Fluffy Japanese Cheesecake – A Light and Airy Delight

Japanese cheesecake is famous for its light, fluffy, and melt-in-your-mouth texture.

Unlike traditional cheesecakes, this version is less dense, thanks to whipped egg whites that create a soufflé-like consistency.

It is the perfect dessert for those who love soft and airy cakes with a hint of creamy richness.

If you love soft and delicate desserts, you might also enjoy this Soft and Fluffy Cotton Cake, which has a cloud-like texture and a deliciously light flavor.

Why You Will Love This Recipe

Soft and airy texture that feels like a cloud.

Less sweet and lighter than traditional cheesecakes.

Perfect balance of creaminess and fluffiness.

Great for tea time or special occasions.

For another delightful treat, try this Lemon Cream Cheese Dump Cake, which is rich, tangy, and easy to make.

Ingredients for Fluffy Japanese Cheesecake

7 ounces (200g) cream cheese, softened

3 tablespoons unsalted butter

½ cup (120ml) milk

4 large eggs, separated

⅔ cup (130g) granulated sugar

¾ cup (90g) cake flour, sifted

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon lemon juice

¼ teaspoon salt

Step-by-Step Instructions

Step One: Prepare the Cheesecake Mixture

Preheat your oven to 320°F (160°C). Grease and line a round cake pan with parchment paper.

In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat and let it cool slightly.

Step Two: Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with vanilla extract and lemon juice. Gradually add the cooled cream cheese mixture, stirring until fully combined. Sift in the cake flour and cornstarch, then mix until smooth.

Step Three: Beat the Egg Whites

In another bowl, beat the egg whites with salt using an electric mixer until foamy. Gradually add the sugar and continue beating until stiff peaks form.

Step Four: Combine the Mixtures

Gently fold the egg white mixture into the cheesecake batter in batches. Be careful not to deflate the air bubbles.

Step Five: Bake the Cheesecake

Pour the batter into the prepared pan. Place the pan inside a larger baking dish filled with hot water (water bath method) and bake for 60 minutes. Then, reduce the oven temperature to 300°F (150°C) and bake for another 15 minutes.

For another soft and delicate dessert, check out this Angel Papy Dessert, which is creamy and light.

Serving Suggestions

Dust the top with powdered sugar for a classic look.

Serve with fresh berries and whipped cream for added flavor.

Drizzle with honey or caramel sauce for extra sweetness.

If you prefer a richer dessert, try this Cracker Barrel Meatloaf, which is a comforting main dish before enjoying this cheesecake.

Tips for the Best Japanese Cheesecake

Use room temperature ingredients for a smooth batter.

Fold the egg whites gently to keep the batter airy.

Bake in a water bath to prevent cracks and keep the texture moist.

Let the cake cool gradually in the oven with the door slightly open.

Frequently Asked Questions

Why Did My Cheesecake Collapse?

It may have been overmixed or cooled too quickly. Let it cool gradually to maintain its structure.

Can I Use All-Purpose Flour Instead of Cake Flour?

Yes, but the texture will be slightly denser. You can make homemade cake flour by replacing two tablespoons of flour with cornstarch per cup.

How Do I Store Japanese Cheesecake?

Store in an airtight container in the refrigerator for up to three days.

For another classic homemade dish, check out this Slow Cooker Mediterranean Chicken, which is packed with fresh and delicious flavors.

Final Thoughts

Fluffy Japanese cheesecake is a light, airy, and creamy dessert that melts in your mouth.

With its delicate texture and subtle sweetness, it is a perfect treat for any occasion.

Whether you serve it plain or with fresh fruit, this cheesecake is sure to impress.

Try this recipe today and enjoy a homemade Japanese-style cheesecake with your favorite toppings!