Fluffy Japanese Cheesecake

I love a fluffy international cake because you simply cannot find it in the grocery store like you can every other cake. If you want other recipes like this, then you have to check out my French Apple Cake, Mayan Chocolate Glazed Bundt Cake, or Apricot Coffee Cake!

You guys, this cake almost defeated me. Honestly, I wasn’t sure if I was even going to make this post because it doesn’t look perfect. But isn’t that a part of life? Even when something isn’t perfect, you can still find joy in it! And this is exactly what I did with this Fluffy Japanese Cheesecake.

I made this cake so many times and had so many fails. I undercooked it, I burned it, and I had too much batter in one version. So, while this might not have been the easiest recipe to develop, don’t let that keep you away from making this because: this cake tastes amazing!

Not Your Typical Cheesecake

Now, when you first see this recipe, you might be thinking, this is not what I think of when I think of a cheesecake. You are absolutely correct. This cake reminds me more of an angel food cake from the texture and how light and fluffy it is. However, when it comes to baking, it has more of the process and ingredients of a cheesecake.

What is Japanese Cheesecake?

Japanese cheesecake, often referred to as “Japanese cotton cheesecake” or “soufflé cheesecake,” is a popular dessert that combines elements of a classic cheesecake and a soufflé. The recipe was created by Japanese chef Tomotaro Kuzuno. He was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s.

Reasons to Love This Fluffy Japanese Cheesecake

• I love that this Japanese cheesecake is cherished for its airy, fluffy texture that feels like eating a cloud.
• The creamy consistency provides a melt-in-your-mouth experience.
• It pairs wonderfully with fresh fruits, syrups, and powdered sugar.

Recipe Ingredients

• Cream Cheese: Offers a subtly tangy and rich flavor. Its smooth texture is crucial for achieving the velvety consistency of the cake.
• Lemon Juice: Adds a bright, citrusy note that enhances the freshness of the cheesecake.
• Vanilla Extract: Provides a warm, aromatic flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Topping Options: Elevate your Japanese cheesecake with fresh berries and lemon zest for a burst of citrus-infused tartness, a drizzle of honey for natural sweetness, or a dusting of matcha powder for an elegant twist. A dollop of whipped cream or a scattering of toasted almonds provides a delightful texture.
• All-Purpose Flour Alternative: Consider using cake flour in place of all-purpose flour. Cake flour’s lower protein content contributes to a more tender and delicate crumb. Simply substitute an equal amount of cake flour for the all-purpose flour called for in the original recipe to achieve a subtler, softer texture.

Step #3: In a pot on the stove, melt the cream cheese, butter, and milk, and whisk together until smooth, then remove from the heat and set aside.

Step #4: Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature, whisk it into the bowl with the egg yolks.

Step #5: Next, add the lemon juice, vanilla, and half of the sugar into the mix.

Step #6: Then, add the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.

Step #7: Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once soft peaks are reached, add in the sugar and cream of tartar and continue mixing until stiff peaks are formed.

Step #8: Then, and this is the most important step, using a metal spoon, gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.

Note: The batter should look almost marbled, do not fully incorporate them together or it won’t come out correctly, and you will lose the bubbles and air in the batter.

Step #10: Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes, then lower the temperature to 300 degrees Fahrenheit (149 degrees Celsius) and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes, then remove from the oven and the water bath and allow the cake to cool to room temperature.

Step #11: Finally, top with a generous dusting of powdered sugar, and enjoy!

Expert Tips

• Use a Metal Spoon for Folding: When folding the whipped egg whites into the batter, always use a metal spoon. This helps to retain as many air bubbles as possible, which are essential for the cake’s signature fluffiness.
• Aim for a Marbled Batter: While combining the egg whites with the batter, aim for a marbled look with a few simple folds. Do not fully incorporate the two, as the airiness is key to the cake’s texture.
• Expect Shrinkage Post-Baking: Don’t be alarmed if the cheesecake shrinks after cooling; this is typical due to its sponge-like consistency. Rest assured, it won’t affect the delicious flavor.

Frequently Asked Questions

Storage Info

You can store this dish in an airtight container on your countertop for 2-3 days. You can also store this cake in your fridge in an airtight container for 3-5 days.

If you want to freeze this cake, you can do so for up to 2 weeks in your freezer in an airtight container, but note that you will lose some of the fluffy consistency by doing this. I would not recommend freezing this dish.

Other Delicious Dessert Recipes

• Banoffee Pie
• Alfajores Cookies
• Homemade Waffle Ice Cream Sandwiches
• Peanut Butter Balls
• Hello Dolly Bars (Magic Cookie Bars)
• Rosemary and Olive Oil Ice Cream
• Crème Brûlée Cheesecake