Fluffy Japanese Cheesecake

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Japanese Cheesecake with a light, airy texture and a dusting of powdered sugar, served with fresh berries on a white plate.

Baking and Pastries, Recipes

Japanese Cheesecake is a dreamy dessert known for its fluffy, airy texture that melts in your mouth. Unlike traditional cheesecakes, it’s light and not overly sweet, combining the richness of cream cheese with a soufflé-like consistency.

Ingredients:

For the Cheesecake:

  • 200g cream cheese, softened at room temperature
  • 50g unsalted butter, softened at room temperature
  • 100ml whole milk
  • 6 large eggs, yolks and whites separated
  • 60g all-purpose flour, sifted
  • 20g cornstarch, sifted
  • 1/4 teaspoon cream of tartar
  • 140g granulated sugar

For the Topping (optional):

  • Powdered sugar for dusting
  • Fresh berries for garnish

How to Make Japanese Cheesecake:

  1. Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
  2. Create the Cream Cheese Mixture: Set up a double boiler by simmering water in a larger pot and placing a smaller pot or heatproof bowl over it. In this, combine cream cheese, butter, and milk. Stir continuously until you get a smooth mixture. Remove from heat and let it cool to avoid cooking the egg yolks in the next step.
  3. Incorporate Egg Yolks and Dry Ingredients: Once the mixture is cool, gently fold in the egg yolks. Then, in a separate bowl, sift your flour and cornstarch together to avoid lumps. Gradually whisk these dry ingredients into your cream cheese mixture until smooth.
  4. Whip the Egg Whites: In a clean, dry bowl, start beating the egg whites. When they begin to foam, add the cream of tartar. Continue beating and gradually add sugar until you achieve stiff peaks. This process adds air, crucial for the cake’s fluffiness.
  5. Fold in the Egg Whites: Carefully fold the egg whites into your cream cheese mixture in thirds. Use a spatula and a gentle hand to keep the air in the egg whites intact.
  6. Bake with a Water Bath: Pour the batter into your prepared pan. Then, place the pan in a larger baking dish and fill it halfway with hot water. This water bath ensures even heat distribution and a moist environment, preventing cracks.
  7. Baking and Cooling: Bake for 1 hour. The cake should be set but slightly wobbly in the center. After baking, don’t rush! Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes. This gradual cooling helps prevent sudden texture changes and cracking.
  8. Final Touches and Serving: Once completely cooled, remove the cheesecake from the pan. For a beautiful finish, dust with powdered sugar and adorn with fresh berries.

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