Fluffy Japanese Cheesecake (Printable View)

Light, airy cheesecake with cloudlike texture that melts in your mouth.

# What You'll Need:

→ Dairy

01 - 7 oz cream cheese, room temperature
02 - 1.75 oz unsalted butter, room temperature
03 - 0.4 cup whole milk

→ Dry Ingredients

04 - 0.5 cup cake flour
05 - 1.5 tbsp cornstarch
06 - 0.5 cup granulated sugar, divided
07 - 0.25 tsp salt

→ Eggs

08 - 6 large eggs, separated

→ Flavorings

09 - 1 tsp lemon juice
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon (optional)

# How-To Steps:

01 - Preheat the oven to 320°F. Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
02 - In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk. Stir until smooth, then remove from heat and let cool slightly.
03 - Sift the cake flour, cornstarch, and salt together. Add to the cream cheese mixture and whisk until fully incorporated.
04 - Add the egg yolks, lemon juice, vanilla extract, and lemon zest (if using) to the mixture. Mix until smooth and set aside.
05 - In a clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add 5 tbsp sugar in three parts, beating until stiff, glossy peaks form.
06 - Gently fold one-third of the meringue into the cream cheese batter to lighten the mixture. Carefully fold in the remaining meringue in two additions, taking care not to deflate the batter.
07 - Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
08 - Place the cake pan into a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the cake pan.
09 - Bake for 60–70 minutes, or until the cake is golden, set, and a skewer inserted into the center comes out clean.
10 - Turn off the oven and leave the cheesecake inside with the door ajar for 15 minutes to prevent cracking.
11 - Remove from the oven and let cool completely in the pan before unmolding. Chill in the refrigerator for at least 2 hours before serving.

# Expert Advice:

01 -
  • Less sweet than American cheesecake but infinitely more satisfying
  • The texture is somewhere between cake, mousse, and a hug
  • Impresses everyone even though the technique is surprisingly forgiving
02 -
  • Room temperature ingredients are your best friend in this recipe, cold ingredients will cause the batter to seize
  • The water bath is not optional, without it your cake will crack and the texture becomes dry instead of silky
  • Opening the oven too early causes collapse, resist the urge to peek during the first 45 minutes
03 -
  • Separate your eggs while they are cold, then let everything come to room temperature before starting
  • Fold the meringue gently but thoroughly, finding hidden pockets of white batter is better than overmixing

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