Fluffy Japanese Cheesecake Recipe – Soft, Airy & Delicious
A soft and fluffy Japanese cheesecake with a rich cream cheese base and cloud-like texture — a perfect blend of cheesecake and sponge cake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Ingredients
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7 oz (200g) cream cheese
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¼ cup (60g) unsalted butter
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⅓ cup (80ml) whole milk
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4 large eggs, separated
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½ cup (60g) cake flour
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2 tbsp (15g) cornstarch
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½ cup (100g) granulated sugar (for meringue)
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3 tbsp (40g) granulated sugar (for yolk mixture)
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½ tsp cream of tartar or 1 tsp lemon juice
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1 tsp vanilla extract (optional)
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Pinch of salt
Instructions
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Preheat oven to 320°F. Grease and line an 8-inch round cake pan. Wrap the outside in foil.
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Melt cream cheese, butter, and milk over double boiler. Cool slightly.
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Whisk in egg yolks and vanilla. Sift in flour, cornstarch, and salt. Mix until smooth.
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In another bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to glossy medium peaks.
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Gently fold meringue into batter in three additions.
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Pour into pan, tap to release air bubbles.
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Bake in a water bath at 320°F for 20 minutes, then lower to 285°F for 40–50 minutes.
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Let cool in oven with door cracked, then refrigerate 1–2 hours before slicing.
Notes
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Chill before serving for best texture.
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Dust with powdered sugar or top with fruit.
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Store in fridge for up to 4 days.