Japanese Cheese Cake Recipe

I know you’re tired of expensive bakery cheesecakes or dense, heavy homemade versions. Imagine a dessert so light, it feels like biting into a sweet cloud, with that characteristic delicate jiggle. Our simple japanese cheese cake recipe is your ticket to that famous, fluffy texture right in your kitchen. Perfect for families, dessert lovers, and anyone seeking an impressive yet easy-to-make treat, this foolproof method guarantees an airy cake every time. Get ready for ingredients, step-by-step guidance, and tips to make this your new favorite dessert.

Ingredients & Smarter Substitutes

• Cream Cheese: 250 g (8.8 oz) full-fat block, softened, for richness and structure. A good quality cream cheese makes all the difference!

Better versions: Organic cream cheese for purer flavor.

Choosing organic cream cheese can elevate the natural dairy flavor, enhancing your homemade japanese cheese cake recipe. It’s a premium ingredient choice for a noticeably cleaner taste.

• Eggs: 6 large, yolks and whites separated; yolks add richness, whites whip for essential fluffiness. I always aim to use room temperature eggs for best results.

Freshest eggs yield best meringue volume.

The fresher your eggs, the better your meringue will whip up. This ensures maximum air for that signature light and jiggly texture we all love in a classic japanese cheese cake recipe.

• Granulated Sugar: 170 g (3/4 cup), divided. This sweetens the batter and stabilizes the meringue.

Substitutions: Monk fruit or erythritol blends for lower sugar options.

For a mindful eating approach or a low-carb diet, you can swap granulated sugar for a 1:1 monk fruit or erythritol blend. Adjust to your sweetness preference, ensuring a healthy dessert option.

• Milk: 60 ml (1/4 cup) whole milk for moisture and a tender crumb.

Plant-based options: Almond or oat milk work well.

If you’re looking for dairy-free alternatives, unsweetened almond milk or oat milk are excellent choices. They provide the necessary moisture without compromising the delicate flavor.

• All-Purpose Flour: 30 g (1/4 cup); provides structure. (Or use a 1:1 gluten-free baking blend if that’s what’s in your pantry).

Gluten-free option: Use a 1:1 gluten-free baking blend.

For a gluten-free japanese cheese cake recipe, a reputable 1:1 gluten-free baking blend works perfectly. This ensures everyone can enjoy this family-friendly treat.

• Cornstarch: 20 g (2 tbsp); aids in achieving that incredibly light texture and stable structure.
• Alcohol-Free Vanilla Extract: 5 ml (1 tsp); enhances the overall sweet flavor.
• Fresh Lemon Juice: 5 ml (1 tsp) (or 1 tsp cream of tartar); optional, but it helps stabilize the egg whites for a taller meringue.

Step-by-Step Cooking Instructions

Getting this beautiful cake just right involves gentle care and precise timing, ensuring a perfect, airy finish.

1. Step 1: Prep Your Pan (10 minutes). Preheat your oven to 160°C (325°F). Prepare an 8-inch (20 cm) round springform pan by lining the bottom and sides with parchment paper, allowing it to extend above the rim. Wrap the bottom of the pan tightly with aluminum foil to prevent water from entering during the water bath.
2. Step 2: Make the Cheese Batter (15 minutes). In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the softened cream cheese, 60 g (1/4 cup) of granulated sugar, and whole milk. Whisk constantly until the mixture is smooth and melted, ensuring no lumps remain. Remove from heat when perfectly smooth. Whisk in the egg yolks, alcohol-free vanilla extract, and lemon juice until well combined. Sift the all-purpose flour and cornstarch over the mixture, then whisk until thoroughly smooth. The batter should look creamy and uniform.
3. Step 3: Whip the Meringue (10 minutes). In a separate, clean, and dry bowl, beat the egg whites with an electric mixer until frothy. Gradually add the remaining 110 g (1/2 cup) of granulated sugar, continuing to beat until soft peaks form. Do not overbeat to stiff peaks; the meringue should be glossy and hold its shape softly.
4. Step 4: Fold and Pour (5 minutes). Gently fold one-third of the egg white meringue into the cream cheese batter to lighten it, then carefully fold in the remaining meringue in two additions until just combined, being careful not to deflate the mixture. The batter should be light and airy. Pour the entire fluffy batter into your prepared 8-inch springform pan.
5. Step 5: Bake (60-70 minutes). Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to reach about halfway up the sides of the springform pan (creating a water bath). Carefully transfer the entire setup to the preheated oven. Bake for 60-70 minutes, or until the top is golden brown and the cheesecake is set but still jiggles slightly in the center when gently shaken.
6. Step 6: Cool and Chill (2+ hours). Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for another 30 minutes to prevent cracking; the cake will slowly deflate slightly. Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before carefully removing it from the pan. Refrigerate for at least 4 hours, or preferably overnight, for best texture and slicing.

Troubleshooting: If the top cracks, your oven temperature might be a bit too high; lower it slightly next time. If the cake sinks significantly after baking, it likely means the meringue was overmixed or the cake was removed from the oven too soon.

Best Serving Situations

This light and airy dessert shines in many scenarios.

• Occasions: Perfect for dessert after family dinners, holiday gatherings, or special celebrations. It also makes a delightful afternoon treat with tea.
• Pairings: Serve this fluffy cheesecake chilled with fresh berries like strawberries or blueberries. A dusting of powdered sugar, a dollop of whipped cream, or a light drizzle of chocolate sauce are also wonderful additions.
• Storage & Reheating: Store covered tightly in the refrigerator for up to 3-4 days; it’s best enjoyed cold. For longer keeping, freeze individual slices for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition & Lifestyle Gains

Enjoying this fluffy treat brings several benefits beyond just taste.

• Light Indulgence: Experience a satisfying dessert that feels light and airy, avoiding the heavy feeling of traditional cheesecakes. It’s a smart choice for healthy eating.
• Portion Control: Its delicate texture makes it easy to slice into individual servings, helping you manage intake mindfully.
• Homemade Comfort: Take pride in the wholesome goodness of a homemade treat that’s perfect for family dinners. This easy dessert offers pure comfort.
• Fits Mindful Eating: This fluffy cheesecake recipe is ideal for a thoughtful indulgence, allowing you to savor each bite without guilt.

Budget & Meal Planning Perks

Making your own at home offers practical advantages for your wallet and schedule.

• Cost Savings: This homemade fluffy cheesecake is significantly cheaper than buying a whole cake from a specialty bakery. The estimated cost per serving is far less than store-bought options.
• Time Efficiency: With only about 30 minutes of active prep time, most of the work is passive baking, fitting well into quick meals.
• Make-Ahead Friendly: Bake this delightful dessert a day or two in advance. It’s perfect for entertaining or busy schedules, making it a great meal prep recipe.

Ingredient Sourcing & Online Shopping

Finding what you need for this wonderful dessert is straightforward.

• Supermarket Staples: Most ingredients for this light fluffy dessert are readily available at any grocery store, making it a convenient choice.
• Quality Matters: Choose good quality, fresh cream cheese and eggs for the best flavor and that iconic fluffy texture. Organic ingredients can elevate the taste even further.
• Online Convenience: Consider grocery delivery services for ingredients to save a trip, especially for baking essentials. It’s a simple way to streamline your healthy eating efforts.

Expert Adjustments & Hacks

These small tips ensure your cheesecake turns out perfectly every time.

• Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature. This creates a smoother batter and helps the egg whites whip to maximum volume for a truly airy cake.
• Water Bath Trick: Do not skip the water bath! It provides gentle, even heat, preventing cracks and ensuring a super moist, fluffy texture. I once forgot the water bath, and my cake cracked like the desert floor; never again.
• Kid-Friendly Fun: Let kids help with simple steps like sifting flour or decorating with berries after it’s cooled. For grown-ups, try adding a hint of matcha powder or citrus zest to the batter for a flavor twist.
• Allergy-Conscious: This japanese cheese cake recipe is easily adaptable. Use dairy-free cream cheese and plant-based milk for dairy sensitivities. For a gluten-free japanese cheese cake, simply use a 1:1 GF flour blend.

FAQs

Can this fluffy cheesecake be made ahead of time?

Yes, this japanese cheese cake is actually best made a day in advance and chilled overnight. This allows the flavors to meld and the texture to fully set for that signature jiggly fluffiness, perfect for meal prep.

What makes this japanese cheese cake so fluffy?

The secret lies in separating the eggs and whipping the whites into a soft meringue, which is then gently folded into the cream cheese batter. This creates air pockets for an incredibly light and airy texture in your special cheesecake.

How to prevent this fluffy cheesecake from cracking?

The key is gentle, even baking in a water bath and allowing it to cool slowly inside the oven with the door ajar. Sudden temperature changes are often the culprit. I always keep my oven door propped open slightly to avoid this.

Is this japanese cheese cake recipe gluten-free friendly?

Absolutely! You can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Use the same 1/4 cup amount for a delicious gluten-free fluffy cake.

Can I use a different type of cheese in this fluffy cheesecake recipe?

For an authentic fluffy cheesecake, cream cheese is essential. Other cheeses would significantly alter the taste and iconic fluffy texture. Stick to full-fat cream cheese for the best results.

Can I make this japanese cheese cake recipe without a water bath?

While possible, a water bath is highly recommended for the signature light, moist, and crack-free result. Without it, the cake might be drier and more prone to cracking on top, losing some of its charm.

I know your family will adore this light, delicious dessert as much as mine does!

This easy japanese cheese cake recipe truly brings bakery-quality fluffiness into your home, offering a light, satisfying, and budget-friendly dessert. Pin this family-friendly recipe for quick meals and your next baking project!

japanese cheese cake recipe

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• Author: Tessa Monroe
• Total Time: 375 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This simple Japanese cheesecake recipe promises a light, fluffy, and jiggly texture, offering a sweet cloud-like dessert experience. Perfect for families and dessert lovers, this foolproof method ensures an impressive yet easy-to-make treat.

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Ingredients

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• 8.8 oz full-fat cream cheese, softened
• 6 large eggs, yolks and whites separated, at room temperature
• 0.75 cup granulated sugar, divided
• 0.25 cup whole milk
• 0.25 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp alcohol-free vanilla extract
• 1 tsp fresh lemon juice (or 1 tsp cream of tartar)

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Instructions

1. Prep Your Pan: Preheat oven to 325F (160C). Prepare an 8-inch (20 cm) round springform pan by lining the bottom and sides with parchment paper, allowing it to extend above the rim. Wrap the bottom of the pan tightly with aluminum foil to prevent water from entering during the water bath.
2. Make the Cheese Batter: In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the softened cream cheese, 0.25 cup (60 g) of granulated sugar, and whole milk. Whisk constantly until the mixture is smooth and melted, ensuring no lumps remain. Remove from heat. Whisk in the egg yolks, alcohol-free vanilla extract, and lemon juice until well combined. Sift the all-purpose flour and cornstarch over the mixture, then whisk until thoroughly smooth.
3. Whip the Meringue: In a separate, clean, and dry bowl, beat the egg whites with an electric mixer until frothy. Gradually add the remaining 0.5 cup (110 g) of granulated sugar, continuing to beat until soft peaks form. Do not overbeat to stiff peaks; the meringue should be glossy and hold its shape softly.
4. Fold and Pour: Gently fold one-third of the egg white meringue into the cream cheese batter to lighten it, then carefully fold in the remaining meringue in two additions until just combined, being careful not to deflate the mixture. Pour the fluffy batter into your prepared 8-inch springform pan.
5. Bake: Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to reach about halfway up the sides of the springform pan (creating a water bath). Carefully transfer the entire setup to the preheated oven. Bake for 60-70 minutes, or until the top is golden brown and the cheesecake is set but still jiggles slightly in the center when gently shaken.
6. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for another 30 minutes to prevent cracking. Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before carefully removing it from the pan. Refrigerate for at least 4 hours, or preferably overnight, for best texture and slicing.

Notes

If the top cracks, your oven temperature might be a bit too high; lower it slightly next time. If the cake sinks significantly after baking, it likely means the meringue was overmixed or the cake was removed from the oven too soon. For best texture and slicing, refrigerate for at least 4 hours, or preferably overnight.

• Prep Time: 40 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking (Water Bath)
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice (approx 100 g)
• Calories: 320 calories
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 170 mg