Fluffy Japanese Cheesecake – Light as a Cloud Recipe
This Fluffy Japanese Cheesecake is a delicate and airy dessert known for its light, cloud-like texture. Combining the richness of cream cheese with whipped egg whites creates a soft yet moist cake that melts in your mouth. Baked gently in a water bath, this cheesecake offers a perfect balance of sweetness and a subtle tang of lemon, making it an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 250g (9 oz) cream cheese, softened
- 50g (3 tbsp) unsalted butter
- 100ml (½ cup) whole milk
- 60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch)
- 20g (2 tbsp) cornstarch
- 1 tsp lemon juice or zest
- 1 tsp vanilla extract
Egg Mixture
- 6 large eggs, separated
- 100g (½ cup) caster sugar
Optional Flavor Enhancers
- A pinch of salt
- ½ tsp cream of tartar (for better meringue stability)
Instructions
- Preheat and Prepare: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch springform pan with parchment paper. Wrap the base with foil to prevent any water leaks during the water bath baking process.
- Melt the Base: In a saucepan over low heat, melt together the softened cream cheese, unsalted butter, and whole milk, stirring constantly until smooth. Remove from heat and let it cool for 5 minutes before stirring in the lemon juice and vanilla extract for added flavor.
- Combine the Dry Ingredients: Sift the cake flour and cornstarch together. Gradually fold these dry ingredients into the cooled cheese mixture to create a smooth batter. Next, add the egg yolks and mix until fully incorporated.
- Beat the Egg Whites: Using a stand or hand mixer, beat the egg whites until foamy. Add cream of tartar if using, then gradually add the caster sugar while continuing to beat until stiff peaks form. Be careful not to overwhip to maintain a stable and airy meringue.
- Fold and Pour: Gently fold the meringue into the cheese batter in three batches. Use light, circular movements with a rubber spatula to incorporate the meringue without deflating the mixture. Once combined, pour the batter into the prepared springform pan.
- Water Bath & Bake: Place the springform pan inside a larger baking tray or roasting pan filled with about 1 inch of hot water. Bake in the preheated oven for 60 to 70 minutes until the top is lightly golden and the cake jiggles slightly when shaken, indicating it is cooked yet moist inside.
- Cool Slowly: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for 30 minutes. Then remove the cake and let it cool completely at room temperature before chilling in the refrigerator for at least one hour prior to serving to set the texture perfectly.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Folding the meringue carefully is crucial to maintain the cake’s fluffiness.
- The water bath prevents the cheesecake from cracking and ensures it bakes evenly.
- Don’t open the oven door during baking until the last 15 minutes to avoid temperature fluctuations.
- Chilling the cake enhances its flavor and texture before serving.
Keywords: Japanese cheesecake, fluffy cheesecake, light cheesecake, souffle cheesecake, baked cheesecake, dessert, cream cheese cake, mousse cake
