Fluffy Japanese Cheesecake – Soft, Jiggly & Delicious
Fluffy Japanese Cheesecake is a light, jiggly dessert that blends the creaminess of cheesecake with the softness of sponge cake. This step-by-step recipe uses cream cheese, eggs, and sugar to create a melt-in-your-mouth texture perfect for any sweet craving.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (or all-purpose flour, sifted)
- 20g cornstarch
- 1/4 tsp salt
- 6 large eggs (separated into yolks and whites)
- 140g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Instructions
- 1
Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cheesecake baking pan with parchment paper.
- 2
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth. Remove from heat and let it cool slightly.
- 3
Sift in flour, cornstarch, and salt. Mix well.
- 4
Add egg yolks, vanilla extract, and lemon juice. Whisk until smooth.
- 5
In a clean mixing bowl, beat egg whites with an electric mixer until foamy.
- 6
Gradually add sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
- 7
Gently fold 1/3 of the meringue into the batter using a hand whisk. Repeat until fully incorporated.
- 8
Pour the batter into the prepared pan. Tap the pan lightly to remove air bubbles.
- 9
Place the pan in a water bath (a larger baking dish filled with 1 inch of hot water).
- 10
Bake at 320°F (160°C) for 25 minutes, then lower the temperature to 280°F (140°C) and bake for another 45 minutes.
- 11
Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
- 12
Remove the cake and let it cool completely before unmolding.