5 from 10 votes
Fluffy Japanese Cheesecake Recipe
This Fluffy Japanese Cheesecake combines cream cheese, butter, milk, eggs, and citrus for an airy, soft cake with a subtle tang. The texture is light and jiggly, achieved by folding whipped egg whites into a smooth cream cheese batter. The cake is baked to a delicate golden surface and is known for its gentle rise and melt-in-the-mouth feel.
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings:
12
slices
Calories:
191 kcal
Course:
Dessert
Cuisine:
Asian, Japanese
Ingredients
- 8 oz cream cheese
- 4 Tbsp butter
- 7 Tbsp milk whole
- 6 egg seperated
- 1 1/2 Tbsp lemon juice
- 2 tsp vanilla extract
- 3/4 cup sugar divided
- 3/4 cup all-purpose flour
- 2 1/2 Tbsp corn starch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a pot on the stove, melt the cream cheese, butter, and milk, and whisk together until smooth, then remove from the heat and set aside.
- Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature, whisk it into the bowl with the egg yolks.
- Next, add the lemon juice, vanilla, and half of the sugar into the mix.
- Then, add the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.
- Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once soft peaks are reached, add in the sugar and cream of tartar and continue mixing until firm peaks are formed.
- Then, and this is the most important step, using a metal spoon, gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.Note: The batter should look almost marbled, do not fully incorporate them together or it won't come out correctly, and you will lose the bubbles and air in the batter.
- Pour the batter into the cake pan place the cake pan on a baking sheet with sides, and add in a very thin water bath using hot water (if it’s easier to add the water when it’s already in the oven, that works too and keeps water off your floors).
- Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes, then lower the temperature to 300 degrees Fahrenheit (149 degrees Celsius) and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes, then remove from the oven and the water bath and allow the cake to cool to room temperature.
- Finally, top with a generous dusting of powdered sugar, and enjoy!
Cup of Yum
Notes
- Store the cake in an airtight container at room temperature for 2-3 days or refrigerate it for 3-5 days to maintain freshness.
- Freezing is possible for up to two weeks but may cause some loss of the cake's fluffy texture.
- For best texture and flavor, consume the cheesecake fresh or within the recommended storage times.
Nutrition Information
Serving
1slice
Calories
191kcal
(10%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
103mg
(34%)
Sodium
148mg
(6%)
Potassium
97mg
(2%)
Fiber
0.2g
(1%)
Sugar
14g
(28%)
Vitamin A
395IU
(8%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 191
% Daily Value*
| Serving | 1slice | |
| Calories | 191kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 148mg | 6% |
| Potassium | 97mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.