Fluffy Japanese Cheesecake
This Japanese cheesecake is light, fluffy, and creamy-dreamy good. It’s like sponge cake meets cheesecake in one incredible dessert!
What is a Japanese cheesecake?
Japanese cheesecake, also known as “cotton cheesecake” or “soufflé cheesecake,” is a popular dessert that originated in Japan. It’s light and airy, almost like a chiffon or sponge cake, yet it tastes rich and creamy like a cheesecake.
It differs from an American cheesecake, which is more like a thick and heavy baked custard. American cheesecake is made with mainly cream cheese, while a Japanese cheesecake is made with mostly eggs. The egg whites are beaten separately and then folded into the batter to give it volume and create that light and fluffy texture.
Why this recipe is so great:
- Simplified method and faster bake time – This recipe has been streamlined to be as easy as can be. There is no fussing with a double boiler – you simply melt the cream cheese and butter in the microwave. Instead of baking low and slow, you bake at an initial high heat to get the max volume and this also reduces the bake time by half.
- Perfect texture and taste – 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.
- Can be made in advance – Like most cheesecakes, this one is best made the day before, making it a convenient dessert option for special occasions or for when you want to plan ahead.
Ingredients you’ll need:
- cream cheese & butter
- granulated sugar
- milk
- lemon juice & vanilla extract
- AP flour & cornstarch
- eggs
- cream of tartar or white vinegar
How to make Japanese cheesecake:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large microwave-safe bowl, warm the cream cheese and butter until melted. Whisk in the sugar until smooth.
- Whisk in the milk, lemon juice, and vanilla. Add the egg yolks, one at a time, mixing in between.
- Sift in the flour and cornstarch. Whisk again until smooth. Set aside.
- Beat the egg whites until foamy. Add the cream of tartar or vinegar and beat again. Slowly add in the sugar and continue beating until soft peaks form.
- Gently fold 1/3 of the beaten egg whites into the egg yolk mixture at a time until blended.
- Pour the batter into an 8″ springform pan. Bake in a water bath in a 400F preheated oven for 15 mins. Reduce the temp to 300F and bake for another 15 min. Turn off the oven and open the door just a crack to let the cheesecake slowly cool down in the oven for 30 minutes before removing.
Expert tips:
- Cream cheese & butter – Cut the cream cheese into cubes and cut the butter into tablespoons to make it easier to melt in the microwave.
- Egg whites – Beat the egg whites just until soft peaks form, meaning a peak that curls over like soft-serve ice cream. So check your peaks regularly. Overbeating will cause the cheesecake to rise too much and crack upon cooling.
- Baking – Bake the cheesecake in a water bath to ensure moisture and even heating around the cheesecake. Also, baking on the lowest rack helps prevent the top of the cake from over browning before the center is fully cooked.
How to serve:
Serve with a dusting of powdered sugar, apricot jam glaze, or honey glaze. Great accompanied by some fresh fruit and green tea.
FAQ:
Is Japanese cheesecake gluten-free?
No, but you can make it gluten-free by using rice flour instead of all-purpose flour.
How to store Japanese cheesecake:
Japanese cheesecake can be tightly wrapped in plastic wrap or in an airtight container and stored in the fridge for 3-4 days.
What does Japanese cheesecake taste like?
It tastes like a fluffy, creamy, and mildly sweet cheesecake. Its delicate and airy texture, combined with its balanced taste, makes it a delightful dessert option for those who prefer a lighter cheesecake experience.
Can I freeze Japanese cheesecake?
Yes, wrap the completely chilled cheesecake tightly with plastic wrap and place it in an airtight container or freezer bag. Store in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
You might also like:
- Miso Chocolate Chip Cookies
- No-Churn Matcha Ice Cream
- Ube Cake with Coconut Frosting
- Pandan Chiffon Cake
- Mango Pudding
Did you make this recipe? Please kindly leave a comment with your star rating below.
Japanese Cheesecake
Ingredients
Egg yolk batter
- 8 oz (227g) cream cheese, cubed
- 1/4 cup (57g) salted or unsalted butter, cut into tablespoons
- 1/4 cup (50g) granulated sugar
- 1/2 cup (125ml) milk, (dairy or plant-based)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 5 large egg yolks
- 1/4 cup (32g) all-purpose flour
- 2 Tbsp cornstarch
Meringue
- 5 large egg whites, room temperature
- 1/4 tsp cream of tartar, or white vinegar
- 1/4 cup (50g) granulated sugar
Optional toppings
- powdered sugar for dusting
- 1 Tbsp jam mixed with 2 tsp hot water, apricot jam glaze
- 1 Tbsp honey mixed with 1 tsp hot water, honey glaze
Instructions
- Preheat oven to 400F and place a rack in the lowest position. Butter an 8″ springform pan and line the bottom with parchment paper. Wrap two sheets of aluminum foil around it to prevent any water from seeping in and place it in a 9×13″ pan or any larger roasting pan. Set aside and boil a kettle of water.
- In a large microwave-safe bowl, warm the cream cheese and butter for 1-2 minutes at 50% power (check every 30 seconds) until melted. Whisk in the sugar until smooth.8 oz (227g) cream cheese, 1/4 cup (57g) salted or unsalted butter, 1/4 cup (50g) granulated sugar
- Whisk in the milk, lemon juice, and vanilla. Add the egg yolks, one at a time, mixing in between.1/2 cup (125ml) milk, 1 Tbsp lemon juice, 1 tsp vanilla extract, 5 large egg yolks
- Sift in the flour and cornstarch. Whisk again until smooth. Set aside.1/4 cup (32g) all-purpose flour, 2 Tbsp cornstarch
- Beat the egg whites until foamy. Add the cream of tartar or vinegar and beat again. Slowly add in the sugar and continue beating until soft peaks form.5 large egg whites, 1/4 tsp cream of tartar, 1/4 cup (50g) granulated sugar
- Gently fold 1/3 of the beaten egg whites into the egg yolk mixture at a time until blended.
- Pour the batter into the prepared pan. Fill the larger pan halfway with the boiled water. Be careful not to splash any water on the batter.
- Bake at 400F on the lowest rack for 15 mins. Reduce the temp to 300F and bake for another 15 min. Turn off the oven and open the door slightly to let the cheesecake slowly cool down in the oven for 30 minutes before removing it. Use a wooden spoon to keep the oven door open just a crack if needed.
- Let cool to room temperature before serving or cover and store in the fridge until ready to serve.
- When ready to serve, dust with powdered sugar or brush with apricot or honey glaze if desired.
Notes
Recipe adapted from Foxy Folksy.
Where is the cream of tart and vinegar in the recipe no amounts listedÂ
It’s listed under meringue. Hope that helps!
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 🙂
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:)