Go Back
a-fine-sifting-of-cornstarch-flour-and-salt-into-the-smooth-cheesecake-mixture

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Japanese
Servings 8 people
Calories 258 kcal

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
  

  • 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

Instructions
 

  • 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.
    egg-yolks-being-incorporated-one-by-one-into-the-rich-cheesecake-batter
  • Whip egg whites, gradually adding superfine sugar, until soft peaks form.
    egg-whites-being-whipped-with-sugar-until-glossy-and-stiff-for-a-light-meringue
  • Gently fold meringue into the cream cheese mixture.
    cloudlike-meringue-being-folded-gently-into-the-creamy-cheesecake-base
  • 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.
    the-silky-cheesecake-batter-being-poured-into-a-round-cake-pan-for-baking
  • Look for a golden top and gentle jiggle.
    the-oven-door-cracked-open-to-gently-release-steam-and-set-the-japanese-cheesecake
  • Flip onto a plate, then back again.
  • Serve warm and jiggly.
    the-japanese-cheesecake-being-flipped-onto-a-plate-dusted-with-powdered-sugar

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.