Name: Japanese Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Japanese
Ingredients: 6 large eggs (separated, approx 50g each, shell-on); 8 ounces cream cheese (preferably softened); ¼ cup heavy cream or full fat milk; 4 tablespoons unsalted butter (cut into smaller pieces); ½ cup cake flour (fluffed, spooned, and leveled); 1 tablespoon lemon zest (about 1 lemon, optional); 1½ teaspoons vanilla extract (optional); 2 teaspoons lemon juice (about ⅓ of a lemon); ⅓ cup granulated sugar; Powdered sugar (for dusting); Apricot jam (slightly warmed, for glazing); Berries (fresh, optional); Sweetened whipped cream (optional)

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Introduction

Japanese Cheesecake is a light, fluffy dessert that melts in your mouth with its delicate texture and subtle sweetness. This recipe creates a perfect balance of creaminess and airy lift, ideal for any occasion. Its gentle lemon and vanilla notes add a refreshing touch to this classic treat.

A soft, fluffy yellow sponge cake with one thick layer is shown, lightly dusted with white powdered sugar on top. A slice is lifted, revealing the cake's airy texture with a golden-brown top and pale yellow inside. The cake sits on a white plate, and a sliced red strawberry is visible at the base, adding a touch of vibrant color. The background features white marbled texture and blurred white kitchen containers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (separated, each about 50g, shell-on)
8 ounces cream cheese (preferably softened)
¼ cup heavy cream (or full fat milk)
4 tablespoons unsalted butter (cut into smaller pieces)
½ cup cake flour (fluffed, spooned, and leveled)
1 tablespoon lemon zest (about 1 lemon, optional)
1½ teaspoons vanilla extract (optional)
⅓ cup granulated sugar
2 teaspoons lemon juice (about ⅓ of a lemon)
Powdered sugar (for dusting)
Apricot jam (for glazing, slightly warmed up)
Berries (optional)
Sweetened whipped cream (optional)

Instructions

Step 1: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with a circle of parchment paper. Prepare a 9 by 9 inch baking pan for a water bath. The cake pan should fit comfortably inside the larger pan.
Step 2: Bring a few inches of water to a simmer in a large saucepan or pot. When simmering, reduce the heat to low to maintain gentle heat for the water bath.
Step 3: In a heatproof bowl that fits over the pot (without touching the water), place the cream cheese, butter, and cream. Heat gently while whisking until smooth and combined. Turn off the heat.
Step 4: Add the egg yolks to the cream cheese mixture and mix until well combined. Sift the cake flour into the mixture and whisk until smooth with no lumps. Remove the bowl from the heat, then add lemon zest and vanilla extract. Whisk to combine and set aside to cool.
Step 5: Fill the 9 by 9 inch baking pan halfway with hot water and place it in the oven to preheat with the oven, or use the simmering water prepared earlier.
Step 6: In a clean bowl, add the egg whites and lemon juice. Using a hand mixer, whip the egg whites on medium-high until frothy.
Step 7: Gradually add the granulated sugar to the frothy egg whites in thirds before soft peaks form. Once all sugar is added, whip for another 10-20 seconds. Reduce speed to medium and continue whipping until medium-soft peaks form.
Step 8: Gently fold one-third of the meringue into the cream cheese mixture until streaks disappear. Carefully fold in the remaining meringue in two more additions.
Step 9: Pour the batter into the prepared cake pan. Tap the pan firmly on the table a few times to release large air bubbles. Optionally, use a skewer to pop bubbles.
Step 10: Place the cake pan into the preheated oven inside the water bath. Bake for 80 to 90 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Step 11: Remove the cake from the oven and dry the bottom of the cake pan. Let it cool for a few minutes on its side, rotating the pan every 20 to 30 seconds to loosen the cake from the sides.
Step 12: Carefully flip the cake out onto a plate, remove the parchment paper, then flip upright onto another plate. Allow the cake to cool completely.
Step 13: Serve the Japanese cheesecake warm, at room temperature, or chilled. Dust with powdered sugar or brush the top with warmed apricot jam for a glossy glaze. Enjoy with fresh berries and sweetened whipped cream if desired.

Tips & Variations

Be sure to gently fold the meringue to keep the batter light and airy.
Use full fat dairy for the richest flavor and best texture.
For a citrus twist, add extra lemon zest or a splash of orange juice to the batter.
If you don’t have cake flour, substitute with all-purpose flour plus 2 tablespoons of cornstarch per half cup.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It tastes delicious cold but can be brought to room temperature before serving. To reheat, warm slices gently in the microwave for 10-15 seconds.

How to Serve

A slice of fluffy, light yellow sponge cake with a golden-brown top layer that is lightly dusted with powdered sugar is being lifted from a whole cake, which is cut into even pieces. The cake has one thick layer with a soft, airy texture. A fresh red strawberry slice is placed beside the cake on a white scalloped-edge plate. The background features white containers with subtle text labels on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Japanese cheesecake ahead of time?

Yes, it’s excellent when made a day ahead and chilled. The flavors meld nicely, and it holds its texture well.

Why is my Japanese cheesecake not fluffy?

Overmixing the batter or folding the meringue too vigorously can deflate it. Also, ensure you whip the egg whites to the right peak stage for the best lift.