Japanese Cheesecake
This Japanese cheesecake is light and fluffy with a tangy creamy taste. It’s like sponge cake meets cheesecake in one incredible dessert!
I was recovering from an action-packed weekend this week. You know you’re old when it takes you a couple of days to feel like yourself again after a night of partying and dancing. It was also an extended weekend with the kids with our Family Day holiday here in Ontario. We spent most of the day watching We Bare Bears as a family. And I attended a food bloggers potluck hosted by the gracious Rita from Kitchen Fairy. I had a blast hanging out with fellow food bloggers over great food and great conversations. Then came Tuesday and it was time to catch up on everything that didn’t get done on the weekend, so I knew it was not going to be a productive week with the late start.
The one thing I did accomplish this week was this cheesecake. I’ve been meaning to make a Japanese cheesecake like FOREVER. I feel a bit behind the trend, but better late than never. I remember when Uncle Tetsu’s Japanese bakery first opened up in Toronto, people were lined up for two hours for cheesecake.
What makes a Japanese cheesecake worth lining up for? Well, it’s light and airy, almost like a chiffon or sponge cake, yet it tastes rich and creamy like a cheesecake. It’s very different from an American cheesecake which is more like a thick and heavy custard. American cheesecake is made with mainly cream cheese while a Japanese cheesecake is made with mostly eggs. The egg whites are beaten separately in a Japanese cheesecake then folded into the batter to give it volume and create that light and fluffy texture.
This recipe is quite simple, but it does take time. Each step takes a little patience, but it’s well worth it.
This Japanese cheesecake is pillowy soft and just melts in your mouth like velvet. The taste is mellow, yet rich and buttery with a little bit of tang. It’s not too sweet, with highlighted notes of vanilla and cream.
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Japanese Cheesecake
- Total Time: 1 hour 30 min
- Yield: 8
Description
This Japanese cheesecake is light and fluffy with a tangy creamy taste. It’s like sponge cake meets cheesecake in one incredible dessert!
Ingredients
- 1 package (250g) cream cheese
- 1/4 cup (50g) unsalted butter
- 1/3 cup (83ml) milk
- 1/2 cup (63g) all-purpose flour
- 2 tbsp (16g) cornstarch
- 2 tsp vanilla
- 5 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- powdered sugar for dusting
Instructions
- Melt the cream cheese, unsalted butter, and milk in a double boiler until completely melted and smooth. Let cool to room temperature.
- Meanwhile, preheat oven to 325F and position a rack on the lowest level. Spray an 8″ springform pan with non-stick cooking spray and wrap with two sheets of heavy duty foil. Place the pan in a 9×13″ baking dish. Set aside.
- Separate the egg yolks from the egg whites. Once the cream cheese mixture is at room temperature, whisk in the egg yolks one at a time. Then whisk in the vanilla.
- Sift in the flour and cornstarch. Mix until just combined.
- Beat the egg whites using an electric mixer while slowly adding in the granulated sugar. Continue to beat the egg whites until it forms soft to stiff peaks. Gently fold 1/3 of the meringue into the cream cheese mixture at a time using a rubber spatula.
- Pour the batter into the prepared springform pan. Carefully add hot water into the larger baking dish to about 1″ deep. Bake on the lowest rack for about 45-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Turn off oven and let cool in the oven with the door ajar for 1 hour. Then bring to room temperature and chill in the fridge for 4 hours or overnight. Dust with powdered sugar before serving.
- Prep Time: 30 min
- Cook Time: 60 min
- Category: dessert
- Method: bake
- Cuisine: Japanese
Keywords: Japanese cheesecake recipe, cotton cheesecake, fluffy cheesecake
Recipe adapted from Couple Eats Food.
34 Comments on “Japanese Cheesecake”
Hi Lily
I have never tried Japanese Cheese Cake, Â but this looks divine.
In the comments  below you indicate it can made as a Lemmon  cheese cake by adding some Lemmon juice and zest. How much would you add?
I note you top with powdered sugar, could you top with a blueberry compote or would that be too heavy?Â
If so, do you have a recipe for an appropriate blueberry compote?Â
Once made can this cheese cake be frozen without a topping?
Thank you,
Hi Linde, I would add the lemon zest of 1 lemon and 2 tbsp of lemon juice. Yes, once the cheesecake is completely cooled it can support a blueberry sauce. Here’s a really simple recipe for that:https://www.littlesweetbaker.com/low-fat-vanilla-bean-cheesecake-with-blueberry-compote/ Also, yes, the cheesecake can be frozen. Enjoy and let me know if you have any other questions!
Great recipe!
Sometimes when I bake this, the bottom half loses it’s nice airiness and becomes quite dense. The top half is always fine. Do you know what I could do to prevent this?
★★★★★
Sounds like the meringue is separating and floating to the top while in the oven causing the top to be fluffy but the bottom to be dense. Either the egg whites were under or over-beaten, or it was not mixed well enough with the egg yolk mixture. Here what I suggest, beat the egg white to medium peaks and when folding in the meringue, make sure to mix well after each addition. Also, make sure your oven is preheated and bake it right away. I hope all that helps:)
Do you think I can bake cupcakes with this recipe? How long would I bake it for? Btw I love your recipes.
Thanks
Will the cheesecake over bake if I leave it in the oven to cook?
★★★★★
No, not at all. The oven is off, but warm, and will slowly cool down along with the cheesecake. The slow and gradual cooling will prevent the cheesecake from collapsing. I hope that helps and pls free to reply back with any further questions.
Would i change the measurements of the ingredients if i turn the pan into cupcake trays? If Yes, can you help me with the ingredients? Thank you soo muchh!! Excited to try your Cheesecake.
No, just make the recipe as is. I would recommend using cupcake paper liners and only filling halfway. Enjoy and happy Sunday!
Pls share eggless cheesecake recipe
Here’s a no-bake cheesecake that is eggless: https://www.littlesweetbaker.com/no-bake-cheesecake/
Love this recipe been wanting to make this for a long time. Question when you let it sit in the over for a hour do you take it out of the pan of water that its sitting in? Thank you again for sharing this
Yes I leave it in the water bath while it cools in the oven for an hour. Then I remove it from the oven and water bath to bring to room temperature. I hope you enjoy it and please feel free to email me back if you have any other questions:)
I love Japanese cheesecake and I have been wanting to try baking it myself ! This is really helpful and I cannot wait to try it!
★★★★★
You mentioned cooking the cheesecake in the oven. I’m just wondering if it will overtake?
ThanksÂ
Hi Shirley,
Can you clarify what you mean by “overtake”? This way, I can answer your question accurately. Thanks!
What would be my measurements if I used an 12 inch pan? I don’t have an 8 inch or 9 inch pan.
Hi Grace,
For a 12″ pan, I would multiply the ingredients by 1.5 and bake for longer. But in all honesty, I would suggest investing in a 9″ springform pan. You can use it for any type of cheesecake. It’s also great for coffee cakes and tall cakes.
Japanese Cheesecake has been on my bucket list, too! Love it and I love the way you garnished it, too!
I’m so glad I finally got to it. It’s already been requested for our next family get together. Thanks for the visit, Mollie!
this looks stunning. I really want to try and make a japanese cheesecake.
Thanks Kat, and definitely give it a try!
Mmm! I love Japanese Cheesecake. It has surpassed regular cheesecake for me. I mean, I won’t turn down other types of cheesecake, but I love the lighter fluffiness of Japanese Cheesecake
I hear ya. You get all the deliciousness of a regular cheesecake but with a lighter texture. It’s so pleasant and such a nice change.
I’d never even heard of a Japanese cheesecake, but your photos make it look so light and airy that I definitely need to give this a go! Love it đŸ™‚
Thanks Charlotte, and thank you for stopping by!
LOVE THIS!! I’ve made a japanese style vanilla cake before and I love the fluffy texture. This cheesecake looks beautiful, light yet rich in flavor. Beautiful!
Thanks Jessie! xx
Can flavors be added, such as lemon or key lime, to give it a different flavor?
Yes, you can add some lemon/key lime juice and zest instead of vanilla for a different flavor. Enjoy and have a lovely evening!
Stupid question.. since I’ve never made cheesecake before but do own a springform pan, you wrap the foil on the outside, not line the inside with it right? Thanks for answering this idiot’s question!
Hey Cat,
It’s not a stupid question at all, and yes you are correct, you wrap the outside with foil to prevent the water from the water bath from seeping in. The inside is sprayed with non-stick cooking spray or you can butter it. Please feel free to email me back if you have any other questions. I hope you enjoy the cheesecake!
Do you wrap tinfoil around outside of springform pan for the Japanese cheesecake and the batter goes directly in the pan where you spray it with Pam.
Hi Donna,
Yes, you wrap the outside of the springform pan with foil to prevent the water from the water bath from seeping in. The inside is sprayed with Pam where the batter goes in. I hope you enjoy the cheesecake and feel free to email me back if you have any other questions:)