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Japanese Cheesecake

Fluffy Japanese Cheesecake That Melts in Your Mouth

This Fluffy Japanese Cheesecake is a light, soufflé-style dessert that melts in your mouth, making it a must-try for cheesecake lovers.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 6 large Eggs, separated Fresh eggs provide structure and aeration.
  • 8 ounces Cream Cheese, preferably softened The core of flavor and creaminess.
  • 0.25 cup Heavy Cream or Full Fat Milk Adds richness and moisture.
  • 4 tablespoons Unsalted Butter, cut into smaller pieces Contributes both flavor and moisture.
  • 0.5 cup Cake Flour, fluffed, spooned, and leveled Ensures a tender crumb.
Flavor Enhancements
  • 1 tablespoon Lemon Zest, optional Adds a lovely citrus lift.
  • 1.5 teaspoons Vanilla Extract, optional Infuses a sweet aroma.
  • 0.33 cup Granulated Sugar Sweetens the batter perfectly.
  • 2 teaspoons Lemon Juice Balances sweetness with acidity.

Equipment

  • Oven
  • 8x3 inch cake pan
  • 9x9 inch pan for water bath
  • Electric Mixer
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Line an 8x3 inch cake pan with parchment paper and prepare a 9x9 inch pan for a water bath.
  2. In a heatproof bowl, combine the softened cream cheese, butter, and heavy cream over simmering water, stirring until smooth. Mix in egg yolks, sift in cake flour, lemon zest, and vanilla, stirring until smooth.
  3. In a separate bowl, whip egg whites and lemon juice until frothy, then gradually add sugar, continuing to whip until medium-soft peaks form.
  4. Gently fold one-third of the meringue into the cream cheese batter, repeating until all meringue is incorporated.
  5. Pour the batter into the cake pan, tap to release air bubbles, and place in the water bath. Bake for 80-90 minutes until golden brown.
  6. Remove from the water bath and cool in the pan for 10 minutes. Turn onto its side, remove parchment, and cool completely before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 190mgPotassium: 100mgSugar: 10gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Room temperature eggs are recommended for better incorporation. Baking with a bain-marie helps prevent cracking. Ensure clean equipment for meringue preparation.

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