Japanese Cheesecake: 

Japanese Cheesecake is a dessert that’s as much about the texture as it is about the taste. It’s famous for its incredibly light and airy crumb, almost like a sweet, creamy cloud. This recipe will guide you through creating your own Japanese Cheesecake, a delicate and delightful treat that’s sure to impress your family and friends.


For the Japanese Cheesecake:

  • 140 grams (5 oz) cream cheese
  • 35 grams (2.5 tablespoons) unsalted butter
  • 120 ml (1/2 cup) milk
  • 40 grams (1/3 cup) cake flour
  • 15 grams (2 tablespoons) cornstarch
  • 5 large eggs, separated
  • 140 grams (2/3 cup) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Zest from 1 lemon (optional)


Step 1: Prepare the Ingredients

  1. Separate the egg whites from the yolks and ensure they are at room temperature.
  2. Cut the cream cheese and butter into small cubes.
  3. Zest a lemon if you want a hint of citrus in your cheesecake.

Step 2: Melt the Cream Cheese, Butter, and Milk

  1. In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and well combined.
  2. Remove from the heat and let it cool slightly. You don’t want it to be hot when you add it to the egg yolks.

Step 3: Combine Flour and Cornstarch

  1. In a separate bowl, sift together the cake flour and cornstarch.

Step 4: Beat the Egg Yolks

  1. In a large mixing bowl, beat the egg yolks with half of the granulated sugar until the mixture is pale and thick.
  2. Add the cream cheese mixture and mix until it’s well incorporated.
  3. Stir in the sifted flour and cornstarch mixture until smooth. If you’re using lemon zest, add it now along with the vanilla extract.

Step 5: Beat the Egg Whites

  1. In another clean and dry mixing bowl, beat the egg whites until they’re frothy.
  2. Add the cream of tartar and continue to beat while gradually adding the remaining sugar. Beat until stiff peaks form.

Step 6: Fold in the Egg Whites

  1. Gently fold the beaten egg whites into the yolk and cream cheese mixture. Do this in three or four portions, being careful not to deflate the egg whites.

Step 7: Bake the Cheesecake

  1. Preheat your oven to 320°F (160°C).
  2. Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and grease the sides.
  3. Pour the cheesecake batter into the prepared pan.
  4. Tap the pan on the counter to remove any air bubbles.
  5. Place the cake pan in a larger pan and add hot water to the larger pan to create a water bath.
  6. Bake the cheesecake for about 50-60 minutes or until the top is lightly browned and the center is set but still jiggly.

Step 8: Cool and Serve

  1. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent the cheesecake from cracking.
  2. Once it has cooled, refrigerate the cheesecake for a few hours or overnight before serving.


Japanese Cheesecake is a dessert that delights both the eyes and the palate. Its cloud-like texture and delicate flavor make it a unique and unforgettable treat. Whether you’re serving it at a special occasion or just enjoying it on a quiet evening, Japanese Cheesecake is sure to bring smiles to those who taste it.

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