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Japanese Cheesecake Recipe

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★★★★★

4.9 from 100 reviews

This Japanese Cheesecake is a light and fluffy dessert combining the richness of cream cheese with the delicate texture of a soufflé-style cake. It features a creamy base blended with whipped meringue and is baked in a water bath to maintain moisture and achieve a perfectly airy consistency. Served plain, dusted with powdered sugar, or glazed with apricot jam alongside berries and whipped cream, this cheesecake offers a delightful balance of sweetness and tang.

Ingredients

Scale

Main 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)

For Finishing & Serving

  • Powdered sugar (for dusting)
  • Apricot jam (for glazing, slightly warmed up)
  • Berries (for serving)
  • Sweetened whipped cream (for serving)

Instructions

  1. Prepare Equipment: Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch by 3-inch cake pan with parchment paper in a circular shape. Also, prepare a 9-inch by 9-inch baking pan for the water bath, ensuring the cake pan fits inside.
  2. Preheat Water Bath: Bring a few inches of water to a simmer in a large saucepan or pot. Once simmering, reduce heat to low. Fill the 9×9-inch pan halfway with hot water and place it inside the oven to preheat, or use the previously heated water.
  3. Make Base Batter: In a large heatproof bowl set over the simmering water (double boiler), combine cream cheese, butter, and heavy cream. Whisk continuously until smooth and combined. Remove from heat.
  4. Add Egg Yolks and Flour: Quickly whisk in the egg yolks until well incorporated. Sift the cake flour into the mixture and whisk to eliminate clumps. Remove the bowl from the heat. Stir in lemon zest and vanilla extract if using; then set aside to cool while you prepare the meringue. Work swiftly to avoid scrambling the yolks.
  5. Prepare Meringue: In a clean, dry mixing bowl, add the egg whites and lemon juice. Using a hand mixer, beat on medium-high speed until frothy. Gradually add granulated sugar in thirds as the whites begin to form soft peaks, then continue whipping until you achieve medium-soft peaks.
  6. Fold Meringue into Batter: Gently fold one-third of the meringue into the cream cheese batter mixture until just combined without streaks. Carefully fold in the remaining meringue in two additions, maintaining as much air as possible.
  7. Transfer and Remove Air Bubbles: Pour the combined batter into the prepared cake pan. Firmly tap the pan on the counter a few times or use a skewer to pop any large air bubbles.
  8. Bake the Cheesecake: Place the cake pan into the preheated water bath inside 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.
  9. Cool the Cheesecake: Remove the cake pan carefully and dry its bottom. Let the cheesecake cool on its side, rotating the pan every 20 to 30 seconds to help it release from the sides, until it separates from the pan.
  10. Remove from Pan and Cool Further: Flip the cheesecake out carefully onto a plate, remove the parchment paper, and then invert it back upright on another plate. Let the cheesecake cool completely.
  11. Serve: Enjoy warm, at room temperature, or chilled for at least one hour. Optionally dust with powdered sugar or glaze the top with warmed apricot jam. Serve with fresh berries and sweetened whipped cream for an elegant finish.

Notes

  • Ensure the egg yolks are added quickly to the warm cream cheese mixture to prevent scrambling.
  • When folding meringue into the batter, do so gently to preserve the airiness for a light texture.
  • The water bath (bain-marie) is essential to keep the cheesecake moist and prevent cracking.
  • If you don’t have cake flour, you can substitute with all-purpose flour but the texture may be slightly denser.
  • Letting the cheesecake cool gradually helps prevent sinking and cracking.
  • Optional flavorings like lemon zest and vanilla extract enhance the flavor but can be omitted for a more classic taste.

Keywords: Japanese cheesecake, souffle cheesecake, fluffy cheesecake, light dessert, cream cheese cake

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