Uploaded June 2026 | Updated September 2026, 2 weeks ago
In this video, I'll show you how I make perfectly light, fluffy and crack-free Japanese soufflé cheesecake with a cloud-like texture that melts on your tongue. Follow my tips and tricks to prevent cracks and sinking!
🖨 PRINT FULL RECIPE: sudachirecipes.com/japanese-souffle-cheesecake
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 2 hours
👥 Servings: 15cm cake pan (serves 8)
🥕 Ingredients:
3 eggs, yolks and whites separated (50g yolks, 100g whites)
120g full fat cream cheese
15g unsalted butter
90g whole milk
20g unbleached cake flour
10g potato starch
1 pinch salt
½ tsp vanilla essence
zest of ½ a lemon
½ tsp lemon juice
70g granulated sugar
2 tsp liquid honey
1 tbsp apricot jam
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/japanese-souffle-cheesecake
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Why did my souffle cheesecake crack?
A: Cracking is probably the most common failures when it comes to soufflé cheesecake and it can happen for many reasons.
Too hot: The most common reason is the oven is too hot. The top sets too fast, the cake rises too quickly and then the top bursts open. If your oven runs hot, you need to reduce the temperature by 10-20℃ (50-70℉).
Too dry: I bought an oven thermometer to check the accuracy of my oven, but to my surprise, it didn't run hot. All this time, the fan was the problem, blowing hot air around, then drying the surface of my cheesecake and ending with cracks even at lower temperatures.
If you use a fan assisted or convection oven, you will most likely have this problem too, and even reducing the temperature won't fix it. To overcome this, place an empty baking sheet on the shelf above the cheesecake. This protects it from the hot air blowing directly on top, and pushes the humidity from the hot water bath back down and around the cheesecake, reducing cracking. After testing every oven temperature imaginable, this baking sheet technique is the only one that achieved consistent results for me.
Insufficient water bath: If your water bath is too shallow, evaporates or dries out, the internal temperature of the cheesecake rises which will make it cook faster, forcing it to rise quickly and crack. A 2cm water bath is the perfect amount to maintain a steady temperature throughout the entire bake.
Stiff meringue: Over-whipping the meringue to stiff peaks is another cause of cracking because it rises more and puts more strain on the surface of the cheesecake. But I honestly think this matters slightly less than oven temperature and humidity.
Eggs are too big: If you use very large eggs, the whites will produce a higher volume of meringue than the base can handle and rise higher causing cracks. Weigh your yolks and whites and stick to the measurements in the recipe for consistent results.
See the full FAQ at: sudachirecipes.com/japanese-souffle-cheesecake
⏱ TIMESTAMPS
0:00 Intro
0:20 Separating eggs
0:58 Cream cheese base part 1
1:58 How to prepare cake pan
2:48 Cream cheese base part 2
3:42 How to whip perfect meringue for souffle cheesecake
5:27 Combining base and meringue
6:04 Preparing for baking (hot water bath)
6:35 Baking and cooling tips
7:27 Reveal and finishing touches
8:01 Cutting and serving
8:24 Ingredients recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
# # # # # #
In this video, I'll show you how I make perfectly light, fluffy and crack-free Japanese soufflé cheesecake with a cloud-like texture that melts on your tongue. Follow my tips and tricks to prevent cracks and sinking!
🖨 PRINT FULL RECIPE: sudachirecipes.com/japanese-souffle-cheesecake
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 2 hours
👥 Servings: 15cm cake pan (serves 8)
🥕 Ingredients:
3 eggs, yolks and whites separated (50g yolks, 100g whites)
120g full fat cream cheese
15g unsalted butter
90g whole milk
20g unbleached cake flour
10g potato starch
1 pinch salt
½ tsp vanilla essence
zest of ½ a lemon
½ tsp lemon juice
70g granulated sugar
2 tsp liquid honey
1 tbsp apricot jam
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/japanese-souffle-cheesecake
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Why did my souffle cheesecake crack?
A: Cracking is probably the most common failures when it comes to soufflé cheesecake and it can happen for many reasons.
Too hot: The most common reason is the oven is too hot. The top sets too fast, the cake rises too quickly and then the top bursts open. If your oven runs hot, you need to reduce the temperature by 10-20℃ (50-70℉).
Too dry: I bought an oven thermometer to check the accuracy of my oven, but to my surprise, it didn't run hot. All this time, the fan was the problem, blowing hot air around, then drying the surface of my cheesecake and ending with cracks even at lower temperatures.
If you use a fan assisted or convection oven, you will most likely have this problem too, and even reducing the temperature won't fix it. To overcome this, place an empty baking sheet on the shelf above the cheesecake. This protects it from the hot air blowing directly on top, and pushes the humidity from the hot water bath back down and around the cheesecake, reducing cracking. After testing every oven temperature imaginable, this baking sheet technique is the only one that achieved consistent results for me.
Insufficient water bath: If your water bath is too shallow, evaporates or dries out, the internal temperature of the cheesecake rises which will make it cook faster, forcing it to rise quickly and crack. A 2cm water bath is the perfect amount to maintain a steady temperature throughout the entire bake.
Stiff meringue: Over-whipping the meringue to stiff peaks is another cause of cracking because it rises more and puts more strain on the surface of the cheesecake. But I honestly think this matters slightly less than oven temperature and humidity.
Eggs are too big: If you use very large eggs, the whites will produce a higher volume of meringue than the base can handle and rise higher causing cracks. Weigh your yolks and whites and stick to the measurements in the recipe for consistent results.
See the full FAQ at: sudachirecipes.com/japanese-souffle-cheesecake
⏱ TIMESTAMPS
0:00 Intro
0:20 Separating eggs
0:58 Cream cheese base part 1
1:58 How to prepare cake pan
2:48 Cream cheese base part 2
3:42 How to whip perfect meringue for souffle cheesecake
5:27 Combining base and meringue
6:04 Preparing for baking (hot water bath)
6:35 Baking and cooling tips
7:27 Reveal and finishing touches
8:01 Cutting and serving
8:24 Ingredients recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
# # # # # #
