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Japanese Cheesecake

Fluffy Japanese Cheesecake: A Light, Dreamy Delight

This Fluffy Japanese Cheesecake is a light and airy dessert that captivates with its mildly sweet and tangy flavor, perfect for guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs provides structure and aeration
  • 8 ounces Cream Cheese softened for easier mixing
  • 1/3 cup Heavy Cream can be substituted with full-fat milk
  • 1/4 cup Unsalted Butter cut into smaller pieces
  • 1/2 cup Cake Flour sifted for best results
For Flavor Enhancement
  • 1 teaspoon Vanilla Extract optional but recommended
  • 1 tablespoon Lemon Zest optional but enhances flavor
For Sweetening
  • 1/2 cup Granulated Sugar essential for sweetening the batter
  • 1/2 teaspoon Lemon Juice adds acidity, optional

Equipment

  • 8-inch round cake pan
  • 9x9-inch baking pan for water bath
  • heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and prepare an 8-inch round cake pan lined with parchment paper.
  2. In a heatproof bowl over simmering water, combine cream cheese, butter, and heavy cream until smooth.
  3. Remove from heat and whisk in egg yolks, cake flour, lemon zest, and vanilla extract until homogenous.
  4. In a clean bowl, whip egg whites with lemon juice until frothy, then add granulated sugar gradually and whip to medium-soft peaks.
  5. Gently fold meringue into batter in three additions, maintaining airiness.
  6. Pour batter into prepared pan, place in water bath, and bake for 80-90 minutes until golden brown.
  7. Allow to cool in the pan for 10 minutes, then invert onto a plate and refrigerate for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 150mgSugar: 8gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for better emulsification. Gentle folding is crucial to maintain the airy texture. Never skip the water bath to prevent cracks.

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