Fluffy Japanese Cheesecake (Printable version)
Light, airy cheesecake with soufflé-like texture that melts in your mouth—perfect for dessert lovers seeking a cloudlike treat.
# Ingredient list:
→ Dairy
01 - 7 oz cream cheese, room temperature
02 - 1.8 oz unsalted butter, room temperature
03 - 3.4 fl 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)
# Directions:
01 - Preheat oven to 320°F. Line bottom and sides of 8-inch round cake pan with parchment paper. Wrap pan exterior with aluminum foil to prevent water seepage.
02 - Set heatproof bowl over simmering water pot. Melt cream cheese, butter, and milk together, stirring until smooth. Remove from heat and cool slightly.
03 - Sift cake flour, cornstarch, and salt together. Add to cream cheese mixture and whisk until fully incorporated.
04 - Mix in egg yolks, lemon juice, vanilla extract, and lemon zest if using. Whisk 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 cream cheese batter to lighten. Carefully fold in remaining meringue in two additions without deflating.
07 - Pour batter into prepared pan. Tap pan gently on counter to release trapped air bubbles.
08 - Place cake pan inside larger roasting pan. Pour hot water into roasting pan until halfway up cake pan sides.
09 - Bake for 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 and cool completely in pan before unmolding. Refrigerate at least 2 hours before serving.
# Expert Tips:
01 -
- Its like eating a lemon scented cloud that somehow became dessert
- The texture is nothing like American cheesecake, its impossibly light and jiggles when you move the plate
02 -
- The water bath is not optional, it prevents cracks and keeps the cake moist throughout baking
- Every minute you spend beating those egg whites to the right consistency matters for the final height
03 -
- Make sure your mixing bowl is completely clean and grease-free before beating egg whites
- Fold the meringue with a rubber spatula using a figure-eight motion to preserve as much air as possible