Japanese Cheesecake Recipe

A day late and a dollar short seems to be my story but I still want to share my version of Fluffy Japanese Cheesecake that took over the world a few years ago and for a very good reason. Japanese Cheesecake is light and fluffy in texture, not super sweet and has a bit of tanginess from the cream cheese. Japanese Cheesecake is very different from American Cheesecake because it is not at all dense and it melts in your mouth because it is so light. If you want to see how it is made, follow along step by step and check out my video. Let’s go!

• Hamilton Beach Hand Mixer
• Kitchen Aid Standing Mixer
• Coconut Oil Cooking Spray

• 5 large eggs (room temperature)
• 8 oz cream cheese, (room temperature)
• ½ cup (110 g) milk
• ½ cup (96 g) sugar, divided
• ¼ cup (57 g) unsalted butter (room temperature)
• 1 tablespoon (14 g) lemon juice
• 2 teaspoons (9 g) vanilla extract
• ¼ cup (25 g) all-purpose flour
• 2 tablespoon (19 g) corn starch
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar

In your oven on the lowest rack, fill a large baking pan halfway with water. Preheat oven to 400 degrees F. Spray an 8-inch spring form pan with nonstick cooking spray and line the bottom and side with parchment paper. Wrap the springform pan with several sheets of foil to seal the bottom from water coming in.

Separate the eggs in two separate mixing bowls.

In a large mixing bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth (3-5 minutes).

Add in the egg yolks, butter, 1/4 cup sugar, lemon juice and vanilla to cream cheese mixture.

Beat for 2 minute or until smooth. Don't forget to scrape the sides of the bowl to get everything combined.

Place a sieve over the bowl and add in the flour, corn starch and salt and sieve into the cream cheese mix.

Whisk in the dry ingredients until there are no more lumps. This will take a few minutes to get the batter smooth. Set aside.

Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.

Fold in meringue into the cream cheese mixture 1/3 at a time, careful to not deflate the egg whites.

Pour batter into prepared springform pan. Spread the batter evenly on top. Place springform pan into the prepared water bath and bake at 400 degrees F for 18 minutes then lower the heat to 320 degrees F and bake for another 15-20 minutes. You know the cheesecake is ready when a toothpick is inserted in the center comes out clean. Turn off oven and open the oven door slightly and allow cheesecake to cool for about 30 minutes. After remove cheesecake from oven and allow to cool at room temperature.

Take the cheesecake out of the pan and dust the top with powdered sugar and fresh fruit!

Enjoy this lovely light and fluffy dessert!

If you prefer a video tutorial, you can watch it here!