Japanese Cheesecake Recipe
If you’re looking for a dessert that’s like biting into a cloud, Japanese Cheesecake will absolutely steal your heart. This magical cake is famous for its feathery lightness and signature jiggle—a dreamy combination of creamy, custard-like interior and melt-in-your-mouth, soufflé texture. Whether you’re hosting friends or just treating yourself, this recipe transforms simple pantry staples into an enchanting and elegant sweet treat that’s both comforting and impressive. Let’s discover why Japanese Cheesecake deserves a place at your table!
Ingredients You’ll Need
Don’t let the gentle flavor fool you—each ingredient in this recipe has a starring role. These simple but essential items work together to create the taste, texture, and signature look of your Japanese Cheesecake. The secret is letting every component shine!
- Cream Cheese (8 oz, room temperature): Gives the cake its luxurious creaminess and mild tang—the soul of Japanese Cheesecake!
- Unsalted Butter (¼ cup, room temperature): Adds a rich note and helps achieve that soft, tender crumb.
- Whole Milk (½ cup): Brings the batter together for a wonderfully light texture.
- Large Eggs (6, separated): Yolks lend richness, while whipped whites are the secret behind the signature fluffy rise.
- Granulated Sugar (½ cup, divided): Sweetens the cake and is essential for creating those glossy, stable meringue peaks.
- Cake Flour (¾ cup, sifted): Lighter than all-purpose flour for an airy, delicate bite. Sifted for smoothness!
- Cornstarch (2 tablespoons): Adds extra softness to the crumb and helps prevent the cake from becoming dense.
- Cream of Tartar (¼ teaspoon): Stabilizes the egg whites for the perfect meringue and lift.
- Lemon Juice (1 teaspoon): Brightens up the flavor and balances richness beautifully.
- Powdered Sugar (for dusting, optional): For a classic, snowy finish and extra sweetness on top.
How to Make Japanese Cheesecake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch round cake pan with parchment paper, making sure to let the paper come up above the rim (it helps with rising). Wrap the outside of the pan tightly with aluminum foil—this is essential to keep water from sneaking into the cake during the water bath, which is key for that signature Japanese Cheesecake texture.
Step 2: Melt the Cream Cheese, Butter, and Milk
In a medium saucepan over low heat, combine the cream cheese, butter, and whole milk. Stir gently and patiently until everything is beautifully smooth and fully melted. Take the pan off the heat and let it cool slightly—your eggs will thank you by not scrambling!
Step 3: Make the Base Batter
Crack your eggs and separate the yolks from the whites. In a large mixing bowl, whisk the egg yolks to break them up, then slowly stream in your warm (not hot) cream cheese mixture while whisking constantly. This creates a unified, silky base. Sift in the cake flour and cornstarch to avoid clumps, and whisk again until smooth and velvety. Stir in the lemon juice for brightness.
Step 4: Whip the Egg Whites
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar. Once they look foamy, add the granulated sugar gradually (about ¼ cup at a time), and keep beating until you have stiff, glossy peaks—this gentle meringue gives your Japanese Cheesecake its height and signature fluffiness.
Step 5: Combine and Fold Together
This is the part where you need a light touch! Fold the meringue into your batter in three additions, using a spatula and sweeping gently from the bottom up. This keeps all the air you worked so hard for in the egg whites, resulting in a cake that practically levitates on your fork. Pour the finished batter into your prepared pan and tap it gently on the counter to pop any big air bubbles.
Step 6: Bake in a Water Bath
Place your cake pan inside a larger roasting dish and pour hot water into the outer dish—about halfway up the sides of the cake pan. This water bath helps bake the Japanese Cheesecake gently and evenly, ensuring no cracks or scorched bottoms. Bake for 70–75 minutes until the top is golden and the cake has a satisfying little jiggle when gently nudged.
Step 7: Cool Gradually
Turn off the oven and prop the oven door open just a crack. This allows your cake to cool slowly for 15 minutes, preventing sudden shrinkage or collapse. Remove it from the oven, let it finish cooling in the pan, and try your best to resist the aroma! Once fully cooled, dust with powdered sugar if you like before serving.
How to Serve Japanese Cheesecake
Garnishes
Serve it simply with a gentle snowfall of powdered sugar, or get creative with fresh berries, a few sprigs of mint, or even a tangy berry compote. Each garnish adds a beautiful color contrast and a flavor that perfectly complements the light, creamy Japanese Cheesecake.
Side Dishes
Pair this fluffy delight with a pot of Japanese green tea, a cup of bold coffee, or even a scoop of lightly sweetened whipped cream. If you want to make it extra special, offer slices alongside fresh fruit for a refreshing, elegant dessert plate.
Creative Ways to Present
For an extra wow-factor, slice the Japanese Cheesecake into neat wedges and arrange them on a platter with edible flowers or delicate chocolate curls. If you’re hosting, try serving them as individual cubes in pretty ramekins, or use cookie cutters for playful shapes that kids (and grown-ups!) will love.
Make Ahead and Storage
Storing Leftovers
Japanese Cheesecake stores wonderfully! Place any leftovers in an airtight container and keep them in the refrigerator for up to three days. The flavor mellows and the cake stays moist, making it just as irresistible after a day or two.
Freezing
If you want to enjoy your Japanese Cheesecake further down the road, let the cake cool completely, then wrap individual slices (or the whole cake) tightly in plastic wrap and foil. Store in the freezer for up to a month—just thaw in the fridge overnight when you’re ready to indulge again.
Reheating
While Japanese Cheesecake is delightful cold or at room temperature, you can gently warm slices in the microwave for about 10–15 seconds if you prefer a meltier texture. Don’t overdo it though, to avoid drying out that gorgeous interior.
FAQs
Why does my Japanese Cheesecake crack on top?
Cracks often happen if the oven temperature is too high or the cake cools too quickly. The water bath and a slow oven cooldown really help prevent this. Even if it cracks, a dusting of powdered sugar saves the day!
Can I use all-purpose flour instead of cake flour?
It’s best to use cake flour for the dreamiest, most delicate crumb, but as a substitute, you can remove 1 ½ tablespoons from ¾ cup all-purpose flour and replace it with cornstarch, then sift together. The texture might be slightly firmer, but still tasty.
Is Japanese Cheesecake supposed to be jiggly?
Yes! That signature wiggle means you nailed it. Japanese Cheesecake should look set but jiggle gently—like a creamy, puffy soufflé—when it comes out of the oven.
What’s the difference between Japanese Cheesecake and regular cheesecake?
Classic cheesecake is dense and rich, while Japanese Cheesecake is lighter, airier, and more cake-like thanks to the whipped egg whites and gentle baking method. Think of it as a fluffy hybrid between cake and cheesecake!
Can I make Japanese Cheesecake in advance for a party?
Absolutely! This cake keeps well in the fridge and actually tastes even better after a day, when the flavors have had time to mingle and mellow. Simply slice and garnish just before serving for the prettiest presentation.
Final Thoughts
I hope you’re as excited as I am to whip up this pillowy Japanese Cheesecake! It’s a treat that always brings a little magic to the table, with a taste and texture everyone adores. Don’t be surprised if it disappears faster than you expect—so go ahead and give it a try; your friends, family, and tastebuds will thank you!
Print
Japanese Cheesecake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Japanese Cheesecake recipe results in a light, fluffy, and delicately sweet dessert that is sure to impress. With its soufflé-like texture and creamy flavor, it’s a delightful treat for any occasion.
Ingredients
Cheesecake Batter:
- 8 oz cream cheese (room temperature)
- ¼ cup unsalted butter (room temperature)
- ½ cup whole milk
- 6 large eggs (separated)
- ½ cup granulated sugar (divided)
- ¾ cup cake flour (sifted)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Additional:
- ¼ teaspoon cream of tartar
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 320°F (160°C). Grease and line an 8-inch cake pan with parchment paper. Wrap the pan with foil.
- Melt and Mix: Melt cream cheese, butter, and milk. Let cool. Whisk egg yolks, add cheese mixture, then sift in flour and cornstarch. Stir in lemon juice.
- Whip Egg Whites: Beat egg whites with cream of tartar and sugar until stiff peaks form. Fold into batter.
- Bake: Pour batter into pan, create a water bath, and bake for 70–75 minutes. Cool in the oven.
- Serve: Dust with powdered sugar before serving.
Notes
- Room-temperature ingredients and sifting flour ensure a smooth texture.
- A water bath prevents cracking and helps achieve the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
