4.6 from 1,663 votes
Japanese Cheesecake
Japanese Cheesecake offers a light, airy texture distinct from traditional dense cheesecakes. It blends cream cheese, butter, and milk with egg yolks, lemon juice, and vanilla, then incorporates sifted cake flour, cornstarch, and salt. A meringue made from whipped egg whites stabilized with cream of tartar is folded in, resulting in a delicate, fluffy cake baked in a water bath.
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings:
12
slices
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 1 cup cream cheese 8oz/225g
- 4 tablespoons/60g/2ozs butter
- 7 tablespoons/105g/3.5ozs milk
- 6 egg separated, large
- 1 ½ tablespoons/22ml lemon juice
- 2 teaspoons/10ml vanilla extract
- ¾ cup granulated sugar divided, 6oz/170g
- ¾ cup cake flour 3 3/4oz/105g
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Notes
- Use a waterproof springform pan to prevent water from seeping during the water bath baking.
- Whip egg whites to medium peaks and fold gently to retain airiness for the cake’s light texture.
- Bake in a water bath to avoid cracks and ensure even baking throughout.
- Allow the cake to cool gradually to maintain moisture and prevent cracks on the surface.