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Japanese Cheesecake Recipe

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★★★★

3.8 from 39 reviews

This Japanese Cheesecake is a light, airy, and fluffy dessert combining the rich creaminess of cream cheese with a delicate texture. Baked in a water bath, this cake offers a subtle sweetness and a soft, melt-in-your-mouth experience, perfect for serving warm, chilled, or at room temperature with an optional glaze and fresh berries.

Ingredients

Scale

Cheesecake Batter

  • 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)

Finishing and Serving

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

Instructions

  1. Prepare Equipment: Preheat the oven to 300°F (150°C). Line the bottom of an 8 by 3 inch round cake pan with parchment paper. Place this cake pan inside a larger 9 by 9 inch baking pan that will be used as a water bath.
  2. Prepare the Water Bath: Bring a few inches of water to a simmer in a large saucepan or pot on the stove. Once simmering, reduce heat to low to maintain the temperature. Fill the 9 by 9 inch baking pan halfway with hot water before baking.
  3. Make the Batter Base: In a heatproof bowl that fits on the saucepan without touching the water, combine the cream cheese, unsalted butter, and heavy cream. Gently heat while whisking until smooth and well combined. Remove from heat.
  4. Add Egg Yolks and Flour: Quickly add the egg yolks to the cream cheese mixture and whisk until blended. Sift in the cake flour and whisk until no clumps remain. Remove the bowl from the heat and whisk in lemon zest and vanilla extract if using. Set aside to cool.
  5. Make the Meringue: In a clean bowl, whip the egg whites and lemon juice on medium-high speed until frothy. Gradually add granulated sugar one-third at a time before reaching soft peaks. Once all sugar is added, continue whipping 10-20 seconds, then reduce to medium speed and whip until medium-soft peaks form.
  6. Fold Meringue into Batter: Gently fold one-third of the meringue into the cream cheese batter until well combined and no streaks remain. Repeat with the remaining meringue in two additions, folding carefully to retain airiness.
  7. Prepare for Baking: Pour the batter into the prepared cake pan. Tap the pan firmly on the counter a few times to release large air bubbles. Alternatively, use a skewer to pop bubbles.
  8. Bake the Cheesecake: Place the cake pan into the water bath inside the preheated oven. Bake for 80 to 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  9. Cool the Cake: Remove the cheesecake from the oven and dry the bottom of the cake pan. Let the cake cool slightly on its side, gently rotating the pan every 20 to 30 seconds until the cake loosens from the sides.
  10. Remove and Cool Completely: Carefully flip the cake out of the pan onto a plate. Remove the bottom parchment paper and flip the cake upright onto another serving plate. Allow to cool completely.
  11. Serve: Enjoy the cheesecake warm, at room temperature, or chilled after at least one hour in the refrigerator. Optionally dust with powdered sugar or brush the top with warmed apricot jam for a glossy glaze. Serve with fresh berries and sweetened whipped cream for an elegant presentation.

Notes

  • Ensure the cream cheese mixture does not overheat to avoid scrambling the eggs.
  • Folding the meringue gently is key to maintaining the cake’s fluffy texture.
  • Using a water bath (bain-marie) creates a moist, delicate crumb and prevents cracking.
  • Rotate the cake gently during cooling to help it release cleanly from the pan.
  • The cake can be enjoyed at different temperatures depending on preference.

Keywords: Japanese cheesecake, fluffy cheesecake, water bath cheesecake, light cheesecake, Japanese dessert

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