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Japanese Cheesecake Recipe

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★★★★★

5 from 114 reviews

This Japanese Cheesecake is a light, fluffy, and subtly sweet dessert that combines the creamy texture of cheesecake with a souffle-like airiness. Baked in a water bath to achieve its signature jiggly texture, it features a delicate balance of cream cheese, eggs, and a hint of lemon for freshness. Perfect served plain, dusted with powdered sugar, or glazed with apricot jam and complemented with fresh berries and whipped cream.

Ingredients

Scale

Eggs and Meringue

  • 6 large eggs (separated, each about 50g, shell-on)
  • 2 teaspoons lemon juice (about ⅓ of a lemon)
  • ⅓ cup granulated sugar

Cream Cheese Base

  • 8 ounces cream cheese (preferably softened)
  • ¼ cup heavy cream (or full fat milk)
  • 4 tablespoons unsalted butter (cut into smaller pieces)

Dry Ingredients and Flavoring

  • ½ cup cake flour (fluffed, spooned, and leveled)
  • 1 tablespoon lemon zest (about 1 lemon, optional)
  • 1½ teaspoons vanilla extract (optional)

Toppings and Serving

  • Powdered sugar (for dusting)
  • Apricot jam (for glazing, slightly warmed)
  • Berries (for serving)
  • Sweetened whipped cream (for serving)

Instructions

  1. Prepare equipment: Line the bottom of an 8 by 3 inch cake pan with parchment paper cut into a circle and prepare a 9 by 9 inch baking pan for the water bath, making sure the cake pan fits inside.
  2. Preheat oven and water bath: Preheat the oven to 300°F (150°C). Bring a few inches of water to a simmer in a large saucepan or pot, then reduce the heat to low to maintain warmth.
  3. Make the cream cheese base: Place cream cheese, butter, and heavy cream in a heatproof bowl that fits over the pot without touching the water. Gently warm and whisk until smooth and combined, then remove from heat.
  4. Add egg yolks and dry ingredients: Quickly whisk in egg yolks. Immediately sift cake flour into the mixture and whisk until no lumps remain. Add lemon zest and vanilla extract; whisk to combine. Set aside to cool.
  5. Prepare the water bath for baking: Fill the 9 by 9 inch baking pan halfway with hot water and place it in the preheated oven to maintain heat throughout baking.
  6. Make the meringue: In a clean bowl, whip egg whites with lemon juice on medium-high until frothy. Gradually add granulated sugar in thirds before soft peaks form, continue whipping until medium-soft peaks form.
  7. Fold meringue into base: Fold one-third of the meringue gently into the cream cheese base to lighten it, then fold in the remaining meringue in two additions until no streaks remain.
  8. Prepare batter for baking: Pour batter into the prepared cake pan and gently tap it on the counter to release large air bubbles. Optionally use a skewer to pop bubbles.
  9. Bake cheesecake: Place the cake pan inside the water bath pan in the oven. Bake for 80 to 90 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
  10. Cool the cheesecake: Remove cake from oven carefully, dry the bottom of the pan, and let cool on its side, rotating every 20 to 30 seconds until it naturally releases from the pan.
  11. Remove from pan and cool completely: Flip the cake out of the pan onto a plate, remove parchment paper, then flip upright onto a serving plate. Let cool fully before serving.
  12. Serve: Enjoy warm, at room temperature, or chilled. Optionally dust with powdered sugar or brush with warmed apricot jam for glaze. Serve with berries and sweetened whipped cream as desired.

Notes

  • Use room temperature, preferably softened cream cheese for smooth batter.
  • Work quickly when mixing egg yolks to prevent them from scrambling in the warm mixture.
  • Ensure the water in the pan bath is hot and maintained throughout baking for even cooking and moisture.
  • Folding meringue carefully is crucial to maintain the cheesecake’s airy texture.
  • Allow the cheesecake to cool gradually on its side to prevent cracking and to help it release cleanly from the pan.
  • Optional lemon zest and vanilla extract provide subtle flavor, but can be omitted for a simpler taste.
  • The cake can be stored covered in the refrigerator and tastes better after chilling at least 1 hour.

Keywords: Japanese cheesecake, souffle cheesecake, fluffy cheesecake, baked cheesecake, light dessert, cream cheese cake, Japanese dessert

Find it online: https://yumwithmia.com/japanese-cheesecake-recipe/