Fluffy Cloud-Like Japanese Cheesecake Recipe for Beginners

Soft and cloud-like, this delectable japanese cheesecake melts on your tongue with its ethereal texture.

Creamy yet light, the dessert brings a touch of Tokyo’s culinary magic to your kitchen.

Each slice promises a delightful experience that breaks away from traditional dense cheesecake styles.

Bakeries across Japan have perfected this gentle, souffle-like treat that dances between cake and custard.

The recipe requires precision but rewards you with an incredibly smooth, airy result.

Whisked egg whites create the signature pillowy consistency that makes this cheesecake a true sensation.

Prepare to fall in love with this elegant, melt-in-your-mouth delicacy that will impress even the most discerning dessert enthusiasts.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 205 kcal

Servings: 8

What You Need for Japanese Cheesecake

• Cream Cheese: Ultra-creamy foundation providing luxurious texture and tangy richness, choose full-fat version for best results.
• Butter: Adds smoothness and depth, select high-quality unsalted butter for consistent flavor.
• Milk: Creates silky consistency, use whole milk for richer taste.

• Cake Flour: Ensures delicate, tender crumb, sift thoroughly to avoid lumps.
• Cornstarch: Helps achieve light, fluffy texture, adds softness to cake structure.
• Granulated Sugar: Sweetens and stabilizes meringue, purchase fine-grain for smooth integration.

• Egg Yolks: Provide richness and structure, use fresh room-temperature eggs.
• Egg Whites: Create airy meringue, ensure no yolk contamination for perfect peaks.
• Lemon Juice: Balances sweetness with bright acidity, fresh juice recommended.
• Lemon Zest: Adds aromatic citrus notes, grate carefully to avoid bitter white pith.
• Vanilla Extract: Deepens overall flavor complexity, choose pure extract over artificial.
• Cream of Tartar: Stabilizes egg whites, prevents meringue from deflating.

Tools for That Airy Cheesecake Texture

• Electric mixer: Essential for whipping egg whites to perfect meringue consistency.
• Heatproof bowl: Crucial for melting cream cheese mixture over simmering water.
• 9-inch round cake pan: Key for baking the cheesecake with correct shape and size.
• Aluminum foil: Needed to wrap pan and prevent water from seeping in during water bath.
• Parchment paper: Used to line pan bottom for easy cake removal.
• Sifter: Important for evenly incorporating flour and cornstarch without lumps.
• Whisk: Necessary for smoothly mixing cream cheese mixture and combining ingredients.
• Large baking dish: Required for creating water bath during baking.
• Measuring cups and spoons: Helps accurately measure ingredients.

How to Bake a Light Japanese Cheesecake

• Prep Your Baking Arena

Warm up your oven to 320F. Grab a round cake pan and give it a light butter massage. Line the bottom with parchment paper and wrap the outside in aluminum foil like a cozy sweater.

• Craft the Creamy Base

Create a steamy double boiler. Melt cream cheese, butter, and milk together until silky smooth. Let the mixture cool slightly. Whisk in sugar, then egg yolks one by one. Sprinkle in flour and cornstarch, stirring until the batter looks like velvet. Add a splash of lemon juice and zest for a zingy twist.

• Whip Up Some Cloud-Like Meringue

Grab a squeaky clean bowl and beat egg whites until they transform into a fluffy wonderland. Sprinkle in cream of tartar and keep whisking. Slowly rain down sugar while beating until peaks stand tall and proud.

• Marry the Mixtures and Bake

Gently fold the meringue into the cream cheese base like you’re tucking in a delicate blanket. Pour the batter into the prepared pan and give it a gentle tap. Create a warm water bath around the pan and slide into the oven. Bake for 25 minutes at 320F, then lower to 280F for another 55 minutes.

• Cool and Celebrate

Let the cake rest in the oven with the door cracked open for 15 minutes. Remove and allow to cool completely. Slide onto a serving plate and dust with a snowy layer of powdered sugar if you’re feeling fancy.

Flavor Enhancements for Japanese-Style Desserts

• Whip egg whites with precision, creating stiff peaks that give the cheesecake its signature light and airy consistency without deflating the delicate mixture.
• Prepare the cheesecake a day in advance and refrigerate overnight, allowing flavors to develop and texture to become even more smooth and creamy.
• Swap cake flour and cornstarch with a gluten-free flour blend or almond flour to make this dessert suitable for those with gluten sensitivities.
• Reduce granulated sugar and use a natural sweetener like stevia or monk fruit for a lighter, diabetic-friendly version of this classic Japanese dessert.
• Experiment with different extracts like almond or orange instead of vanilla, or add a subtle matcha powder to the batter for a unique Japanese-inspired flavor profile.

Serve Japanese Cheesecake with Simplicity

• Sunset Picnic Delight: Pack thin slices of this fluffy Japanese cheesecake in a cute picnic basket with fresh berries and light tea for an elegant outdoor treat.
• Afternoon Tea Elegance: Serve small squares alongside delicate porcelain teacups, garnishing with mint leaves or a light dusting of powdered sugar for sophisticated presentation.
• Dessert Parfait Layer: Crumble chilled cheesecake pieces into elegant glass parfait cups, alternating with whipped cream and fresh seasonal fruits for a stunning vertical dessert experience.
• Breakfast Companion: Pair gentle slices with morning cappuccino, adding a dollop of fruit compote or light jam for a sweet morning indulgence that isn't overly heavy.

Keep It Fluffy with Smart Storage Tricks

• Let the Japanese cheesecake cool gradually at room temperature to prevent cracking, ensuring a smooth, silky texture without sudden temperature shifts.
• Store the cake in an airtight container within the refrigerator for up to 3-4 days, covering loosely with plastic wrap to maintain moisture and prevent drying out.
• Slice the cheesecake into individual portions, wrap each tightly in plastic wrap and aluminum foil, then store in freezer-safe containers for up to one month without compromising taste or texture.
• Bring the chilled cheesecake to room temperature for 15-20 minutes before serving to enhance its delicate flavor and soft, cloud-like consistency, allowing the subtle notes of lemon and vanilla to shine through.

Silky Japanese Cheesecake Recipe

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4.6 from 20 reviews

• Total Time: 40 minutes
• Yield: 9 1x

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Description

Silky Japanese cheesecake whispers elegance with its cloud-like texture and delicate flavor profile. Culinary magic blends cream cheese, eggs, and subtle sweetness into a melt-in-mouth dessert that promises pure indulgence for delighted palates.

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Ingredients

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• 6 large egg whites
• ½ cup (100 g) granulated sugar
• ¼ tsp cream of tartar
• 10 oz (285 g) cream cheese, softened
• 6 large egg yolks
• ½ cup (100 g) granulated sugar
• ½ cup whole milk
• 2 tbsps unsalted butter
• ⅔ cup cake flour
• 2 tbsps cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract

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Instructions

1. Pan Preparation: Coat a 9-inch round cake pan with grease and parchment paper. Encase the exterior with aluminum foil to shield against water infiltration during baking. Adjust oven rack to center position and preheat to 320F (160C).
2. Cream Cheese Fusion: Create a silky mixture by melting cream cheese, butter, and milk using a double boiler technique. Gradually incorporate sugar, ensuring smooth integration. Introduce egg yolks individually, blending thoroughly after each addition. Gently sift cake flour and cornstarch, whisking until achieving a velvety consistency. Enhance flavor profile by adding lemon juice, zest, and vanilla extract.
3. Meringue Crafting: Using pristine electric mixer, transform egg whites into a frothy texture. Introduce cream of tartar, continuing to whip until soft peaks emerge. Incrementally sprinkle sugar while beating, developing glossy, firm peaks that maintain structural integrity.
4. Batter Assembly and Baking: Delicately fold meringue into cream cheese base using a gentle, sweeping motion to preserve airiness. Transfer batter to prepared pan, tapping surface to eliminate potential air pockets. Position pan within a larger water-filled baking dish, ensuring liquid reaches midway up sides. Execute precise baking sequence: 25 minutes at 320F (160C), then reduce temperature to 280F (140C) for additional 55 minutes until golden and set.
5. Cooling and Presentation: After baking, leave cake inside oven with door slightly ajar for 15 minutes, allowing gradual temperature equalization. Extract from water bath and permit complete cooling within pan. Carefully unmold, removing parchment paper. Optional: dust surface with powdered sugar before serving for elegant presentation.

Notes

• Ensure cream cheese, eggs, butter, and milk are at room temperature for smooth, lump-free mixing and consistent texture.
• Beat egg whites gradually with cream of tartar to create stable, glossy peaks that won’t collapse during folding, maintaining the cake’s signature light, airy structure.
• Use precise oven temperature changes to prevent cracking and achieve the signature soft, jiggly Japanese cheesecake texture – start at 320F, then reduce to 280F for even, gentle baking.
• Wrap pan exterior with aluminum foil and use water bath method to create humid baking environment, preventing surface cracks and ensuring consistent, delicate cheesecake consistency.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 9
• Calories: 210
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 75 mg