamy, delicate |
| Basque Burnt Cheesecake | Creamy centre, burnt edges | Deep caramelised notes, richer |
| New York Cheesecake | Dense and firm | Sweet, tangy, buttery |
Variations – Fun Twists and Flavours
Matcha Cloud Cheesecake
Add sifted matcha powder for an earthy, bittersweet finish and that signature green hue. It’s my go-to when I crave calm with my coffee.
If you love matcha bakes, you’ll also enjoy my velvety Baked Matcha Cheesecake
Yuzu Souffle Cheesecake
Add a touch of yuzu zest for bright citrus notes that dance on the palate. It’s the flavour that always sells out first at TuCha.
Berry Swirl Cheesecake
Swirl in a homemade raspberry or blueberry compote. The pop of tart fruit gives this airy cake a colourful twist.
Chocolate Souffle Cheesecake
Blend in melted dark chocolate for deeper, indulgent notes without losing that weightless bite.
Mini Cheesecake Cups
Spoon the batter into lined muffin tins for adorable, travel-friendly portions — perfect for picnics or afternoon tea.
Black Sesame Souffle Cheesecake
Whisk roasted black sesame paste into the batter for a nutty, umami-rich take. It’s nostalgic, sophisticated, and pairs beautifully with matcha tea.
Serving Suggestions – How I Like to Present These for Maximum ‘Wow’
Chilled with whipped cream
The cool cream against the soft crumb is effortless elegance. A perfect finish after a rich meal.
Warm slice with vanilla ice cream
The contrast of hot and cold turns every bite into creamy velvet. My favourite comfort pairing after long baking days.
Dust with icing sugar
It’s classic, clean, and photogenic — the kind of look that gets people leaning over the counter at TuCha.
Top with fresh fruit
Seasonal berries or sliced mango add freshness and a pop of colour that elevates the presentation.
Drizzle with honey or maple syrup
For a café-style finish, drizzle lightly for a glossy sheen and subtle sweetness.
Serve with milk tea
Soft cake, chewy tapioca pearls, sweet tea — it’s indulgence in balance, and the perfect bite of home.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Over-whipping the meringue
Soft peaks give lift without cracking the surface. Stiff peaks lead to collapse — I learned that the hard way.
Skipping the water bath
It’s essential. The steam keeps the crumb moist and prevents the cheesecake from drying out.
Folding too roughly
Fold with intention and patience. The air you worked into the meringue is what gives it that cloud-like texture.
Not lining the tin high enough
This cheesecake rises high before it settles. Tall parchment walls give it room to expand gracefully.
Moving the cake too early
Give it time to cool and set. Moving it hot causes sudden shrinkage and a sad saggy top.
Frequently Asked Questions
What is the difference between regular cheesecake and Japanese cotton cheesecake?
There are a few major differences between the two cheesecakes. Japanese cheesecakes are light cheesecakes made by folding egg whites through a cream cheese-based cake batter. This makes the resulting cake very soft and fluffy while having a creamy cheesecake flavor.
Unlike Japanese cheesecakes, regular cheesecakes have a base made from crushed buttery cookies, which is then topped by a much richer, dense cream cheese batter. This batter is heavily based off cream cheese and held together by eggs or gelatine. The resulting cake is a much heavier, denser, and cheesier cake.
Why is my cheesecake not fluffy?
The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake.
If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top. This is as the heavier cake batter will sink to the bottom of the cake while baking, while the egg whites that hadn’t been fully folded through rise to the top.
Over-mixing the batter causes the whipped egg whites to deflate. The signature soft and fluffy texture comes from the air whipped into the egg whites. Without the extra air the cake will not be able to rise resulting in a flat and dense cake.
Why did my Japanese cheesecake crack?
There are a few reasons why your cheesecake cracked, however it largely comes down to temperature control. As the texture of the cheesecake is so delicate it is important to watch the baking temperature of the cake as it bakes.
There are a lot of different ways to bake Japanese cheesecakes. Some recipes start on a lower temperature and increase it at the end to give it a browned color. Others will do it the opposite way.
Personally, I prefer to start at a higher temperature. This gives the cake the initial rise. The most important step when baking your cake like this is opening the oven door.
Opening the oven door releases any built-up steam. This is what causes the cake to crack. By releasing that steam you are preventing the cake from rising excessively and for the remainder of the time it will bake slowly at a more even pace.
How should I serve this cake?
This cake can be served fresh from the oven warm. Or served after it’s been chilled for a couple hours for a firmer cheesier flavor. I like to serve it with a side of whipped heavy cream and some fresh berries for a perfectly balanced dessert!
How do I make sure my souffle cheesecake doesn’t sink?
Cool it gradually inside the oven with the door cracked open. Rushing this part is the most common mistake I see from home bakers.
Can I make it gluten-free?
Yes, swap the cake flour for rice flour and a touch more cornstarch. It keeps the texture soft but slightly more delicate.
Why did my cheesecake turn out dense?
You may have under-folded the batter or used cold ingredients. Always make sure your cream cheese and butter are smooth and your meringue is at soft peaks.
Can I bake this in a springform pan?
Only if you wrap it tightly with foil to prevent leaks. I prefer solid tins — they keep the heat even, and your base stays perfect.
What’s the best way to store it?
Once it’s completely cool, wrap it in plastic and refrigerate. It’s best enjoyed within three days — after that, the texture firms up slightly.
Can I add flavourings or toppings before baking?
Yes, just avoid wet ingredients that could weigh the batter down. Powders, zests, or a thin layer of jam work beautifully.
How do I get that smooth top?
Bake it low and slow, avoid overbeating your meringue, and tap out air bubbles before baking. The top should jiggle, not ripple.
Can I double the recipe for a larger cake?
You can, but increase the bake time slightly and lower the temperature by about 10°C to keep the centre tender.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Japanese Souffle Cheesecake
Japanese-style souffle cheesecake. This cotton soft cheesecake is full of creamy cheese flavour with a light melt-in-your mouth texture. The softest cheesecake you’ll ever have!
- Prep Time: 20 minutes
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 8 x 8 inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Japanese
Ingredients
- 300g Cream cheese, room temperature (10.5oz)
- 50g Unsalted butter, room temperature (3 tbs 1 tsp)
- 160g Whole milk (2/3 cup)
- 5 Egg yolks
- 35g Cake flour (1/3 cup)
- 15g Cornstarch (1 tbsp)
- Pinch of salt
- 5 Egg whites
- 110g Sugar (1/2 cup 1 tbsp)
Instructions
- Preheat the oven to 200C / 390F
- Line the bottom and sides of an 8-inch square cake tin with parchment paper
- Bring a small saucepan of water to a simmer
- In a medium heatproof bowl add the cream cheese, butter, and milk
- Mix the ingredients with a whisk until slightly melted, then whisk until smooth
- Remove from the hot water bath and add the egg yolks
- Sieve in the cake flour and cornstarch, add the salt and mix until smooth
- In the bowl of a stand mixer add the egg whites and sugar, and whisk on medium speed until soft peaks
- Reduce the speed to low and beat for 2 minutes, this gets rid of any big air bubbles in the beaten egg whites
- Add one-quarter of the meringue to the cream cheese batter and whisk until smooth
- Transfer the cream cheese batter to the remaining meringue and fold carefully with a spatula until well combined
- Pour the batter into the prepared cake tin, then place the tin in a slightly larger baking tray
- Fill the baking tray with boiling water, reaching 1-2cm up the side of the cake tin
- Place the tray in the oven and bake for 15 minutes
- Open the oven door to release steam and place a wooden spoon or folded teatowel in the oven door to keep it ajar
- Reduce the heat to 110C/230F and bake for a further 70-80 minutes, until the top is golden brown
- Remove from oven and transfer to a wire rack to cool
- Enjoy warm or place in the fridge for 3-4 hours to enjoy chilled
Hi, Did you use a springform or regular cake pan?
I used a regular cake pan, springform pans may cause the waterbath to leak into the cake. Hope that helps!
Why does it always come out undercooked? I even baked it for 1hr 45mins for 110C and its still super soft and wet. ???? Im using a convection oven. Please help
Hi Aura, I would recommend reducing the amount of water in your waterbath, as when there is too much it can cause the cake to underbake. Hope that helps!
What is cake flour please? We don’t have this in the UK 🙁 Thank you! It’s looks amazing
Hi Kaz, Cake flour is also known as low protein flour and used to make cakes lighter. You should be able to find it in the flour aisle of most supermarkets!
I love this so much!
Thank you!
Hi Catherine
Just wondered if I doubled the ingredients could I bake the cake in an 8 inch or 9 inch pan and for how long ?
Would the souffle cheesecake hold up to being sliced and layered (similar to a japanese strawberry shortcake)?
I had a souffle cheesecake + sliced fruits and whipped cream layered in between and it was phenomenal (dare say better than the traditional japanese strawberry shortcake) and would like to try it out!
Yes it definitely would! Make sure you chill the cake completely before slicing into it ????
Hi! I only have an 8-inch round pan, so how do I alter the recipe? Also, I keep breaking the yolks when separating the eggs ???? how do I reduce that?
Hi Catherine. This is the second time I’ve made this cake (Japanese soufflé cheesecake) from your book. The cakes were delicious! However they did not rise the way they should. They were kind of consistently dense but still tasted good … lol.
So I compared the recipe from the book to this one n realised they are quite different especially the temperatures. Book is consistent at 320F throughout but your web version starts at a way lower temperature, etc etc.
Can you please clarify? Thanks for all the delicious recipes xoxo
I just made this from the recipe in the book and it was fantastic. Hubs said it was more chiffon cake before refrigerating but after that he said it was perfect. He recently discovered uncle tetsu and lives their cheesecake. He said this was better, now he wants flavors and is asking for strawberry.