Light, airy, and melt-in-your-mouth soft—this famous Japanese dessert is a dreamy mix between a cheesecake and a fluffy soufflé.
Ingredients
For the cheesecake
- 250 g cream cheese (softened)
- 50 g unsalted butter
- 100 ml milk
- 60 g cake flour (or all-purpose flour sifted)
- 20 g cornstarch
- 6 large eggs (separated)
- 140 g granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the pan
Line the bottom of a round cake pan with parchment paper. Wrap the outside with foil to prevent water from leaking in. Preheat oven to 150°C (300°F). - Melt the base
In a heatproof bowl over simmering water, melt cream cheese, butter, and milk. Stir until smooth and silky. Remove from heat. - Add egg yolks
Whisk in the egg yolks one at a time. Add vanilla extract and lemon juice. Mix well. - Add dry ingredients
Sift in flour and cornstarch. Mix gently until smooth with no lumps. - Make the meringue
In a clean bowl, beat egg whites with salt. Gradually add sugar while beating until soft peaks form (not too stiff). - Fold gently
Add 1/3 of the meringue into the batter and mix to lighten it. Then gently fold in the remaining meringue in two batches. Do not overmix—keep it airy. - Water bath baking
Pour batter into the prepared pan. Tap lightly to remove large air bubbles. Place the pan into a larger tray filled with hot water (water bath). - Bake
Bake at 150°C (300°F) for 60–70 minutes.
Then reduce temperature to 130°C (265°F) and bake another 20–30 minutes. - Cool slowly
Turn off the oven and leave the door slightly open. Let the cake cool inside to prevent collapsing. - Chill and serve
Once cooled, refrigerate for a few hours. Dust with powdered sugar before serving if desired.
Tips for Success
- Use room temperature ingredients for a smoother batter
- Do not overbeat the egg whites
- Fold gently to keep the airy texture
- Always use a water bath for that signature soft, jiggly finish
Result
You’ll get a soft, fluffy cheesecake that jiggles slightly when shaken and melts in your mouth—less dense than classic cheesecake and absolutely irresistible.