Print

Japanese Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This authentic Japanese cheesecake is incredibly light, fluffy, and jiggly with a delicate cream cheese flavor. The secret is in the meringue technique and gentle baking method that creates a cloud-like texture unlike any other cheesecake you’ve tried.

Ingredients

Scale
  • 8 oz (225g) cream cheese, at room temperature
  • 4 tablespoons (60g) unsalted butter
  • ⅓ cup (80ml) whole milk
  • 5 large eggs, separated, at room temperature
  • ⅔ cup (135g) granulated sugar, divided (⅓ cup for yolks, ⅓ cup for whites)
  • ½ cup (60g) cake flour
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cream of tartar (optional but recommended)
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the pan and oven: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper. Cut a strip of parchment paper tall enough to line the sides (at least 3 inches high) and wrap it around the inside of the pan. Wrap the outside bottom of the springform pan completely with aluminum foil to prevent water from seeping in during the water bath. Set aside.
  2. Melt the cream cheese mixture: In a double boiler or microwave-safe bowl, combine cream cheese, butter, and milk. Heat gently, stirring frequently, until completely smooth and melted together with no lumps. If using microwave, heat in 20-second intervals, stirring between each. The mixture should be warm but not hot. Set aside to cool slightly.
  3. Prepare the yolk mixture: In a medium bowl, whisk together the egg yolks and ⅓ cup sugar until pale and slightly thickened, about 2 minutes. Slowly pour the warm cream cheese mixture into the yolks while whisking constantly to prevent scrambling. Add vanilla extract and lemon juice, whisking until smooth.
  4. Sift in dry ingredients: Sift the cake flour and cornstarch together directly into the yolk mixture. Whisk gently until just combined and smooth with no lumps. The batter should be thin and pourable. Set aside.
  5. Make the meringue: In a large, spotlessly clean bowl (metal or glass works best), beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and a pinch of salt. Gradually add the remaining ⅓ cup sugar, one tablespoon at a time, while beating. Increase speed to medium-high and continue beating until stiff, glossy peaks form. The meringue should stand straight up when you lift the beaters and look smooth and shiny.
  6. Fold the batter: Take about one-third of the meringue and fold it gently into the yolk mixture using a rubber spatula. Use a cutting and folding motion, turning the bowl as you go. This lightens the base. Add the remaining meringue in two additions, folding very gently to maintain as much air as possible. The batter should be light, airy, and uniform in color with no white streaks, but don’t overmix or you’ll deflate it.
  7. Fill the pan: Pour the batter into your prepared springform pan from a low height to minimize air bubbles. Tap the pan gently on the counter 2-3 times to release any large air bubbles. Smooth the top with an offset spatula.
  8. Prepare water bath: Place the filled springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath ensures gentle, even cooking and prevents cracking.
  9. Bake: Carefully transfer the roasting pan to the preheated oven. Bake at 320°F (160°C) for 25 minutes. Then reduce the temperature to 285°F (140°C) and continue baking for another 45 minutes. The cake should be set with a slight jiggle in the center and golden brown on top. If the top is browning too quickly, tent loosely with aluminum foil.
  10. Cool in oven: Turn off the oven and prop the door open slightly with a wooden spoon. Let the cake cool in the oven for 1 hour. This gradual cooling prevents dramatic deflation and cracking. The cake will sink slightly – this is completely normal.
  11. Finish cooling: Remove from the oven and water bath. Run a thin knife around the edge of the pan to loosen the cake. Let cool to room temperature on a cooling rack, then refrigerate for at least 4 hours or overnight before removing from the pan.
  12. Serve: Carefully remove the springform pan sides and peel away the parchment paper. Dust with powdered sugar if desired. Slice with a hot, dry knife (wipe clean between cuts) for the cleanest slices.

Notes

  • Room temperature ingredients are critical – Cold eggs won’t whip properly and cold cream cheese won’t blend smoothly
  • Don’t skip the water bath – This is what creates the gentle, humid heat that gives Japanese cheesecake its signature texture
  • Low and slow is the secret – The low temperature and gradual cooling prevent cracking and excessive deflation
  • The cake will shrink – It’s supposed to! A 20-30% reduction in height is normal as it cools
  • Patience is key – Don’t rush the cooling process or open the oven door during baking
  • Best served chilled – The texture is most stable and sliceable when cold
  • Store covered – Keeps the cake from absorbing refrigerator odors and drying out

Nutrition

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