Fluffy Japanese Cheesecake Recipe

Introduction

Japanese Cheesecake is a delightful fusion of rich cream cheese flavor and airy, fluffy texture. This light and slightly jiggly dessert is perfect for those who love a delicate, melt-in-your-mouth cake. With a gentle water bath baking method, you can achieve that signature softness right at home.

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
• 6 large eggs, separated
• 100g (½ cup) caster sugar

Instructions

1. Step 1: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch springform pan with parchment paper. Wrap the base with foil to prevent water leakage during the water bath baking.
2. Step 2: In a saucepan over low heat, melt the cream cheese, butter, and milk together, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. Stir in lemon juice and vanilla extract.
3. Step 3: Sift the cake flour and cornstarch together. Fold the dry ingredients gently into the cream cheese mixture until smooth. Add the egg yolks and mix until fully combined.
4. Step 4: Using a mixer, beat the egg whites until foamy. Optionally add a pinch of cream of tartar, then gradually add the caster sugar while beating. Continue until stiff peaks form, being careful not to overwhip.
5. Step 5: Gently fold the meringue into the cheese batter in three batches using a rubber spatula. Use light, circular motions to maintain the airiness of the mixture. Pour the combined batter into the prepared pan.
6. Step 6: Place the springform pan inside a larger baking tray filled with about 1 inch of hot water to create a water bath. Bake for 60–70 minutes until the top is lightly golden and the cake jiggles slightly when shaken.
7. Step 7: Turn off the oven and crack the door open. Let the cake sit inside for 30 minutes to cool slowly. Then remove, cool to room temperature, and refrigerate for at least one hour before serving.

Tips & Variations

• For extra fluffiness, make sure egg whites are beaten to stiff but not dry peaks. Overbeating can cause a grainy texture.
• If you don’t have cake flour, substitute with equal parts all-purpose flour and cornstarch for a lighter crumb.
• Add a teaspoon of lemon zest for a refreshing citrus note that enhances the cheese flavor.
• Use a springform pan to easily release the delicate cake without damage.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It tastes best chilled and can be served cold or at room temperature. To reheat, allow it to warm for 15–20 minutes outside the fridge for a soft, creamy texture—avoid microwaving to keep it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of cream cheese?

Cream cheese is essential for the signature texture and flavor of Japanese Cheesecake. Using other cheeses may alter the taste and softness, so it’s best to stick with cream cheese.

Why do I need to bake the cheesecake in a water bath?

The water bath provides gentle, even heat that prevents cracking and helps the cake maintain its moist, fluffy texture. It’s a crucial step to achieve the lightness typical of Japanese Cheesecake.

Fluffy Japanese Cheesecake Recipe

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★★★★★

4.7 from 97 reviews

This Fluffy Japanese Cheesecake recipe delivers a light and airy dessert that’s subtly sweet and delightfully creamy. The secret lies in using a gentle water bath baking method to create a soft, jiggly texture that melts in your mouth.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat and Prepare: Preheat your oven to 320°F (160°C). Line the base and sides of a round 8-inch springform pan with parchment paper. Wrap the base in foil to prevent water leakage as you will be baking the cheesecake in a water bath for gentle heat distribution.
2. Melt the Base: In a saucepan over low heat, melt the cream cheese, butter, and milk together, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. Stir in the lemon juice and vanilla extract for added flavor.
3. Combine the Dry Ingredients: Sift the cake flour and cornstarch together, then fold them into the cheese mixture until smooth and fully blended. Add in the egg yolks and mix thoroughly.
4. Beat the Egg Whites: Using a stand mixer or a hand mixer, beat the egg whites until foamy. (Optionally, add cream of tartar to stabilize). Gradually add the caster sugar while continuing to beat until stiff peaks form, but avoid overwhipping to retain airiness.
5. Fold and Pour: Gently fold the meringue into the cheese batter in three batches using a rubber spatula and light, circular motions to maintain the airiness of the batter. Pour the combined batter into the prepared springform pan.
6. Water Bath & Bake: Place the springform pan inside a larger tray filled with about 1 inch of hot water to create a water bath. Bake for 60–70 minutes until the top is lightly golden and the cake jiggles slightly when shaken, indicating it’s cooked through but still moist.
7. Cool Slowly: Turn off the oven and crack the door open, letting the cake sit inside for 30 minutes to cool gradually. Remove from the oven, cool to room temperature, then chill in the refrigerator for at least one hour before serving to set the texture.

Notes

• Using a water bath prevents cracking and ensures gentle, even cooking.
• Folding the meringue carefully maintains the cheesecake’s fluffy texture.
• If cake flour is unavailable, mix 60g all-purpose flour with 12g cornstarch as a substitute.
• Chilling the cheesecake after baking improves sliceability and texture.
• Wrap the springform pan base with foil tightly to avoid any water leakage during baking.

Keywords: Japanese cheesecake, fluffy cheesecake, water bath cheesecake, light cheesecake, airy dessert, Japanese dessert