Hello Kittys ♡
Welcome to my kitchen, where Japanese desserts are fluffy, dreamy, and full of love ♡. Today I’m sharing one of Japan’s most beloved desserts 🇯🇵, the Japanese Fluffy Cheesecake (スフレチーズケーキ). Light, airy, and cloud-like, this cake is softer than a classic cheesecake, thanks to whipped egg whites that create a soufflé-like rise.
What Is Japanese Fluffy Cheesecake?
Japanese Fluffy Cheesecake (スフレチーズケーキ) is:
• Light and airy, almost like eating a cheesecake cloud
• Made with cream cheese, butter, milk, and folded meringue
• Delicately sweet, soft, and melts instantly on the tongue
Unlike classic New York-style cheesecakes, this version is airy, gentle, and elegant, perfect for any occasion 🍰✨
𐙚 This is a short recipe for the Fluffy Cheesecake, but below these pins, you can find a full, explained recipe just for you!
♡ Now, let’s make Fluffy Cheesecake Kitty’s ! :
• Prep: 20 mins
• Bake: 50–60 mins
• Total: ~1 hr 20 mins
• Servings: 8
Ingredients (8 servings)
• 250 g (9 oz) cream cheese, room temperature
• 50 g (¼ cup) unsalted butter, room temperature
• 100 ml (½ cup) milk
• 60 g (½ cup) cake flour (or all-purpose flour, sifted)
• 20 g (2 tbsp) cornstarch
• 6 large eggs, separated
• 140 g (⅔ cup) sugar, divided
• 1 tsp vanilla extract
• 1 tsp lemon juice
• Pinch of salt
• Powdered sugar (optional, for dusting)
How to Make Japanese Fluffy Cheesecake (Step-by-Step)
♡ Step 1 – Prepare the Base (10 mins) :
1. Preheat oven to 160°C / 320°F.
2. Line an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside with foil for a water bath.
3. In a heatproof bowl over simmering water, melt cream cheese, butter, and milk together. Stir until smooth, then remove from heat.
♡ Step 2 – Make the Batter (10 mins) :
1. Whisk in egg yolks, vanilla extract, and lemon juice.
2. Sift in flour and cornstarch. Mix gently until smooth.
♡ Step 3 – Whip the Egg Whites (8–10 mins) :
1. In a clean bowl, beat egg whites with a pinch of salt until foamy.
2. Gradually add sugar in three additions, beating until soft peaks form.
3. Gently fold the meringue into the cream cheese mixture in three parts, maintaining the airy texture.
♡ Step 4 – Bake (50–60 mins) :
1. Pour batter into the prepared pan.
2. Place pan in a larger tray filled with hot water (water bath).
3. Bake at 160°C (320°F) for 25 mins, then reduce to 150°C (300°F) and bake another 25–30 mins until lightly golden and set.
♡ Step 5 – Cool & Serve (15 mins + rest) :
1. Turn off oven, leave cake inside with door slightly open for 15 mins to prevent cracks.
2. Remove from oven, let cool completely.
3. Dust with powdered sugar before serving.
Tips for Perfect Japanese Fluffy Cheesecake
• Fold meringue gently to keep it airy
• Use a water bath to prevent cracking and create moist, fluffy texture
• Let it cool completely before slicing
• Dust lightly with powdered sugar for a classic presentation
Nutrition (per slice – approx. for 8 slices)
• Calories: ~220 kcal
• Protein: ~6 g
• Fat: ~14 g
• Carbs: ~18 g
• Sodium: ~120 mg
Nutri-Score: C (lighter than classic cheesecake, but still indulgent)
Soft as a cloud, light yet rich, this Japanese Fluffy Cheesecake (スフレチーズケーキ) will melt your heart with every bite! 💛
More dreamy world recipes coming soon ✨
Thank you for cooking with me 🌸
