Japanese cheesecake Recipe

Introduction

Japanese cheesecake is a soft, light, and fluffy dessert that feels like a mix of a sponge cake and a classic cream cheesecake. It is famous for its airy texture and gentle sweetness. When you touch it, it jiggles like a cloud. When you bite into it, it melts in your mouth. This cake is very different from heavy baked cheesecakes because it is whipped with air and baked slowly with care. Many people call it cotton cheesecake because it feels as soft as cotton.

People love Japanese cheesecake because it is not too sweet and not too heavy. You can eat a slice and still feel fresh and happy. It is perfect for people who want dessert but do not want something too rich. The taste is smooth and milky, and the texture is very tender. Even people who usually do not like cheesecake often enjoy this one. It is also beautiful to look at, with a golden top and tall, fluffy body that makes everyone excited to taste it.

This recipe is great for special days, family dinners, birthdays, or even a quiet weekend at home. You can make it when you want to impress guests or when you want to treat yourself. It is also a good choice for people who want a lighter dessert option. Because it uses whipped egg whites, it feels less dense than many cakes. Baking this cake can also be a relaxing kitchen activity. Watching it rise and gently cool gives a warm and satisfying feeling.

Ingredients You Will Need

Cream cheese 200 grams
Unsalted butter 60 grams
Milk 100 milliliters
Cake flour 60 grams
Corn starch 20 grams
Eggs 6 large size, separated into yolks and whites
Sugar 140 grams total
Lemon juice 1 tablespoon
Vanilla extract 1 teaspoon
Salt one small pinch

For baking support
Hot water for water bath
Butter or oil for greasing the pan
Baking paper for lining the pan

Step by Step Method

First, take all ingredients out of the fridge and let them come to room temperature. This helps everything mix smoothly. Preheat your oven to 160 degrees Celsius. Prepare a round cake pan and line the bottom and sides with baking paper. Lightly grease it so the cake does not stick.

Add cream cheese, butter, and milk to a heat safe bowl. Place this bowl over a pot with gently simmering water. Stir slowly while heating until everything melts and becomes smooth. Do not let the water touch the bowl. Keep stirring so the mixture does not burn. Once smooth, remove from heat and let it cool for a few minutes.

Add the egg yolks to the warm cream cheese mixture. Mix well with a whisk. Add vanilla extract and stir again. Sift the cake flour and corn starch into the bowl. Sifting helps avoid lumps and makes the cake light. Mix gently until the batter is smooth and silky. Do not over mix.

In a clean dry bowl, add the egg whites. Add a small pinch of salt and lemon juice. Start beating with an electric mixer on medium speed. When the egg whites turn foamy, slowly add the sugar in three parts. Keep beating until soft peaks form. Soft peaks mean when you lift the mixer, the foam forms a peak that bends slightly at the tip.

Take one third of the whipped egg whites and add it to the cheese batter. Mix gently with a spatula using a folding motion. This helps lighten the batter. Do not stir hard. Now pour this mixture back into the bowl with the rest of the egg whites. Fold gently until fully combined. Move slowly to keep as much air as possible inside the batter.

Pour the batter into the prepared cake pan. Tap the pan lightly on the table a few times to remove large air bubbles. Place the cake pan into a larger baking tray. Pour hot water into the tray until it reaches halfway up the sides of the cake pan. This water bath helps the cake bake evenly and stay soft.

Place the tray carefully into the oven. Bake for about 60 to 70 minutes. The top should turn light golden and the cake should rise tall. Avoid opening the oven door too often because the cake can sink.

After baking, turn off the oven but leave the cake inside with the door slightly open for 15 minutes. This slow cooling helps prevent sudden shrinking. Then remove the cake and let it cool fully at room temperature.

Once cool, gently remove the cake from the pan. Peel away the baking paper slowly. You can chill the cake in the fridge for one hour for a firmer texture, or serve it right away for extra softness. Cut with a warm knife for clean slices.

Why This Recipe Is Special

This Japanese cheesecake recipe is special because it gives you a bakery style result at home with simple steps. The texture is very light and fluffy because of the whipped egg whites. It feels soft like a sponge but tastes rich like cheesecake. This balance makes it unique among desserts.

It is also lower in sugar than many traditional cheesecakes. The gentle sweetness makes it suitable for people who do not enjoy very sweet desserts. The use of cream cheese gives protein and calcium, while the airy structure means each slice feels lighter.

Another special point is how it looks and feels when served. The cake jiggles slightly and feels soft to the touch. This creates a fun and delightful eating experience. Guests often smile the moment they see it on the table.

Extra Tips for Better Taste

Use good quality cream cheese for the best flavor. A rich and smooth cream cheese will make a big difference in the final taste.

Always sift the flour and corn starch. This simple step keeps the batter smooth and helps the cake rise better.

Do not over beat the egg whites until they are too stiff. Soft peaks are perfect. If they are too stiff, folding becomes harder and the cake may lose air.

Fold the batter slowly and gently. Use a spatula and turn the bowl as you fold. This keeps the batter full of tiny air bubbles that make the cake fluffy.

You can add a little lemon zest for a fresh flavor. Orange zest also works well if you want a citrus touch.

Serve with fresh fruit like strawberries, mango, or blueberries. A light dusting of powdered sugar on top also makes it look pretty.

Final Thoughts

Japanese cheesecake is a wonderful dessert that brings joy with every bite. It is soft, light, and gently sweet, which makes it perfect for many occasions. Even if you are new to baking, you can make this cake by following the steps with patience. The process is calm and rewarding, and the result feels like something from a professional bakery. Once you try it, you will likely want to bake it again and again for friends and family.

Nutrition Details

Approximate values for the whole cake

Calories about 2100
Protein about 48 grams
Fat about 140 grams
Carbohydrates about 170 grams
Sugar about 135 grams

Approximate values per serving if cut into 10 slices

Calories about 210
Protein about 4.8 grams
Fat about 14 grams
Carbohydrates about 17 grams
Sugar about 13.5 grams

Values can change based on ingredient brands and exact quantities used.