Fluffy Cloud-Like Japanese Cheesecake Recipe for Beginners

Soft, cloud-like Japanese cheesecake has stolen the hearts of dessert enthusiasts worldwide with its delicate texture and melt-in-your-mouth goodness.

This heavenly treat brings together the perfect balance of airy sponge and creamy richness.

Light as a feather, the cake rises beautifully with a gentle golden top that promises pure indulgence.

Bakers adore this recipe for its unique jiggly consistency and subtle sweetness.

The technique requires precision and gentle handling to achieve that signature souffle-like structure.

Each slice promises a delightful experience that transports you to a pastry shop in Tokyo.

Prepare to savor a dessert that redefines your understanding of cheesecake.

Ingredients for Classic Japanese Cheesecake

• Cream Cheese: A rich and smooth base that provides the signature tangy flavor and creamy texture of Japanese cheesecake.
• Large Eggs: The key binding and leavening ingredient that helps create the cake's signature fluffy and light texture.

• Sugar: Adds sweetness and helps in creating a delicate caramelized top.
• All-Purpose Flour: Provides structure and helps stabilize the delicate cake.
• Cornstarch: Enhances the soft and tender texture of the cheesecake.

• Milk: Adds moisture and helps create a smooth, creamy consistency.
• Butter, Cream: Contribute to the rich and velvety mouthfeel of the cheesecake.

• Lemon Juice, Vanilla Extract: Adds depth of flavor and balances the richness of the cream cheese.
• Salt: Helps to enhance and balance the overall flavor profile.

• Parchment Paper: Ensures easy removal of the cake from the pan and prevents sticking.
• Water: Used for creating a water bath to ensure even and gentle baking.

How to Make Fluffy Japanese Cheesecake

Step 1: Warm Up The Oven

Set your oven to a cozy 300°F and grab an 8-inch round cake pan.

Gently line the bottom with parchment paper, creating a smooth surface for your cheesecake adventure.

Step 2: Create A Steamy Water Bath

Find a larger baking pan, like a 9 x 9-inch dish, that can cradle your cake pan comfortably.

Fill it halfway with hot water and slide it into the oven, creating a warm, misty environment that will help your cheesecake bake to perfection.

Step 3: Separate Egg Whites And Yolks

Carefully crack your eggs, separating the sunny yellow yolks from the clear, silky whites.

Place the whites in a clean, dry mixing bowl and the yolks in another bowl, ensuring no trace of yolk sneaks into the whites.

Step 4: Whip The Egg Whites

Grab an electric mixer and start whipping those egg whites.

Begin slowly, then increase speed until soft, billowy peaks form.

Gradually sprinkle in sugar, continuing to whip until the mixture becomes glossy and forms stiff, sturdy peaks.

Step 5: Blend Cream Cheese Mixture

• Cream cheese
• Milk
• Butter

Gently warm these ingredients and whisk until they become a silky, luxurious blend.

Step 6: Fold Ingredients Together

Carefully add egg yolks to the cream cheese mixture, stirring gently.

Then, in three delicate additions, fold the whipped egg whites into the mixture.

Use a gentle, sweeping motion to keep the mixture light and airy.

Step 7: Pour And Bake

Transfer the fluffy batter into your prepared cake pan.

Place the pan in the preheated water bath and bake for about 60-70 minutes.

The cheesecake is ready when it’s slightly golden and jiggles just a bit in the center.

Step 8: Cool And Chill

Once baked, turn off the oven and crack the door open.

Let the cheesecake rest inside for about 10 minutes.

Then remove it and let it cool completely at room temperature.

Refrigerate for several hours before serving to allow it to set perfectly.

Pro Tips for Perfect Japanese Cheesecake Texture

• Ensure hot water reaches halfway up the cake pan to create a gentle, even heat that prevents cracking and promotes a silky smooth texture.
• Beat egg whites until stiff peaks form, carefully folding them into the batter to maintain maximum airiness and create the signature fluffy Japanese cheesecake texture.
• Line the cake pan with parchment paper and wrap the outside with aluminum foil to protect against water seepage and ensure a crisp bottom.
• Use ingredients like cream cheese, eggs, and butter at room temperature to blend smoothly and create a uniform, lump-free batter.
• After baking, leave the cheesecake in the oven with the door slightly open to cool slowly, preventing sudden temperature changes that can cause cracking.

How to Store and Reheat Japanese Cheesecake

• Store leftover Japanese cheesecake in an airtight container in the refrigerator for up to 3-4 days. Wrap it tightly with plastic wrap to prevent drying out.
• Slice the cheesecake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can last up to 2 months.
• Transfer frozen cheesecake to the refrigerator overnight to thaw slowly and maintain its delicate texture. Avoid room temperature thawing to prevent moisture loss.
• Warm slightly in the microwave for 10-15 seconds on low power, or let it sit at room temperature for 15-20 minutes before serving to restore its soft, fluffy consistency.

What Goes Well with Japanese Cheesecake

• Complement Rich Textures: Pair this light, fluffy Japanese cheesecake with a crisp, chilled Riesling that cuts through its creamy richness and balances the delicate sweetness.
• Enhance Subtle Flavors: Serve alongside fresh berries or a tangy passionfruit coulis to add brightness and contrast to the cake's subtle, airy texture.
• Create Refreshing Contrast: Match with a cold green tea or matcha latte to echo the Japanese culinary tradition and provide a clean, slightly bitter counterpoint to the cake's softness.
• Complete the Experience: Add a small scoop of yuzu sorbet on the side, which brings a zesty citrus note that complements the cheesecake's gentle flavor profile.

Flavor Variations for Japanese Cheesecake

• Gluten-Free Cheesecake: Replace regular flour with almond flour or gluten-free flour blend to create a celiac-friendly version that maintains the classic fluffy texture.
• Vegan Japanese Cheesecake: Substitute cream cheese with cashew-based cream cheese, use aquafaba instead of eggs, and swap dairy milk with almond or soy milk for a plant-based alternative.
• Low-Sugar Option: Use a sugar substitute like stevia or monk fruit sweetener to reduce overall sugar content while preserving the cake's delicate flavor profile.
• Chocolate Variation: Incorporate cocoa powder or melted dark chocolate into the batter for a rich, chocolatey version of the traditional Japanese cheesecake.

FAQs

• What makes Japanese cheesecake different from traditional cheesecake?

Japanese cheesecake is lighter, fluffier, and less dense compared to American-style cheesecake. It uses a technique of separating egg whites and whipping them to create a souffle-like texture that’s soft and airy.

• Do I need any special equipment to make this cheesecake?

You’ll need a stand mixer or electric hand mixer to properly whip egg whites, an 8-inch round cake pan, parchment paper, and a larger pan for creating a water bath. A kitchen scale can help with precise measurements.

• Why is a water bath important for this recipe?

The water bath helps create gentle, even heat around the cake, preventing cracks and ensuring a smooth, creamy texture. It also helps the cheesecake bake more evenly and maintain its delicate structure.

• Can I use cream cheese from any brand?

For best results, use full-fat cream cheese at room temperature. Philadelphia or other block-style cream cheeses work best. Avoid low-fat or whipped cream cheese as they can affect the texture and richness of the cake.

Why Japanese Cheesecake Is a Soft and Dreamy Dessert

• Dive into a heavenly dessert that boasts an incredibly light, airy, and fluffy texture unlike traditional dense cheesecakes. Each bite melts in your mouth with a delicate, souffle-like consistency that sets this Japanese version apart.
• Perfect for novice bakers who want to impress without complicated techniques. The recipe requires basic ingredients and straightforward steps, making it accessible for anyone looking to create a stunning dessert with minimal kitchen skills.
• Bring a touch of elegant Japanese culinary artistry to your table with a sophisticated yet approachable treat. This cheesecake transforms an ordinary gathering into a special occasion, offering a unique twist on a classic dessert that will surprise and delight your guests.
• Enjoy the flexibility to personalize your cheesecake with simple toppings like fresh berries, a dusting of powdered sugar, or a drizzle of fruit compote, allowing you to make this recipe truly your own with minimal extra effort.

Japanese Cheesecake Recipe

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4.8 from 39 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Silky Japanese cheesecake whispers clouds of delicate sweetness, melting effortlessly on your palate. Gentle texture and subtle flavors promise a culinary journey that transports you straight to Tokyo’s most elegant bakeries.

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Ingredients

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Main Ingredients:

• 6 large eggs, separated
• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup (120 milliliters) cake flour, fluffed, spooned, and leveled

Dairy and Sweet Components:

• 1/4 cup (60 milliliters) heavy cream or full-fat milk
• 4 tablespoons (56 grams) unsalted butter, cut into smaller pieces
• 1/3 cup (67 grams) granulated sugar
• 1 tablespoon lemon zest (optional)
• 1 1/2 teaspoons vanilla extract (optional)
• 2 teaspoons lemon juice (about 1/3 of a lemon)

Garnish and Toppings:

• Powdered sugar (for dusting)
• Apricot jam (slightly warmed up)
• Fresh berries
• Sweetened whipped cream

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Instructions

1. Calibrate the oven to 300°F (150°C) and meticulously line an 8-inch round cake pan’s bottom with parchment paper, ensuring complete coverage.
2. Create a water bath by positioning a larger 9 x 9-inch baking pan in the preheated oven, filling it halfway with hot water to provide a moist, consistent baking environment.
3. Separate egg whites and yolks with precision, placing whites in a clean, grease-free mixing bowl to prevent interference with whipping.
4. Gently melt cream cheese and butter using a double boiler or microwave, stirring periodically to achieve a smooth, uniform consistency without overheating.
5. Whisk egg yolks into the melted cream cheese mixture, incorporating gradually to maintain a silky texture and prevent curdling.
6. Sift flour and cornstarch into the cream cheese blend, folding delicately to prevent lumps and ensure a light, airy batter.
7. Whip egg whites using an electric mixer, starting at low speed and progressively increasing to medium-high until soft peaks form.
8. Gradually add sugar to the egg whites, continuing to whip until stiff, glossy peaks develop, creating a stable meringue foundation.
9. Carefully fold the meringue into the cream cheese mixture using a spatula, maintaining the mixture’s delicate volume and airiness.
10. Transfer the batter into the prepared cake pan, smoothing the surface gently to eliminate air pockets.
11. Position the filled cake pan into the preheated water bath in the oven, baking for approximately 60-65 minutes until the top is golden and the cake slightly jiggles when moved.
12. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to prevent sudden temperature changes.
13. Remove from the oven, carefully extract from the water bath, and allow to cool completely at room temperature before refrigerating.
14. Chill for minimum 4 hours or overnight to set, then gently remove from the pan and serve.

Notes

• Opt for room temperature ingredients to ensure smooth, lump-free batter and consistent texture.
• Separate egg whites and yolks carefully, making sure no yolk enters the whites to achieve perfect meringue.
• Gently fold egg whites into the batter using a spatula to maintain the delicate, airy structure of the cheesecake.
• Use a water bath to create a gentle, even heat that prevents cracking and ensures a silky, soft texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 270
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 130 mg