Japanese Cheesecake Recipe

If you’re searching for a dessert that’s light, fluffy, and melts in your mouth, look no further than Japanese Cheesecake. This delightful treat stands out from traditional cheesecakes with its airy texture, making it feel almost cloud-like. With a perfect balance of sweetness and a hint of tanginess from cream cheese, Japanese Cheesecake is not just a dessert; it’s an experience. Whether you are preparing for a special occasion or simply want to indulge yourself, this cheesecake is sure to impress.

Why Make This Recipe

Japanese Cheesecake is a must-try for several reasons:

Unique Texture: Unlike denser cheesecakes, this version is light and airy, thanks to the whipped egg whites.
Versatile Flavor: The creamy texture can easily be infused with flavors like vanilla or citrus, allowing for variations.
Elegant Presentation: Its beautiful golden top and soft interior make it an impressive addition to any dessert table.

How to Make Japanese Cheesecake

Ingredients

To create this delightful dessert, gather the following ingredients:

8 oz (225g) cream cheese
1/4 cup (60g) unsalted butter
1/2 cup (100g) sugar
1/2 cup (120ml) milk
3 large eggs (separated)
1 tsp vanilla extract or citrus zest (like lemon or orange)

Directions

Follow these simple steps to whip up your own Japanese Cheesecake:

Preheat the Oven: Preheat your oven to 320°F (160°C).
Mix Cream Cheese and Butter: In a mixing bowl, beat the cream cheese and butter together until smooth.
Add Sugar: Gradually mix in the sugar until thoroughly combined.
Incorporate Milk: Slowly add the milk, mixing until you have a smooth batter.
Separate Eggs: Separate the egg yolks from the egg whites.
Combine Yolks: Mix the egg yolks into the cream cheese batter until well combined.
Whip Egg Whites: In another bowl, beat the egg whites until soft peaks form.
Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture until just combined.
Prepare for Baking: Pour the batter into a springform pan lined with parchment paper.
Bake in Bain-Marie: Place the springform pan inside a larger pan filled with water (bain-marie) and bake for about 60 minutes, until the top is golden and the center jiggles slightly.
Cool and Refrigerate: Let the cheesecake cool before removing it from the pan. Refrigerate for a few hours before serving.

How to Serve Japanese Cheesecake

Japanese Cheesecake is best served chilled. Slice it gently and enjoy it plain or with a drizzle of fruit sauce. You can also top it with fresh berries or a dusting of powdered sugar for an elegant touch.

How to Store Japanese Cheesecake

To keep your cheesecake fresh, cover it with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing individual slices.

Tips to Make Japanese Cheesecake

Ensure your cream cheese and butter are at room temperature to allow for easier mixing.
Carefully fold the egg whites into the batter to maintain the airy texture.
Remember that each oven is different; keep an eye on the cheesecake to avoid overbaking.

Variations

Feel free to experiment with flavors—try using matcha powder for a unique twist, or add chocolate for a rich flavor. You can also swap out vanilla extract for citrus zest to add a refreshing note.

FAQs

Q1: Why is my Japanese cheesecake not rising?
A: Make sure to whip the egg whites until stiff peaks form and gently fold them into the mixture without overmixing.

Q2: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may affect the texture and creaminess of the cheesecake.

Q3: How can I tell if the cheesecake is done baking?
A: The cheesecake should be golden on top and jiggle slightly in the center when gently shaken, indicating that it’s set but still creamy inside.

With this guide, you’re well on your way to creating an exquisite Japanese Cheesecake that is sure to delight anyone who tries it. Enjoy your cooking adventure!

Japanese Cheesecake

A light, fluffy cheesecake that melts in your mouth with a perfect balance of sweetness and tanginess from cream cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine Japanese

Servings 8 servings

Calories 250 kcal

Ingredients

Main Ingredients

8 oz cream cheese Softened
1/4 cup unsalted butter Softened
1/2 cup sugar
1/2 cup milk
3 large eggs Separated
1 tsp vanilla extract or citrus zest Like lemon or orange

Instructions

Preparation

Preheat your oven to 320°F (160°C).
In a mixing bowl, beat the cream cheese and butter together until smooth.
Gradually mix in the sugar until thoroughly combined.
Slowly add the milk, mixing until you have a smooth batter.
Separate the egg yolks from the egg whites.
Mix the egg yolks into the cream cheese batter until well combined.
In another bowl, beat the egg whites until soft peaks form.
Gently fold the whipped egg whites into the cream cheese mixture until just combined.
Pour the batter into a springform pan lined with parchment paper.

Baking

Place the springform pan inside a larger pan filled with water (bain-marie) and bake for about 60 minutes, until the top is golden and the center jiggles slightly.
Let the cheesecake cool before removing it from the pan.
Refrigerate for a few hours before serving.