Japanese Cheesecake Simplified brings the magic of fluffy, cloud-like dessert to your kitchen in under an hour. With its light, airy texture and delicate sweetness, this cheesecake melts in your mouth, offering a perfect balance of richness and subtlety. The recipe’s streamlined steps make it accessible for bakers of all levels, while the golden, jiggly top promises a show-stopping finish.
In just 25 minutes of prep and 30 minutes of baking, you’ll create a dessert that’s as impressive as it is delicious. The creamy, velvety interior paired with a hint of tanginess makes every bite a delightful experience. Perfect for any occasion, this cheesecake is a treat that feels indulgent yet refreshingly light.
Ingredients for Japanese Cheesecake Simplified
- 1 cup (8oz/225g) cream cheese
- 4 tablespoons (60g/2oz) butter
- 7 tablespoons (105g/3.5oz) milk
- 6 large eggs, separated
- 1 ½ tablespoons (22ml) lemon juice (freshly squeezed preferred)
- 2 teaspoons (10ml) vanilla extract
- ¾ cup (6oz/170g) granulated sugar, divided
- ¾ cup (3 3/4oz/105g) cake flour (all-purpose flour can be used as a substitute)
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar (omit if unavailable)
Step-by-Step Instructions for Japanese Cheesecake Simplified
- Prepare the pan: Grease and line an 8-inch waterproof springform tin. For a 9-inch round cake pan, wrap the outside closely with tinfoil to ensure it is waterproof. Line a deep baking tray with a kitchen cloth, ensuring it is larger than the springform tin. Set up your water bath for baking.
- Melt the mixture: Combine cream cheese, butter, and milk in a microwave-safe bowl. Microwave for about 1 1/2 minutes. Whisk until smooth and no lumps remain.
- Mix wet ingredients: Whisk in egg yolks, lemon juice, vanilla extract, and half of the sugar into the cream cheese mixture.
- Add dry ingredients: Place a sieve over the bowl and add cake flour, corn starch, and salt. Sieve into the cream cheese mix and whisk until smooth. Set aside.
- Whip the egg whites: Using a stand mixer or hand mixer, whip the egg whites on medium speed. When the meringue starts to form, add cream of tartar. Once soft peaks form, gradually add the remaining sugar. Whip until the meringue is glossy and holds stiff peaks.
- Fold the meringue: Gently fold 1/3 of the meringue into the cream cheese batter to loosen it. Fold in the remaining meringue swiftly but carefully to keep the mixture airy.
- Prepare to bake: Pour the batter into the prepared cake pan. Place the cake pan in the larger dish. Pour boiling water into the water bath until halfway up the sides of the cake pan, ensuring no water splashes into the batter.
- Bake the cheesecake: Bake on the bottom rack of a preheated oven at 400°F (200°C) for 18 minutes, then lower the temperature to 320°F (160°C) for 12 minutes. Turn off the oven and slightly open the door for 30 minutes. Then, remove the cheesecake to cool at room temperature.
- Serve: Turn out the cheesecake from the pan onto a cake plate. Serve either warm or chilled. Store any leftovers in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Japanese Cheesecake with a drizzle of raspberry coulis or a dusting of powdered sugar for a touch of sweetness. For a tangy twist, try a dollop of lemon curd or a sprinkle of zested citrus. Fresh berries like strawberries or blueberries also make a vibrant and refreshing topping.
Serve It Right: Presentation Tips
Slice your cheesecake with a warm, clean knife for smooth edges. Serve it chilled on a cake stand for a stunning centerpiece. Pair it with a cup of green tea or a glass of sparkling wine for a delightful treat. Garnish with mint leaves or edible flowers for an extra touch of elegance.
Keep It Fresh: Storage and Reheating
Store your cheesecake in an airtight container in the fridge for up to 3 days. To maintain its texture, avoid freezing. If you prefer it slightly warm, let it sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can alter the delicate consistency.
Quick Tips: Time-Saving Hacks
Prepare your water bath and line your pan while the cream cheese mixture is melting to save time. Use a stand mixer for the meringue to ensure it’s whipped to perfection while you focus on other steps. Pre-measure all ingredients before starting to streamline the process.
Baking Essentials: Equipment Guidance
Use a leakproof springform pan to prevent water from seeping into the batter. A deep baking tray is essential for the water bath, and a kitchen cloth helps stabilize the pan. A fine-mesh sieve ensures your dry ingredients are lump-free for a smooth batter.
Japanese Cheesecake Simplified
Ingredients
- 1 cup cream cheese (8oz/225g)
- 4 tablespoons butter (60g/2ozs)
- 7 tablespoons milk (105g/3.5ozs)
- 6 large eggs separated
- 1 ½ tablespoons lemon juice (22ml)
- 2 teaspoons vanilla extract (10ml)
- ¾ cup granulated sugar (6oz/170g), divided
- ¾ cup cake flour (3 3/4oz/105g)
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Instructions
- Grease and line an 8-inch waterproof/leakproof springform tin. A 9-inch round cake pan will also work. To ensure it is water-proof you can wrap the outside of the pan closely with tinfoil. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.
- Melt together the cream cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
- Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
- Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix. Whisk in the dry ingredients until there are no more lumps. Set aside.
- Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.
- Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter should be light and airy at this point.
- Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour boiling hot water into the water bath until about halfway up the sides of the cake pan. Be careful not to splash water into the batter.
- Bake on the bottom rack in a preheated 400oF (200oC) oven for 18min, then lower to 320oF (160oC) for 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.
- Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.
