Japanese Souffle Cheesecake Recipe (2024)

FAQs

What makes Japanese cheesecake different? ›

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

Japanese cheesecake recipes also call for much less sugar than other cheesecakes, thus making it a great choice of cake for those who are conscious about their sugar and calorie intake.

The Verdict. If you want a light and fluffy cake with a subtle citrus flavor, then go for a Japanese cheesecake. But if you want to eat a richer, sweeter dessert, then go for the classic American version. No matter what your preference is, we think you'll agree that both kinds of cheesecake are delicious.

The ingredients used in our Original Uncle Tetsu Cheesecake are: flour, eggs, cream cheese, sugar, butter, and milk.

If you cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. If you don't get a brown top, again the temperature may have been too low.

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.

Japanese Style Cheesecake: 6.5/10. I LOVE cheesecake, and this was my very first time trying a Japanese style cheesecake! 😍 While it was good, I thought it could've had more flavor. Japanese style cheesecake has a lighter texture than regular cheesecake and is less sweet.

From their website: Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

What is Japanese soufflé made of? ›

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites.

In fact, while we call it Japanese Cheesecake, in Japan it's known as a souffle cheesecake. Unlike a NY-style cheesecake, which is usually topped with some kind of fruity sauce like a compote or coulis, Japanese cheesecake is meant to be eaten as is. Seriously, it's so tasty on its own it doesn't need anything else.

People love the cotton-soft texture of Japanese-style cheesecake. It is made with a combination of egg whites and cream cheese, resulting in a soufflé-like consistency.

Cheesecakes have either gelatin or beaten eggs in the recipe as setting/thickening agents, so you need one or the other for it to set up as a cake, or it will just be cheesecake soup. There are many “no bake” cheesecake recipes that don't use eggs but they use gelatin instead.

Western cheesecake, or more specifically, New York-style cheesecake, is a dense, rich cake made with cream cheese, sugar, heavy cream, and eggs, served with a graham cracker crust and sometimes topped with fruit. Japanese cheesecake, on the other hand, takes on an approach that results in a light and airy texture.

The tricks behind its unique texture

In comparison to the dense, rich and creamy Basque and New York-style baked cheesecakes, the Japanese cheesecake is relatively reserved. Its real drawcard is its texture. In Japan, it's referred to as “fuwa fuwa”, which means fluffy or airy, and it comes from a specific technique.

Japanese castella cake consists of only a few ingredients — flour, sugar, water, honey, and eggs. Unlike a traditional sponge cake in the United States, there's no baking soda or baking powder, and instead, it's the eggs that give the cake its fluffy texture.