How to Make the Perfect Japanese Cheesecake: A Light, Fluffy, and Irresistible Dessert Recipe -

Japanese cheesecake, also known as “soufflé cheesecake” or “cotton cheesecake,” has become a beloved dessert around the world due to its unique texture and delicate sweetness. Unlike traditional cheesecakes, which tend to be dense and creamy, Japanese cheesecake is incredibly light, fluffy, and airy.

It has a subtle, milder sweetness and melts in your mouth, making it an irresistible treat for cheesecake lovers and novices alike. In this article, we’ll explore its origins, ingredients, detailed preparation steps, and some helpful tips for making the perfect Japanese cheesecake.

Japanese cheesecake’s origins date back to the 1950s when it was first introduced in Japan by a French patissier named Gabriel Gateau. He wanted to create a lighter version of the traditional Western cheesecake to suit Japanese tastes, which often favor lighter and less rich desserts. The cheesecake quickly became popular in Japan due to its airy texture and subtle flavors, and over time, it evolved into what we now call “Japanese fluffy cheesecake.”

Unlike the traditional dense and creamy American-style cheesecake, Japanese cheesecake incorporates the use of meringue, which creates the light, airy texture that makes it unique. It became an iconic dessert in Japan, especially after it gained global recognition in the 2000s, with people flocking to Japanese bakeries to try this famous fluffy treat.

To make a classic Japanese cheesecake, you will need the following ingredients:

Cream cheese (250g) – Softened to room temperature, this will give the cake its creamy texture and tangy flavor.
Eggs (6 large) – Separate the yolks and whites for the meringue base, which is key to achieving that fluffy texture.
Granulated sugar (100g) – This will sweeten the cake while also helping to stabilize the meringue.
Milk (100ml) – Adds moisture to the batter and helps blend the cream cheese mixture smoothly.
Butter (50g) – Provides richness and helps to create a soft, tender crumb.
Cake flour (60g) – This flour gives the cake a lighter texture compared to all-purpose flour. You can sift it to ensure there are no lumps.
Cornstarch (10g) – Adds structure to the batter and helps prevent it from being too soft.
Vanilla extract (1 teaspoon) – For a subtle, aromatic flavor.
Lemon juice (1 tablespoon) – Adds a slight tang and balances the richness of the cream cheese.
Cream of tartar (1/2 teaspoon) – Stabilizes the egg whites when making the meringue.

Steps to Prepare Japanese Cheesecake

Prepare the Oven and Pan :
Preheat your oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper. Make sure the paper rises a bit above the edge of the pan to prevent the cake from sticking during baking.

Create the Cream Cheese Mixture :
In a heatproof bowl, combine the cream cheese and butter. Place the bowl over a pot of simmering water (double boiler method) to gently melt the ingredients together, stirring occasionally. Once melted, remove from heat. Add the milk, vanilla extract, and lemon juice to the mixture. Stir until the mixture becomes smooth and creamy. Set this bowl aside to cool slightly.

Make the Egg Yolk Mixture :
In a separate bowl, whisk the egg yolks until they become smooth. Gradually add about half of the sugar (50g) to the yolks while continuing to whisk. Once combined, slowly pour the egg yolk mixture into the cooled cream cheese mixture. Whisk gently until fully incorporated.

Sift the Dry Ingredients :
Sift the cake flour and cornstarch into the cream cheese and egg yolk mixture to prevent any lumps from forming. Fold the sifted dry ingredients gently into the mixture with a spatula until smooth.

Prepare the Meringue :
In a clean, dry bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining sugar (50g) and beat until stiff peaks form. Be careful not to overbeat the meringue.

Fold the Meringue Into the Batter :
Gently fold the meringue into the cream cheese mixture in three additions. Use a spatula to fold in the meringue, being careful not to deflate the air bubbles. You want to maintain the light and airy texture that makes this cheesecake special.

Bake the Cheesecake :
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Place the pan in a larger pan filled with hot water (about 2.5cm deep) to create a water bath. This helps the cake bake evenly and prevents cracking. Bake in the preheated oven for 50-60 minutes, or until the cake is set and lightly golden brown on top. Check for doneness by inserting a skewer – it should come out clean with just a few moist crumbs attached.

Cool and Chill the Cake :
Once baked, turn off the oven and leave the cheesecake inside for 10 minutes with the oven door slightly ajar. This prevents the cake from sinking due to the sudden temperature change. After 10 minutes, remove the cheesecake from the oven and cool it at room temperature for another 30 minutes. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.

Serve
Before serving, remove the cheesecake from the pan and carefully peel away the parchment paper. Slice with a serrated knife for clean edges, and serve chilled for the best experience!

Tips for the Perfect Japanese Cheesecake

Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are all at room temperature. This will ensure that they blend smoothly without lumps.

Don’t Overmix the Meringue: When folding in the meringue, be gentle. Overmixing will deflate the air and result in a denser cake.

Water Bath Is Essential: The water bath prevents the cheesecake from drying out and helps it bake evenly. Be sure to cover the bottom of the pan with foil to avoid water leaking into the cake.

Let It Cool Slowly: Rapid temperature changes can cause the cheesecake to shrink or crack. Let it cool gradually in the oven before moving it to room temperature, then refrigerate it.

Storage: Japanese cheesecake is best enjoyed within 1-2 days for optimal fluffiness. You can store it in an airtight container in the fridge, but avoid freezing it as it may lose its airy texture.

Japanese cheesecake is an irresistible treat that combines the light, fluffy texture of a soufflé with the creamy richness of a traditional cheesecake. With its simple ingredients and delicate preparation, this dessert is perfect for impressing guests or indulging in a light, sweet snack. Whether you’re a seasoned baker or a beginner, this cake offers a delightful way to explore Japanese cuisine while creating something truly special. Happy baking!