Print

Japanese Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This Japanese Cheesecake is a light, airy, and fluffy dessert that combines the creamy richness of cream cheese with the delicate texture of a souffle. Baked in a water bath, it achieves a moist and tender crumb with a subtly sweet and tangy flavor, perfect for an elegant dessert or afternoon treat.

Ingredients

Scale

Cheesecake Base

  • 1 cup (8oz/225g) cream cheese
  • 4 tablespoons (60g/2oz) butter
  • 7 tablespoons (105g/3.5oz) milk
  • 6 large eggs, separated
  • 1 ½ tablespoons (22ml) lemon juice
  • 2 teaspoons (10ml) vanilla extract
  • ¾ cup (6oz/170g) granulated sugar, divided
  • ¾ cup (3 ¾oz/105g) cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar

Instructions

  1. Prepare the Pan and Water Bath: Grease and line an 8-inch waterproof/leakproof springform tin or a 9-inch round cake pan wrapped tightly with tinfoil. Line a deep baking tray with a kitchen cloth ensuring the tray is larger than the cake pan. This setup will be used as a water bath to gently bake the cheesecake, promoting moisture and a smooth texture.
  2. Melt and Mix Cream Cheese Base: Microwave the cream cheese, butter, and milk together for about 1 ½ minutes until melted, then whisk vigorously until smooth and lump-free.
  3. Add Yolks and Flavoring: Whisk in the egg yolks, lemon juice, vanilla extract, and half of the sugar (about 3/8 cup) thoroughly into the cream cheese mixture.
  4. Sift Dry Ingredients: Using a sieve, gradually add the cake flour, corn starch, and salt into the cream cheese batter, whisking gently to combine until smooth without lumps. Set this batter aside.
  5. Make Meringue: Using a stand or hand mixer with the whisk attachment, whip the egg whites on medium speed until foamy. Add cream of tartar once the mixture has begun to thicken. Gradually add the remaining sugar while continuing to whip until the meringue is glossy, voluminous, and holds stiff peaks.
  6. Fold Meringue into Batter: Gently fold one-third of the meringue into the cream cheese batter with a thin metal spoon to lighten the mixture. Then carefully fold in the remaining meringue in two additions, cutting and folding swiftly but gently to maintain the airiness in the batter.
  7. Assemble and Bake in Water Bath: Pour the combined batter into the prepared pan. Place the cake pan inside the larger tray and pour boiling water into the tray until it reaches halfway up the cake pan’s sides, avoiding water splashes into the batter.
  8. Bake with Temperature Adjustments: Bake on the bottom rack of a preheated oven at 400°F (200°C) for 18 minutes. Then reduce the oven temperature to 320°F (160°C) and bake for an additional 12 minutes. Afterward, turn the oven off, slightly open the oven door, and let the cheesecake sit for 30 minutes to prevent cracking from rapid cooling.
  9. Cool and Serve: Remove the cheesecake from the water bath and oven, and allow it to cool to room temperature. Once cool, carefully release the cake from the pan and transfer it onto a serving plate. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Ensure the pan is properly waterproofed to prevent water leaks during the water bath baking.
  • Folding the meringue gently is key to maintaining the cheesecake’s airy texture.
  • Do not skip the cooling step with the oven door slightly open to avoid cracks on the cheesecake surface.
  • This cheesecake is best served chilled or at room temperature for optimal flavor and texture.

Keywords: Japanese cheesecake, fluffy cheesecake, souffle cheesecake, water bath cheesecake, light cheesecake, baked cheesecake recipe

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