Description
Learn how to make a perfectly fluffy Japanese Cheesecake that’s as light as a cloud with this step-by-step recipe guide.
Ingredients
Scale
Main Ingredients:
- 250g (9 oz) cream cheese, softened
- 50g (3 tbsp) unsalted butter
- 100ml (½ cup) whole milk
- 60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch)
- 20g (2 tbsp) cornstarch
- 1 tsp lemon juice or zest
- 1 tsp vanilla extract
Egg Mixture:
- 6 large eggs, separated
- 100g (½ cup) caster sugar
Optional Flavor Enhancers:
- A pinch of salt
- ½ tsp cream of tartar (for better meringue stability)
Instructions
- Step 1: Preheat and Prepare – Preheat oven to 320°F (160°C). Line an 8-inch springform pan with parchment paper and wrap the base in foil.
- Step 2: Melt the Base – Melt cream cheese, butter, and milk in a saucepan. Stir until smooth, then cool and add lemon juice and vanilla extract.
- Step 3: Combine the Dry Ingredients – Sift cake flour and cornstarch, fold into the cheese mixture, then add egg yolks and mix.
- Step 4: Beat the Egg Whites – Beat egg whites until foamy, gradually adding sugar to form stiff peaks.
- Step 5: Fold and Pour – Gently fold meringue into cheese batter in batches. Pour into pan.
- Step 6: Water Bath & Bake – Place pan in a larger tray with hot water and bake for 60–70 minutes until set.
- Step 7: Cool Slowly – Allow cake to cool in the oven, then at room temperature before chilling.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Japanese Cheesecake, Fluffy Cheesecake, Japanese Dessert
