Name: Japanese Cheesecake Recipe
Prep time: 30 min
Cook time: PT-491997H49M49S
Total time: PT-491997H49M49S
Cuisine: Japanese
Ingredients: 2 1/2 ounces (5 tablespoons) unsalted butter, divided; 1 cup (8 ounces) cream cheese; 6 tablespoons milk; 3/4 cup all-purpose flour; 3 tablespoons cornstarch; 6 large egg yolks; 1/4 cup sugar; 1/4 teaspoon salt; 3 tablespoons lemon juice; 6 large egg whites; 1/2 teaspoon cream of tartar; 1/2 cup granulated sugar; 6 tablespoons confectioners’ sugar

Print Recipe· 3.9 from 2 reviews

“`html

There is something absolutely magical about this Japanese Cheesecake Recipe that captures hearts and taste buds alike. Imagine a cheesecake that is light as a cloud, with a delicate, pillowy texture that melts on your tongue, perfectly balancing a subtle tang from the cream cheese with a hint of sweetness. Unlike dense Western-style cheesecakes, this delightful recipe combines gentle steaming and baking techniques to create a souffle-like masterpiece that’s as beautiful to behold as it is to savor. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this Japanese Cheesecake Recipe is guaranteed to become your new favorite indulgence.

Ingredients You’ll Need

The image shows eight small white bowls arranged on a white marbled surface. The top left bowl contains a smooth, pale yellow creamy substance. Next to it on the right is a bowl with a white, thick powder. Below these, a large white bowl holds six orange egg yolks, bright and glossy. Below the yolks, there is a clear liquid in a small bowl, and next to it on the left is a slightly bigger bowl with a light cream-colored creamy mixture that is smooth with swirls. Below it, another bowl holds white powder, also with swirl marks on the surface. Centered between these are two clear bowls, one with a white liquid and a smaller one with a clear liquid. The whole setup is neat and clean. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential, each bringing something special to the table—whether it’s creaminess, fluffiness, or that subtle tang that gives this cake its signature flavor and texture.

Unsalted butter (2 1/2 ounces or 5 tablespoons), divided: Adds richness and moisture, and greases the pan to prevent sticking.
Cream cheese (1 cup or 8 ounces): The star of the show, providing the creamy, smooth base that defines the cheesecake.
Milk (6 tablespoons): Adds a touch of silkiness and helps balance the batter’s texture.
All-purpose flour (3/4 cup): Gives structure while keeping the cake tender.
Cornstarch (3 tablespoons): Lightens the batter, contributing to the cake’s signature fluffy texture.
Large egg yolks (6): Enrich the batter and help emulsify the ingredients for a velvety finish.
Sugar (1/4 cup for batter and 1/2 cup for meringue): Sweetens the cheesecake gently without overpowering its delicate flavors.
Salt (1/4 teaspoon): Enhances all the other flavors, creating a balanced taste.
Lemon juice (3 tablespoons): Provides a subtle brightness that wakes up the cream cheese notes.
Large egg whites (6): Whipped into meringue to aerate the cake, making it wonderfully light.
Cream of tartar (1/2 teaspoon): Stabilizes the meringue, ensuring those glossy, firm peaks.
Confectioners’ sugar (6 tablespoons): For dusting the finished cake, adding a pretty, sweet touch.

How to Make Japanese Cheesecake Recipe

Step 1: Prepare the Cream Cheese Batter

Start by preheating your oven to 325°F and generously greasing an 8-inch springform pan with a tablespoon of butter. Remember to wrap the pan’s bottom and sides with aluminum foil securely; this water barrier is essential for the gentle steaming process that gives the cake its fluffy texture. Melt the remaining butter with cream cheese and milk over simmering water until silky smooth—this double boiler technique prevents burning and ensures a luscious batter. Transfer this mixture to your mixer and incorporate sifted flour and cornstarch gradually, which will add a delicate structure without heaviness. Stir in the egg yolks, sugar, salt, and lemon juice until you have a smooth, glossy batter ready for meringue.

Step 2: Whip the Meringue

In a clean, dry bowl, whip the egg whites on medium speed until they turn opaque—this gentler start helps build volume evenly. Add cream of tartar to stabilize the foam, then gradually beat in the sugar a tablespoon at a time. Your goal is those beautiful stiff peaks that hold their shape and shine like satin. This meringue is the magic that lifts the cheesecake, giving it a dreamy, airy quality.

Step 3: Combine Batter and Meringue

Fold one-third of the meringue gently into the cream cheese base to loosen it up—this makes it easier to incorporate the rest without losing the airiness. Then, carefully fold in the remaining meringue in two additions, using gentle motions to preserve as much volume as possible. This step is crucial because it creates the characteristic fluffiness of the Japanese Cheesecake Recipe you’re working toward.

Step 4: Bake with Bain-Marie Technique

Pour your combined batter into the prepared pan, smoothing the top with a spatula, then gently drop the pan onto your work surface from about six inches up. This little bump helps release any trapped air bubbles for an even texture. Place the pan inside a larger roasting pan and pour boiling water into the larger pan until it reaches halfway up the cheesecake pan’s sides—this bain-marie method ensures gentle, even heat that prevents cracking and promotes tenderness. Bake for one hour, then turn off the oven and leave the cheesecake inside, door closed, for 45 minutes. Finally, open the oven door slightly and let the cake rest inside for 15 minutes to cool slowly and avoid collapse.

Step 5: Cool and Unmold

Set your cheesecake on a cooling rack and allow it to come to room temperature completely. Patience here will reward you with the perfect texture. Once cooled, carefully unmold the cake from the springform pan and dust with confectioners’ sugar for a delicate, elegant finish.

How to Serve Japanese Cheesecake Recipe

A round baking pan lined with crinkled foil holds a smooth, thick, pale yellow batter spread evenly inside. To the left on the white marbled surface lies a small spatula with a black handle and some batter on its blade. On the upper right, there is a clear glass bowl with some leftover batter inside, showing pale yellow creamy texture and light brushing marks on the sides. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of confectioners’ sugar can add a lovely snowy finish, but don’t hesitate to get creative with fresh fruit like raspberries or sliced strawberries, which add a pop of color and fresh acidity. A drizzle of honey or a light spread of whipped cream can complement the delicate sweetness beautifully. The key is to keep it light to let the unique texture and flavor of the cake shine.

Side Dishes

This Japanese Cheesecake Recipe pairs wonderfully with a cup of green tea or a delicate black tea like Darjeeling. If you want to add a little more indulgence, serve alongside a scoop of vanilla ice cream or a small bowl of fresh fruit salad. These sides enhance the gentle flavors without overwhelming the palate.

Creative Ways to Present

For a stunning presentation, try layering thin slices of the cheesecake in a dessert glass with alternating layers of berry compote or lemon curd—this adds bursts of flavor and a playful texture contrast. You can also use cookie cutters to create individual bite-sized shapes perfect for parties. Whichever way you choose, the soft, airy structure of this Japanese Cheesecake Recipe makes it incredibly versatile and impressive on any dessert table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be the toughest part of this recipe), store your Japanese Cheesecake in an airtight container in the refrigerator. It will stay fresh and moist for up to 48 hours. Keep it covered well to preserve that delicate texture and prevent it from absorbing other fridge odors.

Freezing

While freezing is possible, it requires a bit of care. Wrap the cheesecake tightly in plastic wrap, then foil, and store in the freezer for up to one month. Thaw it overnight in the refrigerator before serving to ensure the best texture and taste. Note that the airy fluffiness might soften a bit, but it’s still delicious.

Reheating

This cheesecake is best enjoyed chilled or at room temperature, so reheating isn’t usually necessary. If you do want to warm a slice slightly, cover it with a damp paper towel and microwave in short 10-second bursts just until you feel it’s the right temperature—avoid overheating to keep it from drying out or collapsing.

FAQs

What makes Japanese cheesecake different from regular cheesecake?

Japanese cheesecake is renowned for its light, airy texture and less sweet flavor compared to traditional Western cheesecakes. It combines whipped egg whites with the cream cheese batter and is baked in a bain-marie to create a souffle-like softness that almost melts in your mouth.

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal because the sides can be removed easily without disturbing the delicate cheesecake, but if you don’t have one, a well-greased cake pan lined with parchment paper can work. Just be extra careful when unmolding to avoid cracking or breaking the cake.

Why do I need to wrap the pan with aluminum foil?

The foil acts as a waterproof barrier during the bain-marie baking process, preventing water from seeping into the cheesecake. This step is essential to keep the batter from becoming soggy and ensures the smooth, creamy texture of the final cake.

Can I make the batter ahead of time?

It’s best to prepare and bake the batter fresh for optimal rise and texture. If needed, you can make the cream cheese batter ahead but whip the meringue and combine just before baking to retain maximum fluffiness.

How do I prevent the cheesecake from collapsing after baking?

Cooling the cheesecake slowly in the oven with the door closed and then partially opened helps the cake settle gently and maintain its structure. Avoid sudden temperature changes and do not open the oven door during the baking process.

Final Thoughts

There really is nothing quite like the airy, delicate experience of biting into this Japanese Cheesecake Recipe. It’s a wonderful way to impress friends and family, yet simple enough to enjoy any day when you need a sweet lift. I encourage you to give it a try—you might just find it becoming a cherished staple in your baking repertoire. Happy baking and even happier eating!

“`