Fluffy Japanese Cheesecake has become a family favorite in my home. The first time I made it, I was nervous about getting that signature jiggle just right.
But when I took my first bite, I knew it was worth the effort. It’s soft, airy, and melts in your mouth—so much so that my family now requests it for every special occasion.
If you’re looking for a foolproof way to impress your loved ones, this is the dessert to try!
Fluffy Japanese Cheesecake: Step-By-Step Guide
Fluffy Japanese Cheesecake is a delicate, airy dessert that blends the richness of cheesecake with the lightness of a sponge cake. The secret? A perfectly whipped meringue and a gentle baking process.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Cuisine: Japanese
- Course: Dessert
- Difficulty Level: Intermediate
- Yield: 8 servings
- Calories Per Serving: ~250 kcal
Ingredients
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (or all-purpose flour, sifted)
- 20g cornstarch
- 1/4 tsp salt
- 6 large eggs (separated into yolks and whites)
- 140g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Ingredient Notes
- Cornstarch helps stabilize the cake and keeps it extra fluffy.
- Lemon juice balances out the richness and enhances the cheesecake flavor.
- Egg whites are the key to achieving the signature jiggly texture.
- Cake flour yields a softer texture, but all-purpose flour can be used if sifted.
Instructions
Step 1: Prepare The Batter
- Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cheesecake baking pan with parchment paper.
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth. Remove from heat and let it cool slightly.
- Sift in flour, cornstarch, and salt. Mix well.
- Add egg yolks, vanilla extract, and lemon juice. Whisk until smooth.
Step 2: Make The Meringue
- In a clean mixing bowl, beat egg whites with an electric mixer until foamy.
- Gradually add sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
Step 3: Fold And Bake
- Gently fold 1/3 of the meringue into the batter using a hand whisk. Repeat until fully incorporated.
- Pour the batter into the prepared pan. Tap the pan lightly to remove air bubbles.
- Place the pan in a water bath (a larger baking dish filled with 1 inch of hot water).
- Bake at 320°F (160°C) for 25 minutes, then lower the temperature to 280°F (140°C) and bake for another 45 minutes.
Step 4: Cooling
- Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
- Remove the cake and let it cool completely before unmolding.
Video Tutorial:
Baking Tips & Troubleshooting Guide
What Makes Japanese Cheesecake Fluffy?
The secret is in the meringue. Beating the egg whites properly and gently folding them into the batter ensures an airy texture.
Why Is My Japanese Cheesecake Not Fluffy?
- Overmixing the batter can deflate the air.
- Incorrect oven temperature can cause uneven rising.
- Using old eggs may result in a weak meringue.
Fix: Ensure the egg whites are beaten to stiff peaks and gently folded into the batter to retain air. Avoid overmixing, which can deflate the batter.
Why Did My Japanese Cheesecake Crack?
- Overbaking or sudden temperature changes cause cracks.
- Skipping the water bath can lead to a dry top.
Fix: Use a water bath to provide gentle, even heat. Avoid opening the oven door too soon, as sudden temperature changes can cause cracks. Lower the oven temperature if the cake is browning too fast.
Storage Tips
- Refrigerate for up to 3 days in an airtight container.
- Freeze slices for up to 2 months and thaw before serving.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Serve with fresh berries and whipped cream.
- Pair with hot green tea or coffee for a perfect dessert moment.
Frequently Asked Questions
Can I Make Japanese Cheesecake Without A Water Bath?
A water bath ensures even baking and prevents cracks. While you can bake without it, the texture may be denser and the top may crack.
Can I Use A Springform Pan?
Yes, but wrap the bottom with aluminum foil to prevent water from seeping in during the water bath.
How Do I Know When My Cheesecake Is Done?
Gently shake the pan – the center should jiggle slightly but not be liquid.
Can I Use A Hand Whisk Instead Of An Electric Mixer?
You can, but whipping egg whites to stiff peaks manually takes longer and requires a lot of effort.
If you’re looking for a soft, fluffy, and jiggly dessert, this Fluffy Japanese Cheesecake is a must-try. It’s perfect for any occasion and surprisingly simple to make at home. Give it a shot, and let me know how it turns out! Happy baking!
More Delicious Cake Recipes:
Amy Beh Butter Cake Recipe: A Delicious And Fluffy Dessert
Chocolate Sponge Cake Recipe With A Perfect Texture
- Fluffy Japanese Cheesecake – Soft, Jiggly & Delicious - January 30, 2025
- Chocolate Sponge Cake Recipe With A Perfect Texture - January 25, 2025
- Chocolate Truffles Recipe With Delicious Coating Ideas - January 21, 2025
