Print

Japanese Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This Japanese Cheesecake recipe offers a light, fluffy, and slightly tangy dessert that melts in your mouth. Combining cream cheese, eggs, and a delicate meringue, this cheesecake is baked in a water bath at a low temperature to achieve its signature airy texture and golden top. It can be enjoyed warm, chilled, or at room temperature, accompanied by a dusting of powdered sugar, apricot glaze, or fresh berries and whipped cream.

Ingredients

Scale

Main 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)

Optional Flavorings and Toppings

  • 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)

Instructions

  1. Prepare Equipments: Preheat your oven to 300°F. Line the bottom of an 8×3 inch cake pan with a circle of parchment paper. Also prepare a 9×9 inch baking pan for the water bath.
  2. Preheat Water Bath: Bring a few inches of water to a simmer in a large saucepan or pot, then reduce heat to low. Fill the 9×9 inch baking pan halfway with hot water and place it in the oven to preheat.
  3. Make Base Batter: In a large heatproof bowl, combine cream cheese, butter, and heavy cream. Set the bowl on the saucepan without touching the water and whisk continuously until smooth and combined. Turn off heat.
  4. Add Egg Yolks and Flour: Quickly whisk in the egg yolks until combined, then sift the cake flour into the mixture and whisk until smooth with no lumps. Remove from heat and fold in lemon zest and vanilla extract if using. Set aside to cool.
  5. Prepare Meringue: In a clean bowl, add egg whites and lemon juice. Using a hand mixer, whip on medium-high speed until frothy. Gradually add granulated sugar in three additions before reaching soft peaks. Continue whipping until medium-soft peaks form.
  6. Incorporate Meringue: Fold a third of the meringue gently into the cream cheese mixture until well combined without streaks. Repeat twice more with remaining meringue, folding carefully to keep airiness.
  7. Pour Batter & Remove Air Bubbles: Transfer batter into the prepared cake pan. Firmly tap the pan on the table a few times to release large air bubbles, optionally use a skewer to pop any remaining bubbles.
  8. Bake Cheesecake: Place the cake pan into the preheated water bath in the oven. Bake for 80 to 90 minutes until the cheesecake is golden on top and a skewer inserted in the center comes out clean.
  9. Cool Cheesecake: Remove the cake pan from the water bath and dry the bottom. Let the cheesecake cool on its side, rotating every 20 to 30 seconds until it releases from the pan.
  10. Remove from Pan: Carefully flip the cake out onto a plate, peel away parchment paper, and flip the cake upright onto another plate. Let it cool completely.
  11. Serve: Enjoy the cheesecake warm, at room temperature, or chilled after at least an hour in the fridge. Optionally dust with powdered sugar or brush with warmed apricot jam. Serve with berries and sweetened whipped cream if desired.

Notes

  • Work quickly when adding egg yolks to prevent scrambling.
  • Use a water bath to gently bake and achieve the characteristic light texture.
  • Folding the meringue carefully is essential to retain air for fluffiness.
  • Let the cheesecake cool properly to prevent cracking and to help it set nicely.
  • The apricot jam glaze is optional but adds a lovely shine and subtle sweetness.
  • For best results, allow the cheesecake to chill in the fridge for at least an hour before slicing.

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

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