Japanese Cheesecake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 25
  • Cook Time: 105
  • Total Time: 130


This Japanese Cheesecake combines the creamy texture of a cheesecake with the cotton-like soft texture of a soufflé. The result is the most delicious melt-in-your-mouth bite of heaven you’ll ever taste!



  • 10 ounces cream cheese, cut into small cubes
  • 1/4 cup 2% milk*
  • 1/4 cup half & half*
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 7 large egg yolks
  • 4 teaspoons fresh lemon juice
  • 2/3 cup all purpose flour
  • 1/4 cup cornstarch
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar


  1. Preheat oven to 300 degrees.
  2. Spray a 9 inch round cake pan with cooking spray and line the bottom with a round of parchment paper. Place a 3 1/2 inch strip of parchment paper around the inside of the pan so that it comes up about 1 inch higher than the edge of the pan. Set pan aside.
  3. In a small saucepan, heat the cream cheese, milk, half & half and butter over medium heat, stirring frequently until mixture is smooth. Remove from heat and let cool for about 5 minutes.
  4. In a large mixing bowl, whisk together the vanilla, egg yolks and lemon juice until smooth. Add the cooled milk mixture to the egg yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until incorporated and set aside.
  5. Add the egg whites, cream of tartar and salt to to large bowl of a stand mixer or use a hand mixer. Beat on medium speed until soft peaks form, about 2 minutes. Slowly add the sugar and continue beating on medium speed until stiff peaks form, about 2 more minutes.
  6. Using a rubber spatula or wooden spoon, gently fold the egg white mixture into the yolk mixture, adding in three additions. DO NOT OVERMIX. As soon as most of the white streaks have disappeared, stop mixing and pour batter into pan.
  7. Place cake pan inside of a large pan and carefully pour very hot water in the large pan until it comes 1 inch up the sides of the cake pan.
  8. Bake for 30 minutes, reduce oven temperature to 250 degrees and continue baking until the cake has doubled in size and barely starting to change color on top.  It should be slightly jiggly but set in the center, about 1 hour and 15 minutes.
  9. Allow cake to cool for 10 minutes. Carefully and gently invert the cake onto your dominant hand, then gently invert it back onto a cake stand or plate so that the top is facing upward. Sprinkle the entire top with powdered sugar and serve warm, or serve cold or at room temperature. It’s delicious any way you serve it.


  • *1/2 cup of whole milk can be substituted in place of the 2% milk and half & half.

Tips for baking in a springform pan

  • Wrap foil around the outside bottom and halfway up the sides of springform pan. This will ensure that no water seeps into the cake pan while the cake is baking in the water bath.
  • Once cake is done, allow cake to set for about 10 minutes. Gently run a sharp knife around the inside and release and remove the outside ring. Transfer cake to a wire rack to cool completely.
  • Instead of inverting cake onto your hand, leave cake on the springform pan bottom and transfer to a cake stand or plate.


  • Serving Size: 12