Japanese Cheesecake Recipe – Light, Fluffy, and Irresistibly Creamy
Introduction: The Magic of Japanese Cheesecake
Unlike traditional American-style cheesecakes that are dense and rich, Japanese Cheesecake—also known as Japanese Cotton Cheesecake—is incredibly light, airy, and delicately sweet. It combines the richness of cream cheese with the fluffiness of a soufflé, giving it a unique melt-in-your-mouth texture that’s loved around the world.
Perfect for special occasions, tea time, or as a show-stopping dessert, this cheesecake feels like a cloud and tastes like a dream. Get ready to impress your guests (and yourself) with this elegant and satisfying treat.
—
Why You’ll Love This Cheesecake
Light and fluffy texture like no other cheesecake
Mild sweetness and rich cream cheese flavor
Great for those who prefer less heavy desserts
Easy to make with simple ingredients
A show-stopper that looks as good as it tastes
—
Ingredients
For the Cheesecake:
8 oz (226g) cream cheese, softened
4 tablespoons (56g) unsalted butter
6 large egg yolks
⅓ cup (65g) granulated sugar
½ cup (65g) all-purpose flour
1½ tablespoons cornstarch
¼ cup (60ml) heavy cream
1 tablespoon lemon zest
For the Meringue:
6 large egg whites
⅓ cup (65g) granulated sugar
1 teaspoon cream of tartar (optional, for stability)
> Note: All ingredients should be at room temperature.
—
Equipment Needed
Electric hand mixer or stand mixer
8-inch round cake pan or springform pan
Mixing bowls
Whisk
Fine mesh sieve
Parchment paper
Roasting pan for water bath
—
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C).
Line the bottom and sides of an 8-inch round pan with parchment paper.
Step 2: Prepare the Cream Cheese Mixture
1. In a heatproof bowl, combine cream cheese and butter.
2. Place over a double boiler (or heat gently in microwave) and whisk until smooth.
3. Add egg yolks, sugar, flour, cornstarch, lemon zest, and heavy cream.
4. Whisk until the mixture is smooth and lump-free.
5. Strain through a fine sieve to ensure a silky texture.
Step 3: Make the Meringue
1. In a clean bowl, beat the egg whites on medium speed until frothy.
2. Add cream of tartar (if using) and gradually add sugar.
3. Beat to soft-medium peaks—do not overbeat!
Step 4: Combine and Fold
1. Gently fold the meringue into the cream cheese mixture in 3 batches.
2. Use a spatula and fold in a circular motion, being careful not to deflate the batter.
Step 5: Prepare Water Bath
1. Pour the batter into the lined pan.
2. Tap the pan lightly to release air bubbles.
3. Place the cake pan in a larger roasting pan.
4. Fill the roasting pan with hot water halfway up the cake pan.
Step 6: Bake
Bake at 325°F (160°C) for 25 minutes.
Reduce oven temperature to 300°F (150°C) and bake for another 50–55 minutes, until the cake is set and golden on top.
Step 7: Cool Gradually
Turn off the oven and leave the door slightly ajar.
Let the cake cool inside the oven for 15–20 minutes to avoid collapse.
Remove from oven, lift from water bath, and cool completely.
Step 8: Chill and Serve
Refrigerate for at least 2 hours before serving.
Dust with powdered sugar or top with fruit, jam, or whipped cream if desired.
—
Tips for Success
Use room-temperature ingredients for better mixing.
Sift the dry ingredients to avoid lumps.
Don’t overmix the batter—be gentle when folding in the meringue.
Avoid opening the oven during baking.
Bake in a true water bath to maintain moist heat and even baking.
—
Flavor Variations
1. Matcha Japanese Cheesecake
Add 1–2 teaspoons matcha powder to the cream cheese mixture for a green tea twist.
2. Chocolate Swirl Cheesecake
Drizzle melted chocolate and swirl before baking.
3. Lemon or Orange Infused
Use more zest or a touch of juice for a citrus-forward flavor.
4. Strawberry Glaze Topping
Serve with fresh strawberries and strawberry jam.
5. Mini Cheesecakes
Use cupcake tins and reduce baking time to 25–30 minutes.
—
Nutrition Info (Per Slice – Based on 8 servings)
Calories: 230
Fat: 18g
Carbohydrates: 12g
Protein: 5g
Sugar: 9g
> Note: May vary depending on toppings and exact ingredients.
—
FAQs
Why did my cheesecake shrink?
Rapid temperature changes or overbaking can cause shrinking. Cool gradually in the oven.
Can I use a springform pan?
Yes, but wrap the bottom in foil to prevent leaks in the water bath.
Do I have to use a water bath?
Yes! It keeps the cheesecake moist and prevents cracking.
Can I freeze Japanese cheesecake?
Yes—wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.
—
Conclusion: Light, Elegant, and Simply Delicious
Japanese Cheesecake is a dessert that balances elegance with comfort. Its airy, soufflé-like texture and light citrus flavor make it a crowd-pleaser and a favorite for any occasion. Whether you’re new to baking or looking for something unique to wow your guests, this cheesecake is the perfect place to start.
—
Call to Action
Try this dreamy dessert and tag your photos with #JapaneseCheesecake
Save and pin this recipe for tea parties, birthdays, or special occasions
Follow for more cloud-like desserts and international baking inspiration
—