There’s something truly magical about Japanese cheesecake. Unlike the classic dense and rich New York-style cheesecake, this dreamy version is incredibly airy, soft, and almost cloud-like. With every bite, you get a delicate balance of sweetness and a melt-in-your-mouth texture that feels like a cross between a soufflé and a cheesecake.
I still remember the first time I had Japanese cheesecake at a tiny bakery in Osaka. The moment I took my first bite, I was in love! It was warm, gently sweet, and had the perfect jiggly texture. Ever since then, I’ve been on a mission to recreate that perfect fluffy cheesecake at home. After many attempts (and a few sunken cakes), I finally found the perfect foolproof recipe—and I can’t wait to share it with you!
If you’ve never made Japanese cheesecake before, don’t worry! While it does require a bit of technique, I’ll walk you through every step with tips to ensure success. So, grab your apron, and let’s bake the most pillowy, delicate cheesecake you’ve ever had!
Why You’ll Love This Recipe
- Light as Air: Unlike traditional cheesecakes, this one is soft, airy, and has a melt-in-your-mouth texture.
- Perfectly Jiggly: That signature jiggle is both fun and a sign of perfect texture!
- Not Overly Sweet: This cake is subtly sweet, making it a perfect dessert even for those who don’t like overly sugary treats.
- A Showstopper: Whether for a birthday, holiday, or casual get-together, this cheesecake always impresses.
Ingredients You’ll Need
- 7 oz (200g) cream cheese, softened
- 4 tbsp (60g) unsalted butter
- ½ cup (120ml) milk
- ½ cup (65g) cake flour, sifted
- 2 tbsp (20g) cornstarch
- 5 large eggs, separated
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ tsp salt
How to Make Fluffy Japanese Cheesecake
Making this cake is all about patience and technique. The key to achieving that dreamy texture lies in gentle mixing and precise baking. But don’t worry—I’ll guide you every step of the way!
Step 1: Prepare Your Baking Tools
Before you start, gather all your ingredients and tools. You’ll need:
- A round 8-inch springform pan
- Parchment paper
- A large roasting pan for the water bath
- An electric mixer
Preheat your oven to 320°F (160°C). Line the bottom and sides of your springform pan with parchment paper. Wrapping the bottom with aluminum foil helps prevent water from seeping in during the water bath.
Step 2: Make the Cheesecake Batter
- Melt the cream cheese mixture – In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir gently until smooth and well combined. Remove from heat and let it cool slightly.
- Mix the dry ingredients – In a separate bowl, sift together the cake flour and cornstarch to ensure a lump-free batter.
- Combine wet and dry ingredients – Add the vanilla extract and lemon juice to the melted cream cheese mixture. Gradually whisk in the sifted dry ingredients until fully incorporated.
Step 3: Whip the Egg Whites
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they turn foamy.
- Add the sugar in small increments while continuing to beat. Increase to high speed and beat until you get soft peaks. The meringue should be glossy and form gentle peaks that slightly curl over.
Tip: Be careful not to overbeat! Overwhipping the egg whites can make your cheesecake dry or cause it to collapse.
Step 4: Fold Everything Together
- Take one-third of the whipped egg whites and gently fold it into the cheesecake batter. This lightens the mixture, making it easier to incorporate the rest.
- Add the remaining egg whites in two batches, using a spatula to gently fold from the bottom up. The goal is to keep as much air in the batter as possible—so go slow and be gentle!
Step 5: Bake in a Water Bath
- Pour the batter into your prepared pan and tap it lightly on the counter to remove any large air bubbles.
- Place the pan inside a larger roasting pan and fill the outer pan with hot water about 1 inch high. This water bath helps the cheesecake cook evenly and stay moist.
- Bake at 320°F (160°C) for 25 minutes, then reduce the temperature to 275°F (135°C) and bake for another 50 minutes.
Step 6: Cooling the Cheesecake
Once the cake is done, turn off the oven and leave the door slightly open for about 15 minutes. This gradual cooling prevents sudden shrinkage. Then, remove the cake from the oven and let it cool completely before unmolding.
Helpful Tips for the Perfect Japanese Cheesecake
- Use Room Temperature Ingredients: This helps everything mix smoothly and prevents lumps.
- Be Gentle with the Meringue: Soft peaks are best for achieving a delicate texture.
- Don’t Skip the Water Bath: This prevents the cake from drying out and cracking.
- Cool Slowly: Sudden temperature changes can cause the cake to collapse.
Details
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Notes
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cake Flour vs. All-Purpose Flour: Cake flour gives the cheesecake a lighter, softer texture. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour used.
- Don’t Overmix the Batter: When folding in the meringue, use a gentle motion to avoid deflating the batter. Overmixing can result in a dense cake instead of a fluffy one.
- Water Bath Tips: Make sure the water in the roasting pan is hot but not boiling before placing the cheesecake inside. Wrapping the bottom of the springform pan with aluminum foil helps prevent leaks.
- Prevent Cracking: A slow, gradual cooling process prevents the cheesecake from cracking. Avoid opening the oven door too often while baking, as temperature fluctuations can affect the texture.
- Texture Adjustments: If you prefer a creamier, denser cheesecake, bake it at a slightly lower temperature for a longer time. If you want an extra fluffy texture, ensure your egg whites are perfectly whipped to soft peaks.
- Sweetness Level: This cheesecake has a mild sweetness, but you can adjust it by adding an extra tablespoon of sugar if you prefer a sweeter taste.
- Serving Suggestion: Enjoy the cheesecake as is, or serve it with a dusting of powdered sugar, fresh berries, or a drizzle of honey for extra flavor.
Frequently Asked Questions
Why did my cheesecake shrink after baking?
This can happen if it cools too quickly or if the meringue was overwhipped. To prevent shrinking, allow the cheesecake to cool gradually in the oven before taking it out.
Can I make this cheesecake in advance?
Yes! In fact, it tastes even better after chilling for a few hours. Store it in the fridge for up to 3 days.
Can I freeze Japanese cheesecake?
Yes! Wrap it tightly in plastic wrap and store it in an airtight container. It will stay fresh for up to 1 month in the freezer. Just thaw in the fridge before serving.
Storage Instructions
- Room Temperature: Best enjoyed fresh, but can sit out for up to 4 hours.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
Related Recipes
If you love this cheesecake, you’ll definitely enjoy these other light and fluffy desserts:
- Red Velvet Cheesecake
- White Chocolate Raspberry Cheesecake
- Classic New York Cheesecake The Ultimate Dessert
Conclusion
Japanese cheesecake is the kind of dessert that brings pure joy with every bite. It’s light, fluffy, and just the right amount of sweet. While it may take a little extra effort, the results are so worth it. Once you master this recipe, you’ll want to make it again and again!
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Fluffy Japanese Cheesecake – The Dreamiest Dessert You’ll Ever Make
Description
There’s something truly magical about Japanese cheesecake. Unlike the classic dense and rich New York-style cheesecake, this dreamy version is incredibly airy, soft, and almost cloud-like. With every bite, you get a delicate balance of sweetness and a melt-in-your-mouth texture that feels like a cross between a soufflé and a cheesecake.
I still remember the first time I had Japanese cheesecake at a tiny bakery in Osaka. The moment I took my first bite, I was in love! It was warm, gently sweet, and had the perfect jiggly texture. Ever since then, I’ve been on a mission to recreate that perfect fluffy cheesecake at home. After many attempts (and a few sunken cakes), I finally found the perfect foolproof recipe—and I can’t wait to share it with you!
If you’ve never made Japanese cheesecake before, don’t worry! While it does require a bit of technique, I’ll walk you through every step with tips to ensure success. So, grab your apron, and let’s bake the most pillowy, delicate cheesecake you’ve ever had!
Ingredients
- 7 oz (200g) cream cheese, softened
- 4 tbsp (60g) unsalted butter
- ½ cup (120ml) milk
- ½ cup (65g) cake flour, sifted
- 2 tbsp (20g) cornstarch
- 5 large eggs, separated
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
Step 1: Prepare Your Baking Tools
Before you start, gather all your ingredients and tools. You’ll need:
- A round 8-inch springform pan
- Parchment paper
- A large roasting pan for the water bath
- An electric mixer
Preheat your oven to 320°F (160°C). Line the bottom and sides of your springform pan with parchment paper. Wrapping the bottom with aluminum foil helps prevent water from seeping in during the water bath.
Step 2: Make the Cheesecake Batter
- Melt the cream cheese mixture – In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir gently until smooth and well combined. Remove from heat and let it cool slightly.
- Mix the dry ingredients – In a separate bowl, sift together the cake flour and cornstarch to ensure a lump-free batter.
- Combine wet and dry ingredients – Add the vanilla extract and lemon juice to the melted cream cheese mixture. Gradually whisk in the sifted dry ingredients until fully incorporated.
Step 3: Whip the Egg Whites
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they turn foamy.
- Add the sugar in small increments while continuing to beat. Increase to high speed and beat until you get soft peaks. The meringue should be glossy and form gentle peaks that slightly curl over.
Tip: Be careful not to overbeat! Overwhipping the egg whites can make your cheesecake dry or cause it to collapse.
Step 4: Fold Everything Together
- Take one-third of the whipped egg whites and gently fold it into the cheesecake batter. This lightens the mixture, making it easier to incorporate the rest.
- Add the remaining egg whites in two batches, using a spatula to gently fold from the bottom up. The goal is to keep as much air in the batter as possible—so go slow and be gentle!
Step 5: Bake in a Water Bath
- Pour the batter into your prepared pan and tap it lightly on the counter to remove any large air bubbles.
- Place the pan inside a larger roasting pan and fill the outer pan with hot water about 1 inch high. This water bath helps the cheesecake cook evenly and stay moist.
- Bake at 320°F (160°C) for 25 minutes, then reduce the temperature to 275°F (135°C) and bake for another 50 minutes.
Step 6: Cooling the Cheesecake
Once the cake is done, turn off the oven and leave the door slightly open for about 15 minutes. This gradual cooling prevents sudden shrinkage. Then, remove the cake from the oven and let it cool completely before unmolding.
Notes
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cake Flour vs. All-Purpose Flour: Cake flour gives the cheesecake a lighter, softer texture. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour used.
- Don’t Overmix the Batter: When folding in the meringue, use a gentle motion to avoid deflating the batter. Overmixing can result in a dense cake instead of a fluffy one.
- Water Bath Tips: Make sure the water in the roasting pan is hot but not boiling before placing the cheesecake inside. Wrapping the bottom of the springform pan with aluminum foil helps prevent leaks.
- Prevent Cracking: A slow, gradual cooling process prevents the cheesecake from cracking. Avoid opening the oven door too often while baking, as temperature fluctuations can affect the texture.
- Texture Adjustments: If you prefer a creamier, denser cheesecake, bake it at a slightly lower temperature for a longer time. If you want an extra fluffy texture, ensure your egg whites are perfectly whipped to soft peaks.
- Sweetness Level: This cheesecake has a mild sweetness, but you can adjust it by adding an extra tablespoon of sugar if you prefer a sweeter taste.
- Serving Suggestion: Enjoy the cheesecake as is, or serve it with a dusting of powdered sugar, fresh berries, or a drizzle of honey for extra flavor.