Fluffy Japanese Cheesecake (Printable Version)

Light, airy cheesecake with soufflé texture that melts in your mouth. Perfect cloud-like dessert.

# What You'll Need:

→ Dairy

01 - 7 oz cream cheese, room temperature
02 - 1.75 oz unsalted butter, room temperature
03 - 0.42 cup whole milk

→ Dry Ingredients

04 - 0.5 cup cake flour
05 - 1.5 tbsp cornstarch
06 - 0.5 cup granulated sugar, divided
07 - 0.25 tsp salt

→ Eggs

08 - 6 large eggs, separated

→ Flavorings

09 - 1 tsp lemon juice
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon

# Directions:

01 - Preheat oven to 320°F. Line bottom and sides of 8-inch round cake pan with parchment paper. Wrap exterior of pan with aluminum foil to prevent water seepage.
02 - Set heatproof bowl over pot of simmering water. Melt cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
03 - Sift cake flour, cornstarch, and salt together. Add to cream cheese mixture and whisk until fully incorporated.
04 - Add egg yolks, lemon juice, vanilla extract, and lemon zest to mixture. Mix until smooth and set aside.
05 - Beat egg whites with electric mixer on medium speed until foamy. Gradually add 5 tbsp sugar in three portions, beating until stiff glossy peaks form.
06 - Gently fold one-third of meringue into cream cheese batter to lighten. Carefully fold in remaining meringue in two additions, avoiding deflation.
07 - Pour batter into prepared pan. Tap pan gently on counter to release trapped air bubbles.
08 - Place cake pan inside larger roasting pan. Add hot water to roasting pan until reaching halfway up cake pan sides.
09 - Bake for 60-70 minutes until golden, set, and skewer inserted into center comes out clean.
10 - Turn off oven and leave cheesecake inside with door ajar for 15 minutes to prevent cracking.
11 - Remove from oven and cool completely in pan before unmolding. Refrigerate for at least 2 hours before serving.

# Expert Advice:

01 -
  • Its lighter than air but still delivers that creamy cheesecake satisfaction we all crave
  • The less sweet profile means you can enjoy it without the sugar crash
  • Watching it rise and fall in the oven feels like edible magic
02 -
  • Egg whites beaten to stiff peaks are the backbone of this cakes structure
  • The gradual cooling prevents the dramatic collapse that plagued my early attempts
  • Every minute of that chill time is essential for proper texture development
03 -
  • Separate your eggs while cold, then let whites come to room temperature before beating
  • Use a metal bowl for beating egg whites—glass or plastic can retain invisible oils that prevent proper volume

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