Japanese Cheesecake Recipe:

This is the classic recipe for Japanese cheesecake (Soufflé cheesecake)

Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 1 Cake
Calories 589 kcal


Ingredients (A)

  • 440 g Cream cheese
  • 50 g Caster sugar
  • 70 g Butter

Ingredients (B)

  • 3 egg yolks
  • 1 egg whites
  • 22 g Cornflour

Ingredients (C)

  • 215 g Heavy cream
  • 25 ml Freshly squeezed lemon juice

Ingredients (D)

  • 2 egg whites
  • 50 g Caster sugar

Ingredients (E)

  • 180 g Digestive biscuits
  • 60 g Butter


  1. Mix (A) with an electric mixer until it becomes fluffy and homogenous.

  2. Beat (B) with an electric mixer until the cornflour is well-mixed with the egg. Combine (B)and (A) and mix well.

  3. Beat (C) together until it can form stiff peaks when the mixer blade is lifted up. Add to the mixture of (A) and (B).

  4. Beat the egg whites with the caster sugar, i.e. ingredients D over a hot water bath until soft peaks are formed. Fold the egg whites into the batter in (3).

  5. Crush the biscuit and mix with the melted butter (as in E), Place the biscuit/butter in a round baking pan. Press to form a firm base.

  6. Pour the cheesecake batter onto the biscuit base.  

  7. Place the unbaked cheesecake in a hot water bath. Place it in a preheated oven and bake at 160°C/320°F for 30 minutes, and then 150°C/300°F for 60 minutes.

  8. Remove from the oven. Keep in the chiller after it is no longer hot.

Nutrition Facts
Japanese Cheesecake Recipe:
Amount Per Serving (1 cake cut into 8 wedges)
Calories 589 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Cholesterol 200mg 67%
Sodium 400mg 17%
Total Carbohydrates 31g 10%
Sugars 19g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.