Fluffy Japanese Souffle (4-Ingredient)

Fluffy Japanese Souffle

Quick Overview of fluffy cheesecake

This Japanese fluffy cheesecake is light, airy, and melt-in-your-mouth soft. It combines the velvety texture of a traditional souffle with the rich taste of classic cheesecake using four simple ingredients. The gentle water bath cooking method gives the cake its iconic jiggly rise and pillowy structure.

Home bakers love this recipe because it requires zero complicated steps or hard-to-find ingredients. It is significantly lighter than standard Western cheesecake, making it a crowd-pleasing dessert that feels luxurious without being heavy.

• Prep time: 20 minutes
• Cook time: 60 minutes
• Total time: 1 hour 20 minutes
• Servings: 6
• Estimated calories per serving: 210 kcal

Ingredients og fluffy cheesecake

Main Ingredients

• 4 large egg yolks
• 4 large egg whites
• 400 g vanilla Greek yogurt
• 40 g all-purpose flour

Optional Garnish

• 1 tbsp powdered sugar for dusting

How to Make Japanese Fluffy Cheesecake

1. Preheat your oven to 150°C (300°F) and line a deep 7-inch round cake pan with parchment paper along the bottom and sides.
2. Place the egg yolks, vanilla Greek yogurt, and all-purpose flour into a large mixing bowl.
3. Whisk the yolk mixture thoroughly for 2 minutes until smooth, creamy, and completely free of lumps.
4. Place the egg whites in a separate, clean glass bowl and beat with an electric mixer on medium-high speed until stiff, glossy peaks form.
5. Add one-third of the whipped egg whites to the yolk batter gently folding with a silicone spatula until incorporated.
6. Gently fold in the remaining egg whites in two separate additions using light, circular upward strokes until no white streaks remain.
7. Pour the batter into the prepared cake pan and tap the pan firmly on the counter twice to release large air bubbles.
8. Place the cake pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the side of the cake pan.
9. Bake at 150°C (300°F) for 60 minutes until the top is golden brown and the center springs back lightly when touched.
10. Turn off the oven, crack the oven door open slightly, and let the cheesecake rest inside the water bath for 15 minutes to prevent sudden shrinking.
11. Remove the cake from the oven, unmold gently onto a wire rack, peel off the parchment paper, and dust with powdered sugar before slicing.

Pro Tip for fluffy cheesecake

Over-whipping or deflating your meringue is the primary reason soufflé cakes collapse. Ensure your mixing bowl is completely dry and oil-free before whipping egg whites to achieve full volume. When combining the batter, fold with gentle sweep-and-lift movements using a flexible spatula rather than stirring, which strips away the trapped air necessary for maximum rise.

Serving & Storage of fluffy cheesecake

Serve this delicate cheesecake warm fresh out of the oven for a cloud-like texture, or chill it completely in the refrigerator for four hours to yield a denser, creamer texture. Pair each slice with fresh raspberries, sliced strawberries, or a light drizzle of warm strawberry sauce to complement the sweet vanilla yogurt flavor.

Keep any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The cake will firm up slightly when cold but remains deliciously moist.

Freezing is not recommended for this recipe, as thawing breaks down the delicate meringue structure and turns the cheesecake soggy. Enjoy leftover slices straight from the fridge or let them sit at room temperature for 15 minutes before serving.

FAQs of fluffy cheesecake

Can I replace vanilla Greek yogurt with plain yogurt?

Yes, you can use plain Greek yogurt, but you should add 1 teaspoon of vanilla extract and 2 tablespoons of sugar to match the sweetness and flavor profile.

Why did my cheesecake sink in the middle after baking?

Cheesecakes usually collapse due to drastic temperature changes or over-mixing the batter; letting the cake cool gradually inside the turned-off oven prevents sudden shrinkage.

How do I know when the meringue has reached stiff peaks?

The egg whites are ready when you lift the beaters straight up and the peaks hold their shape firmly without drooping at the tips.