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Japanese Cheesecake
[スフレチーズケーキ]

Japanese Cheesecake is a dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.

Japanese Cheesecake [スフレチーズケーキ]

By Denis Elas The Chef
Print Recipe
Japanese Cheesecake
Japanese dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.
Recipe dedicated to:My Chinese friend Xiao
4.89 from 9 votes
Course: Dessert
Cuisine: Japanese
Prep: 30 minutes
Cook: 1 hour 30 minutes
Total: 2 hours

Ingredients

The Preparation

  • 15 g unsalted butter

The Cake Batter

  • 6 egg large
  • 300 g cream cheese
  • 60 g unsalted butter
  • 200 ml whipping cream
  • 60 g sugar for the general batter
  • 80 g cake flour
  • 0.5 lemon zest
  • 30 ml lemon juice
  • 100 g sugar for the egg whites

The Apricot Glaze

  • 2 Tbsp. apricot jam for the glaze
  • 2 tsp. hot water for the glaze
8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with 15 g unsalted butter and line the bottom and sides with parchment paper, including two strips crossed in an "X" for lifting. Fill a baking sheet filled with hot water (bain-marie) and place in the oven.

The Batter

  1. Set up a double boiler with simmering water. In a bowl over the simmering water, combine 300 g cream cheese, 60 g unsalted butter, 200 ml whipping cream, and 60 g sugar, mixing until melted. Remove from heat and whisk in 6 egg yolks one at a time. Sift in 80 g cake flour, mix, and then strain the batter into a clean bowl. Add the 0.5 lemon zest and 30 ml lemon juice, whisking to combine.
  2. In a separate bowl, whip 6 egg whites until foamy. Gradually add 100 g sugar and continue whisking until stiff peaks form. Gently fold a third of the whipped egg whites into the cream cheese mixture, followed by the remaining whites until just combined.

The Baking

  1. Pour the batter into the prepared pan, then place the pan in the baking sheet filled with hot water (bain-marie).
    Bake for 70-75 minutes at 320°F, then lower to 300°F for another 10 minutes, checking for doneness with a skewer. Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes.

The Serving

  1. Carefully lift the cake using the parchment straps, brush with a mixture of 2 Tbsp. apricot jam and 2 tsp. hot water, and let it cool to room temperature. Serve immediately or chill before serving.
    Japanese Cheesecake

Equipments

Mixing bowl
Round cake pan (9 inch diameter and minimum 3 inch tall)
Baking sheet
Parchment paper
Whisk
Hand mixer (optional)
Lemon press (optional)

Nutrition

Serving: 1 slice | Calories: 639 kcal (32%) | Carbohydrates: 53.8 g (18%) | Protein: 16.6 g (33%) | Fat: 38.1 g (59%) | Sodium: 354 mg (15%) | Sugar: 39.6 g (44%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

justonecookbook.com

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4.89 from 9 votes
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Denis Elas KapitanPrikol Prikol
Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

Who am I?

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you do too!

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