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Perfect Japanese Cheesecake Recipe

Japanese Cheesecake Recipe

Japanese Cheesecake is a light, airy, and fluffy dessert that melts in your mouth with every bite. This Perfect Japanese Cheesecake Recipe walks you through the steps to make this cloud-like cake with a creamy texture and delicate sweetness. Whether you're an experienced baker or a beginner, this recipe will help you create a delicious dessert that everyone will love.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chill Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Japanese
Servings 8 People
Calories 280 kcal

Equipment

  • 8-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Double boiler or heatproof bowl
  • Baking sheet for water bath

Ingredients
  

  • 250 gm cream cheese softened
  • 50 gm unsalted butter melted
  • 100 ml milk
  • 6 large eggs
  • 140 gm granulated sugar
  • 70g cake flour
  • 20 gm cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Powdered sugar for dusting

Instructions
 

  • 1. Prepare the Pan: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the outside of the pan with foil to prevent water from leaking in.
    2. Melt the Cheese: In a heatproof bowl over simmering water (double boiler), melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
    3. Mix the Egg Yolks: In a large bowl, whisk the egg yolks with the cooled cheese mixture. Add vanilla extract, lemon juice, cake flour, and cornstarch, whisking until smooth and combined.
    4. Beat Egg Whites: In another bowl, beat the egg whites with an electric mixer. Gradually add sugar and beat until stiff peaks form.
    5. Fold Egg Whites into Batter: Gently fold the egg whites into the cream cheese batter, being careful not to deflate the mixture.
    6. Bake in Water Bath: Pour the batter into the prepared pan and place it in a larger baking dish. Pour hot water into the dish to create a water bath, filling halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the cheesecake is golden brown and set in the center.
    7. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove from the oven, let it cool completely, then refrigerate for at least 2 hours.
    8. Serve: Dust with powdered sugar before serving.

Notes

  • For the best texture, allow the cheesecake to cool slowly in the oven after baking.
  • Use room temperature ingredients to avoid lumps in the batter.
  • The water bath is essential to prevent cracking and ensure a smooth, fluffy texture.
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