Name: Japanese Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Japanese
Ingredients: 6 large eggs (separated, about 50g each, shell-on); 8 ounces cream cheese (preferably softened); ¼ cup heavy cream (or full fat milk); 4 tablespoons unsalted butter (cut into smaller pieces); ½ cup cake flour (fluffed, spooned, and leveled); ⅓ cup granulated sugar; 2 teaspoons lemon juice (about ⅓ of a lemon); 1 tablespoon lemon zest (about 1 lemon, optional); 1½ teaspoons vanilla extract (optional); Powdered sugar (for dusting); Apricot jam (for glazing, slightly warmed up); Berries (for serving); Sweetened whipped cream (for serving)

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Introduction

Japanese Cheesecake is a delightful dessert known for its light, fluffy texture and subtle sweetness. Combining the richness of cream cheese with airy meringue, this cake melts in your mouth and is perfect for any occasion.

A soft, round sponge cake with one slice cut out, showing its light, airy inside texture; the cake has a thin golden brown top covered with a layer of white powdered sugar. Two bright red strawberries with visible seeds are placed at the front left of the cake, resting on a wooden board. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (separated, about 50g each, shell-on)
8 ounces cream cheese (preferably softened)
¼ cup heavy cream (or full fat milk)
4 tablespoons unsalted butter (cut into smaller pieces)
½ cup cake flour (fluffed, spooned, and leveled)
1 tablespoon lemon zest (about 1 lemon, optional)
1½ teaspoons vanilla extract (optional)
⅓ cup granulated sugar
2 teaspoons lemon juice (about ⅓ of a lemon)
Powdered sugar (for dusting)
Apricot jam (for glazing, slightly warmed up)
Berries (for serving)
Sweetened whipped cream (for serving)

Instructions

Step 1: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with a circle of parchment paper. Prepare a 9 by 9 inch baking pan for the water bath; any pan that can fit the cake pan will work.
Step 2: Bring a few inches of water to a simmer in a large saucepan or pot, then reduce the heat to low to maintain the simmer.
Step 3: In a heatproof bowl that can sit over the pot without touching the water, combine cream cheese, butter, and cream. Gently heat and whisk until smooth and well combined. Remove from heat.
Step 4: Add the egg yolks to the mixture and mix until combined. Sift the cake flour into the bowl and whisk until smooth with no clumps. Stir in lemon zest and vanilla extract if using. Set aside to cool.
Step 5: Fill the 9 by 9 inch baking pan halfway with hot water and place it in the oven to preheat, or use hot water prepared earlier.
Step 6: In a clean bowl, add egg whites and lemon juice. Using a hand mixer, whip the egg whites on medium-high speed until frothy.
Step 7: Gradually add granulated sugar to the egg whites in thirds while whipping before reaching soft peaks. After adding all sugar, continue whipping for 10-20 seconds, then lower speed and whip to medium-soft peaks.
Step 8: Gently fold one-third of the meringue into the cream cheese batter until just combined with no streaks. Repeat with the remaining meringue in two additions.
Step 9: Pour the batter into the prepared cake pan. Tap the pan firmly on the counter a few times to release large air bubbles. Use a skewer if desired.
Step 10: Place the cake pan into the water bath in the oven. Bake for 80 to 90 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Step 11: Carefully remove the cake from the oven. Dry the bottom of the pan and let the cheesecake cool on its side, rotating every 20-30 seconds until it releases from the pan.
Step 12: Flip the cheesecake out onto a plate, remove the parchment paper, and then flip it upright onto another plate. Allow it to cool completely.
Step 13: Serve warm, at room temperature, or chilled. Optionally dust with powdered sugar or brush with warmed apricot jam for a glaze. Enjoy with berries and sweetened whipped cream if desired.

Tips & Variations

For best texture, gently fold the meringue into the batter without overmixing to keep the cake light and airy.
If you don’t have heavy cream, full-fat milk can be used as a substitute in the batter.
To add a citrus twist, incorporate lemon zest and juice, but this is optional if you prefer a milder flavor.

Storage

Store the Japanese cheesecake covered in the refrigerator for up to 3 days. Reheat gently in the microwave for a few seconds if you prefer it warm. This cake can also be enjoyed chilled and tastes delicious the day after baking.

How to Serve

A soft yellow sponge cake slice sits on a white scalloped plate, showing one thick layer with a light, fluffy texture. The cake's top has a thin brown crust dusted with white powdered sugar. A woman's hand holds a golden fork cutting into the slice. A fresh red strawberry with green leaves is placed beside the cake slice on the plate. In the background, a full cake with the same appearance is partly visible, sitting on the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Cake flour is preferred because it produces a lighter, softer texture, but you can substitute all-purpose flour by replacing 2 tablespoons of flour with cornstarch for each cup to mimic cake flour.

Why does the cheesecake need a water bath?

The water bath provides gentle and even heat, preventing the cake from cracking and helping it bake slowly to maintain its soft, fluffy texture.