Print

Japanese Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 723 reviews

This Japanese Cheesecake is a light, fluffy, and airy dessert that combines the richness of cream cheese with the softness of a souffle. Baked in a water bath to achieve a tender texture and golden top, it is perfect served warm, chilled, or at room temperature, dusted with powdered sugar, glazed with apricot jam, and accompanied by fresh berries and whipped cream.

Ingredients

Scale

Cheesecake Batter

  • 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)

Meringue

  • ⅓ cup granulated sugar
  • 2 teaspoons lemon juice (about ⅓ of a lemon)

For Serving

  • Powdered sugar (for dusting)
  • Apricot jam (for glazing, slightly warmed up)
  • Berries (fresh)
  • Sweetened whipped cream

Instructions

  1. Prepare Equipment: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with parchment paper. Prepare a 9 by 9 inch baking pan for the water bath; ensure the cake pan fits inside it.
  2. Prepare Water Bath: Bring a few inches of water to a simmer in a large saucepan or pot, then reduce to low heat to maintain a gentle simmer.
  3. Make the Cheesecake Base: In a heatproof bowl, place the cream cheese, butter, and heavy cream. Set it over the simmering water without touching the water and whisk until smooth and well combined. Turn off heat.
  4. Incorporate Egg Yolks and Flour: Whisk in the egg yolks thoroughly. Sift the cake flour into the mixture and whisk until no lumps remain. Remove from heat and add lemon zest and vanilla extract if using. Cool slightly.
  5. Preheat Water Bath Oven: Fill the 9 by 9 inch baking pan halfway with hot water and place in the oven to preheat.
  6. Prepare Meringue: In a clean bowl, beat egg whites with lemon juice on medium-high until frothy. Add sugar gradually before reaching soft peaks, then continue to whip until medium-soft peak forms.
  7. Combine Meringue and Batter: Fold one-third of the meringue gently into the cheesecake base to lighten it. Carefully fold in the remaining meringue in two additions until no streaks remain.
  8. Transfer and De-bubble: Pour batter into the prepared cake pan. Tap firmly on the counter and use a skewer if desired to remove large air bubbles.
  9. Bake the Cheesecake: Place cake pan into the water bath inside the oven. Bake for 80 to 90 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
  10. Cool in Pan: Remove from oven and dry the bottom of the pan. Let the cake cool on its side, rotating every 20 to 30 seconds to release from the pan.
  11. Remove from Pan: Flip the cake out onto a plate, remove parchment paper, then flip upright onto a serving plate. Allow to cool completely.
  12. Serve: Enjoy warm, cooled, or chilled. Optionally dust with powdered sugar or glaze with warmed apricot jam. Serve with fresh berries and whipped cream.

Notes

  • Work quickly when mixing egg yolks to prevent them from scrambling during heating.
  • Medium-soft peaks for meringue means the peaks hold shape but still have a slight droop.
  • The water bath ensures gentle, even heat for a soft texture without cracking.
  • You can substitute heavy cream with full fat milk but cream yields a richer flavor.
  • Storing refrigerated cheesecake covered will keep it moist for up to 3 days.
  • Glazing with apricot jam adds a subtle shine and subtle sweetness.

Keywords: Japanese cheesecake, souffle cheesecake, fluffy cheesecake, water bath cheesecake, soft cheesecake dessert

Find it online: https://amayaharis.com/japanese-cheesecake-recipe/