Japanese Cheesecake Recipe
Delicately fluffy and subtly sweet, Japanese cheesecake melts in your mouth like a cloud. Combining cream cheese, eggs, and whipped meringue, it’s steamed in a water bath for the signature airy texture. A golden top and jiggly center make this dessert irresistibly light and elegant.
Equipment
- 20 cm (8-inch) round cake pan
- Parchment paper
- Saucepan
- Mixing bowls
- Stand mixer or hand mixer
- Sifter or fine mesh sieve
- Rubber spatula
Ingredients
- 55 g Unsalted butter
- 75 g Granulated sugar
- 226 g Cream cheese full fat Philadelphia
- 5 medium Eggs yolk and white separetely
- Whole milk
- 15 g Corn starch
- 40 g All purpose flour low protein content flour
- Pinch of salt
Instructions
- Preheat the oven to 150°C (300°F) with a water bath inside, reaching halfway up the sides of a parchment-lined 20 cm (8-inch) round cake pan.
- Wrap the pan in foil if it has a loose base.
- Melt cream cheese, butter, and milk over low heat until smooth; remove from heat.
- Sift in cornstarch, flour, and salt, then mix in egg yolks one at a time.
- Whip egg whites, gradually adding superfine sugar, until soft peaks form.
- Gently fold meringue into the cream cheese mixture.
- Pour batter into the prepared pan and bake in the water bath: 30 minutes with the door closed, 20 minutes slightly open, then 20 minutes closed.
- Look for a golden top and gentle jiggle.
- Flip onto a plate, then back again.
- Serve warm and jiggly.
Notes
- For best folding technique, cut through the batter and lift gently from the bottom to avoid deflating the meringue.
- If your oven tends to overheat, consider baking at a slightly lower temperature to maintain the cheesecake’s texture.
- A clean cake tester inserted halfway (not center) should come out with a few moist crumbs for ideal doneness.