Fluffy Japanese Cheesecake Recipe – AI Recipe

delicious japanese cheesecake recipe

This fluffy Japanese cheesecake recipe will take you on a delectable journey to cloud-like heaven.

Get ready to create a melt-in-your-mouth dessert that will leave you craving for more.

Fluffy Japanese Cheesecake Recipe Ingredients:

For the Cake:

  • 1/2 cup (120ml) whole milk
  • 4 oz (110g) cream cheese
  • 7 tablespoons (100g) unsalted butter
  • 8 large eggs, yolks and whites separated
  • 3/4 cup (150g) granulated sugar, divided into two equal parts
  • 1 tablespoon lemon juice
  • 2/3 cup (85g) all-purpose flour, sifted
  • 1/4 cup (30g) cornstarch, sifted
  • 1/4 teaspoon cream of tartar

For the Topping (Optional):

  • Powdered sugar for dusting
  • Fresh berries


  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20cm) round springform pan with parchment paper.
  2. Warm Milk Mixture:
    • In a small saucepan over low heat, combine milk, cream cheese, and butter. Stir until smooth and fully incorporated. Remove from heat and let it cool slightly.
  3. Mix Egg Yolks:
    • In a large bowl, whisk the egg yolks until smooth. Gradually add the cooled milk mixture to the yolks, whisking continuously. Add half the sugar (3/8 cup or 75g) and lemon juice, and mix well. Sift in the flour and cornstarch, whisking to avoid lumps.
  4. Beat Egg Whites:
    • In a separate, clean bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and gradually add the remaining sugar (3/8 cup or 75g), continuing to beat until stiff peaks form.
  5. Fold in Egg Whites:
    • Gently fold the egg whites into the yolk mixture in thirds, being careful not to deflate the batter.
  6. Bake in a Water Bath:
    • Wrap the bottom of the springform pan with foil to prevent water from seeping in. Pour the batter into the prepared pan and smooth the top with a spatula.
    • Place the springform pan into a larger baking pan. Fill the larger pan with boiling water to about halfway up the side of the springform pan.
    • Bake for about 70-80 minutes, or until set and golden brown. To prevent the top from cracking, you can reduce the oven temperature to 300°F (150°C) halfway through baking.
  7. Cool:
    • Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for about an hour. This helps prevent sudden temperature changes that can cause the cake to collapse.
  8. Serve:
    • Once cooled, remove the cheesecake from the pan, peel off the parchment paper, and transfer to a serving plate. Dust with powdered sugar and garnish with fresh berries if desired.


Get ready to embark on a deliciously cheesy journey with this Japanese cheesecake recipe, where a handful of simple yet essential ingredients come together to create a fluffy and melt-in-your-mouth dessert.

Now, let’s talk about the star players in this culinary adventure – the ingredients.

When it comes to Japanese cheesecake, there are different variations to suit your taste buds. Some recipes call for cream cheese as the main ingredient, while others use a combination of cream cheese and mascarpone for a richer flavor. Whichever variation you choose, one thing is for sure – the creaminess of the cheese is what sets this dessert apart.

Now, let’s say you find yourself in a pinch and don’t have all the ingredients on hand. Fear not, adventurous soul! There are substitutes you can use to still achieve a delectable result. For instance, if you’re out of cream cheese, you can try using ricotta cheese or cottage cheese instead. They may alter the texture slightly, but the taste will still be on point.

Preparing the Batter

Now that you have gathered your ingredients, it’s time to dive into the thrilling process of preparing the batter for your Japanese cheesecake masterpiece. Get ready to whisk your way to fluffy perfection and add a burst of flavor with some zesty lemon goodness.

Here’s a step-by-step guide to help you create a batter that will make your taste buds soar:

  1. Whisk it, whisk it real good: Start by whisking the egg whites until they form stiff peaks. This will give your cheesecake that light and airy texture we all love. Use quick, vigorous motions and feel the excitement build as the peaks start to form.
  2. The zest is yet to come: Time to add a twist of citrusy magic. Grate some lemon zest and add it to the batter. This simple addition will elevate the flavor profile of your cheesecake and make it truly unforgettable.
  3. Fold with care: Gently fold the egg yolk mixture into the egg white mixture. Be delicate, like a tightrope walker tiptoeing their way to success. This will ensure that your batter remains light and fluffy, just like a cloud.
  4. Mix it up: Give the batter a final mix to ensure all the ingredients are well incorporated. This is your chance to show off your whisking skills one last time before the real magic happens in the oven.

Now that your batter is ready, it’s time to move on to the next thrilling step in your Japanese cheesecake adventure. Get ready to bake your way to cheesecake heaven!

Folding in the Egg Whites

To truly achieve cheesecake greatness, it’s time to delicately fold in the fluffy egg whites, like a master chef executing a daring acrobatic maneuver. This step is crucial in creating that ethereal, cloud-like texture that makes Japanese cheesecake so irresistible. Forget about heavy, dense cheesecakes that weigh you down like a lead balloon. We’re going for light and airy here, my friend.

Now, let’s talk about the whisking technique. Whisk the egg whites until they reach stiff peaks. You want them to be like Mount Everest, standing tall and proud. This will give your cheesecake that perfect lift and fluffiness. Don’t be afraid to give it some elbow grease. Imagine you’re a superhero whipping those egg whites into submission. You’ve got this!

But hey, if you’re feeling adventurous, why not try some alternative ingredients? You could fold in a tablespoon of matcha powder for a subtle green tea flavor. Or how about a sprinkle of lemon zest to add a refreshing twist? Get creative and let your taste buds guide you. After all, baking is a deliciously daring journey.

Baking the Cheesecake

For an epic finale to your cheesecake journey, it’s time to let the oven work its magic and transform your creation into a golden, velvety masterpiece. Baking the cheesecake is the crucial step that will determine whether your efforts pay off or end in a disappointing dessert disaster. Fear not, intrepid baker! Armed with these tips for achieving the perfect texture and knowledge of common mistakes to avoid, you’re well on your way to cheesecake glory.

  1. Temperature matters: Preheat your oven to the specified temperature and ensure it stays consistent throughout the baking process. Fluctuations in heat can cause uneven baking and result in a lopsided or undercooked cheesecake. Ain’t nobody got time for that!
  2. Embrace the water bath: Placing your cheesecake pan in a water bath helps regulate the temperature and ensures a moist and creamy texture. Don’t be afraid of a little aquatic adventure; your cheesecake will thank you.
  3. Patience is key: Resisting the temptation to open the oven door and peek at your masterpiece is crucial. Sudden changes in temperature can cause your cheesecake to deflate faster than a punctured balloon. Keep calm and bake on!
  4. Cool down with care: Once your cheesecake is done, let it cool in the oven with the door slightly ajar. This gradual cooling process prevents cracks from forming. A little patience now will guarantee a flawless finish later.

Cooling and Removing From the Pan

With your cheesecake baked to perfection, it’s time to embark on the thrilling adventure of cooling and removing it from the pan, unveiling your culinary triumph. But be warned, dear reader, this is a crucial step that can make or break your cheesecake experience. So, listen closely and let me guide you through the treacherous path of achieving a flawless, crack-free masterpiece.

First, let’s talk about removing the cheesecake from the pan. The key here is patience. Allow your cheesecake to cool completely in the pan before attempting to release it. This will prevent any unwanted cracks or breakage. To further aid in the process, run a thin knife around the edges of the pan to help loosen the cake. Then, place a plate or a cardboard round on top of the pan and swiftly flip it over. Tap the bottom of the pan gently to release the cheesecake, and voila! Your creation is now free from its confinement.

Now, onto the matter of preventing cracks during cooling. This is a common issue that can shatter your dreams of a picture-perfect dessert. To avoid this catastrophe, you must let your cheesecake cool gradually. Start by turning off the oven and leaving the cheesecake inside for about an hour. Then, transfer it to a wire rack and let it cool completely at room temperature. This gradual cooling process will ensure that the cake sets evenly, reducing the risk of unsightly cracks.

Now that you possess these mighty tips, go forth and conquer the world of Japanese cheesecake with confidence. May your cheesecake always be fluffy, flawless, and utterly irresistible!

Decorating and Serving

Prepare to dazzle your guests and elevate your Japanese cheesecake to new heights with a decorating and serving extravaganza that will leave everyone in awe. After all, a cake that tastes as good as it looks deserves to be showcased in all its glory. So, get ready to unleash your creativity and take your cheesecake presentation to the next level with these serving suggestions and creative garnishes:

  1. Dress it up with fresh fruits: Nothing complements the light and fluffy texture of Japanese cheesecake quite like a medley of vibrant fruits. Arrange slices of juicy strawberries, tangy raspberries, and sweet kiwi on top of your cake for a burst of color and flavor. It’s like a fruity explosion in every bite!
  2. Drizzle with homemade caramel sauce: There’s something irresistibly decadent about the combination of creamy cheesecake and gooey caramel. Whip up a batch of rich caramel sauce and generously pour it over your cheesecake, letting it cascade down the sides. The caramel will add a touch of indulgence and take your dessert to a whole new level of deliciousness.
  3. Sprinkle with powdered sugar and cocoa: Sometimes, simplicity is key. Dust your Japanese cheesecake with a generous sprinkle of powdered sugar and cocoa powder for an elegant and classic touch. The contrasting colors will make your cake look even more tempting and irresistible.
  4. Add a dollop of whipped cream: Who can resist a fluffy cloud of whipped cream? Dollop a generous amount on top of your cheesecake and watch it melt into the cracks and crevices. Not only will it add a creamy and dreamy element to your dessert, but it will also make it look incredibly inviting.

Tips for Success

Now that you’ve mastered the art of decorating and serving your Japanese cheesecake, it’s time to dive into the realm of tips for success that will ensure your cheesecake always turns out as light, fluffy, and delectable as it should be.

Let’s face it, making the perfect Japanese cheesecake can be a bit tricky. The delicate balance of ingredients and the precise baking technique can make or break your fluffy creation. But fear not, intrepid baker, for I’m here to guide you through the treacherous terrain of cheesecake making.

One common mistake that many aspiring Japanese cheesecake bakers make is overmixing the batter. Yes, it’s tempting to keep whisking until your arm falls off, but too much mixing can lead to a dense and heavy cake. So remember, gentle folds are your friends.

Another pitfall to avoid is opening the oven door during baking. I know it’s tempting to sneak a peek and see how your masterpiece is coming along, but resist the urge! Sudden temperature changes can cause your cake to collapse.

If, despite your best efforts, your cheesecake does turn out a bit less than perfect, don’t despair. We’ve got some troubleshooting tips up our sleeves. If your cake cracks on the surface, simply cover it up with a luscious layer of whipped cream or a drizzle of fruit sauce.

And if your cake sinks in the middle, don’t fret. Just call it a well for extra toppings and fill it up with fresh berries or a dollop of lemon curd.

Frequently Asked Questions

Can I Use a Different Type of Cheese Instead of Cream Cheese for This Recipe?

Sure, you can use alternative cheeses instead of cream cheese for this recipe. Just keep in mind that it might have an impact on the taste. So, go ahead and embark on a cheesy adventure!

How Can I Prevent My Cheesecake From Cracking While Baking?

To prevent your cheesecake from cracking while baking, try using a water bath or lower the oven temperature. And as for using a different type of cheese, go on an epic cheese quest and experiment with brie or mascarpone!

Can I Freeze the Cheesecake for Later Consumption?

Sure, you can freeze your cheesecake for later enjoyment. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container. That way, you’ll preserve its fluffiness and prevent any unwanted freezer burn.

How Long Can I Store the Cheesecake Before It Goes Bad?

Store your cheesecake properly to maximize its shelf life. Follow these storage tips to keep it fresh and tasty for longer. Don’t let this delicious treat go to waste!

Can I Add Any Other Flavors or Toppings to the Cheesecake to Enhance Its Taste?

You can definitely take your Japanese cheesecake to the next level by adding different flavors and toppings. Get creative with some fresh fruits, chocolate drizzles, or even a dollop of whipped cream. The possibilities are endless!

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