Name: Fluffy Japanese Cheesecake – Light as a Cloud Recipe
Prep time: 25 min
Cook time: PT-489652H15M8S
Total time: 2 h 55 min
Cuisine: Japanese
Ingredients: 250g (9 oz) cream cheese, softened; 50g (3 tbsp) unsalted butter; 100ml (½ cup) whole milk; 60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch); 20g (2 tbsp) cornstarch; 1 tsp lemon juice or zest; 1 tsp vanilla extract; 6 large eggs, separated; 100g (½ cup) caster sugar; A pinch of salt; ½ tsp cream of tartar (for better meringue stability)

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Introduction

Fluffy Japanese Cheesecake is a delightful dessert known for its light, airy texture that feels almost like a cloud. This treat combines the richness of cream cheese with a delicate meringue, resulting in a cake that’s both soft and subtly sweet. Perfect for those who want a cheesecake that’s not too dense or heavy.

The image shows a round cake with a thick golden-brown toasted top layer dusted lightly with white powdered sugar. The cake is cut to reveal a smooth middle cream layer that is pale yellow, and a thick white fluffy base. A slice of the cake is placed on a white plate with a shiny dark surface that reflects light, showing the fluffy white base, creamy middle, and golden outer edge of the slice. A gold fork rests on the side of the plate. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g (9 oz) cream cheese, softened
50g (3 tbsp) unsalted butter
100ml (½ cup) whole milk
60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch)
20g (2 tbsp) cornstarch
1 tsp lemon juice or zest
1 tsp vanilla extract
6 large eggs, separated
100g (½ cup) caster sugar
A pinch of salt (optional)
½ tsp cream of tartar (optional, for better meringue stability)

Instructions

Step 1: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch round springform pan with parchment paper. Wrap the base with foil to prevent water leakage for the water bath method.
Step 2: In a saucepan over low heat, melt together the cream cheese, butter, and milk, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. Stir in the lemon juice and vanilla extract.
Step 3: Sift the cake flour and cornstarch together. Fold this dry mixture into the cream cheese mixture until smooth. Add the egg yolks and mix until fully incorporated.
Step 4: Using a mixer, beat the egg whites until foamy. Add cream of tartar if using, then gradually add the caster sugar. Continue beating until stiff peaks form, being careful not to overwhip.
Step 5: Gently fold the meringue into the cheese batter in three batches. Use a rubber spatula with light, circular motions to maintain the batter’s airiness. Pour the combined batter into the prepared pan.
Step 6: Place the springform pan in a larger tray filled with about 1 inch of hot water. Bake for 60–70 minutes until the top is lightly golden and the cake jiggles slightly when shaken.
Step 7: Turn off the oven and open the door slightly. Let the cake sit inside for 30 minutes to cool slowly. Remove from the oven and cool at room temperature, then chill in the refrigerator for at least one hour before serving.

Tips & Variations

For a milder flavor, substitute cream cheese with mascarpone cheese.
Use almond milk instead of whole milk for a dairy-free version.
Be gentle when folding the meringue to keep the batter light and fluffy.
Wrapping the pan’s base with foil is essential to avoid water seeping in during the water bath baking.

Storage

Store the cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, let it come to room temperature or warm gently in a low oven for a few minutes to regain its softness. This cheesecake is best enjoyed chilled but not straight from the fridge for the full fluffy texture.

How to Serve

The image shows a soft layered cake with three visible layers: a thin golden brown baked top sprinkled with powdered sugar, a thick creamy white middle layer, and a light golden sponge cake base. A slice has been cut out, showing the smooth texture of the creamy layer sandwiched between the fluffy cake layers. The whole cake sits on a black tray, while the slice is served on a white plate with a slightly raised edge, placed on a white marbled surface. A golden fork lies next to the slice, adding a touch of elegance. The lighting highlights the textures, emphasizing the soft and airy look of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Japanese Cheesecake ahead of time?

Yes, you can prepare the cheesecake a day in advance. Keep it refrigerated and chilled for at least an hour before serving to enhance its texture.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize the egg whites but is optional. You can skip it and still achieve good meringue by ensuring your mixing bowl and beaters are clean and egg whites are at room temperature.