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Fluffy and light fail-proof Japanese cheesecake ready to be served.

Japanese Cheesecake

A light and fluffy cheesecake recipe that results in a melt-in-your-mouth dessert, perfect for family gatherings or sweet indulgence.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 8 oz Philadelphia cream cheese Rich and creamy base for the cheesecake.
  • 2 oz unsalted butter Adds richness to the cheesecake.
  • 100 ml full milk Contributes to the smooth batter.
  • 2 oz cake flour Keeps the cake light and airy.
  • 1 oz cornstarch Stabilizes the cake.
  • 6 count egg yolks (room temperature) Enhances richness and color.
  • 1/2 tbsp lemon juice Infuses a subtle zestiness.
  • 1/4 tsp salt Balances the sweetness.
For the meringue
  • 6 count egg whites (room temperature) Creates the light and airy texture.
  • 1/4 tsp cream of tartar Stabilizes the egg whites.
  • 5 oz fine granulated sugar Sweetens and aids in achieving meringue.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
Melt the Base
  1. Melt the cream cheese, butter, and milk over low heat, whisking until smooth and lump-free. Remove from heat.
Sift and Mix
  1. Sift together the cake flour and cornstarch in a bowl. Combine the melted cream cheese mixture with egg yolks, lemon juice, and salt, mixing well. Gradually incorporate the sifted flour and cornstarch until a velvety batter forms.
Make the Meringue
  1. In a clean bowl, whip the egg whites with cream of tartar until foamy. Gradually add sugar while whipping until soft peaks form.
Combine Mixtures
  1. Gently fold the cream cheese batter into the meringue, taking care not to deflate the mixture.
Pour and Bake
  1. Pour the batter into the prepared springform pan. Tap to remove air bubbles and place the pan in a larger pan filled with 1 inch of hot water. Bake for 70 minutes.
Cool Gradually
  1. Leave the cheesecake in the oven with the door slightly ajar for 30 minutes to cool gradually.
Chill and Serve
  1. Refrigerate the cheesecake for at least 4 hours, ideally overnight. Dust with powdered sugar before serving.

Notes

Ensure all ingredients are at room temperature for better integration. Keep mixing bowls and whisk clean for meringue stability. Overbeating meringue can lead to graininess. The cheesecake should be set but slightly wobbly in the center when done.