Fluffy Japanese Cheesecake – Light, Airy & Melt-In-Your-Mouth Dessert
A cloud-like Japanese cheesecake with a soft golden top and ultra-light, creamy center. Elegant, delicate, and surprisingly simple to make at home.
Ingredients
- 250 g cream cheese softened
- 50 g unsalted butter
- 100 ml milk
- 3 large eggs separated
- 70 g sugar for egg whites
- 30 g sugar for batter
- 60 g cake flour or sifted all-purpose flour
- 20 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Powdered sugar for dusting
Instructions
- Preheat oven to 160°C (320°F). Line a round cake pan with parchment paper.
- In a saucepan over low heat, melt the butter, cream cheese, and milk until smooth. Remove from heat and let cool slightly.
- Whisk egg yolks with 30 g sugar until pale and creamy. Stir in vanilla extract and lemon juice.
- Gradually mix the cream cheese mixture into the yolk mixture until smooth.
- Sift in cake flour and cornstarch, mixing gently until fully combined.
- In a clean bowl, beat egg whites while slowly adding 70 g sugar until soft, glossy peaks form.
- Fold the meringue into the batter in three additions, using gentle strokes to keep the mixture airy.
- Pour batter into the prepared pan and tap lightly to release air bubbles.
- Place the pan in a water bath and bake for 60 minutes. Reduce temperature to 150°C (300°F) and bake for another 20 minutes.
- Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly open.
- Remove, cool completely, then dust with powdered sugar before serving.
Notes
Substitutions:
- Use all-purpose flour if needed; sift twice for extra lightness.
Flavor Variations:
- Matcha: Add 1 tablespoon matcha powder.
- Lemon: Add extra lemon zest for brightness.
- Chocolate: Replace 1 tablespoon flour with cocoa powder.
Optional Add-Ons:
- Fresh berries
- Light whipped cream
- A drizzle of honey
Storage:
- Store in the refrigerator for 3–4 days in an airtight container.
- Freeze tightly wrapped slices for up to 2 months.