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Home / Dessert Recipes / Japanese Souffle Cheesecake Recipe (Easy)

Japanese Souffle Cheesecake Recipe (Easy)


Japanese cheesecakes are a cross between a sponge cake and regular cheesecake – light, souffle-like, cotton consistency with a hint of cream cheese.

Unlike most Japanese cheesecake recipes, this recipe does not require mixing the cheese and milk over a double-boiler, and replaces the use of tartar with lemon juice and baking powder.

Japanese Cheesecake Recipe

60ml Milk
200g Cream cheese
3 eggs, separated
4 tbsp cornflour
8 tbsp sugar
2 tbsp lemon juice
1 tsp baking powder

“Off to Osaka” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0

Video by: 3MinuteTV

(2 views, 1 views today)

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  1. Pls update soon/regularly cus u hv really good vid!

  2. ¡ Esto luce delicioso !
    This looks delicious !

  3. the top of the cake is lil bit burn

  4. Mine failed: Tasted like nothing and a bit like egg, was too salty and the top shrunk + it wasn't spongy, but a bit wet…:(

  5. First fail: the egg yolk one by one, mixing them under single one.
    Second fail: Beat the egg whites first until it starts to stiffen, THEN mix in the sugar, part by part until all is combined. Lemon juice the last.
    Third fail: DO NOT MIX the baiser stuff in in one go. That will destroy the air bubbles you just built up.

    Third by third by third – and slowly folding it in. You want to keep as much air bubbles as possible.

    There are a lot of receipes for japanese cotton cheese cake in Youtube – this one here is one of the worst. Because I can almost guarantee that this receipe is NOT working. And the cake itself in the video looks incredibly dense for a sponge cake.

  6. I tried this and it came out pretty good. But what I did was I added four more tablespoons of sugar in the cheese mixture, as well as I baked the soufflé in a convention oven for 47 minutes. Also the heat I used was 356 degrees Fahrenheit. Hopefully this helps ^^

  7. Good texture but didnt understand when beating egg whites why used baking powder instead of cream of tartar or sugar ?

  8. Yolk? Can i change it with something?

  9. Looks dry as hell and more of a sponge cake than cheesecake

  10. are you crazy? you add all sugar when you want to start beat the white eggs? yaks !!!

  11. Made this in my toaster oven…turned out very nice…light texture…not too sweet…slight tang of lemon. I prefer this to the dense heavy sweet blocks of goo that most people offer me. I pureed some fresh mango to drizzle over it. It was lovely! It's a plus that this recipe uses only one pack of cream cheese instead of the three packs in most recipes. To whip up this little cake is no big deal… I put a little ramekin of water in the toaster oven and that was enough moisture for that small space. I'm pleased that I can now make this for myself because cheesecake is one of those simple things that's waaaay overpriced for a quality product. Thank you for this.

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