Fluffy Japanese Cheesecake Recipe: A Light and Airy Dessert Dream

If you’ve ever tasted a Fluffy Japanese Cheesecake, you know it’s like biting into a cloud. This iconic dessert is known for its jiggly texture, delicate sweetness, and melt-in-your-mouth goodness. Unlike traditional cheesecakes, this version is light, airy, and less dense, making it the perfect treat for anyone who loves a balance of richness and subtlety. Whether you’re a baking enthusiast or a beginner, this step-by-step recipe will guide you to create a show-stopping dessert that’s sure to impress.

Why You’ll Love This Fluffy Japanese Cheesecake Recipe

Light and Airy: A cloud-like texture that’s irresistibly fluffy.
Perfectly Balanced: Not too sweet, with a delicate cheesecake flavor.
Impressive Yet Simple: Looks fancy but is surprisingly easy to make.

Versatile: Great for birthdays, tea time, or any special occasion.

Fluffy Japanese Cheesecake Recipe

Ingredients

For the Cheesecake:

8 oz (225g) cream cheese, softened
1/4 cup (60ml) whole milk
3 tbsp (45g) unsalted butter
6 large eggs, separated
1/2 cup (100g) granulated sugar
1/4 cup (30g) all-purpose flour
2 tbsp (15g) cornstarch
1 tsp lemon juice
1 tsp vanilla extract

A pinch of salt

For the Water Bath:

Hot water (for baking)

Instructions

1. Preheat the Oven:

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Do not grease the sides.

2. Prepare the Cream Cheese Mixture:

In a heatproof bowl, combine cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler) and whisk until smooth. Remove from heat and let it cool slightly.

3. Mix the Egg Yolks:

Add egg yolks to the cream cheese mixture one at a time, whisking well after each addition. Stir in lemon juice and vanilla extract.

4. Add Dry Ingredients:

Sift flour and cornstarch into the mixture. Whisk until smooth and no lumps remain. Set aside.

5. Whip the Egg Whites:

In a clean, dry bowl, beat egg whites with a pinch of salt until foamy. Gradually add sugar and continue beating until stiff peaks form.

6. Fold the Mixtures Together:

Gently fold the egg white mixture into the cream cheese batter in three additions. Be careful not to deflate the egg whites.

7. Bake in a Water Bath:

Pour the batter into the prepared pan. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan.

Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still jiggly in the center.

8. Cool and Serve:

Turn off the oven and leave the cake inside with the door slightly ajar for 10-15 minutes to prevent cracking.

Remove the cake from the oven and let it cool completely in the pan before unmolding.

Tips for the Perfect Fluffy Japanese Cheesecake

Use room temperature ingredients for a smoother batter.
Be gentle when folding the egg whites to maintain the airy texture.
Avoid overbaking – the cake should be slightly jiggly in the center when done.
Serve at room temperature or chilled for the best texture.

Why This Recipe is a Must-Try

This Fluffy Japanese Cheesecake is a delightful twist on traditional cheesecake. Its light, airy texture and subtle sweetness make it a crowd-pleaser for any occasion. Whether you’re serving it at a party or enjoying it as a special treat, this dessert is sure to leave a lasting impression.