Description
Light, airy, and jiggly, Japanese Cheesecake is a melt-in-your-mouth dessert that blends the creamy taste of cheesecake with the soft fluffiness of a soufflé. Unlike dense Western versions, this one is gently sweet, pillowy, and bakes up with a golden top and signature jiggle. Perfect with tea or on its own!
Ingredients
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250g (8.8 oz) full-fat cream cheese, softened
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50g (1.8 oz) unsalted butter
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100ml (3.4 fl oz) whole milk
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6 large eggs, separated
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100g (3.5 oz) white sugar (split into two parts)
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60g (2.1 oz) cake flour
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20g (0.7 oz) cornstarch
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tsp vanilla extract
Instructions
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Preheat oven to 320°F (160°C). Line a 7-inch springform pan with parchment and wrap the outside with foil.
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Melt cream cheese, butter, and milk over a double boiler. Stir until smooth. Let cool slightly.
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Mix in egg yolks, 50g sugar, lemon juice, zest, and vanilla. Sift in flour and cornstarch. Stir until smooth.
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In another bowl, beat egg whites until soft peaks form. Gradually add remaining 50g sugar. Beat until glossy with medium peaks.
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Gently fold meringue into the batter in 3 batches. Do not overmix.
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Pour into the pan. Place pan in a roasting tray. Add hot water about 1 inch deep (water bath).
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Bake for 25 mins at 320°F, then lower to 275°F (135°C) and bake for 50 mins.
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Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes. Remove and cool fully before serving.
Notes
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Use room-temperature ingredients for best mixing.
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Be gentle when folding in the egg whites to keep the cake airy.
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Don’t open the oven while baking. Sudden changes can cause the cake to sink.
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Store in the fridge, covered, for 3–4 days. It can be frozen.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese