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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.

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

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

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