There may not be a more crowd pleasing, popular dessert than cheesecake, and this Japanese Cheesecake is next level. It’s melt in your mouth delicious; part cheesecake and part soufflé. All the creamy tang of cheesecake, lightened with the airy cloudlike texture of a soufflé. Now you know what you’re making next time someone says, “bring dessert”.

Unlike New York style cheesecake, which is rich, dense, and decadent, this Japanese Cheesecake is soft, airy, and sophisticated. It perfectly reflects Japanese tastes when it comes to desserts. It’s modestly sweet and just rich enough for you to feel like it’s dessert. Honestly, it’s hard to stop at just one serving. So if you’re a cheesecake lover (and let’s get real, who isn’t?), switch it up and try a different spin on a familiar favorite.

Japanese Cheesecake?

What separates Japanese cheesecake, also called Soufflé cheesecake, from a New York style cheesecake that you may be more familiar with is its incredibly light, fluffy, and airy texture. That texture comes from an egg white meringue that gets mixed into the cream cheese batter. And it relies on having a truly preheated oven. Don’t rush, give your oven enough time to heat up. If the oven isn’t hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do. Then I begin by prepping my soufflé ramekin.

Prepping the Ramekin

I use the same ramekin here that I use for making soufflés. It’s 7 inches across and 5 inches deep. You can use a slightly bigger one too; your cake will just be a little bigger but flatter. First I swipe it with softened butter (you can also spray it with nonstick spray), and then I use parchment paper to fashion a sling that helps lift it out. The butter/oil is important for not only making sure the non-parchment parts of the cake don’t stick, but also for sticking the parchment in place.

I used standard parchment paper from a roll and cut out a circle by tracing the ramekin on paper with a pencil. Then I cut out the circle. The circle should either fit exactly into the pan or be a tiny bit smaller. I’m a terrible cutter, and can rarely cut a straight line, so my circle is typically asymmetrical. But that’s ok too; just make sure that the parchment circle is not so big that you have excess paper that’s balled up at the edges.

Next, I rip off two wide strips for the sling, which will help us pull the cake out from the baking dish. You do not need much overhang of paper. In fact, if they are too long, there’s always a chance they will burn getting close to a heating element. The sling should be long enough to reach the top of the ramekin so you can grip and pull out the cheesecake. Even if the cake cooks to the top of the ramekin, it will shrink back as it cools.

If you don’t have a ramekin, you can also use a 7 inch deep pan (about 4 inches). Since this cheesecake cooks in a water bath, a spring form pan may not be the best idea, unless you are POSITIVE that it will not leak-either batter out or water in. No matter what pan you use, use the same parchment technique. Only oil the pan. Do not oil the parchment as it’s already non stick and putting extra oil will cause you to bake up a wet gummy layer on the parchment.

Make the Batter

Then I start making the batter. Make sure to bring the butter and cream cheese to room temperature so that it can blend easily. I usually leave both out on the counter before I go to sleep, so the next day it’s there, ready for me.

This recipe uses a lot of bowls and equipment-yeah sorry about that! But there’s just no way around it. Because this cake is so simple, no real garnishes or add-ins to distract your eye, every step is important to achieve that smooth silky texture and lush mouthfeel. You will be rewarded in the end, so roll up your sleeves and don’t get discouraged.

Now it’s time to make the meringue, which gives the Japanese cheesecake its trademark cloudlike texture. There a couple rules to whipping a great meringue. First, make sure your equipment is squeaky clean. Any oily residue on your bowl or whip will interfere with the meringue and you will not get the volume you want. Also, your hands should be very clean for the same reason. Finally, make sure that you separate the egg yolks from the whites cleanly. Any trace of yolk in the egg whites will also affect your meringue.

Egg whites are at the soft peak stage when they will briefly hold a shape before collapsing. They are soft and malleable, not the stiff shiny peaks that happen after beating for several minutes longer. Soft peaks are easier to fold into the batter, which will help you retain the volume (it’s all about volume people ;))

Adding the meringue to the base helps to lighten the cheesecake mixture so it doesn’t deflate the meringue when it all gets mixed together. If you’ve ever made a soufflé, this technique will be familiar to you. Once you add the lightened base to the rest of the meringue, mix gently, taking care to not deflate the meringue. It’s ok to have a couple of thin streaks of egg white, which is preferable to over mixing.

Now it’s time to bake. I bake my Japanese cheesecake in a water bath to help ensure a gentle, even heat.

Bake for an hour undisturbed, and then test with a skewer. It should come out mostly clean. I turn the oven off, leaving the door cracked open with a towel wedged in the crack. Let the cheesecake cool in the oven for at least another hour or two. This helps it set up so it’s not as jiggly when you try to remove it. The gentle cooling will help the cake from deflating. If you were to remove the cake from the oven immediately, the cold air would cause the cake to shrink down significantly. Don’t let your hard work go to waste!

Once the cake has cooled in the oven, transfer the ramekin to the counter and run a knife around the edge of the cake to make sure it’s free. Then grab the 2 parchment slings on the left with your left hand and the other slings with your right hand. Gently lift and transfer the cake to a serving plate.

You can serve this at room temperature when it’s at its fluffiest, most soufflé-like texture, but I prefer it after a few hours in the fridge. I like to simply garnish my cheesecake with a dusting of powdered sugar but some fresh berries would be nice too.

If you are a cheesecake fan, you cannot sleep on this one. There’s a reason Japanese Cheesecake is so Instagram and TikTok famous. Try it for yourself and let me know what you think. Rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen-we love seeing your creations!

Japanese Cheesecake

• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 1 hour (2 hours cooling time)
• Total Time: 1 hour 30 minutes
• Yield: serves 8
• Category: sweets
• Cuisine: Japanese

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Ingredients

Scale 1x2x3x

Base:

• 8 ounces cream cheese (at room temperature)
• 2 Tablespoons unsalted butter (at room temperature)
• 4 egg yolks (at room temperature) 
• ½ cup heavy whipping cream
• ½ cup whole milk
• ¼ cup granulated sugar+2 Tablespoons for pan
• ½ a large lemon, zested and then juiced (you should yield 2 Tablespoons juice)
• 1 Tablespoon vanilla extract
• ¼ cup (1.125 ounces) all purpose flour
• 1 Tablespoon cornstarch
• ¼ teaspoon salt

Meringue:

• 4 egg whites at room temperature
• ¼ cup granulated sugar

For the pan:

baking spray or 2 Tablespoons melted butter 

Garnish:

• powdered sugar

 

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Instructions

1. Preheat the oven to 300 degrees and move the oven rack to the middle.
2. Liberally grease the inside of your 7½ inch soufflé ramekin with the softened butter using your fingers (you can also use the oil spray).
3. Line the ramekin: Cut two strips of parchment paper that are 2½ inches wide and 15 inches in length (this was the length of my parchment roll. It’s fine if yours is a little longer). These strips will form a sling that will help you pull the cake out. Next cut out a 7½ inch circle for the bottom of the pan. Lay the long strips for the sling first, forming a cross, and let any excess paper hang over the sides of the pan. Next place the circle down. (Don’t oil the parchment paper; it will create a wet gooey layer.)
4. Combine the milk and heavy cream and microwave for 30 seconds until barely warm.
5. Add the cream cheese and butter to a bowl and whisk for a couple minutes until smooth. Add the yolks one at a time, mixing well each time. Then add the heavy cream, milk, sugar, cornstarch, salt, and flour. Whisk well again.
6. Pour the mixture through a strainer into another bowl to make sure there are no lumps of flour or coagulated egg. Mix in lemon peel, lemon juice, and vanilla. Set aside.
7. In a clean bowl, add the egg whites and beat on medium speed (6 on a stand mixer) for a couple of minutes until they become foamy.
8. Add the sugar in a very slow stream while the egg whites continue to beat. Raise the speed to high (8 or 9 on a stand mixer). Beat until soft peaks form. (When you lift the whisk attachment, the meringue forms a peak but then it slowly flops over.)
9. Add a third of the meringue to the batter and mix gently using a spatula until the white meringue is completely mixed in. Now pour the lightened batter into the meringue bowl and fold gently until you don’t see unmixed meringue (small streaks are ok).
10. Pour the batter into the prepared cake pan. 
11. Place the cake pan in a deep baking tray or a large deep oven safe skillet. Fill the baking tray with cool water about 1½ inches high.
12. Place the baking tray in the oven and bake for 1 hour. Test the center with a skewer. It should come out clean or with just a few moist crumbs.
13. Turn off the oven, crack the door open (you can sandwich a kitchen towel in the opening if the oven door will not stay open), and leave the cake in the oven for 1-2 hours to gently cool. 
14. Remove the cake from the water bath and set it on the kitchen counter.
15. Run a thin knife around the edge of the cake to loosen it. Pull the cake out using the slings. 
16. You can serve the cake at room temperature which is where it will be extra soft and most souffle-like. Otherwise, chill in the fridge for a couple of hours before serving.
17. Dust with confectioner’s sugar before serving.

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Notes

*Preheating your oven is crucial. Turn on your oven before you start the recipe. If you do not have an automatic beeper letting you know your oven is ready, let your oven heat up for 25 minutes before you start baking. Check that the inside of the oven is the correct  temperature as some ovens have a variance between the actual temperature and what the setting indicates. 

*My baking setting is automatically set to a convection (or forced fan) oven. If you’re using a standard oven, you may need to cook the cake for 10 minutes longer.

*If you do not have a soufflé ramekin, a 4 inch deep 7 inch cake pan (that is not springform) is best. But if the cake pan has a springform bottom, cover the bottom and side of the cake pan with a large sheet of aluminum foil so that the foil continuously covers the bottom and the side to just below the rim. You want to make sure no batter leaks out and no water leaks into the pan.

*Getting the right texture on the meringue is very important. Soft peaks means when you lift the whisk attachment or dip in a clean spoon, the meringue forms a peak but then slowly folds over. Do not beat too much or you will get a hard peak where the meringue looks very stiff and will actually start to ooze liquid. It will be very difficult to fold this into your base and you will get much less rise in your cake. If you’re not sure, it’s always better to use slightly under beaten eggs than overbeaten. 

*The temperature of ingredients is very important in baking. Use room temperature eggs. If your eggs are straight from the fridge, put them in warm water for 10 minutes. Butter should also be room temperature, which normally means you should be able to make an indent if you push a finger into it. In general, room temperature butter should not be greasy soft. But in this case, we are mixing it into cream cheese so it’s fine if it’s very soft.

*A kitchen scale is your best friend when baking because it is the most accurate. If you do not have one, make sure you always stir your dry ingredients before scooping. Never pack flour into a measuring cup. And always level off with the back of a butter knife if using the scooping method.

Keywords: cheesecake, dessert, sweets, holiday, japanese

Every Independence Day deserves a showstopper of a cake, and this Flag Cake delivers! My husband is from the Philippines, so we always like to have a little celebration to honor their Independence Day, which is June 12th. Filipinos actually have a second day, July 4th, commemorating the second time they earned their independence. But whichever day you decide to celebrate, flag cake is always welcome!

I know this recipe looks very difficult and maybe intimidating, but I promise you can do this. I am by no means a professional baker, and I’m far more comfortable on the savory side of things. I’ve made this recipe a few times now, and it always comes out beautifully, even with my limited baking skills. In fact, my daughters and I typically make this flag cake each year. It’s fun and lets us spend a lot of quality time together in the kitchen. So if you have kids, regardless of their age or baking experience, you can pull it off together!

While the recipe is long (over a thousand words!), that’s because I really break down each step. I assume that like me, you aren’t a professional baker and maybe make a cake once or twice a year. In fact, this Matcha Cake is the only other cake recipe I’ve ever posted. I detail every single step so you can approach it with confidence. Let’s get into it!

My Baking 101 Tips

My baking trials and errors through the years have taught me a few key points:

• The temperature of ingredients is very important in baking. Use room temperature eggs. If your eggs are straight from the fridge, put them in warm water for 10 minutes. Butter should also be room temperature, which means you should be able to make an indent if you push a finger into it. It should not be greasy soft. Better to start with butter that is a little too cold than squishy soft, which will not aerate properly. Put the butter back in the fridge for 10-15 minutes to harden if it’s too soft.
• A kitchen scale is your best friend when baking because it is the most accurate. If you do not have one, make sure you always stir your dry ingredients before scooping. Never pack flour into a measuring cup. And always level off with the back of a butter knife if using the scooping method.
• If you do not bake often, check the expiration date on your baking powder and baking soda. Many times old powders will be the reason your cake did not rise properly.
• Preheating your oven is crucial. Turn on your oven before you start the recipe. If you do not have an automatic beeper letting you know your oven is ready, let your oven heat up for 30 minutes before you start baking.

Baking the Flag Cake

While I’m mixing the eggs and sugar, I heat the butter, oil and milk until the butter is melted and the milk is hot.

I like to tap the cake on the counter several times so that the largest air bubbles come up to the surface and pop. This keep the crumb of the cake free of any large holes. Bake until the cake is golden brown and a toothpick stuck in the middle comes out clean, about 20-25 minutes. A good rule of thumb is to check it early, you can always bake more but you can’t unbake. Let the cake cool completely before frosting.

Flag Cake Frosting

If you look up Filipino flag cake, you will see a lot of beautiful flag cakes draped in fondant. Which may be lovely to look at it, but frankly fondant is kind of gross tasting. I wanted a delicious, creamy frosting for mine. I also don’t love frosting made with powdered sugar, I find it always has a weird, chemical aftertaste. And it’s often so sweet. So my flag cake frosting has all the good stuff-all the butter, real sugar, and dairy your heart could desire. This frosting is basically a sweet roux that is enriched with whipped butter. It’s satiny, creamy, and very stable. I think you’ll love it.

I start making the flag cake frosting by making a sweet roux. This is a very simple method but it requires a lot of stirring. Now is not the time to walk away from the stove. The roux thickens as it cooks and can easily stick to the bottom of the pan and burn.

Whip the cake flag frosting until it’s thick and creamy, about 3 minutes.

Once the frosting is done, it’s time to prep the fruit!

Flag Cake Fruit Topping

Luckily for us blueberries, mango, and strawberries not only are in season, but they also represent the colors of the Filipino flag. The berries get washed, dried and simply prepped.

The mango gets cut into shapes to represent the flag’s sun and stars:

Then using either biscuit or cookie cutters, cut out a circle and then stars.

Next, using the rest of the mango slices, cut 8 one inch strips and 16 smaller ones. These will be the flag cake’s sun rays.

Now it’s time to put everything together!

Decorating the Flag Cake

Next you will sketch out the flag design in the frosting, using either a chopstick or bamboo skewer. This will just be a basic guide to help decorate with the fruit.

Using that guide, arrange the strawberries like shingles on the bottom half, mimicking the red part of the Filipino flag. Kids can help with this part.

Now you’re going to put the remainder of the frosting in a pastry bag and use it to pipe frosting along the edges of the flag cake to give it a sharp, crisp look.

And with that, phew, you’re done! A magazine cover worthy Flag Cake, no pastry degree required. I can’t emphasize enough how NOT of a baker I am. If I can pull this off, you can too. And I know it seems like a lot of steps, but both the cake and the frosting can be made ahead of time, leaving just the decorating to do when you are ready to celebrate.

I really hope you give this Flag Cake a try, you will be pleasantly surprised by what you can do. Let us see those gorgeous cakes by tagging us @funkyasiankitchen, and please take a moment to rate and comment on the recipe below-we love hearing from you!

Flag Cake

• Author: Funky Asian Kitchen
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: serves 10-12 1x
• Category: sweets
• Cuisine: Filipino

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Ingredients

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For the Cake:

• 2 cups all purpose flour (9 ounces)
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• 4 room temperature large eggs
• 1 ½ cup granulated sugar (10.5 ounces)
• ½ cup (4 ounces) unsalted butter
• 1 cup whole milk
• 1 Tablespoon vanilla extract
• 2 Tablespoons neutral oil

Fruit:

• 3 ripe mangoes
• ½ pound blueberries (1 pint)
• ½ pound strawberries

Frosting:

• 10 Tablespoons all purpose flour (3 ounces)
• 1 ½ cups granulated sugar (10.5 ounces)
• 2 cups whole milk
• 2 cups unsalted butter (1 pound)
• 1 Tablespoon vanilla extract
• 2 dashes of salt

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Instructions

1. Preheat the oven to 350 and place the shelf in the middle of the oven.
2. Spray the inside of a 13×9 pan with nonstick baking spray or liberally butter and flour the pan. Line the bottom with parchment paper. Set aside until ready to use.
3. Whisk the flour, baking powder, and salt together in a bowl to combine. Set aside.
4. Beat the eggs for 1 minute on medium speed with the whisk attachment (6 on a stand/hand mixer).
5. Add the sugar slowly in a stream, raise the speed to medium high (8 on a stand/hand mixer), and beat for 6-7 minutes, scraping the sides down with a rubber spatula once or twice.
6. While you are whipping the eggs, heat the butter, oil, and the milk in a small pot over medium low heat. You can also put the milk, oil, and butter in the microwave and heat on high for 2 minutes if you prefer. (You want the butter to be melted and the milk hot, but not boiling.) Once the butter has melted, it’s basically ready to use (takes about 3-4 minutes). Keep the milk on low heat until you are ready to use it. You need it to be hot, not warmish.
7. Once the eggs are done being whipped, add the flour mixture in thirds. First add ⅓ of the flour and mix on the lowest available speed (Stir or 1 on stand/hand mixer) for about 10 seconds, then add the second ⅓ and mix for 10 seconds, and finally the last ⅓ for another 10 seconds. Turn off the mixer as soon as you see the flour mixed in.
8. Pour the hot milk into a large bowl and add the vanilla. Next add a generous cup of the egg mixture into the hot milk and whisk quickly and briskly until it’s a smooth, thick, and foamy mixture. 
9. Turn the mixer back on speed 1 and slowly pour the milk mixture into the bowl and mix for 10 seconds. Turn the mixer off and take out the whisk.
10. Use a rubber spatula to scrape down the sides and gently fold a couple of times to combine any separate egg batter and milk batters until it is smooth.
11. Pour the batter into the prepared pan.
12. Hold the baking pan by the edges and bang the pan down on the counter 8-10 times (I first put down a wet kitchen towel so it deadens some of the sound) to burst any large bubbles in the batter.
13. Bake for about 20-25 minutes until golden brown and a toothpick testing the middle comes out clean. 
14. Let the cake cool on the counter for 15 minutes before gently turning it out of the pan onto a cooling rack.
15. Let the cake cool completely before frosting. 

For the Frosting:

1. Place the flour, sugar, and milk in a saucepan and whisk until the mixture is smooth and lump free.
2. Put the pan over medium heat and cook, stirring constantly with a whisk, until the mixture has thickened and looks like a custard or pudding, about 12 minutes.
3. Take a tiny taste. There should be no floury or powdery taste. If it does, cook it for another minute or two to cook it out.
4. Remove the pan from the heat, add the vanilla extract and salt, and stir to combine.
5. Then transfer this sweet roux into a bowl. Cover it with plastic wrap, pressing the plastic wrap down onto the surface to prevent a skin from forming. 
6. Let the bowl cool to room temperature (you can speed this up by putting the bowl in the freezer for 20-30 minutes). You can also make this ahead and store it in the fridge until ready to make the frosting. You will need to let the roux warm up to room temperature first before continuing with the frosting. The closer in temperature the roux and the butter are to each other, the easier it will be to whip up a thick and smooth frosting. (Do not use the roux warm as it will melt the butter and you will have a soupy mess. A little cold is fine as it will warm up as it gets beaten.)
7. Place the butter into the mixing bowl with the whisk attachment. Beat the butter on medium high speed (#8 speed on the stand/handheld mixer) for about 3 minutes until the butter is fluffy and is a pale color.
8. Lower the mixer speed to medium (#6 speed on the stand/handheld mixer) and start adding the sweet roux to the butter in generous 2 tablespoon increments. As soon as the roux gets blended in, add in another dollop of roux. (You can turn off the mixer when you’re making the additions if you find yourself making a mess. Then turn the mixer on to #6 speed to incorporate. Switch between on and off until all of the roux has been mixed in.)
9. Once all of the roux is added, raise the speed to #8 (medium high), and whip the frosting for 2 to 3 minutes until the frosting is thick, fluffy, and can hold its shape in peaks. Set it aside while you prep the fruit. 

Prep the Fruit:

1. Wash and dry the strawberries.
2. Slice the strawberries into thick slices. Set aside in a bowl.
3. Wash and dry the blueberries on paper towels. Lay a couple of new sheets of paper towel in a bowl and set the blueberries in the bowl to finish drying and soak up any remaining water.
4. Wash and peel the mangoes.
5. Slice both of the mango into thin slices cutting around the pit.
6. Using a small 1 inch biscuit cutter, punch a circle out of one of the slices and set aside.
7. Next cut out 3 small stars, approximately 1” in size, out of the mango slices, either using a cutter or using a small knife.
8. Cut 8 small strips about 1 inch long and then 16 shorter strips to put around the circle to form the center star.

Assemble the Cake:

1. Cut the cake in half horizontally using a serrated knife.
2. Transfer the bottom piece of cake to a serving platter since it is difficult to transfer the cake once it is frosted and decorated.*
3. Put about 4 cups of frosting on the bottom piece of the cake. Using an offset spatula, spread the frosting smoothly across the surface. Lay the thin slices of mango across the cake evenly.
4. Cover with the top piece of cake. Use another 4 cups of frosting to smooth over the top and sides. Then put the rest of the frosting into a piping bag set with a medium round tip and set aside. You will be piping a border after you place the fruit.
5. Next, find the center of your cake and draw a light mark through the frosting using a chopstick or some utensil. Draw one line horizontally and one line vertically through this center spot. Then draw a line from the top left corner to the center spot. And finally draw a line from the bottom left corner to the center spot. You will see that you have drawn a triangle on the left side that cuts into the two halves of the cake.
6. Now it’s time to decorate with your prepared fruit.
7. At the intersection of the lines, start putting down a row of strawberries on the bottom half of the cake just under the line, on the right side of the triangle. Overlap the strawberries slightly, like shingles. Keep the strawberries just shy of the edge of the cake. You will be filling up the entire wedge section below the triangle on the left side.
8. Now place the three small mango stars at the three corners of the triangle area on the left. In the center of the triangle, place the circle. Next take the eight longer strips and place them around the circle. Finally you will take the sixteen smaller strips and put two strips next to each of the longer strips. 
9. Next you will place the blueberries at the top of the cake so that they mirror the strawberries. Start right above the strawberries and neatly place the blueberries in even lines all the way to the top and edge of the cake. 
10. Pick up the piping bag and push out any air at the open top of the bag and twist it shut. Squeeze from the top of the bag until you see some frosting coming out of the tip. Hold the tip close to the bottom edge of the cake. Squeezing gently, pipe a straight line along the edge. Then do the same at the top edge of the cake. The piping helps the cake look sharper and neater.
11. Take a quick look and admire your work!   
12. Clean up any smudges around the platter and serve your flag cake with pride.

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Notes

*I cheat when slicing a large cake and typically will cut down the center to the middle of the cake. Then I will cut horizontally through the cake to where the cut is. This gives me greater control in slicing the cake in half more evenly and no one will notice that the bottom piece of the cake is actually two pieces. 

* This cake can be made a day or two ahead. Once the cake has cooled, immediately wrap it in parchment and then either wrap the parchment layer with plastic wrap or place the parment wrapped cake in an airtight container. The parchment paper will keep the cake from sticking to the wrap or container. 

*You can make the frosting ahead of time and store it in the fridge. Let the frosting warm up for about 1 hour before whipping for a minute on medium speed to loosen it up.

Keywords: cake, dessert, sweets, filipino, flag cake