Description
This Japanese Cheesecake is a soft, airy, and jiggly dessert that melts in your mouth. With its light texture and subtle sweetness, it’s the perfect balance between a soufflé and a traditional cheesecake — ideal for anyone craving a delicate, cloud-like treat that feels both elegant and comforting.
Ingredients
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8 oz (225 g) full-fat cream cheese, softened
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4 large eggs, separated
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4 tbsp (60 ml) whole milk
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3 tbsp (45 g) unsalted butter
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¼ cup (30 g) cake flour
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2 tbsp (15 g) cornstarch
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¼ cup (50 g) granulated sugar (for yolk mixture)
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¼ cup (50 g) granulated sugar (for meringue)
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½ tsp cream of tartar or ½ tsp lemon juice
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 325°F (160°C). Line and wrap an 8-inch springform pan with parchment paper and foil.
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In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth.
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Whisk in egg yolks, vanilla extract, and sugar until creamy. Sift in cake flour and cornstarch, mixing until smooth.
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In a separate bowl, beat egg whites with cream of tartar. Gradually add sugar until soft peaks form.
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Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the rest in two additions.
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Pour batter into the pan, smooth the top, and place it inside a larger roasting pan filled with 1 inch of hot water.
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Bake for 25 minutes at 325°F, then reduce to 300°F (150°C) and bake for 45 more minutes until golden and slightly jiggly.
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Turn off the oven and leave the cheesecake inside with the door cracked open for 15 minutes.
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Remove, unwrap, and let it cool on a rack before refrigerating for at least 4 hours before serving.
Notes
Always use room temperature ingredients for a smooth batter.
Don’t overbeat the egg whites; soft peaks help the cake stay fluffy.
Let the cheesecake cool slowly to avoid cracks or sinking.
Serve chilled with powdered sugar, whipped cream, or berries for extra elegance.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (⅛ of cake)
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 120 mg