Mr Puffy Japanese Cheesecake in Dallas is famous for its cloud-like, jiggly texture and delicate sweetness. This copycat recipe recreates that signature soufflé-style cake at home — a light, airy cheesecake made with cream cheese, eggs, and a hint of lemon, baked in a water bath until perfectly tender. It works because the whipped egg whites and low-temperature baking create a stable, fluffy crumb that doesn’t collapse.
Ingredients
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 6 large eggs, separated (room temperature)
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (30 g) cake flour, sifted
- 2 tbsp (16 g) cornstarch, sifted
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, for stability)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom of a 9-inch (23 cm) round springform pan with parchment paper and wrap the outside tightly with aluminum foil to make it watertight.
- In a small saucepan over low heat, combine cream cheese, milk, and butter. Stir constantly until smooth and fully melted — no lumps. Remove from heat and let cool for 5 minutes.
- Whisk the egg yolks into the cooled cream cheese mixture, one at a time, until well combined. Stir in lemon juice and vanilla.
- Sift the cake flour and cornstarch over the yolk mixture and whisk gently until just combined. Set aside.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar if using. Gradually add the remaining 1/4 cup (50 g) sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form — about 4–5 minutes.
- Fold one-third of the meringue into the yolk mixture using a spatula, cutting through the center and lifting from the bottom. Add the remaining meringue in two batches, folding gently until no white streaks remain. Do not overmix or the batter will deflate.
- Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles.
- Place the springform pan into a larger roasting pan. Pour hot water (about 160°F / 71°C) into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 320°F (160°C) for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another 60 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. The cake should jiggle slightly in the center when shaken — that’s normal.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This gradual cooling prevents cracking.
- Remove from the water bath, run a knife around the edges, and let cool completely in the pan on a wire rack for about 30 minutes. Refrigerate for at least 2 hours before serving (or overnight for best texture). Dust with powdered sugar just before serving.
Tips
- Room temperature ingredients: Cold eggs and cream cheese make the batter lumpy and the meringue less stable. Let everything sit out for 30 minutes before starting.
- Don’t skip the water bath: The steam keeps the cake moist and prevents the top from cracking. If your springform pan leaks, double-wrap it with foil or use a slow cooker liner.
- Fold gently: Overmixing deflates the egg whites, resulting in a dense, rubbery cake. Use a light hand and stop as soon as the batter is uniform.
- Substitutions: For a gluten-free version, replace cake flour with an equal amount of gluten-free all-purpose flour blend. The texture will be slightly denser but still delicious.
Serving Suggestions
Serve chilled or at room temperature with fresh berries, a drizzle of honey, or a dusting of powdered sugar. It pairs beautifully with a cup of green tea or coffee. For a richer dessert, top with a spoonful of whipped cream and a few raspberries.
Variations
- Matcha: Add 1 tbsp (8 g) matcha powder to the flour mixture for an earthy twist.
- Chocolate: Replace 2 tbsp (15 g) of cake flour with unsweetened cocoa powder.
- Lemon: Increase lemon juice to 2 tbsp and add 1 tsp lemon zest for a brighter citrus flavor.
- Mini cakes: Bake in individual ramekins (4 oz / 120 ml) for 25–30 minutes at 320°F (160°C).
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled cake tightly in plastic wrap and then foil for up to 1 month. Thaw overnight in the refrigerator. Reheat individual slices in the microwave for 10–15 seconds to restore a soft, warm texture, or enjoy cold — both are excellent.
Frequently Asked Questions
Why did my cheesecake collapse? The most common causes are underwhipped egg whites, overmixing the batter, or opening the oven door during baking. Make sure your meringue is stiff and glossy, and keep the oven closed until the baking time is up.
Can I use a regular 9-inch cake pan instead of a springform? Yes, but you’ll need to line it with parchment paper and leave extra overhang to lift the cake out. The water bath will still work, but the cake may be harder to remove cleanly.
How do I know when it’s done? The center should jiggle slightly when you shake the pan — it will set as it cools. A skewer inserted into the center should come out with a few moist crumbs, not wet batter. Overbaking dries it out, so trust the jiggle.
Can I make this without a water bath? You can, but the cake will likely crack and be less moist. Place a pan of hot water on the oven rack below the cake instead — it’s not as effective but helps.
Why does my cake taste too eggy? Use fresh eggs and make sure they are fully incorporated. Adding an extra teaspoon of lemon juice or vanilla can mask any eggy flavor. Also, don’t overbake — that concentrates the egg taste.
Can I use cream cheese spread instead of blocks? Cream cheese spread has added water and stabilizers, which can make the cake too soft and cause it to sink. Stick with block cream cheese for the best structure.
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