Japanese Cheesecake

Japanese Cheesecake Recipe – Fluffy, Light, and Delicious

Looking for the perfect Japanese cheesecake recipe? This easy-to-make, airy, and soft cheesecake is a must-try for dessert lovers. Known for its delicate texture and less-sweet taste, Japanese cheesecake is the ultimate treat for any occasion. With simple ingredients like cream cheese, eggs, and cake flour, this fluffy cheesecake is baked in a water bath for that signature melt-in-your-mouth feel. Top it with powdered sugar, apricot jam, or fresh berries for an extra touch. Whether served warm, chilled, or at room temperature, this Japanese cheesecake will quickly become your go-to dessert. Learn how to make the perfect Japanese-style cheesecake at home with this step-by-step guide.

Ingredients

For the cheesecake:

• 6 large eggs (separated, about 50g each with shells)
• 8 ounces cream cheese (preferably softened)
• ¼ cup heavy cream (or full-fat milk)
• 4 tablespoons unsalted butter (cut into small pieces)
• ½ cup cake flour (fluffed, spooned, and leveled)
• 1 tablespoon lemon zest (about 1 lemon, optional)
• 1½ teaspoons vanilla extract (optional)
• ⅓ cup granulated sugar
• 2 teaspoons lemon juice (about ⅓ of a lemon)

Optional toppings:

• Powdered sugar (for dusting)
• Apricot jam (slightly warmed for glazing)
• Fresh berries
• Sweetened whipped cream

Instructions

1. Preheat the oven and prepare equipment:
   Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper. Additionally, prepare a 9-inch square baking pan for the water bath.
2. Prepare the water bath:
   Fill the 9-inch square pan with a few inches of water and set it in the oven to preheat while you prepare the batter. This will help ensure the cheesecake cooks evenly.
3. Make the cream cheese base:
   In a large heatproof bowl, combine the cream cheese, butter, and heavy cream. Place the bowl over a simmering pot of water (double boiler method), stirring gently until the mixture is smooth and fully combined. Remove the bowl from the heat and add the egg yolks, whisking until well incorporated. Sift the cake flour over the mixture and whisk until smooth. Add the lemon zest and vanilla extract (if using) and whisk again. Set this mixture aside to cool slightly.
4. Make the meringue:
   In a clean bowl, beat the egg whites with lemon juice until frothy. Gradually add the sugar in three stages, continuing to beat until soft peaks form. Continue whisking on medium speed until you reach medium-soft peaks.
5. Combine the meringue and cream cheese mixture:
   Gently fold a third of the meringue into the cream cheese batter to lighten the mixture. Gradually fold in the remaining meringue in two more batches, being careful not to deflate the batter.
6. Bake the cheesecake:
   Pour the cheesecake batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Carefully place the cake pan into the preheated water bath in the oven. Bake for 80-90 minutes, or until the cheesecake is golden brown on top and a skewer inserted into the center comes out clean.
7. Cool and serve:
   Remove the cheesecake from the oven and carefully dry the bottom of the cake pan. Let it cool for a few minutes on its side, rotating it every 20-30 seconds until it releases from the sides of the pan. Flip the cheesecake onto a plate, remove the parchment paper, and flip it back upright onto another plate. Allow it to cool completely. You can serve the cheesecake warm, at room temperature, or chilled in the fridge for at least an hour. Dust with powdered sugar, glaze with apricot jam, or top with fresh berries and whipped cream before serving.

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Tips

• Avoid overmixing the meringue: Once the meringue has reached soft peaks, stop beating to prevent it from becoming too stiff, which can affect the texture of the cheesecake.
• Cool the cake gradually: When cooling the cheesecake, rotate the pan every 20–30 seconds to prevent it from collapsing unevenly.
• Water bath care: Ensure that the water in the bath doesn’t touch the cheesecake pan to avoid water seeping into the batter.

Variations and Substitutions

• Flavored additions: You can add a teaspoon of almond extract or other flavorings to the cheesecake batter for a unique twist.
• Flour-free option: If you’re gluten-free, substitute the cake flour with a gluten-free flour blend, though this may slightly change the texture.
• Dairy-free: For a dairy-free option, use dairy-free cream cheese, milk, and butter substitutes.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can prepare the cheesecake a day in advance. It will hold its shape well when refrigerated, and the flavors will develop further.

2. How do I store leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. You can also freeze the cheesecake for up to a month, but be sure to wrap it tightly in plastic wrap and foil.

3. Why did my cheesecake sink?
A sinking cheesecake is usually a result of overmixing the batter, using too much sugar in the meringue, or not cooling it properly. Be sure to rotate the pan and cool it gradually for the best result.

Serving Suggestions

• For a light touch: Serve with a dusting of powdered sugar and fresh berries for a simple, elegant presentation.
• With a glaze: Brush the top of the cheesecake with apricot jam for a glossy finish.
• For a decadent treat: Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

This Japanese cheesecake is light, airy, and perfectly balanced with a subtle sweetness. The unique texture, which is a delicate mix between a souffle and a traditional cheesecake, makes it irresistible. It’s the perfect dessert for any occasion, whether you enjoy it plain or with your favorite toppings. Plus, it’s not overly sweet, which makes it a refreshing choice after a meal.