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.

Japanese cheesecake (Japanese: スフレチーズケーキ), also known as soufflé-style cheesecake, cotton cheesecake, or light cheesecake, is a variety of cheesecake that is usually lighter in texture and less sweet than North American-style cheesecakes.

You can tell the difference in texture just by looking at the two kinds of cake. A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. They taste nothing like each other! Although both are technically cheesecakes, the flavors could not be more different.

Japanese cheesecake also referred to as Japanese cotton cheesecake, Japanese souffle cheesecake, or Japanese baked cheesecake is a crustless cheesecake that uses whipped egg whites and cake flour for a bouncy and cotton soft melt in your mouth texture. Japanese cheesecake has a sweet, vanilla, and subtly tangy flavor ...

Why does my Japanese cheesecake taste eggy? 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.

The other trick to help them rise is giving them something to hold on to. Butter the sides of the souffle dish, then dust it with something the mixture can cling to. Grated parmesan or peccorino works well for savory souffles, while granulated sugar or cocoa powder is good for sweet ones.

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

How long will they last? 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.

Our Japanese Cheesecake

The Japanese Cheesecakes are admired for their lighter quality and balanced sweetness that provide the perfect taste and texture combination. Served warm from the oven with an Uncle Tetsu stamp atop the cake, every bite is a touch sweet and perfectly airy.

What is a Tokyo cheesecake? ›

Chef Mike: Tokyo cheesecake is kind of our name for Japanese-style cheesecake. It's a little bit lighter in texture than, like, a New York cheesecake or kind of more traditional cheesecakes. It has a good cream cheese flavor. We use cream cheese and mascarpone in our recipe, so it's not a really strong cheesy flavor.

Western cheesecakes are dense, cream cheese forward, and much sweeter. The Japanese counterpart is more eggy with just a hint of cream cheese flavor, and less sweet overall. If made correctly, it will actually jiggle with a consistency akin to a chiffon cake or an angel food cake.

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.

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.

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.