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Japanese cheesecake shines due to its simple yet essential ingredients. The key to its fluffy texture lies in the cream cheese. It adds richness and a smooth flavor. I always use high-quality cream cheese for the best results.

Japanese Cheesecake

Indulge in the irresistible charm of Japanese cheesecake, a fluffy and light dessert that melts in your mouth! This unique treat combines cream cheese, fresh eggs, and a few simple ingredients for a texture unlike any other cheesecake. Learn the easy steps to prepare this delightful dessert and discover delicious variations like matcha and chocolate for a fun twist. Click through to explore the full recipe and start your journey towards baking the perfect Japanese cheesecake today!
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Ingredients
  

8 oz (225g) cream cheese, softened

1/2 cup (100g) granulated sugar, divided

1/4 cup (60ml) whole milk

3 large eggs, separated

1 tablespoon lemon juice

1/4 cup (30g) all-purpose flour

1 tablespoon cornstarch

Pinch of salt

Powdered sugar for dusting (optional)

Instructions
 

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

    In a medium saucepan, combine the cream cheese, 1/4 cup of granulated sugar, and milk. Heat on low, stirring continuously until smooth and creamy. Remove from heat and let it cool for a few minutes.

      Once cooled, add the egg yolks (one at a time), lemon juice, flour, and cornstarch to the cream cheese mixture. Whisk until everything is well combined and smooth.

        In a separate bowl, beat the egg whites on medium speed until foamy. Gradually add in the remaining 1/4 cup sugar and continue beating until soft peaks form.

          Gently fold the egg whites into the cream cheese mixture in three additions. Use a spatula to combine carefully, ensuring not to deflate the batter.

            Pour the cheesecake batter into the prepared cake pan. Place the pan inside a larger roasting pan, and fill the outside pan with hot water, halfway up the cheesecake pan to create a water bath.

              Bake in the preheated oven for 55-65 minutes, or until the top is light golden brown and the center is set but still slightly wobbly.

                Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to cool gradually. This helps prevent cracking.

                  After cooling, remove the cheesecake from the oven and water bath. Let it chill in the fridge for at least 4 hours or overnight for the best texture.

                    Before serving, dust the top with powdered sugar if desired, slice, and enjoy this lovely fluffy cheesecake that melts in your mouth!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes (plus chilling) | 8 servings