Name: Japanese Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 6 large eggs, separated (about 50g each, shell-on); 8 ounces cream cheese, softened; ¼ cup heavy cream (or full fat milk); 4 tablespoons unsalted butter, cut into smaller pieces; ½ cup cake flour (fluffed, spooned, and leveled); 1 tablespoon lemon zest (about 1 lemon, optional); 1½ teaspoons vanilla extract (optional); ⅓ cup granulated sugar; 2 teaspoons lemon juice (about ⅓ of a lemon); Powdered sugar (for dusting); Apricot jam (for glazing, slightly warmed up); Berries (fresh); Sweetened whipped cream

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Introduction

Japanese cheesecake is a light, fluffy dessert that melts in your mouth with its unique texture. This delicate treat combines the richness of cream cheese with an airy meringue, making it a perfect balance of creamy and soft. It’s a delightful twist on traditional cheesecake that’s sure to impress.

A fluffy, tall Japanese cheesecake with one slice cut out, showing its light and airy pale yellow inside with a soft texture; the cake's top is golden brown and dusted evenly with white powdered sugar, giving it a frosted look. Two bright red strawberries with visible seeds sit at the base of the cake on a wooden serving board. The background features a soft, white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (separated, each about 50g)
8 ounces cream cheese (preferably softened)
¼ cup heavy cream (or full fat milk)
4 tablespoons unsalted butter (cut into smaller pieces)
½ cup cake flour (fluffed, spooned, and leveled)
1 tablespoon lemon zest (about 1 lemon, optional)
1½ teaspoons vanilla extract (optional)
⅓ cup granulated sugar
2 teaspoons lemon juice (about ⅓ of a lemon)
Powdered sugar (for dusting)
Apricot jam (for glazing, slightly warmed)
Berries (for serving)
Sweetened whipped cream (for serving)

Instructions

Step 1: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with parchment paper and prepare a 9 by 9 inch baking pan for a water bath. The larger pan should be able to fit the cake pan inside.
Step 2: Bring a few inches of water to a simmer in a large saucepan or pot. Once simmering, reduce the heat to low to maintain the temperature.
Step 3: In a heatproof bowl, place the cream cheese, butter, and cream. Set the bowl over the simmering water (bain-marie) without letting the bowl touch the water. Whisk until smooth and combined, then turn off the heat.
Step 4: Add the egg yolks to the cream cheese mixture and mix well. Sift in the cake flour and whisk until fully incorporated and smooth. Remove from the heat and add lemon zest and vanilla extract, stirring to combine. Set aside to cool.
Step 5: Fill the prepared 9 by 9 inch pan halfway with hot water and place it in the oven to preheat the water bath.
Step 6: In a clean bowl, combine the egg whites and lemon juice. Using a hand mixer, whip on medium-high speed until frothy.
Step 7: Gradually add granulated sugar to the egg whites in three parts while whipping until soft peaks form. Continue whipping for 10–20 seconds more, then reduce the speed to medium and whip until medium-soft peaks form.
Step 8: Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then fold in the remaining meringue in two additions, careful to not deflate the batter.
Step 9: Pour the batter into the prepared cake pan. Tap the pan firmly on the counter a few times to release large air bubbles, or use a skewer to pop them.
Step 10: Place the cake pan into the oven inside the water bath. Bake for 80 to 90 minutes, until the cheesecake is golden brown on top and a skewer inserted in the center comes out clean.
Step 11: Remove the cheesecake from the oven and wipe off any water from the outside of the pan. Let the cake cool on its side, rotating the pan every 20 to 30 seconds until it releases from the pan.
Step 12: Carefully flip the cheesecake onto a plate, remove the parchment paper, and flip upright onto a serving plate. Allow to cool completely.
Step 13: Serve warm, at room temperature, or chilled. Optionally dust with powdered sugar or brush the top with warmed apricot jam for a glossy finish. Enjoy with fresh berries and sweetened whipped cream.

Tips & Variations

Use room temperature ingredients to help the batter combine smoothly and avoid lumps.
Make sure to whip egg whites to medium-soft peaks to achieve the signature fluffy texture without drying the meringue.
Swap heavy cream with full-fat milk for a lighter version.
Add a teaspoon of matcha powder to the batter for a green tea twist.

Storage

Store the Japanese cheesecake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave for a few seconds to enjoy it warm. For best texture, consume within two days.

How to Serve

A soft, fluffy yellow sponge cake dusted lightly with white powdered sugar sits on a white scalloped plate. The cake has one visible slice cut out, showing its airy texture inside. A golden fork is gently pressing into the slice, lifting a small piece. Near the cake slice, a fresh red strawberry cut in half with its green leaves still attached adds a pop of color. In the background, the rest of the round cake is visible, also dusted with powdered sugar, placed on a white scalloped plate with two strawberry halves beside it. The scene is set on a white marbled surface with a white cloth nearby, and the background shows soft, out-of-focus white tiles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

It’s best to use cake flour because it has a lower protein content, resulting in a softer, lighter cheesecake. If using all-purpose flour, the texture may be slightly denser.

Why is the cheesecake so fluffy and jiggly?

The fluffy and jiggly texture comes from folding whipped egg whites into the batter, which incorporates air and creates a light, souffle-like structure.