Imagine biting into a cloud—that’s the sensation of eating Japanese soufflé cheesecake, an impossibly light, airy dessert that jiggles when you move the plate and melts on your tongue like the most delicate foam. This Japanese Soufflé Cheesecake with Tofu takes the beloved Asian bakery treat and makes it even lighter and more nutritious by incorporating silken tofu alongside cream cheese, creating a dessert that’s both indulgent and surprisingly wholesome. Unlike dense Western-style cheesecakes, this Japanese version is all about ethereal texture achieved through carefully folded meringue and a gentle water bath that creates steam for even, tender baking. The result is barely sweet, subtly tangy, and so delicate it practically floats off your fork. The tofu adds protein and creates an even silkier texture while keeping the fat content lower than traditional versions. Whether you’re looking for a lighter dessert option, want to impress with your baking skills, or simply crave that famous Japanese bakery experience at home, this soufflé cheesecake is pure magic.
Serving Quantity: 8 servings
Cooking Time: 1 hour 10 minutes (plus 2 hours cooling time)
Nutrition Information (per serving):
- Calories: 245
- Protein: 9g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 16g
- Sodium: 180mg
1. Gather Your Ingredients
For the cheesecake:
- Eight ounces cream cheese, softened to room temperature
- Eight ounces silken tofu (soft or firm silken), drained
- Six tablespoons unsalted butter
- Half cup whole milk
- Six large eggs, separated, at room temperature
- Three-quarters cup granulated sugar, divided
- One tablespoon lemon juice
- One teaspoon vanilla extract
- Half cup cake flour (or all-purpose flour)
- Two tablespoons cornstarch
- Quarter teaspoon cream of tartar
- Quarter teaspoon salt
For serving:
- Powdered sugar for dusting
- Fresh berries (strawberries, raspberries, or blueberries)
- Whipped cream (optional)
- Fruit compote or jam (optional)
2. Prepare the Pan and Oven
Preheat your oven to 320 degrees Fahrenheit. Line the bottom of an 8-inch round cake pan with parchment paper. Cut a strip of parchment paper tall enough to extend above the rim of the pan by about 2 inches and long enough to wrap around the inside perimeter. Line the sides of the pan with this strip, securing it with a bit of butter if needed. This parchment collar allows the delicate cake to rise without sticking. Wrap the outside of the pan completely with two layers of heavy-duty aluminum foil, extending it up the sides to make it waterproof for the water bath. Set aside. Bring a kettle or pot of water to a boil for the water bath later.
3. Blend the Tofu Mixture
Pat the silken tofu dry with paper towels to remove excess moisture. Place the tofu in a blender or food processor and blend until completely smooth with no lumps, about 30 seconds. The tofu should have a silky, pudding-like consistency. Set aside. In a small saucepan, combine the softened cream cheese, butter, and milk. Heat over low heat, stirring constantly, until the mixture is completely melted and smooth, about 3 to 4 minutes. Don’t let it boil. Remove from heat and let cool for 5 minutes until just warm but not hot. You don’t want it to cook the eggs when you mix them in.
4. Make the Cheese Base
In a large mixing bowl, whisk the 6 egg yolks with quarter cup of the sugar until pale and slightly thickened, about 2 minutes. The mixture should be lighter in color. Slowly pour the warm cream cheese mixture into the yolks while whisking constantly. Add the blended tofu, lemon juice, and vanilla extract. Whisk until completely smooth and well combined. Sift the cake flour and cornstarch directly into the mixture. Whisk gently just until no dry streaks remain. Don’t overmix or the cake will be tough. The batter should be smooth, creamy, and relatively thin. Set this base aside while you make the meringue.
5. Make the Meringue
In a large, clean mixing bowl with clean beaters, beat the 6 egg whites with an electric mixer on medium speed until foamy, about 1 minute. Add the cream of tartar and salt. Continue beating, gradually increasing the speed to medium-high. When the whites begin to form soft peaks, gradually add the remaining half cup of sugar, one tablespoon at a time, while continuing to beat. Beat until the meringue forms stiff, glossy peaks that stand straight up when you lift the beaters, about 5 to 7 minutes total. The meringue should be thick, shiny, and smooth. Don’t underbeat or overbeat—perfect meringue is crucial for this cake’s texture.
6. Fold in the Meringue
Take about one-third of the meringue and add it to the cheese base. Using a rubber spatula, fold it in gently but thoroughly to lighten the mixture. This first addition doesn’t need to be done carefully—you’re just making the base lighter so the remaining meringue will fold in more easily. Add another third of the meringue and fold more gently, using a scooping motion from the bottom of the bowl up and over, rotating the bowl as you fold. Finally, add the remaining meringue and fold very gently until just combined with no white streaks remaining. It’s okay to have a few small streaks—better to slightly undermix than to deflate all the air by overmixing.
7. Pour and Prepare for Baking
Pour the batter into the prepared pan, smoothing the top gently with a spatula. Tap the pan firmly on the counter 2 to 3 times to release any large air bubbles. Place the cake pan inside a larger roasting pan. Place the roasting pan on the oven rack. Carefully pour the hot water into the roasting pan until it comes about one inch up the sides of the cake pan. The water bath creates a gentle, humid environment that prevents the delicate cake from cracking or drying out. Be very careful not to splash water into the cake batter.
8. Bake Low and Slow
Bake the cheesecake at 320 degrees Fahrenheit for 25 minutes. After 25 minutes, reduce the oven temperature to 285 degrees Fahrenheit without opening the door. Continue baking for another 40 to 45 minutes. The cake is done when it’s puffed and golden on top, jiggles very slightly when gently shaken, and a skewer inserted into the center comes out with a few moist crumbs but no liquid batter. The top should be golden brown and the cake should have risen significantly. Don’t overbake or the cake will be dry instead of tender and creamy.
9. Cool Gradually
Turn off the oven and crack the door open about 4 inches. Leave the cake in the oven for 15 minutes. This gradual cooling prevents the cake from collapsing too quickly from sudden temperature change. After 15 minutes, remove the cake from the oven and carefully lift it out of the water bath. Remove the foil. Let the cake cool in the pan on a wire rack at room temperature for at least 1 hour. The cake will deflate and sink slightly as it cools, which is completely normal for soufflé cheesecake. Once cooled to room temperature, cover loosely and refrigerate for at least 1 hour or until completely chilled.
10. Unmold and Serve
Once chilled, run a thin knife around the edge of the pan between the cake and the parchment paper collar. Carefully remove the parchment collar. If serving directly from the pan, simply dust the top generously with powdered sugar using a fine mesh sieve. For a cleaner presentation, you can invert the cake onto a plate, peel off the bottom parchment, then invert again onto your serving plate so the golden top is facing up. Dust with powdered sugar. Cut into 8 wedges using a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled or at room temperature, garnished with fresh berries. The cake can be enjoyed plain, with a dollop of whipped cream, or with fruit compote on the side.
Tips for Perfect Results
- All ingredients must be at room temperature, especially the eggs. Cold eggs don’t whip properly and can cause the batter to seize when mixed with the warm cheese mixture.
- Use silken tofu, not regular firm tofu. Silken tofu has a completely different texture that blends smooth and creamy. Regular tofu will be grainy no matter how much you blend it.
- Blend the tofu until absolutely smooth with no graininess. Any lumps will be noticeable in the delicate cake texture.
- Beat the meringue to stiff peaks but not dry peaks. Overbeaten meringue becomes grainy and won’t fold in smoothly, causing a dense cake with poor rise.
- Fold the meringue in gently but thoroughly. The goal is to maintain as much air as possible while ensuring no white streaks remain.
- The water bath is absolutely essential. Without it, the cake will crack, dry out, and have uneven texture. Don’t skip this step.
- Bake at the correct temperature. Too hot and the cake will rise too quickly and crack; too cool and it won’t set properly.
- Don’t open the oven door during baking. The delicate cake can collapse from sudden temperature changes or drafts.
- The cake will sink and deflate as it cools—this is normal and expected. Japanese soufflé cheesecake is supposed to have a slightly wrinkled, sunken appearance.
- This cake is best eaten the day it’s made or the next day. Store covered in the refrigerator for up to 3 days, though the texture becomes slightly denser over time. The cake does not freeze well as the delicate texture doesn’t survive freezing and thawing. Serve at room temperature for the fluffiest texture or chilled for a firmer, more traditional cheesecake-like consistency. Many people prefer it slightly warm, about 30 minutes after removing from the refrigerator, when it’s at its most tender and cloud-like.
