Fluffy Japanese Cheesecake (Printer-friendly)

A light, airy cheesecake with cloudlike texture that melts in your mouth. Less-sweet and perfect for dessert lovers.

# What You'll Need:

→ Dairy Products

01 - 7 oz cream cheese, room temperature
02 - 1.75 oz unsalted butter, room temperature
03 - 6.75 oz whole milk

→ Dry Ingredients

04 - 0.5 cup cake flour
05 - 2 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

# How To Make It:

01 - Preheat oven to 320°F. Line bottom and sides of 8-inch round cake pan with parchment paper. Wrap exterior with foil to create water-tight seal.
02 - Set heatproof bowl over pot of simmering water. Melt cream cheese, butter, and milk, stirring until smooth. Remove from heat and cool slightly.
03 - Sift cake flour, cornstarch, and salt into dairy mixture. Whisk until completely smooth and no lumps remain.
04 - Mix egg yolks, lemon juice, vanilla extract, and lemon zest into batter until fully combined. Set aside.
05 - Beat egg whites with electric mixer until foamy. Gradually add 5 tbsp sugar in three batches, beating until stiff glossy peaks form.
06 - Gently fold one-third of meringue into batter to lighten. Fold in remaining meringue in two additions, maintaining air structure.
07 - Pour batter into prepared pan. Tap pan firmly on counter several times to release trapped air bubbles.
08 - Place cake pan in larger roasting pan. Pour hot water into roasting pan until halfway up cake pan sides.
09 - Bake for 60-70 minutes until golden brown, set, and skewer inserted in center comes out clean.
10 - Turn off oven, leave door slightly ajar, and let cake rest inside for 15 minutes to prevent cracking.
11 - Remove from oven, cool completely in pan. Refrigerate at least 2 hours before unmolding and serving.

# Expert Tips:

01 -
  • Its less sweet than American cheesecakes, so you can actually taste the subtle vanilla and bright lemon notes
  • The texture is absolutely unlike anything else. Light, airy, and it literally melts in your mouth
02 -
  • Cream cheese and butter must be truly room temperature, not just slightly softened. I've tried rushing this and ended up with tiny lumps that ruined the smooth texture
  • When beating egg whites, make sure your bowl and beaters are completely greasefree. Even a tiny bit of fat will prevent proper meringue formation
  • Folding technique matters more than you think. Use a rubber spatula and cut through the middle, then fold up from the bottom. Don't stir or you'll knock out all the air you just worked so hard to incorporate
  • The water bath isn't optional. Without it, the cake will bake unevenly and almost certainly crack. Ask me how I know
03 -
  • If your cake does crack, don't panic. It will still taste incredible. Top it with fresh berries and nobody will notice
  • For absolutely smoothest results, blend the cream cheese mixture with an immersion blender after adding the eggs. This ensures zero lumps, though it's not strictly necessary if you whisk diligently
  • The cake will deflate slightly as it cools. This is completely normal and doesn't mean anything went wrong. It's just the nature of souffle style cakes

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