Japanese Cheesecake is the ethereal cousin of traditional cheesecakes, known for its cotton-soft texture and airy, soufflé-like rise. It marries the richness of cream cheese with the lightness of chiffon cake, resulting in a cloud-like dessert that gently jiggles with each movement.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 1 hrTotal Time 1 hr 30 minsCream Cheese Base
200 g cream cheese, room temperature
4 tbsp whole milk
1 ½ tbsp unsalted butter
Egg Mixture
4 large eggs, separated
¼ tsp cream of tartar (or lemon juice)
¼ cup granulated sugar
¼ cup cake flour (or all-purpose sifted)
1 tbsp cornstarch
½ tsp vanilla extract
Zest of ½ lemon (optional)
Prepare Pan & Oven
1
Preheat oven to 325°F (160°C).
Line the bottom of a 6- or 7-inch round cake pan with parchment and wrap the exterior in foil to create a waterproof seal.
Prepare a water bath: place the wrapped cake pan in a larger pan and add hot water halfway up the sides.
Make the Cream Cheese Base
2
In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, milk, and butter. Stir until smooth.
Remove from heat and cool slightly. Add vanilla and lemon zest.
Add Dry Ingredients
3
Sift cake flour and cornstarch into the cream cheese mixture and whisk until fully combined.
Add egg yolks one at a time, whisking after each addition. Set aside.
Whip the Egg Whites
4
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar and continue beating until soft to medium peaks form.
Fold and Combine
Bake
6
Pour batter into the prepared pan. Smooth the top.
Bake in the water bath for 60–70 minutes or until golden and a skewer comes out mostly clean.
Let it sit in the oven with the door slightly ajar for 10 minutes to prevent shrinkage.
Cool
7 Remove from water bath and allow to cool completely at room temperature, then chill for at least 1 hour for best texture.
Serving Suggestions
8
Dust lightly with powdered sugar.
Serve with whipped cream, berries, or a drizzle of citrusy coulis.
Slice with a hot knife for clean edges.
Ingredients Cream Cheese Base
200 g cream cheese, room temperature
4 tbsp whole milk
1 ½ tbsp unsalted butter
Egg Mixture
4 large eggs, separated
¼ tsp cream of tartar (or lemon juice)
¼ cup granulated sugar
¼ cup cake flour (or all-purpose sifted)
1 tbsp cornstarch
½ tsp vanilla extract
Zest of ½ lemon (optional)
Directions Prepare Pan & Oven
1
Preheat oven to 325°F (160°C).
Line the bottom of a 6- or 7-inch round cake pan with parchment and wrap the exterior in foil to create a waterproof seal.
Prepare a water bath: place the wrapped cake pan in a larger pan and add hot water halfway up the sides.
Make the Cream Cheese Base
2
In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, milk, and butter. Stir until smooth.
Remove from heat and cool slightly. Add vanilla and lemon zest.
Add Dry Ingredients
3
Sift cake flour and cornstarch into the cream cheese mixture and whisk until fully combined.
Add egg yolks one at a time, whisking after each addition. Set aside.
Whip the Egg Whites
4
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar and continue beating until soft to medium peaks form.
Fold and Combine
Bake
6
Pour batter into the prepared pan. Smooth the top.
Bake in the water bath for 60–70 minutes or until golden and a skewer comes out mostly clean.
Let it sit in the oven with the door slightly ajar for 10 minutes to prevent shrinkage.
Cool
7 Remove from water bath and allow to cool completely at room temperature, then chill for at least 1 hour for best texture.
Serving Suggestions
8
Dust lightly with powdered sugar.
Serve with whipped cream, berries, or a drizzle of citrusy coulis.
Slice with a hot knife for clean edges.
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