Fluffy Japanese Cheesecake (Printable)
Light, airy cheesecake with soufflé-like texture that melts in your mouth
# Ingredient List:
→ Dairy
01 - 7 oz cream cheese, room temperature
02 - 1.75 oz unsalted butter, room temperature
03 - 3.5 oz whole milk
→ Dry Ingredients
04 - 0.5 cup cake flour
05 - 1.5 tbsp cornstarch
06 - 0.5 cup granulated sugar, divided
07 - 0.25 tsp salt
→ Eggs
08 - 6 large eggs, separated
→ Flavorings
09 - 1 tsp lemon juice
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon (optional)
# How to Make:
01 - Preheat oven to 320°F. Line bottom and sides of 8-inch round cake pan with parchment paper. Wrap exterior with aluminum foil to prevent water seepage.
02 - Set heatproof bowl over simmering water pot. Melt cream cheese, butter, and milk until smooth. Remove from heat and cool slightly.
03 - Sift cake flour, cornstarch, and salt into cream cheese mixture. Whisk until fully incorporated.
04 - Whisk in egg yolks, lemon juice, vanilla extract, and lemon zest if using. Mix until smooth and set aside.
05 - Beat egg whites with electric mixer on medium speed until foamy. Gradually add 5 tbsp sugar in three portions, beating until stiff glossy peaks form.
06 - Gently fold one-third of meringue into batter to lighten. Carefully fold remaining meringue in two additions without deflating.
07 - Pour batter into prepared pan. Tap gently on counter to release trapped air bubbles.
08 - Place cake pan in larger roasting pan. Pour hot water into roasting pan until halfway up cake pan sides.
09 - Bake 60–70 minutes until golden, set, and skewer inserted in center comes out clean.
10 - Turn off oven and leave cheesecake inside with door ajar for 15 minutes to prevent cracking.
11 - Remove from oven. Cool completely in pan before unmolding. Refrigerate at least 2 hours before serving.
# Expert Tips:
01 -
- Its the perfect dessert for people who find traditional cheesecake too heavy or sweet
- The texture is absolutely unlike anything else youve ever baked, like eating a sweet cloud
02 -
- Room temperature ingredients are not optional here, cold cream cheese or eggs will ruin your texture completely
- Opening the oven door during baking can cause the cake to collapse, so resist the urge to peek
03 -
- If your egg whites refuse to whip up, add a pinch of cream of tartar to help stabilize them
- A springform pan makes serving easier but requires extra foil wrapping to prevent water from seeping in