Japanese Cheese Cake Recipe

Light, fluffy, and delicately sweet, Japanese cheesecake is a dreamy dessert that has become a beloved treat around the world. Unlike traditional cheesecake, which is dense and creamy, Japanese cheesecake has an airy, cloud-like texture thanks to the incorporation of whipped egg whites. It’s not overly sweet, allowing the cream cheese flavor to shine through while the sponge-like consistency is simply irresistible. If you’re looking for a dessert that combines elegance and simplicity, this is the perfect choice.

Why You’ll Love Japanese Cheesecake

Fluffy Texture: Unlike the traditional dense cheesecake, Japanese cheesecake is incredibly light and airy.

Perfectly Balanced: It’s not too sweet, which makes it a great option for those who love delicate desserts.

Impressive Presentation: Its soft, jiggly texture makes it visually stunning, perfect for special occasions or dinner parties.

Ingredients

200g (7 oz) cream cheese (room temperature)

50g (1/4 cup) unsalted butter (room temperature)

120ml (1/2 cup) milk

1/2 teaspoon vanilla extract

6 large eggs (separated into yolks and whites)

140g (2/3 cup) granulated sugar (divided)

60g (1/2 cup) cake flour (or all-purpose flour)

20g (2 tablespoons) cornstarch

1/4 teaspoon cream of tartar

Pinch of salt

Powdered sugar (for dusting)

Equipment Needed

8-inch (20 cm) round cake pan (preferably a springform pan)

Parchment paper

Electric mixer (for whipping the egg whites)

Whisk

Spatula

Sifter

Mixing bowls

Pot for double boiling (optional)

Oven

Cooling rack

Step-by-Step Instructions