Japanese Cheesecake Recipe: Light, Fluffy, and Irresistible

Japanese Cheesecake Recipe

Discover the art of making Japanese cheesecake, a dessert that’s as light and fluffy as chiffon cake but with the rich and moist texture of castella. This delightful treat is aromatic, refreshing, and never overwhelming, making it a must-try for dessert lovers.

Ingredients

Cheesecake Batter Base:

• Cream cheese: 8 ounces (1 block)
• Unsalted butter: 4 tablespoons, melted (½ stick)
• Egg yolks: 6 large
• Granulated sugar: ⅓ cup
• All-purpose flour: ½ cup, spooned and leveled
• Cornstarch: 1½ tablespoons
• Heavy cream or whole milk: ¼ cup
• Lemon zest: 1 tablespoon (zest of 1 lemon)
• Lemon juice: 1 tablespoon (juice of ½ lemon)
• Vanilla extract (optional): 1 teaspoon
• Kosher salt: ¼ teaspoon

Meringue:

• Egg whites: 6 large
• Lemon juice: 2 teaspoons
• Granulated sugar: ⅓ cup

Equipment Needed

• High-quality mixer
• 8×3-inch round cake pan
• Parchment paper
• Towels for a water bath

Instructions

Prepare the Cake Pan

1. Preheat the oven to 400°F. Line the bottom and sides of an 8×3-inch round cake pan with parchment paper.
2. Prepare a water bath: Place a towel in a larger pan and fill with hot water, ensuring the water will reach halfway up the cheesecake pan when placed inside.

Make the Batter

1. In a heatproof bowl over simmering water (bain-marie), whisk cream cheese until smooth. Gradually whisk in melted butter until well combined.
2. Add egg yolks two at a time, whisking after each addition. Mix in the granulated sugar until smooth.
3. Sift the flour and cornstarch into the mixture, stirring gently until no lumps remain.
4. Add lemon zest, lemon juice, heavy cream, salt, and vanilla extract (if using). Whisk until combined. Remove from heat and set aside.

Make the Meringue

1. In a clean mixing bowl, beat egg whites and lemon juice on medium speed until frothy. Gradually add sugar, continuing to beat until the meringue forms soft medium peaks.

Combine Batter and Meringue

1. Gently fold ⅓ of the meringue into the batter until fully incorporated.
2. Add another ⅓ of the meringue, folding gently. Repeat with the remaining meringue.

Assemble and Bake

1. Pour the batter into the prepared pan and gently tap to release air bubbles.
2. Place the cheesecake pan into the larger pan with the towel and hot water.
3. Bake at 400°F for 15 minutes, then reduce the oven temperature to 300°F and bake for an additional 25–30 minutes, or until the top is golden brown and a toothpick comes out mostly clean.

Cool the Cheesecake

1. Turn off the oven and leave the cheesecake inside for 15 minutes with the door closed.
2. Remove the water bath, crack the oven door, and let the cheesecake cool for another 30 minutes.
3. Carefully remove the cheesecake from the pan and cool on a wire rack.

Serve and Enjoy

This Japanese cheesecake can be enjoyed warm, at room temperature, or chilled. For the best flavor, refrigerate for at least 1 hour before serving.

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Enjoy this light, fluffy, and utterly delightful Japanese cheesecake with your loved ones!