If you’ve ever dreamed of biting into a cloud, Japanese Cheesecake might be the closest you’ll get. Known for its soft, airy texture and delicate sweetness, this dessert combines the richness of traditional cheesecake with the lightness of sponge cake. Unlike dense New York-style cheesecake, Japanese Cheesecake is gently baked in a water bath, resulting in a melt-in-your-mouth experience that is both elegant and comforting. Whether you’re serving it with fresh berries or a simple dusting of powdered sugar, this cake is a showstopper for any occasion.
In this recipe, you’ll learn how to recreate the magic of a bakery-style Japanese Cheesecake right in your own kitchen using simple ingredients and careful techniques.
Preparation Time
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Prep Time: 30 minutes
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Cook Time: 1 hour 10 minutes
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Cooling Time: 1 hour
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Total Time: 2 hours 40 minutes
Ingredients
For the Cheesecake Batter:
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250g (8.8 oz) cream cheese, softened
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50g (3.5 tbsp) unsalted butter
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100ml (⅓ cup + 1 tbsp) milk
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6 large eggs, separated
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60g (½ cup) cake flour
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20g (2 tbsp) cornstarch
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120g (½ cup + 1 tbsp) granulated sugar
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1 tbsp lemon juice
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1 tsp vanilla extract
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A pinch of salt
For the Baking Pan:
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Parchment paper
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Butter or oil for greasing
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 160°C (320°F). Line the bottom and sides of a round springform pan (8-inch or 9-inch) with parchment paper. Grease the paper lightly and wrap the outside of the pan in two layers of aluminum foil to prevent water from seeping in during the water bath.
Step 2: Prepare the Cream Base
In a small saucepan, melt the cream cheese, butter, and milk over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly. Then stir in the vanilla extract and lemon juice.
Step 3: Sift and Mix Dry Ingredients
Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Stir gently until smooth and no lumps remain.
Step 4: Separate and Beat the Eggs
Separate the egg yolks from the egg whites. Add the yolks to the cream cheese mixture and mix until fully incorporated. In a separate large bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Gradually add in the sugar and continue beating until stiff peaks form.
Step 5: Fold Gently
Take one-third of the meringue and gently fold it into the batter to lighten it. Then fold in the remaining meringue in two batches using a spatula, taking care not to deflate the mixture.
Step 6: Pour and Bake
Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles. Place the pan in a larger roasting pan and fill it with hot water halfway up the sides of the cheesecake pan.
Bake at 160°C (320°F) for 25 minutes, then reduce the temperature to 135°C (275°F) and bake for an additional 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool Slowly
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Then remove the cake from the water bath and let it cool completely at room temperature before removing from the pan. Refrigerate for at least 1 hour before serving.
This Japanese Cheesecake is a celebration of texture and flavor—light, moist, and just sweet enough. It’s a perfect dessert for those who prefer a more subtle treat, and it pairs beautifully with whipped cream, fruit, or a simple cup of tea. Though the process requires a bit of patience and technique, the reward is a stunning cake that’s as satisfying to make as it is to eat.
So the next time you’re in the mood to impress, whip up this Japanese Cheesecake—and watch it disappear slice by slice.