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
8 oz (225 g) full-fat cream cheese, softened
4 large eggs, separated
4 tbsp (60 ml) whole milk
3 tbsp (45 g) unsalted butter
¼ cup (30 g) cake flour
2 tbsp (15 g) cornstarch
¼ cup (50 g) granulated sugar (for yolk mixture)
¼ cup (50 g) granulated sugar (for meringue)
½ tsp cream of tartar or ½ tsp lemon juice
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 325°F (160°C). Line and wrap an 8-inch springform pan with parchment paper and foil.
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth.
Whisk in egg yolks, vanilla extract, and sugar until creamy. Sift in cake flour and cornstarch, mixing until smooth.
In a separate bowl, beat egg whites with cream of tartar. Gradually add sugar until soft peaks form.
Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the rest in two additions.
Pour batter into the pan, smooth the top, and place it inside a larger roasting pan filled with 1 inch of hot water.
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.
Turn off the oven and leave the cheesecake inside with the door cracked open for 15 minutes.
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