How To Make Japanese Cheesecake (Recipe) スフレチーズケーキの作り方（レシピ）

Ingredients

• 250 g Cream Cheese (room temperature, cut into cubes)
• 50 g Unsalted Butter (cut into pieces)
• 100 ml Whole Milk (room temperature)
• 6 Egg Yolks (large, at room temperature)
• 140 g Granulated Sugar (divided: 60 g for yolks, 80 g for whites)
• 60 g Cake Flour (sifted twice)
• 20 g Cornstarch (sifted with flour)
• 6 Egg Whites (large, at room temperature)
• 1/4 tsp Cream of Tartar (helps stabilize whites)
• 1 tsp Lemon Juice (freshly squeezed)
• 1/2 tsp Vanilla Extract (pure)
• 1 pinch Salt (enhances flavor)

Instructions

1. Prepare Pan and Oven

   Preheat the oven to 320°F (160°C). Line the bottom of an 8‑inch springform pan with parchment paper, then wrap the outside of the pan with a double layer of foil to prevent water from seeping in.

   Time: PT10M

   Temperature: 320°F

2. Melt Cheese Mixture

   Combine the cream cheese, butter, and milk in a saucepan over low heat. Stir constantly until smooth and fully melted, then remove from heat and let cool slightly.

   Time: PT5M

   Temperature: low heat

3. Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk the 6 egg yolks with 60 g of granulated sugar until the mixture becomes pale and thick, about 2–3 minutes.

   Time: PT5M

4. Combine Cheese and Yolks

   Gradually pour the warm cheese mixture into the yolk mixture, whisking continuously to avoid curdling. Add lemon juice, vanilla extract, and a pinch of salt.

   Time: PT3M

5. Incorporate Dry Ingredients

   Sift the cake flour and cornstarch together, then gently fold them into the batter until just combined. Do not over‑mix.

   Time: PT4M

6. Beat Egg Whites

   In a clean bowl, add the egg whites and cream of tartar. Beat on medium speed until frothy, then gradually add the remaining 80 g sugar. Continue beating until stiff, glossy peaks form.

   Time: PT10M

7. Fold Egg Whites into Batter

   Using a silicone spatula, gently fold one third of the beaten egg whites into the batter to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate the mixture.

   Time: PT5M

8. Transfer to Pan

   Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to release any large air bubbles.

   Time: PT2M

9. Bake in Water Bath

   Place the springform pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 55–60 minutes, or until the top is golden and a skewer inserted comes out clean.

   Time: PT1H

   Temperature: 320°F

10. Gradual Cooling

    Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature change that can cause cracking.

    Time: PT1H

11. Refrigerate

    Remove the cheesecake from the water bath, run a thin knife around the edge, and release the springform. Transfer to a plate, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight before serving.

    Time: PT4H

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchâtel cheese, Mascarpone (will change texture)
• Instead of Unsalted Butter: Margarine, vegetable oil (not recommended)
• Instead of Whole Milk: Half‑and‑half, 2% milk
• Instead of Egg Yolks: Egg yolk substitute (commercial)
• Instead of Granulated Sugar: Caster sugar, Honey (reduce other liquids)
• Instead of Cake Flour: All‑purpose flour (use 50 g)
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Egg Whites: Aquafaba (3 Tbsp per egg white)
• Instead of Cream of Tartar: Lemon juice (1 tsp)
• Instead of Lemon Juice: White vinegar (1/2 tsp)
• Instead of Vanilla Extract: Maple extract
• Instead of Salt:

Equipment Needed

• Mixing Bowl
• Saucepan
• Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Silicone Spatula
• 8‑inch Springform Pan
• Parchment Paper
• Roasting Pan for Water Bath
• Kitchen Scale
• Oven
• Cooling Rack (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt cheese mixture without boiling
• Beat egg whites to stiff peaks with cream of tartar
• Fold egg whites gently to retain air
• Bake in a water bath at low temperature
• Cool gradually in the oven to avoid cracks

Chef Tips from the Video

• Use room‑temperature cream cheese for a smoother melt.
• Sift the flour and cornstarch together twice for extra lightness.
• A low oven temperature (320°F) is key to the soufflé‑like rise.

Troubleshooting

Storage

Refrigerator: Cover and store in the fridge for up to 5 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.

Make-Ahead Tips

• The cheesecake can be baked a day ahead and kept refrigerated; bring to room temperature 20 min before serving.

Frequently Asked Questions