✅ Light and airy
✅ Not too sweet
✅ Iconic “jiggly” texture
Introduction
If you’ve ever seen those soft, jiggly, cloud-like cheesecakes from Japanese bakeries and wondered if you could make one at home — the answer is yes, and it’s easier than you think. Unlike traditional New York cheesecake, Japanese Cheesecake is light, fluffy, and almost soufflé-like, with a delicate sweetness and an airy texture that melts on the tongue.
This recipe uses simple ingredients like cream cheese, eggs, sugar, and milk — whipped into a silky batter and baked gently in a warm water bath. The result? A cheesecake that’s soft, bouncy, and impossibly light — like eating a slice of sweet, creamy cloud.
Perfect for tea time, holidays, birthdays, or anytime you want a dessert that feels elegant but not heavy.
Ingredients List
For the Batter
- 8 oz (225g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/2 cup (120 ml) milk
- 1/2 cup (65g) cake flour (or all-purpose flour sifted twice)
- 3 tablespoons cornstarch
- 1/2 cup (100g) sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving (Optional)
- Powdered sugar
- Fresh berries
- Whipped cream
- Honey or apricot glaze
Timing
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 60 minutes + cool time |
| Total Time | ~1 hour 30 minutes |
Step-by-Step Instructions
Step 1: Prep the Pan
Line the bottom and sides of a 7–8 inch round cake pan with parchment paper.
Wrap the outside of the pan in foil (to prevent water leaking from the water bath).
Step 2: Make the Cream Base
In a heat-safe bowl over simmering water, melt together:
- Cream cheese
- Butter
- Milk
Stir until smooth and silky.
Remove from heat and cool slightly.
Step 3: Add Dry Ingredients
Sift in:
- Flour
- Cornstarch
Whisk until no lumps remain.
Mix in vanilla and salt.
Stir in egg yolks, one at a time.
Step 4: Whip the Egg Whites
In a clean bowl, beat egg whites until foamy.
Gradually add sugar and whip to soft, glossy peaks — not stiff.
Step 5: Fold
Gently fold whipped egg whites into batter in 3 additions.
Fold slowly and carefully — this is what keeps the cake airy.
Step 6: Bake
Pour batter into prepared pan.
Place pan inside a larger baking dish and add hot water halfway up the sides.
Bake at:
- 325°F (160°C) for 25 minutes
- Then reduce to 300°F (150°C) and bake another 35 minutes
- Turn off oven and let cake rest inside oven for 10 minutes
Step 7: Cool
Remove from oven.
Gently remove from pan upside-down and flip back to upright.
Dust with powdered sugar once fully cool.
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Protein | 6g |
| Fat | 11g |
| Carbs | 16g |
Healthier & Dietary Alternatives
| Goal | Swap |
|---|---|
| Gluten-Free | Use gluten-free cake flour or fine rice flour |
| Lower Sugar | Reduce sugar in meringue by 1 tablespoon |
| Dairy-Free | Use dairy-free cream cheese + almond milk |
| Extra Fluffy | Add 1 extra egg white |
Serving Suggestions
Serve with:
- Fresh strawberries or raspberries
- A dusting of powdered sugar
- Whipped cream
- Drizzle of honey or citrus glaze
- Hot tea, matcha latte, or cappuccino
Best enjoyed slightly warm or fully cooled.
Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Cake collapses | Do not overbeat egg whites — use soft peaks only |
| Rubber texture | Fold gently — do not deflate the meringue |
| Cracks | Bake slowly & use a proper water bath |
| Dense center | Ensure cream mixture is totally smooth before adding yolks |
Storing Tips
- Refrigerate: Up to 4 days, covered
- Freeze: Up to 1 month (wrap airtight)
- Reheat: Briefly warm a slice for the soft, jiggly texture again
Conclusion
This Homemade Japanese Cheesecake is light, airy, and elegant — a dessert that looks impressive yet feels effortless. With its cloud-like texture and delicate sweetness, it’s a wonderful alternative to dense American cheesecakes and makes any occasion feel special.
Make it once — and you’ll want to bake it again and again.
FAQs
1. Why did my cheesecake deflate?
Usually from overbeating egg whites or opening the oven too early.
2. Can I use an electric mixer?
Yes — use it to make the meringue. Fold by hand at the end.
3. How do I make it extra jiggly?
Stop whipping whites at soft peaks. Too stiff = dense.
4. Can I use lemon flavor?
Yes — add 1 teaspoon lemon zest for a subtle citrus note.
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