Fluffy Japanese cheesecake is a dreamy, light, and airy treat that’s a little different from traditional cheesecakes. It’s known for its soufflé-like texture and a lighter, fluffier bite. If you want to make one, here’s a simple recipe you can try:
Ingredients:
- Cream cheese: 225g (softened)
- Butter: 60g
- Milk: 60ml
- Cake flour: 60g (sifted)
- Cornstarch: 15g
- Eggs: 6 (separate the yolks and whites)
- Sugar: 140g (split: 100g for yolks, 40g for egg whites)
- Lemon juice: 1 tsp
- Vanilla extract: 1 tsp
Instructions:
- Prep the oven & pan: Preheat the oven to 160°C (320°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper. Optionally, wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Melt the cream cheese mixture: In a saucepan, combine the cream cheese, butter, and milk. Gently heat over low-medium heat while stirring until the mixture is smooth and the cream cheese is fully melted. Remove from heat and set aside to cool.
- Mix the dry ingredients: In a separate bowl, sift together the cake flour and cornstarch. Add this to the cooled cream cheese mixture and whisk until smooth.
- Prepare the egg yolk mixture: In another bowl, whisk the egg yolks with 100g of sugar until pale and fluffy. Gradually fold this mixture into the cream cheese mixture.
- Beat the egg whites: In a clean, dry bowl, beat the egg whites with the remaining 40g of sugar until stiff peaks form. This may take around 5–7 minutes with an electric mixer.
- Fold everything together: Gently fold the whipped egg whites into the cream cheese mixture, being careful not to deflate the fluffiness. Fold in the lemon juice and vanilla extract.
- Prepare the water bath: Place the cake pan in a larger roasting pan. Pour hot water into the roasting pan, so it comes halfway up the sides of the cake pan. This helps maintain moisture and prevents cracking.
- Bake: Carefully transfer the pan into the oven and bake for about 60 minutes. The top should be golden, and the center should be set (it may still jiggle slightly). If the top is browning too quickly, cover it with aluminum foil halfway through.
- Cool & serve: After baking, turn off the oven and leave the cheesecake in the oven for another hour. Then, remove it from the oven and cool completely on a wire rack. Once it’s cooled, refrigerate for a few hours or overnight to help it set.
Optional toppings:
- Powdered sugar dusting
- Fresh berries
- Whipped cream
Japanese cheesecake tends to have a very light, almost ethereal texture. When you cut into it, it’s almost like biting into a cloud. Enjoy the process—there’s something special about making it from scratch!
