Discover the secrets to baking the fluffiest and moist Japanese Soufflé Cheesecake, inspired by my time learning in Kuala Lumpur during the rise of Uncle Tetsu’s popular cheesecake. This light and airy cheesecake combines chiffon cake techniques with a water bath for perfect texture. By omitting milk, I’ve reduced the overly moist texture and shortened the baking time, creating a soft, velvety crumb that melts in your mouth. Follow my step-by-step recipe for a delicate, flavorful cheesecake that’s sure to impress!