Print

Fluffy Japanese Cheesecake

fluffy japanese cheesecake - featured image
Print Recipe

A light, airy Japanese cheesecake with a melt-in-your-mouth texture, perfect for any occasion and easy to prepare with simple ingredients.

Ingredients

Scale
  • 200g (7 oz) cream cheese, softened
  • 50g (3.5 tbsp) unsalted butter, softened
  • 100ml (3.4 fl oz) whole milk
  • 4 large eggs, separated, room temperature
  • 100g (½ cup) caster sugar
  • 60g (½ cup) cake flour, sifted
  • 20g (2 tbsp) cornstarch
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of your 8-inch springform pan with parchment paper. Prepare a water bath by filling a larger pan with hot water halfway up the sides of the springform pan.
  2. In a heatproof bowl over simmering water (double boiler), melt the cream cheese, butter, and milk together. Stir gently until smooth and remove from heat. Let it cool slightly until warm, not hot.
  3. Add the egg yolks, lemon juice, and vanilla extract to the cream cheese mixture. Mix until fully combined and smooth. Set aside.
  4. Sift cake flour, cornstarch, and a pinch of salt together. Gradually fold them into the cream cheese mixture until just combined, being careful not to overmix.
  5. Using an electric mixer, beat egg whites until foamy. Slowly add caster sugar while continuing to whip until stiff peaks form.
  6. Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then carefully fold in the remaining meringue in two additions, using a spatula to keep as much air as possible.
  7. Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles. Place the pan into the water bath and bake for 55–60 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 15 minutes to prevent cracking. Remove from the oven and water bath, then cool completely on a wire rack. Chill in the fridge for at least 4 hours or overnight for best texture.

Notes

Use room temperature eggs for best meringue volume. Fold meringue gently to keep batter airy. Use a water bath to keep cheesecake moist and prevent cracking. Cool cheesecake gradually to avoid cracks. If cracks appear, cover with whipped cream or powdered sugar. Variations include adding matcha powder, fresh berries, or using almond flour for gluten-free.

Nutrition

Keywords: Japanese cheesecake, fluffy cheesecake, melt-in-your-mouth dessert, easy cheesecake recipe, light cheesecake, water bath cheesecake

Find it online: https://jodierecipes.com/fluffy-japanese-cheesecake-recipe-easy-melt-in-your-mouth-dessert/