Japanese Souffle Cheesecake Recipe (Easy)

Japanese cheesecakes are a cross between a sponge cake and regular cheesecake – light, souffle-like, cotton consistency with a hint of cream cheese.

Unlike most Japanese cheesecake recipes, this recipe does not require mixing the cheese and milk over a double-boiler, and replaces the use of tartar with lemon juice and baking powder.

Japanese Cheesecake Recipe

60ml Milk
200g Cream cheese
3 eggs, separated
4 tbsp cornflour
8 tbsp sugar
2 tbsp lemon juice
1 tsp baking powder

“Off to Osaka” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0


Budi Ang says:

the top of the cake is lil bit burn

rosella babia says:

frothy or it means frosthy?

RainieLove says:

Mine failed: Tasted like nothing and a bit like egg, was too salty and the top shrunk + it wasn’t spongy, but a bit wet…:(

Mily P. says:

Great recipe! I will try it

jose g. says:

¡ Esto luce delicioso !
This looks delicious !

By Nikolajn says:

hi! this really looks tasty.

Wilnipa Kotaveera says:

Not cooking properly and burning.

Nur Iffah Afiqah Mohd Hisham says:

thanks… i already make it…. tasty

Kerstin Ludwig says:

First fail: the egg yolk one by one, mixing them under single one.
Second fail: Beat the egg whites first until it starts to stiffen, THEN mix in the sugar, part by part until all is combined. Lemon juice the last.
Third fail: DO NOT MIX the baiser stuff in in one go. That will destroy the air bubbles you just built up.

Third by third by third – and slowly folding it in. You want to keep as much air bubbles as possible.

There are a lot of receipes for japanese cotton cheese cake in Youtube – this one here is one of the worst. Because I can almost guarantee that this receipe is NOT working. And the cake itself in the video looks incredibly dense for a sponge cake.

RayneHiramis says:

Pls update soon/regularly cus u hv really good vid!

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