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Japanese cheesecake stands out for its light and airy texture. It feels like a cloud on your tongue. Unlike a typical cheesecake, which is dense, this fluffy cheesecake has a soufflé-like quality. The key ingredients include cream cheese, eggs, and sugar. These ingredients blend into a smooth batter that puffs up as it bakes.

Japanese Cheesecake

Impress your friends with a delightful Fluffy Japanese Cheesecake! This recipe guides you through every step, from selecting the key ingredients to mastering the baking techniques for that perfect airy texture. Discover the secrets behind its lightness and how it differs from traditional cheesecakes, making it a unique dessert. Ready to indulge in this heavenly treat? Click to explore the full recipe and elevate your baking game!
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Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter

3/4 cup granulated sugar

4 large eggs, separated

1/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1 teaspoon vanilla extract

Pinch of salt

1 tablespoon lemon juice

Instructions
 

Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

    In a mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or stand mixer to beat until the mixture is smooth and creamy, about 3 minutes.

      Gradually add the granulated sugar. Continue to mix until the sugar is fully incorporated and the mixture is light and fluffy.

        Add the egg yolks, one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon juice.

          In another bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gently fold this dry mixture into the cream cheese mixture until just combined.

            In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.

              Gently fold about one-third of the beaten egg whites into the cheesecake batter to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.

                Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan.

                  Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and golden. Turn off the oven and leave the cheesecake inside for 10 minutes.

                    Carefully remove the cheesecake from the water bath, allow it to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.

                      Once chilled, remove the cheesecake from the pan, peel off the parchment paper, and slice into wedges. Serve chilled or at room temperature.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes (plus cooling time) | Servings: 8 slices