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Japanese Cheesecake Recipe

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★★★★★

4.6 from 71 reviews

This Japanese Cheesecake is a light and fluffy dessert that combines the creaminess of cream cheese with the airy texture of a soufflé. Baked in a water bath for a gentle, even heat, this cheesecake achieves a delicate golden top and a melt-in-your-mouth softness inside. Perfect as a sophisticated treat, it can be enjoyed warm, chilled, or at room temperature and pairs beautifully with a dusting of powdered sugar, a glaze of apricot jam, fresh berries, or whipped cream.

Ingredients

Scale

Cheesecake Base

  • 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)

Sugar

  • ⅓ cup granulated sugar

For Serving

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

Instructions

  1. Prepare equipment: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with parchment paper and prepare a larger pan (9 by 9 inch or any that fits the cake pan) for a water bath.
  2. Simmer water: Bring a few inches of water to a simmer in a large saucepan or pot; reduce heat to low once simmering to maintain temperature for melting ingredients.
  3. Make cheesecake base: In a heatproof bowl, combine cream cheese, butter, and cream over the simmering water (bain-marie). Whisk until smooth and fully combined. Remove from heat.
  4. Add yolks and flour: Mix in egg yolks immediately, then sift in cake flour. Whisk until no lumps remain. Add lemon zest and vanilla extract, whisking to combine. Set aside to cool briefly while preparing meringue.
  5. Prepare water bath: Fill the larger baking pan halfway with hot water and place it inside the oven to preheat alongside the oven itself.
  6. Make meringue: In a clean bowl, whip egg whites with lemon juice using a hand mixer on medium-high until frothy. Gradually add granulated sugar in thirds while whipping, continuing until medium-soft peaks form.
  7. Fold meringue into batter: Gently fold one third of the meringue into the cream cheese mixture to lighten it, then carefully fold in the remaining meringue in two batches, ensuring the batter is smooth and streak-free.
  8. Prepare for baking: Pour batter into prepared cake pan. Tap firmly on the counter to release large air bubbles, optionally using a skewer to pop any visible bubbles.
  9. Bake cheesecake: Place the cake pan into the hot water bath in the oven. Bake for 80 to 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  10. Cool cheesecake: Remove from oven and dry the bottom of the cake pan. Let the cake cool on its side, rotating every 20 to 30 seconds, until it loosens from the pan.
  11. Unmold: Carefully flip the cake out onto a plate, remove the parchment paper, then flip it upright onto another plate. Let it cool completely.
  12. Serve: Enjoy warm, at room temperature, or chilled. Optionally dust with powdered sugar, glaze with warmed apricot jam, and serve with berries and whipped cream.

Notes

  • Use room temperature eggs for best results.
  • Work quickly when adding egg yolks to the heated mixture to prevent scrambling.
  • Folding in the meringue gently maintains the light texture of the cake.
  • The water bath (bain-marie) prevents cracking and ensures even baking.
  • Cooling on the side and rotating helps the cake release from the pan smoothly.
  • The cheesecake can be served warm, chilled, or at room temperature depending on preference.

Keywords: Japanese cheesecake, fluffy cheesecake, souffle cheesecake, light dessert, baked cheesecake, water bath cheesecake

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