Fluffy Japanese Cheesecake (Printable)

Light, airy cheesecake with soufflé texture that melts in your mouth. Perfect balance of delicate sweetness and citrus notes.

# What You'll Need:

→ Dairy

01 - 7 ounces cream cheese, room temperature
02 - 1.75 ounces unsalted butter, room temperature
03 - 0.4 cup whole milk

→ Dry Ingredients

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

→ Eggs

08 - 6 large eggs, separated

→ Flavorings

09 - 1 teaspoon lemon juice
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)

# 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 create water-resistant seal.
02 - Set heatproof bowl over pot of simmering water. Combine cream cheese, butter, and milk in bowl. Stir continuously until completely smooth and melted. Remove from heat and allow to cool for 5 minutes.
03 - Sift cake flour, cornstarch, and salt together directly into warm dairy mixture. Whisk vigorously until no lumps remain and mixture is completely uniform.
04 - Add egg yolks, lemon juice, vanilla extract, and lemon zest to batter. Whisk until fully incorporated and smooth. Set aside.
05 - In clean, dry bowl, beat egg whites with electric mixer on medium speed until foamy. Add 5 tablespoons sugar in three portions, continuing to beat until stiff, glossy peaks form and peaks stand straight when beaters are lifted.
06 - Gently fold one-third of meringue into batter using rubber spatula. Add remaining meringue in two additions, folding with light, circular motions until just combined. Do not overmix.
07 - Transfer batter to prepared cake pan. Tap pan firmly on counter three times to release trapped air bubbles. Smooth top with spatula.
08 - Place cake pan inside large roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up sides of cake pan.
09 - Bake for 60 to 70 minutes until cake is golden brown, set in center, and skewer inserted into middle comes out clean.
10 - Turn off oven and leave door slightly ajar. Let cheesecake remain inside for 15 minutes to prevent sudden temperature change and cracking.
11 - Remove from oven. Let cool completely in pan for 1 hour. Unmold and refrigerate for minimum 2 hours before serving.

# Cooking Tips:

01 -
  • The texture is unlike anything you've ever experienced, somewhere between cheesecake and soufflé
  • It's less sweet than American cheesecake, letting the delicate flavors shine through
02 -
  • Egg whites must reach stiff peaks, not just soft peaks, or your cake won't have enough structure
  • The water bath is nonnegotiable, it keeps the air inside and prevents cracks
03 -
  • Use a copper or stainless steel bowl for whipping egg whites, plastic can retain invisible oils that prevent proper whipping
  • Don't open the oven door during baking, the sudden temperature change can cause collapse

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