Japanese cheesecake is a delightful twist on the classic, with a soft, airy texture that feels like a cloud with every bite. It combines the richness of traditional cheesecake with a delicate soufflé-like quality, making it a global favorite.
The beauty of this recipe lies in its simplicity, yet mastering the perfect airy texture is a craft in itself. It’s a technique-driven dish that takes inspiration from Japanese patisserie, where the focus is on precision, but don’t worry – it’s easier to make than it sounds!
I first encountered this cheesecake during a trip to Tokyo, where it’s a beloved dessert in cafes. The subtle sweetness paired with a light, almost melt-in-your-mouth quality was unforgettable, and now I’m bringing that experience to your kitchen – no plane ticket required.
What’s So Great About This Dish?
- Light yet indulgent – The texture is fluffy and light, unlike heavier American cheesecakes, offering a satisfying dessert without feeling too rich.
- Perfect for entertaining – Its delicate appearance is sure to impress guests, making it a great choice for gatherings or dinner parties.
- Customizable – I’ve played around with citrus zest and vanilla bean to tweak the flavor, and it’s always a hit.
- Low-sugar option – I’ve cut back on sugar over time, making it a more balanced treat without compromising on taste.
- Tastes good – Seriously, it’s like eating a cloud!
Japanese Cheesecake Recipe
Delicately fluffy and subtly sweet, Japanese cheesecake melts in your mouth like a cloud. Combining cream cheese, eggs, and whipped meringue, it’s steamed in a water bath for the signature airy texture. A golden top and jiggly center make this dessert irresistibly light and elegant.
Equipment
- 20 cm (8-inch) round cake pan
- Parchment paper
- Saucepan
- Mixing bowls
- Stand mixer or hand mixer
- Sifter or fine mesh sieve
- Rubber spatula
Ingredients Â
- 55 g Unsalted butter
- 75 g Granulated sugar
- 226 g Cream cheese full fat Philadelphia
- 5 medium Eggs yolk and white separetely
- Whole milk
- 15 g Corn starch
- 40 g All purpose flour low protein content flour
- Pinch of salt
InstructionsÂ
- Preheat the oven to 150°C (300°F) with a water bath inside, reaching halfway up the sides of a parchment-lined 20 cm (8-inch) round cake pan.
- Wrap the pan in foil if it has a loose base.
- Melt cream cheese, butter, and milk over low heat until smooth; remove from heat.
- Sift in cornstarch, flour, and salt, then mix in egg yolks one at a time.
- Whip egg whites, gradually adding superfine sugar, until soft peaks form.
- Gently fold meringue into the cream cheese mixture.
- Pour batter into the prepared pan and bake in the water bath: 30 minutes with the door closed, 20 minutes slightly open, then 20 minutes closed.
- Look for a golden top and gentle jiggle.
- Flip onto a plate, then back again.
- Serve warm and jiggly.
Notes
- For best folding technique, cut through the batter and lift gently from the bottom to avoid deflating the meringue.
- If your oven tends to overheat, consider baking at a slightly lower temperature to maintain the cheesecake’s texture.
- A clean cake tester inserted halfway (not center) should come out with a few moist crumbs for ideal doneness.
| Nutrition | Value |
| Calories | 258kcal |
| Carbohydrates | 17g |
| Fibre | 0.2g |
| Fat | 18g |
| Protein | 6g |
| Cholesterol | 147g |
Variations To Help You Customize This Dish!
- Matcha Japanese Cheesecake– Add 1–2 teaspoons of sifted matcha powder to the dry ingredients for a delicate green tea twist and earthy aroma.
- Lemon Zest & Vanilla– Stir in 1 teaspoon of vanilla extract and the zest of 1 lemon for a fresh, fragrant lift that brightens the cheesecake beautifully.
- Chocolate Marble– Melt 50g of dark chocolate and swirl it into half the batter before combining for a marbled chocolate effect and deeper flavor.
- Orange Blossom Delight– Replace the milk with orange juice and add a splash of orange blossom water for a floral, citrus-infused version.
- Strawberry Sauce Swirl– Before baking, drop spoonfuls of thick strawberry sauce on top and gently swirl with a skewer for a fruity finish.
