Japanese Cheesecake

I love making Japanese Cheesecake when I want an impressive dessert with that famous jiggle and cloud-soft texture that wows everyone. The cream cheese tastes delicate and subtly sweet with an incredibly airy consistency that practically dissolves on your tongue. It's perfect for birthday celebrations, dinner parties, tea gatherings, and holidays like Christmas and Valentine's Day when you want something elegant and light. Store it in the fridge for up to 3 days or freeze individual slices for up to 1 month.

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Prep Time: 25

Cook Time: 30

Total Time: 55

Course: Dessert

Cuisine: Japanese

Keyword: Japanese Cheesecake

Servings:

Calories: 221kcal

Author: Mandy Applegate

Equipment

Ingredients

1 cup cream cheese softened
4 tablespoons butter softened
7 tablespoons milk
6 large eggs separated
1 ½ tablespoons lemon juice
2 teaspoons vanilla extract
¾ cup sugar divided
¾ cup cake flour
2 ½ tablespoons cornstarch
½ teaspoon salt

US Customary - Metric

Instructions

Grease and line an 8-inch springform pan.
Microwave the cream cheese, butter, and milk for about 1½ minutes until melted. Whisk until completely smooth.
1 cup cream cheese, 4 tablespoons butter, 7 tablespoons milk
Whisk in the egg yolks, lemon juice, vanilla, and half of the sugar. Sift in the cake flour, cornstarch, and salt. Whisk gently until smooth, then set aside.
6 large eggs, 1 ½ tablespoons lemon juice, 2 teaspoons vanilla extract, ¾ cup sugar, ¾ cup cake flour, 2 ½ tablespoons cornstarch, ½ teaspoon salt
In a clean bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining sugar and continue beating until glossy stiff peaks form. Fold one-third of the cream cheese batter into the egg whites.
Add another one-third of the dry mixture and gently fold. Repeat with the remaining batter, folding carefully to avoid deflating it.
Pour the batter into the prepared springform pan. Place the pan inside a larger baking tray. Pour boiling water into the tray until it reaches halfway up the sides of the springform pan.
Bake at 400°F (200°C) for 18 minutes, then reduce the temperature to 320°F (160°C) and bake for 12 minutes.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
Remove from the oven and cool completely at room temperature before serving.
Add your desired toppings and enjoy!

Notes

I've found these tips helpful when making Japanese Cheesecake:

Use room-temp ingredients: Bring the cream cheese, butter, and eggs to room temperature before starting, so everything blends smoothly without lumps that would create dense spots in the finished cheesecake.

Sift the dry ingredients: Sift the cake flour, cornstarch, and salt together to remove any clumps that could deflate the batter or create uneven texture in your fluffy cheesecake.

Don't overbeat the egg whites: Stop beating when glossy stiff peaks form because overbeaten egg whites become dry and grainy, which makes them harder to fold into the batter without deflating.

Fold gently: Use a sweeping motion from the bottom of the bowl up and over the top when folding the batter together, rotating the bowl as you go to preserve all those air bubbles.

Check the water bath: Make sure the water reaches halfway up the sides of the springform pan, and add more boiling water during baking if the level drops too much.

Store properly: Keep the Japanese cheesecake chilled in the springform pan for up to 3 days, or freeze slices for up to a month. Cover them tightly with plastic wrap to prevent freezer burn, then thaw in the fridge overnight.

Nutrition

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