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 with shell); 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); Berries (to serve); Sweetened whipped cream (to serve)

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Introduction

Japanese cheesecake is a light, fluffy dessert that melts in your mouth with its delicate texture and subtle sweetness. Combining the rich cream cheese flavor with a soufflé-like softness, this cake is perfect for those who want something both airy and satisfying.

A soft, fluffy two-layer sponge cake dusted evenly with white powdered sugar on top, showing a light golden brown thin crust on the upper layer. The sides reveal the inner pale yellow, airy texture of the cake. One slice is cut out, exposing the smooth, spongy middle inside. Two bright red strawberries with shiny, fresh seeds are placed at the bottom left of the cake on a wooden board, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (separated)
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)
Berries
Sweetened whipped cream

Instructions

Step 1: Preheat the oven to 300°F (150°C). 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 a water bath.
Step 2: Bring a few inches of water to a simmer in a saucepan. Once simmering, reduce heat to low to keep it warm.
Step 3: In a heatproof bowl set over the saucepan (not touching water), gently heat the cream cheese, butter, and heavy cream. Whisk until smooth and combined, then remove from heat.
Step 4: Add the egg yolks to the cream cheese mixture and mix well. Sift in the cake flour and whisk until smooth with no lumps. Stir in lemon zest and vanilla extract, then set aside to cool.
Step 5: Pour hot water halfway into the baking pan and place it in the oven to preheat.
Step 6: In a clean bowl, whip egg whites with lemon juice on medium-high speed until frothy. Gradually add granulated sugar in thirds and continue whipping until medium-soft peaks form.
Step 7: Fold one-third of the meringue gently into the cream cheese mixture until streaks disappear. Repeat folding with the remaining meringue in two parts.
Step 8: Pour the batter into the prepared cake pan. Tap firmly on the table to release large air bubbles or use a skewer.
Step 9: Place the cake pan into the water bath in the oven. Bake for 80 to 90 minutes until the top is golden and a skewer inserted comes out clean.
Step 10: Remove from oven and dry the bottom of the pan. Let the cheesecake cool on its side, rotating every 20 to 30 seconds, until it releases from the pan.
Step 11: Carefully invert the cheesecake onto a plate, peel off the parchment paper, then flip upright onto another plate. Allow to cool completely.
Step 12: Serve warm, chilled, or at room temperature. Optionally dust with powdered sugar or glaze with apricot jam. Enjoy with berries and sweetened whipped cream.

Tips & Variations

Make sure to sift the cake flour well to keep the batter light and smooth.
Use room temperature eggs for better meringue volume and mixing.
To avoid cracking, bake in a water bath to maintain gentle, moist heat.
For a citrus twist, add more lemon zest or a splash of orange extract.
Swap apricot jam for strawberry or raspberry preserves for different glazing flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Let it come to room temperature or chill before serving for the best texture. Reheat gently in the microwave for 10–15 seconds if you prefer it warm.

How to Serve

A soft, light yellow chiffon cake slice with a smooth and fluffy texture is placed on a white, scalloped edge plate. The cake has one layer topped with a light dusting of white powdered sugar. A red, fresh strawberry half with green leaves is placed on the plate next to the slice. A gold fork is gently cutting into the slice, held by a woman's hand. In the background, more cake sits on a white plate on a white marbled surface with a white tiled wall behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Using cake flour is preferred because it produces a lighter, softer texture. If you don’t have cake flour, replace each ½ cup of all-purpose flour with ½ cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch for a similar effect.

Why does my Japanese cheesecake collapse after baking?

This is a common occurrence due to the light and fluffy nature of the cake. To minimize collapse, avoid opening the oven door during baking, bake at a low temperature in a water bath, and cool the cake gradually to prevent sudden temperature changes.