For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer.
The number one reason is that I have so many, I mean, SO MANY requests from readers for this cake. Thank you everyone who patiently waited for this Japanese Cheesecake recipe. I told some readers that I’d share “soon” but it took me a little longer than I initially expected – I’m sorry about my delay. I really wanted to try different recipes and tested them all out before sharing the recipe.
The second reason is that my husband really loves cheesecake available in Japan. It’s light, but still creamy, and fluffy…oh he didn’t mind at all tasting all of my trials and he really enjoyed my rare baking spree.
So at the end, I have decided to share one recipe from Cookpad (a Japanese recipe site) which my friend had recommended me to try. Since it had a lot of positive reviews, I thought Okay, let me give it a try. I had to adapt a little bit because my cake pan is bigger and my oven acts differently from the recipe owner’s, but other than that, I followed the original recipe.
Oh my, it was delicious! I actually made with the same recipe TWICE on top of making other cheesecake recipes. This cheesecake was amazing. Because it has meringue in it, it’s so fluffy and once you scoop and put it in your mouth, it kind of melts. Well, it might be exaggerated but I don’t know how to describe it. It’s light, airy, fluffy, and not so sweet, just like the soufflé cheesecake we can taste in Japan!
Just a little note. Be patient with “cooling down” stage – it’s important to cool down the soufflé cheesecake slowly and minimize the sudden temperature drop. If the temperature drops too quickly, it will cause the surface to crack or collapse. I know you’ll be excited to eat this cake just like I was, but expect to eat it the following day… Enjoy!
Note: For those of you who in the bay area, with the holiday season coming up I highly recommend this French bakery Zanze’s Cheesecake in San Francisco. They are only open Wed-Sat and you should call in ahead of time to place your order.
Ingredients:
- 400 g (14.1 oz) cream cheese, at room temperature
- 60 g (6 Tbsp.) granulated sugar
- 60 g (about 4 Tbsp.) unsalted butter, at room temperature
- 6 egg yolks, at room temperature
- 200 ml heavy cream, at room temperature
- 10 ml (2 tsp.) lemon juice
- 1 Tbsp. rum
- 80g (2.8 oz/about 8 Tbsp.) all purpose flour
- 6 egg whites
- 100g (10 Tbsp.) granulated sugar for meringue
- 3 Tbsp. Apricot jam + 1 tsp. water
- 9 inch non-stick springform pan
- Parchment paper
- Aluminum foil (preferably large heavy duty one)
- Cooking spray
- Boiled water
- Large baking pan that fits a springform pan
Instructions:
- Before you start preping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
- Preheat oven to 320F (160C) degree. Start boiling water.
- In stand mixer, beat cream cheese and 60g granulated sugar until smooth.
- Add and beat butter.
- Beat egg yolk first and then add to the mixture. Then add heavy cream and combine all together. I also switched to a whisk here.
- Add lemon juice and rum and mix until the batter is very smooth.
- Sift flour twice.
- Add the flour all at once and mix.
- Take the batter out to a large bowl. Wash the stand mixer’s bowl and dry completely.
- In stand mixer, whisk egg whites and add 100g sugar in three separate times.
- Beat the egg whites until stiff peaks. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If you whisk too much, the surface of cake will crack.
- Add 1/3 of meringue to the batter and mix well first.
- Then add the rest of meringue all at once and fold it in (not mix this time).
- Cut parchment paper for the bottom and around the springform pan. Lightly spray oil on the cake pan and place the parchment paper. Spray oil again on the paper and sprinkle some flour on the bottom. Cover the bottom of the pan and fold the extra foil on the side. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil. The foil is to prevent water from seeping through the gap to the cake.
- Pour the batter in the springform pan and then give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter.
- Place the springform pan in the baking pan and pour 1 inch of boiling water in a baking pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
- Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) degree and bake for 30 minutes. (Hmm?! The top surface of the cake was nice and smooth before baking...)
- When the inserted skewer comes out clean, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Sudden temperature difference will result in collapse of the cake. After 15 minutes, remove from the oven. Take out the springform from the baking pan, and let it cool on a wire rack.
- Meanwhile, in a small bowl, combine apricot jam and water. Microwave for 30-60 seconds until hot and spread the jam on the cake. When the cake is completely cool, take it out from the pan. If you are not using a springform pan, wait until the cake is cool and take it out from the cake pan. Then microwave and spread the apricot jam.
- Refrigerate for a few hours before you serve. Cut the cake with a fishing line or a warm knife. Before each cut, run a knife under hot water and wipe off completely.
Notes
Adapted from Cookpad.
It should be consumed within 3 days if it's kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 238 comments… read them below or add one }
The cheese cake looks fantastic Nami!! Loved the Recipe and of course the photographs are fantastic as always
Yay, Nami is baking Japanese Cheesecake and her cheesecake look so beautifully baked! And Mel has failed in her 1st attempt which she didn’t post it. And she is attempting and going for 2nd time. Isn’t it gorgeous your cheesecake? Wish I can just have one small slice for my afternoon tea.
Oh wow, that looks soooo delicious! I’m definitely trying this on the weekend. From your awesome photos I can almost taste the cake already!
Nami, I did not even know that there was such a cake called “Japanese Cheesecake” – I am learning all the time. Your cake came out picture perfect, just the right color, delicious and amazing looking! I am sure that this is a fantastic recipe!
That looks like one delicate and creamy cheesecake! Looks fantastic!
Another baked item, looks like your becoming an expert in this field
That looks good.
I love cheesecake and have always wondered about how the lovely light Japanese version was made. Now, thanks to you I know. I wish I was there to taste test them
Yummmy yumm! I love Japanese cheesecakes. Maybe because of its cotton-ish texture, which reminds me so much like a fluffy cloud but only made with cream cheese. This recipe is certainly a winner in my book and a keeper. Will be making this over one of the weekends. Have a good week ahead Nami and hopefully I will have the time to visit S.Francisco next year, and stay on longer for food and photography adventure. xoxo
yay! a cheesecake recipe to try out soonest ^^! i like cookpad too.. though making sense of recipes after translation is “trying” to say the least ^^ looking at the recipe, i can tell that this is a rich (cheesy enough), yet light n fluffy cake.. i know i’m going to love it ^^ and with that touch of rum, so will my nephews! thank you ^^
Hi Nami!
I love Japanese cheesecake, it’s sooo fluffly and delicate! Instead of Zanze’s I want to place an order for your Japanese cheesecake, hehe! Yours looks especially delicious! I can’t wait ’til I have the time to try and bake it, or maybe I can convince Hoi to bake it for me, haha!
You are now the baking queen too? I love this cheesecake. You say you don’t bake but that cake says you tell fibs.
Hi,
So nice to see you post… I baked the same recipe on Saturday, it was a while I wanted to try it. It is so simple an delicious! I will post it tonight.
Ciao.
Nami, what a fabulous cheesecake. I would love to have slice.
Mandy
How delightful! This looks so light and fluffy.
Light fluffy and delicious, without a doubt the Japanese cheesecake is a classic
Cheers
Choc Chip Uru
That is one spectacular cheesecake!! I love how you folded in the egg whites… it must be so light and fluffy. Nami you are amazing!! I can see why your hubby loved every trial until you found the one.
Well done my friend!
looks great!
oh Nami really I find awesome all you cook or bake but this sounds amazing:)
i hope to make soon!!
Hello Nami, this cheesecake is so fluffy! My husband just loves cheesecakes, it’s his favorite dessert, so be sure I’m going to make it really soon!
Hugs and Kisses my friend!
This is such a rare bake from you, Nami! haha. It looks fantastic and sooooo light + fluffy! I’m torn between cheesecakes – I love Japanese cheesecake, but the dense baked ones are also yummy! haha.
Awesome! Sounds like the perfect recipe. Can’t wait to try this!
OMG this sounds wonderful and unique with the meringue in it. We love cheesecake but I don’t make it enough. I look forward to trying this. Thanks for sharing and testing many times.
This looks so fantastic!
This sounds incredible! I never tried cheesecake in Japan and now I feel like I missed out. I will have to try yours so I get the experience!
nice cheese cake
That’s a gorgeous looking cheesecake Nami. I’ve never heard of a souffle cheesecake before but this just looks delicious xx
Nami, this cake looks amazing! I believe you that this cheesecake is delicious because it looks divine! Beautiful and mouthwatering pictures…well done as always!
Nami I almost jumped for joy when your posting showed up on my FB newsfeed this morning. Japanese cheese cake! Even though they are readily available at most Chinese bakeries here, I can’t remember the last time we had this deliciousness!
Going to reply to your email now, hope you have a great week!
Japanese cheesecake was always one of my grandma’s favorite things to make for us! Thanks so much for sharing!
I’ve been sharing your blog with so many friends and family…you make Japanese cooking relateable and not so daunting for us non-Japanese folk!
)
I prefer “fluffy” cheesecake over the “brick” kind. This one seems to qualify magnificently
. I love the apricot glaze to finish it.
This is my favorite cheesecake that I’ve baked many many times too. Love your presentation, very pretty as always
Very impressive Nami! It looks perfect. I love your photograph…you can see how light and fluffy it is. We love cheesecake in ths house, usually I make a NY style. I may like this one since I don’t like heavy cheesecakes.
Can’t wait to see what you will bake next
Nazneen xx
Splendid cake Nami!! I quickly need to go and buy the ingredients because I am bookmarking it. Fabulous!!!!!
oh yumm, haven’t made any cheese cake in ages. I never even knew that a Japanese cheesecake existed. Its actually surprising, because cream cheese isn’t a traditional ingredient there. Correct me pls nami if I am wrong. =)
Hi Helene! You are right – cream cheese is not “traditional” Japanese ingredients, but we have a great Western (mostly European) influence in desserts, baking in general. You will be surprised at the quality of Japanese bakery shops – pretty amazing. We have both traditional Japanese confectionery shops as well as Western style bakeries. I hope to remember to take some pictures when I go back to Japan next time.
I love when you get baking, Nami! This looks lovely, and I’d be happy to take any extra off your hands
That gorgeous cake was soooooo worth the wait! It looks so fluffy and happy! Simply beautiful, Hugs, Terra
Oh Nami, I’m drooling over this cheesecake and inspite of not being much of a baker myself,I’m tempted to try this recipe of yours
Looks absolutely divine!
This is just gorgeous, Nami! I love the apricot jam topping!
This Japanese style cheesecake really does look light and spongy rather than dense, though creamy, like the cheesecakes that I’m used to. With the addition of whipped egg whites, it reminds me of a souffle.
Dropping the cake from one foot high … sounds like a recipe for disaster knowing me, however. I’d break the counter, flip the cake. The possibilities are endless.
LOL! Thank you for pointing that out. The original recipe says 30cm so I simply translated it, but I did not drop from that high either. Probably 1/2 foot.
Thank you!
Even from half a foot, I’m liable to do something bad. I think I’ll stick with 3 inches but I definitely want to try this recipe out. Especially since that’s the kind of rum I have in my cupboard.
Nami, I just may have to run to the store in my p.j.s to get some cream cheese. I’ve never had the souffle version. I’m sure it did make it lighter than the version that I usually have. How awful it must have been for you to have eaten all the rejects, lol.
-Gina-
Your cheesecake looks fluffy and creamy, so delicious! I’d love to give your recipe a try since I’m crazy about Japanese cheesecake too
Wow..the one cheesecake which look so airy and light..infact I mistook the picture for a sponge cake…beautiful pictures, Nami!
Oh Nami! I had been drooling at the Japanese cheesecakes I see at the internet and I had been wishing that you would make one too so I can have a trusted cook to follow. Thanks! Finally, I will be able to taste this cake. Of course, hoping I can make it like yours. I’m crossing my fingers!
Beautiful and irresistible! A cheesecake I’ll have to try one day…
Cheers,
Rosa
THIS IS AWESOME!!! it looks so fluffy!!
This looks so good. I put you on FB and Twitter and signed up for email..I don’t want to miss a thing…!
Oh my goodness. This cheesecake looks like made for royalty. It looks very delicate, soft, and rich in flavor. You make beautiful and delicious desserts, Nami! Wow!
Although cheesecake isn’t my favorite dessert, I like the look of this souffle cheesecake. It seems a lot less dense than the ones in the States. I’ll have to give this version a try!
This is seriously one of the hardest things to bake! I’ve tried several times and never been happy with what came out, my friend is obssesed with perfecting it too. Sending her your post, in case you have tips she hasnt seen. Good job Nami!! Looks soo nice and fluffy!
See, you CAN bake! And you do it SO well! I’ve seen Japanese cheesecakes on other blogs, but yours is truly the best. I’m sure your husband will want this again soon
This japanese cheesecake looks irresistably fluffy and so pretty to look at!! I bet it tastes heavenly
PS. Nami, you say you are no good in baking? No, you are not good, you are faboulous, dear!!;)
O my, thank you for sharing this recipe! I am not a sweets person, but I do like dark chocolate and light airy cheesecake. So far, my favorite cheesecakes have been the Japanese type and the German cheesecake. Both are lighter and less sweet than the American traditional kind. So I will save this recipe and give this a try when I want to make my own cheesecake! =)
i can;t believe how amazing this looks and sounds and yet I have never had it before. Why am I even bothering myself with american cheesecake when I could be digging into this? WOW! Speechless Nami`
Oh, my word! I can just FEEL the fluffiness of the cheesecake! Thank you for sharing (and testing!) this recipe with us! I hope to try this for a special occasion–hope I can wait before cutting it! Have a great week, Nami!
Love this! I can see how light and fluffy it is in the photos. Beautiful recipe.
This does look like a very very delicious cheesecake
Well done! I loooove cheesecake but sometimes it’s just too rich. This would be a good substitute!
Looks delicious! and it is picture perfect too!
I’m am so impressed with this Nami! It looks perfectly light and fluffy. I always knew there was a part of you that would excel at baking.
I need to wipe the drool from my face Nami. Oh this looks so good. I would love to have been around for your baking spree. I would have definitely helped to taste test these delights. It’s just gorgeous!
Agree – this is my definition of cheesecake and what I love about Japanese cheesecake is not too sweet/ chees-y, lol. You got the idea ;D Thanks for making it look so easy to follow. Bookmarked!
Just looking at the ingredients tell me that this cake is delicious! 6 egg whites would definitely make the cake very light and fluffy. Gotta go get a bottle of rum now. Thanks for sharing this recipe Nami, i cant wait to try. I just made strawberry jam, i suppose i can sub that with the apricot spread yes?
Hi Nami,
What a beautiful cake! Really, I just feel like grabbing it and tasting this delicious cake. The recipe sounds amazing and the pictures are great, as always.
I love the fact that this is light, fluffy and creamy all at the same time — which is unusual for a cheesecake. I often find cheesecakes to be dense and really, really rich. I’d love to try this.
It looks as fluffy as a cloud
I can imagine eating this that you wouldn’t feel that its unhealthy because its so light 
Delicious!
Oooh, Nami! This is gorgeous!!! I need to try this some time. Like, soon! I’m afraid to try it, though, because I might not live up to your high standard, hehe! You make your food perfectly, but mine is always full of mistakes
I like Japanese cheesecake because it is not too sweet – this is really the only cheesecake I like. So thank you for sharing the recipe!
Oh my Goodness Nami, this looks *so* good… cheesecake can be a tricky thing depending on how you like it. Though I generally enjoy it, I sometimes find it can be too dense and rich (after a couple bites I’m already tired of it). It sounds like you did your homework with this one and your husband’s endorsement is huge! It really does appear light and airy. I love the colour and rise… it looks so luscious!
The apricot jam is a great idea! What a fun, fruity way to add another dimension of flavor to the cheesecake! The cheesecake looks so heavenly and light (probably much more so than the American analog), so perhaps that means less guilt when having a second serving. =)
You really should bake more often, every time you do it turns out amazingly well! This cheesecake looks so thick and fluffy, and perfect!
can’t wait to try this recipe! i miss this type of cheesecake. i prefer this light version to new york cheesecake
When I saw the picture of the Bacardi I was immediately interested in this recipe. Your cheesecake looks so delicious and perfectly cooked and lighter than that of western type of cheesecakes and that is a plus. Well Done Nami-san!
Wow, this cheesecake is absolute perfection! And you know what? I am a huge sucker for Japanese cheesecake. I once went to this Asian bakery and bought one of these and I seriously inhaled it. Can’t wait to recreate this and then eat the entire pan! I thank you in advance for my future weight gain
Im also always trying to look for THE japanese cheesecake.
The ones i tried in Japan are always soo good!
wow, this recipe is very intriguing. we lived in korea for a while and i loved the way bakeries there would take an ordinary western dish and give it a twist to make it something new and delicious. this looks a little like that! yum!
…and…Since you said it is sooo good! I can’t wait to try! Will try this weekend (hopefully) and let you know!!
thank you for sharing and also for experimenting for us too.hahaha..
Nami, just stumbled across your website and am in love with it! I can’t wait to try this recipe. I have a question. Can you omit the rum or will that ruin the cake? And can the rum be substituted with rum extract? Hope you can answer. Thank you.
I’m glad you found my blog!
Yes rum can be optional and rum extract is okay too, if you want to avoid alcohol. :)
Hope you will like this cake!
Hi Nami, I must admit I’ve had some bad experiences with Japanese cheesecakes. My ex-girlfriend sent me some mini cheesecakes from some famous company in Japan and after a couple of weeks in the postage system they were decidedly mediocre, BUT your cheesecake definitely doesn’t look like the ones I had! It looks fresh and tasty and fluffy too… is that the right way to describe it? Lovely!
I always get a craving for Japanese cheesecake. The first time I tried it in Japan, I thought “this is all wrong” but then the unique texture got me hooked! I love the lightness of it, it’s heaven!
Thank you for this recipe, Nami! Since we have a Japanese restaurant, I want to serve desserts that aren’t too sweet and this sounds perfect.
Looks great! I’ll have to try this!
I don’t bake or make desserts often myself, but this cheesecake is truly incredible. I love how light it looks with all those airy little bubbles.
And I thought the Japanese didn’t do dairy! I love all forms of cheesecake, so I definitely must try your Japanese version. But do I have to share it with the family?
thanks for the step-by-step pictures!
Oh, my God! I love cheesecakes and I didn’t know about Japanese Cheesecake, that looks delicious to me, simply delicious! I MUST give it a try!
Nami, as you say it looks so airy and light. Perfection in every way and wonderful photos too. I also adore that there’s just that incy bit of rum to add in there. What a fabulous looking recipe. No wonder you made this one again… and no doubt again… I’ll have to give this one a try.
Indeed Nami it looks so airy and fluffy and perfect! You put me in a serious temptation here and I am on a diet!
Wow Nami, not sure how you could have described it in an even more enticing way. Sounds absolutely amazing. Never had Japanese Cheesecake but want to so bad now. In the must do one day pile.
Nami, your cheesecake is stunning! It looks so appealing – I just want to pick up the fork and start indulging. I like that there isn’t a crust. My mom made a ricotta cheesecake when I was growing up and she didn’t use a crust either. I had no idea there was Japanese cheesecake – I can’t wait to make this one! We’re hosting a Japanese student next week thru my son’s school so I’ll surprise the family with it.
I will definitely try this one since my youngest is crazy for cheesecake. I think I will like the light texture vs. the typically dense and heavy texture of other cheesecakes. Beautiful!
LOVE Japanese cheese cake – lighter and yummier! I wish all cheesecake was Japanese!
OMG OMG OMG I love Japanese Cheesecake ~ It’s so light and fluffy and SIMPLY delicious and I can’t wait try this recipe out because I still have 600 grams of cream cheese sitting in my fridge hahaha thanks for sharing Nami
Wow i never knew that Japanese Cheesecakes used so many eggs hehe ~
Daisy, my cake is an American size… The cake pan I have is too big for the original Japanese recipe amount so I had to double it.
Check your cake pan size first. 
Bobby and I both never eat cheesecake primarily because it’s TOO heavy. I’ve never had a cheesecake to “melt in your mouth”. Most just sit heavy in my stomach.
Besides for just being an absolutely beautiful cheesecake, I love it that it has meringue turned in to it. Now that sounds like a perfect cheesecake! Thanks for sharing this! It was worth the wait!
No way!! It’s more then amazing, it is GRAND!!! I love you recipe, I will probably bake it after my diet. I will let you know!!! I can not wait to try it-) O, my…-))
Wow, that cheesecake looks so fluffy!! And the photos are so stunning
Oh Nami…..I can’t believe all the times I’ve seen you say…”I don’t make sweets or I don’t bake”……because this cheesecake is absolutely STUNNING! And I would really love to learn more of your fabulous and interesting dessert recipes! (And I love that beautiful blue plate and fork). You’ve been holding out on us! More! More! More! Please…. : )
I`ve always wanted to try Japanese cheesecakes but never did because they`re so expensive! I definitely want to try these!
Gorgeous photos! I will try making it simply because you recommended it. My husband loves cheese cake too.
Wow, what a gorgeous cake! I can see how light and fluffy it is too. I bet your family really loved all the cheesecake trials. The first time I really baked something in a month was yesterday, I have been trying to loose a little weight and baking just kills my drive and my calorie count. But Fall is my favorite time to bake it a comfort thing for me. The plates you have your cheesecake on are so pretty. And always wonderful photos!
Oh Nami!!! I love you!!!! XD I’ve tried making this cake before as I’m seriously in love with the cakes I had in Japan, it’s so much better than regular thick cheesecakes. But when I made it, I didn’t wrap the foil well and the water leaked into the pan. I’m so glad you posted this recipe up so I can try it. It looks soooo good!!
For someone who is a cheesecake fiend, I’ve never baked a japanese cheesecake but I absolutely LOVE it. Great step by step pictures and recipe. I think its time I changed that and baked me a japanese cheesecake.
I want to sleep on this cake! It looks so light and fluffy and gorgeous and sleepable! So glad you shared this with us, it was WELL worth the wait
To tell you the truth, I’ve never liked Japanese cheesecake until recently as I preferred the heavier american versions. However, it has since grown on me(maybe because I’m older. haha) and I love it now!
I love Japanese Cheesecake! It has such a different light and airy and not as sweet/rich texture from Westernized Cheesecakes.
My favorite dessert is cheesecake and I can’t wait to try your version. I’m so intrigued by the whipped egg whites (meringue)
Wow Nami, his is one good-looking luscious cheesecake! I’m sure Shen was very happy to be the tester for this recipe. Everyone in Malaysia and Singapore is crazy about Japanese cheesecake. You can sell yours for a premium!
I have always always loved cheese cake and looking at this one, my craving started Nami! I love how fluffy and moist it looks.
OMG…Nami is baking…!!!
I must try your cheesecake, I didn’t know there is a Japanese version…!!!
You may not bake often, but when you do, you hit a home run! This looks totally, positively wonderful. I love cheesecake – I have to give this a try. Thanks so much.
I am sure no more cheesecake left for me since I am so late, hehehe . Sorry, I have been busy making mooncakes lately. So this is difference version of Japaneser cotton cheesecake I tried earlier, I must try this one day, sound so yummy .
Nami, this looks light as a cloud. The apricot glaze is a lovely unusual touch on a cheese cake. Making this!
Hi Nami,
This looks very delish.
I want to try but wish to check with you if I use half recipe what would be the right pan size and baking temp/time?
On point # 13, you mention “do not mix” but “fold in”. What does “mix” mean here? Is it referring to “mix” with electric hand-mixer?
Sorry if the questions sound silly since I am still a beginner. Thanks a for for sharing.
Wish you a nice week.
Liliana
Hi Liliana! I’m very sorry for my late response. No hand mixer. I mean “mix” like stirling as if you mix in circular motion. While “folding in” means to cut down vertically through the batter with a rubber spatula, moving across the bottom of the bowl and then carry some of the mixture from the bottom up over the surface.
I found the perfect video. It shows step #12 first then move onto #13.
http://www.bhg.com/videos/m/42143973/how-to-fold-ingredients-together.htm
Thanks a lot, Nami.
OMG Nami, that Japanese cheesecake looks so good! Can’t wait to try it! I’m sure Ryan and and the girls will love it!
I’m not a big cheesecake lover because so many of them are so dense and heavy. This sounds like a cheesecake that I would love. Thank you for trying so many to give us your favorite.
Nami, you always make me laugh when you down play your baking skills! You are an awesome baker
I have to admit, I don’t usually eat cheesecake because it’s just too heavy and dense for me, but I love the idea of adding a meringue to make it light. And they way you describe it, as melting in your mouth, your photos certainly show!
Nami, you will not believe me, but it seems that your gorgeous cake is very similar to my Polish cheesecake made according to my grandmother’s recipe! It is also fluffy and light, though maybe more moist than fluffy and the secret is I think many eggs and a small amount of flour or, in my case, no flour! (Mine is made with smooth curd cheese). The thing that put people off cheesecakes is their heaviness, so yours is just perfect. Of course mine doesn’t look half as beautiful as yours, it always cracks and is never so high because I only bake it in a small version (for myself). I will try your recipe one day because it is too tempting!
I’m just recovering from my trip.
PS Sorry for being so late here
That looks amazingly light and fluffy! It’s so tall – I can just imagine how it would taste. That apricot glaze on top is the perfect counterpoint.
Beautiful cheesecake Nami! I didn’t realize there is a special Japanese cheesecake, I enjoyed reading your post and the recipe.. I always learn something new here;-)
What a great recipe, I’ve never seen a cheesecake the incorporated meringue. It looks wonderfully light and fluffy.
Nami, THANK YOU THANK YOU SOOO Much for posting the recipe!!! I made it!! Did I make you PROUD? =D
http://www.priscillaliang.com/2012/09/japanese-cheesecake
Off to check it out! Thanks Priscilla!
Wow!! As a native New Yorker of course NY cheesecake is my favorite, but I like the lightness of Japanese cheesecakes too. I’m craving that slice right now! Also love your beautiful teapot and china.
Oh my goodness, what a delightful recipe for Japanese cheesecake. We are still recovering from our delightful Japan trip and craving Japanese food, so I’m going over my favorite food blogs. So glad I found this dessert from you. Thanks for sharing, Nami!
Nami-san–I made this on the weekend for an afternoon tea get together and my friends loved it! It did not crack and was light and fluffy. Thank you so much for another fantastic recipe! Your tomato and bacon pasta is one of our favorites as well.
Hi Ilonka! So happy you and your friends enjoyed this cake! Yay, no crack and fluffy!
Thank you very much for your feedback on this post. I really appreciate it. Also, thank you for following my blog and using my recipes!
I have always wanted to try Japanese cheesecake, thanks for the recipe and great instructions.
OMG, I didn’t even know there was something called a Japanese souffle cheesecake. Nami, you will be the death of me yet. Either that — or responsible for me gaining 5 pounds. I love cheesecake, but don’t eat it very often because it is SO very rich. This airy version sounds right up my alley.
I’ve been looking for a Japanese Cheesecake recipe for awhile and I was so excited when I found this one. My cake is in the process of cooling down right now and I can’t wait to take it to my grandparents’ anniversary dinner tonight. Thanks so much ^.^.
Hi Kassie! I hope you and your grandparents enjoyed the cake! Thank you so much for your feedback. Happy anniversary to your grandparents. I wished that I lived closer to mine so I could make some homemade dishes, which I have never had a chance.
Thank you again!
This looks absolutely delicious. Its light and fluffy features are highly appealing and I’ve honestly never tried this kind of cheesecake before.
Wow! that loooooks soo delish! i’ll make this tomorrow!! ^O^
Just a few questions:
Is the flour sifted then measured? or measure it then sifted afterwards?
Can i also substitute the heavy cream with All purpose cream?
Thanks so much! ^___^
Hi ANOUSHKA! Here’re my answers to your questions:
1) Flour was measured first, then sifted later.
2) I never used all purpose cream, but I googled and it says the fat content is about 30% same as Whipping Cream. Heavy Whipping Cream’s fat content is 36-40%. I’ve never used all purpose cream before so I cannot tell you if that works. Let me know if you try using it.
Hope you will enjoy this cake!
I made it yesterday , it turn wonderful even I baked it at 180 c the whole time about 1:20 and while it was still warm I Spread the jam on the cake and put it in warm oven after 10 minute i removed the cheesecake from oven and let it get cold in room temperature. but it looks the same as this picture, Thank you for recipe.
Hi Laya! Thank you so much for letting me know! I’m glad to hear it went successfully.
Thanks for sharing your tip too!
Please, send me a slice — Actually, send me the whole cheesecake.
I am drooling like crazy here!!
This an interesting one because it looks more caky than custardy in the pictures. By the way, perfect baking again. You go, Nami!!
xx
Hi Nami,
The cheesecake looks fantastic! =)
I don’t have a 9-inch spring form pan. If I used an 8-inch, do you think the cake would turn out okay?
Hi Candice! As you see in my step-by-step photo, my cake batter is already pretty full with my 9 inch pan… so 8 inch would be a little too small for this recipe, unless you additionally make a mini version using another pan or cut down the amount. I know it’s a little complicated… I would probably put extra batter in different cake pan etc. Hope this helps.
If i would like to switch the pan to an 8-inch, what changes should i make? Should i increase or decrease the baking time? Thanks!
Hi Mel! Hmmm… you can cut the portion in half for your 8 inch pan (but it won’t be as tall I think) or you can use 8 inch pan and make mini version using another pan. Baking time should be similar, but it also depends on oven. So be sure to keep an eye on your cake while baking.
Hope this helps!
This looks awesome. I’ve tried lots of cheesecakes because I love them
, but never have seen this way to make one. Very excited to try this thank you for sharing.
I have to be honest. I usually allow myself one baked sweet per month and this was the first time I baked something like this twice in a week! This was bar none one of the best things I’ve ever made in the kitchen! Everyone I made this for gave it high kudos and it was a hit at Thanksgiving!
Thank you so much for putting this one up! I considered this to be a sort of birthday present since this recipe was posted the day after my birthday!
Hi David! Your feedback made me happy and thank you so much for writing. I’m so glad to hear everyone enjoyed this cake. And happy belated birthday!
Additional note: Here’s a photo of attempt 2 (used a different method to line the bottom of the springform pan)
https://www.facebook.com/photo.php?fbid=10151146098973531&l=c9063ad709
Hi David! I just saw the photo! Thank you for posting and mentioning my blog! Facebook didn’t allow me to share it on my fan page, but I’m so happy to see your cheesecake came out so perfectly! Thank you again, and I now wish I have a slice of your cake!
Nami- your cheese cake looks delicious, this will definitely be the 1st cheese cake I try to make. Your instructions are so clear. Thank you for sharing!
Thanks, I hope you will enjoy it!
I made the cheesecake last night, the first recipe I made from your website (yay!), and followed all the steps(taking a few tastes here and there…), and in the end it turned out perfect. The apricot spread really complimented it all together and my whole family was in love with it! I kept hearing “wow…wow this is good…Shelby this is really good!…wow…wow”. Haha, thank you so much for posting this delicious recipe. I must say, it is one of the best cheesecakes I have ever had. Thanks again!
I’m so so so happy to hear the cheesecake went successful and your family enjoyed it!!! You made my day!
I’m making this for my bestie’s birthday. She loooooves cheesecake, so I hope she likes this one. ^^ I’m sure she will be getting a lot of cheesecake today, so this will switch things up a bit from the normal New York Style Cheesecakes. It’s currently in the oven.
I’m so excited!
Oh, and this will be the first cheesecake I’ve ever made when it’s done. I’m a bit nervous~ Haha.
Even though I had a foil barrier… water got in… the bottom half of my cheesecake is soggy. ;-; Round 2~
Hi Aubrey! I’m sorry for my late response while you left me three messages!
First of all, I’m sorry to hear that water got in. The foil has to be VERY nice and tight; otherwise water seeps through. I hope your Round 2 will be dry when it comes out from the oven!
Thank you so much for trying this recipe!
if i wNt to bake the cheesecake in a smaller portion (like half a size smaller), how long should the baking time be?
Hi Bernice!
Each oven acts very different, so it’s hard for me to say how long, but try maybe 30-40 minutes for the first round, and 20 mins for the second round. This is my guess, and you should keep checking on your cake.
I end up baking the cheesecake for an hr in total
but for some reason I wasn’t able to get that nice top coat like u did 
got any tips for that?
Hi Bernice! Each oven is different, so it’s hard to say. There are several blog links underneath the comment (bottom of blog). If you take a look at some of them, they have much nicer brown color on top compared to mine too. I didn’t want to cook longer or turn up the temperature, but maybe it might be good experiment for me to try. Hope you can find the perfect temperature and cooking time. Thank you so much for your feedback!
Hi! I just made this cheesecake and it turns out great! I need 1 hours and 40 minutes in the oven to bake the cake. You can check out the picture here: http://thecookingjournal.blogspot.com/2012/12/japanese-cheesecake.html. My pictures are not as beautiful as yours but the cake tastes wonderful! Definitely will make more. Thanks for the recipe!
Hi Deasy! Thank you for trying this recipe! I’m heading over now to check it out.
How long will this last in the refridgerator?
Hi Ann! It should be consumed within 3 days if it’s kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.
Just wanted to put in a word of thanks for posting this recipe. It is identical to the one im looking for – like what I would get at a professional bakery. I’ve tried others, but not the texture im looking for, most were too eggy, omlet like or too spongy – cake like. This is IT!! Thank you.
Hi Yamamoto-san! I’m happy that I shared this recipe. It’s really delicious and a lot of readers have tried this recipe and gave me very positive response (but make sure you wrap with foil tightly so water won’t get in to the cake). Hope you enjoy it! Thank you for writing!
If I were to make this recipe, is it possible to not add the rum? I’m unsure if I have it available at home, because well I am underage, and I have no idea if my father drinks it.
Hi Lia! No problem, you can omit rum.
I hope you enjoy this recipe!
Just made the cake and it was delicious! I’ve tried a bunch of soufflé cheesecake recipes and this was by far the best. Mine still fell slightly, as did with all the other recipes I’ve tried, but I’m still working out the kinks. I’m going to try adding a touch of cream of tartar or maybe add a bit more flour. Might change the texture slightly, but darn it, I’m sick of my cakes falling! Anyways, glad I found this recipe and I will definitely make it again… and again.
Hi Gabe! Thank you so much for giving this recipe a try! I’m so happy to hear you liked it and think it was the best. You made my day!
I hope your ingredient adjustment will prevent from falling next time! Thank you so much for writing!
Hi Nami!.. aww I have 2 daughters..one of them named is Naomi :p
by the way what your recommend as I don’t have heavy cream at home .. but I have powder whip cream…
I wanna make a surprise for my japanese hubby to make a japanese cheese cake hehe^^ arigatou ~
Hi Kaysa! Naomi is a common Japanese name too!
I’ve never tried powder whip cream, so it’s hard for me to say that can be a good substitute. This cheesecake is very delicate cake, so I am hesitant to say it will be okay…
If/when you make this cake, please make sure to tightly cover the cake pan with aluminum foil – that’s most important part as we don’t want water to seep through into the cake. Good luck!
uhmm…my husband choose all our babies name in japanese… rayhan ( ray-han in kanji ), naomi, and kaysa ( in kanji too)… altough he is actually half american ( white american mom ) half japanese ( pure japanese dad )..it’s funny cuz he was born in US but raised in Japan..so he is so Japanesey.. lol
oh alright I’m gonna have grocery first to get me heavy cream.. ^^
thank you in advance and for the tips! I appreciated it…
Hi Kaysa! Thanks for your response. Your children have a beautiful name! Hope the cheesecake will turn out well.
Good Morning! I noticed a picture of what seemed to be a cheesecake combined with a Red Velvet Cake. I clicked on it and was forwarded to your website. I have found a cheesecake recipe, but not the one I was seeking in the photo. Can you help? Thanks so much!
Hi Cassandra! I think you clicked on the link swap pictures. Website owners who belong to this program exchange content through this networks. Do you see some pictures before my comment section begins? Those pictures/recipes are not on my blog. If you click on the picture, it should direct to the recipe of the picture… I’m not sure why it didn’t work out. Hope that helps.
Hi! This cake looks so delicious! I’ll try immediately and hope to get same result…:-)
Thanks
B.
I’m glad that I discovered you on Google +. This cheesecake looks like one I absolutely have to make. You give great instructions. Thanks.
Not hard to see why this is one of your most popular posts.. It looks so fluffy !
Hi Nami,
I love Japanese cheesecake, can’t wait to try it !!
Thanks
Hi Lina! Hope you enjoy this recipe as much as we do!
Hi Nami, thanks for your recipe. I made it last night and it tastes absolutely delicious!! Just tasted exactly like what I had in Japan before. I’ve posted the adapted recipe on my blog (with credit & links to your original recipe). Please kindly let me know if it’s ok. Or you can let me know and I’ll remove it.
Am so looking forward to trying out your other recipes! Thanks again!!!
Hi Viviana! Thank you very much for linking back to me. I enjoyed your post so much, and I’m happy you enjoyed the cake! Thanks again!
Hi Nami, wonderful cheesecake looks great. I would like to make it, but I can’t eat eggs is there a way to make without eggs. Thank You
Hi Mona! Thank you for asking. Unfortunately, this cheesecake is “Souffle” cheesecake and it requires meringue and that makes the texture very fluffy. So I don’t think we can make this kind of Souffle Cheesecake without eggs, or I am not familiar enough to advice how we can make it “similar” cheesecake without eggs. I’m sorry I cannot help much here.
Hi Nami. Just made this today and had to eat it immediately. So yummy, I just wish I made more because I only made half a batch
I’m sure it’ll be gone within the next few hours 
You did!!! Whoo hooo! Thank you for trying Fern! My gosh, you bake so many cheesecakes!!! So happy to hear you like it. You make everything so perfect!
Hi, Nami, I baked the cheese cake today. You are right, the cake turned out so fluffy and wonderful. This is a very good recipe, I bake chiffon cakes all year long, so those steps look very clear and reasonable for me. Thanks for the sharing again. Have a good weekend.
Hi Monica! Thank you for trying this recipe! I’m so glad it turned out well. I need to practice chifffon cakes next!
Hi Nami! I’ve made this cheesecake several times with great reviews! Is there a secret to getting the top to stay flat and even? I smoothed the tops each time but the cake rose more in the middle than at the edges. The taste was still delicious, but it didn’t look like your photo. Thank you for your reply.
Hi Sheri! Thank you so much for trying this recipe many times! I’m so happy to hear you like it!
I’m thinking maybe you can drop the cake pan a few more times to make sure to release the air? Also, turn the cake pan around in the oven to bake evenly. Hope this helps.
Wow…. thanks for sharing this recipe. I can’t wait to make it this weekend!
Hi Vee! Hope you enjoy this recipe!
I love this recipe! I have never liked dense cheesecakes and this one is perfect, by having the meringue incorporated in the batter it lightens up the texture. Love your photos too and step-by-step presentation.
Hi! Is there a substitute for the rum? Would the flavour be very different if no rum was added.
Hi Geraldine! I made one without rum before. It’s still delicious.
The most accurate substitution is rum extract with less alcohol, then imitation rum extract. Hope this helps. 
Hi,Nami:
Just one question? If I don’t have apricot jam,can I use honey instead? Thank you!
Hi Fanny! I think that will work fine! Sounds delicious!
hey Nami!
i was looking through the recipes you have posted, and found this recipe rather good! but i have 2 questions:
1) is it okay to omit both rum and lemon juice?
2) as i do not have that particular pan, is it possible to put it into individual paper souffle casings so that it’s easier to give to people as well?
thanks!
Hi Christel! Here are my answers:
1) Yes you can. I’ve made without rum and it was still delicious. You can remove lemon juice too but in order to get the best result, please try to follow the recipe so you can taste the authentic Japanese cheesecake!
2) I think that’ll work as long as you adjust the baking time accordingly.
Hope you enjoy this!
hey Nami!
thanks so much for the quick response! i’m just wondering, what does the lemon juice do for the cheesecake?
I actually didn’t know the answer so I googled it (in Japanese). I found out that when we make “non-baked” cheesecake (we call it “rare cheesecake” (レアーチーズケーキ) in Japanese), the acid from lemon helps solidify the cake acting like gelatin.
However, for the bake kind, lemon is not necessary as the cake solidifies by being baked. The reason why we add lemon is that it adds nice flavor as cheese and lemon are a good match. Some people add yogurt instead of lemon. If you want to add strong lemon flavor then lemon zest is better.
So basically the final result will not change even if you don’t add lemon juice. Hope this helps.
thanks so much, Nami!
one more thing, since i’m using individual paper souffle cups, is it okay if i have a tray of hot water and a wire rack in the tray to put the paper souffle cups for the water bath? if that doesn’t work, what are the ways to do a water bath using paper souffle cups?
so sorry for the trouble!
I’m not sure how durable the paper cups are in the water. It’s supposed to be in the warm water. Can you wrap each cups with aluminum foil so that paper won’t absorb water? I’d do that approach… hope it will work out!
I just made this, and it turned out amazing! Thanks so much for the recipe, it really looks as good as it looks. I will be giving some slices away, as I can’t have this lying around my fridge, because I’ll end up eating the whole cake!
I posted it on http://aroundleglobe.blogspot.com.au/2013/03/japanese-cheesecake.html if you would like to see
Thank you Yii-Huei! I’ll check it out now.
Thank you for sharing the recipe
If I use 2 blocks of cream cheese each is 8 oz
What kind of adjustments
Thanks again
Hi Meg! So 16 oz (two full blocks) – 14 oz = 2 oz.
I googled and found out that 8 oz (a full bar) of cream cheese equals one cup, so 2 oz is 1/4 cup.
You need to remove 1/4 cup (about 4 Tbsp) from the 2 blocks of cream cheese.
Hope this helps.
I wasn’t sure if I would attempt to make this until the sentence “Because it has meringue in it”, after that it became a certainty
Hi Joseph! Haha, yes! Meringue makes the cheesecake all fluffy and light. I hope you enjoy!
Amazing recipe! Just wondering but would this work if I used 2% milk instead of whipping cream?
Hi Christa! Hmmm… I wouldn’t play too much with ingredients because this cheesecake is perfect without changing ingredients and heavy cream makes it more creamy while milk can be too thin. But if you are willing to try, I’d love to know how it went. Maybe other people are interested in changing ingredients too, so I hope you can give us feedback.
I am going to try baking it.
Good luck Ann! Please make sure you wrap the pan carefully with aluminum foil so that water won’t go into the pan.
Hope you enjoy!
Hi! This cake looks great! I’m going to try making this tomorrow for a friend the day after~
But I was wondering…is the only purpose for the foil to prevent water from seeping in? Could I just use something to hold the pan above water within the larger baking pan or must the pan be partially submerged in the hot water?
Also, would this cake taste good frozen? Or is cold/room-temperature the way to go?
Thanks!
Hi Gene! The cake pan has to be in the hot water while being baked. Some reader left comment above that he put the cake pan inside a larger pan instead of using a foil. I have never tried that method but the foil method works for me (but must be covered very well so water want go inside the cake pan). The cake is cooked through hot water around the cake so you need to put the cake inside water.
Also the cake’s texture become more dense when cold. So for fluffy texture, it’s recommended to return to room temp first before consumed.
Hope that helps!
Hi Nami,
So, I tried making the Japanese Cheesecake for a second time for my Ji-Chan’s 90th Birthday and it came out fabulous since no water leaked in. It stayed nice and fluffy
. Thanks for the recipe!
Hi Kassie! Happy 90th Birthday to your grandpa! What a wonderful birthday present to him! I’m really happy to hear your cake was successful. Thank you so much for your feedback.
ooh, this look so delicious, I really want to try the recepie and have all the ingredients, however I do not have a big enough baking dish to put the springform pan in… is there any alternative way?
Hi Aleks! You really need to put the springform in the hot water. I’m not sure how big your springform pan is, but do you think you can find those aluminum baking dish, like one use for catering? That might be a good alternative. Hope that helps.
Hi Michy! Hope yours turned out well and enjoy the recipe! Thanks so much for trying this recipe!
It came out great!! I had to cook it in a glass dish because we didn’t have anything else and it still went well
everyone loved it, it was light and fluffy! however, it was really hard to cut in to, it would come out really messy and was too soft/sticky to cut clean.. perhaps I did not chill it enough or didnt add enough egg? but again, thank you! 
Hi Michy! Sorry for my late response. Yeah it’s not easy to cut nicely when it’s fluffy like that. You can use a fishing line, which help you cut nicely. Once you chilled it’s a little more dense, but you cut first and leave it at room temperature a little bit and it will bring back some fluffiness. Hope that helps!
Hi Nami,
Thanks for the recipe. I tried it and it came out great. Just wondering, can I use this recipe to make green tea or red velvet Japanese cheesecake? Your blog is such a source of inspiration. Thanks so much =)
Hi Agnes! Yes! I’m thinking of making matcha too… it will be wonderful! Thank you so much for your kind words. I’m happy to hear you enjoyed this cake!
I just wanted to say thank you!! I made this today and it was remarkable!! I didn’t have a springform pan so I used a plain old cake pan, and still came out light and moist. My mom, who is strongly averse to ny style cheesecake, really enjoyed it, and my brother enjoyed it too. It reminded him of the cheesecake he had in Korea but better. Thank you so much. I will be using your recipe again and again!
Hi Ella! Yay! So happy you liked it! I’m not a huge fan of heavy cheesecake either – I just need a thin slice, but I can eat two pieces of Japanese cheesecake. xD Asian cakes tend to be less sweet, and I can imagine Korean desserts are delicious too! Thank you for your feedback!
Hi, I had a question. On #16 Place the springform pan in the baking pan and pour 1 inch of boiling water in a baking pan. Steam will help making the soft and moist cake and hot water around the cake will gradually cook inside. Place it in the middle rack of the oven.
Do you mean the boiling water with the springform pan put it to the oven and bake together or I need to put it out when I put the springform pan to oven? Thank you!
Hi Maggie! You put the whole thing in it. I edited the recipe and hope my English is less confusing.
I made it yesterday. Oh boy it’s delicious. My picky 18 mth old daughter finished one slide and could not stop eating more than half of mine. We ended up to hide the cake away otherwise she would not stop eating. My husband loves it too and asks to bake more in the future. Thanks for such a wonderful recipe. I have tried several of your recipes and they are all great successes. Thanks again.
Hi Jessica! Haha I’m so happy your daughter enjoyed this cake. I can relate to “hiding the cake” but in my case hide from my husband!!
Thank you for trying my other recipes too. So happy you liked them. You made my day!
Made it yet again! I think I lost count how often I’ve made this!
Anyway, figured you might be amused by how I fit a 9 inch cake into a box that it wouldn’t fit.
https://www.facebook.com/photo.php?fbid=10151412007948531&l=4028204ae8
Hi David! You made it again! Whoo hoo! And as always it looks wonderful! Thank you for sharing the picture – I’m going to share it on fan page. Haha trying to fit in a box…you made me smile! The cakes look like they are from bakery!! Beautiful job!
Cheesecake puts me in my happy place. I seriously love the stuff in any form, though I’ve never had Japanese cheesecake before. I wish I had been a neighbor during all that making and testing. I’d have definitely signed up for that gig. I’m adding this to my to-make list.
Can bake without ram?
Hi Carmen! Yes, you can. Hope you enjoy!
{ 18 trackbacks }