Fluffy Japanese Cheesecake – Light as a Cloud Recipe
This Fluffy Japanese Cheesecake is a delightful dessert known for its light, airy texture that melts in your mouth. Combining the creaminess of cream cheese with the delicate sweetness of softly whipped egg whites, baked gently in a water bath, it yields a cloud-like cake that is less dense than traditional cheesecakes. Perfect for those who love a subtle yet sophisticated cheesecake experience.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Main 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
Egg Mixture:
- 6 large eggs, separated
- 100g (½ cup) caster sugar
Optional Flavor Enhancers:
- A pinch of salt
- ½ tsp cream of tartar (for better meringue stability)
Instructions
- Preheat and Prepare: 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 in foil to prevent water from leaking during the water bath baking process.
- Melt the Base: In a saucepan over low heat, melt together the cream cheese, butter, and whole milk, stirring continuously until smooth. Remove from heat and let cool for 5 minutes. Stir in the lemon juice and vanilla extract to add brightness and aroma.
- Combine the Dry Ingredients: Sift the cake flour and cornstarch together to remove lumps, then fold gently into the cooled cheese mixture until smooth. Add the egg yolks and mix until fully incorporated, ensuring a uniform batter.
- Beat the Egg Whites: Using a stand or hand mixer, beat the egg whites until foamy. Add cream of tartar if using for extra stability, then gradually add the caster sugar while continuing to beat until stiff peaks form. Be careful not to overwhip to preserve volume.
- Fold and Pour: In three batches, gently fold the meringue into the cheese batter using a rubber spatula with light, circular motions to maintain airiness. Pour the combined batter into the prepared springform pan evenly.
- Water Bath & Bake: Place the springform pan in a larger tray filled with about 1 inch of hot water. Bake in the preheated oven for 60–70 minutes, or until the top is lightly golden and the cake has a slight jiggle when shaken. The water bath ensures gentle, even baking for the delicate texture.
- Cool Slowly: Turn off the oven and open the door slightly, allowing the cake to cool gradually inside for 30 minutes to prevent collapsing. Remove from the oven, cool at room temperature, then refrigerate for at least one hour before serving to set perfectly and enhance flavor.
Notes
- Use full-fat cream cheese and whole milk for the best texture and flavor.
- Sifting the flour and cornstarch ensures a smooth batter free of lumps.
- Folding the egg whites gently is crucial to keep the cake light and fluffy.
- The water bath prevents the cake from drying out and baking too unevenly.
- You can substitute cream cheese with mascarpone for a milder taste or almond milk for a dairy-free version, but results may vary.
- Do not quickly cool the cake; gradual cooling avoids cracks and collapsing.
Keywords: Japanese cheesecake, fluffy cheesecake, light cheesecake, baked cheesecake, water bath cake, soft cheesecake
