Japanese Cheesecake Recipe

Japanese cheesecake is one of the lightest, fluffiest desserts you’ll ever try. Unlike traditional cheesecakes, which have a dense and creamy texture, Japanese cheesecakes are airy and soft, almost like a cloud. This texture is achieved by carefully folding whipped egg whites into a cream cheese batter, which results in a cake that’s rich yet delicate at the same time. The subtle sweetness of the cake combined with the creamy richness of the cream cheese creates an unforgettable treat. Whether you’re new to baking or an experienced cook, this Japanese cheesecake recipe is easy to follow and guarantees a beautiful, delicious outcome. Perfect for any special occasion or just as a sweet treat to enjoy on a quiet afternoon, this cake is sure to impress.

Ingredients

For the crust:

• 100 grams graham cracker crumbs
• 50 grams melted butter
• 2 tablespoons granulated sugar

For the cheesecake:

• 250 grams cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup milk
• 1 tablespoon lemon juice

Preparation Time

• Total time: 1 hour 30 minutes (including baking and cooling time)
• Preparation time: 30 minutes
• Baking time: 60 minutes
• Cooling time: 1 hour

Instructions

1. Prepare the crust:

• Start by preheating your oven to 320°F (160°C). Then, line the bottom of an 8-inch round cake pan with parchment paper.
• In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all the crumbs are evenly coated with the butter.
• Press this mixture firmly into the bottom of the prepared pan, creating an even layer. You can use a spoon or the back of a glass to make sure it’s packed tightly.
• Place the pan in the oven and bake the crust for about 10 minutes or until it’s golden and firm. Afterward, remove the pan from the oven and set it aside to cool.

2. Make the cheesecake filling:

• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This usually takes about 2-3 minutes.
• Add the granulated sugar to the cream cheese and continue mixing until the sugar is fully dissolved and the mixture is smooth.
• In a separate bowl, whisk the cornstarch and salt together, then gradually add this dry mixture to the cream cheese mixture. Continue to mix until everything is well combined.
• In another bowl, whisk the egg yolks, milk, and lemon juice together until fully incorporated.
• Slowly pour the egg yolk mixture into the cream cheese mixture, mixing continuously to avoid curdling. Set this aside for now.

3. Whisk the egg whites:

• In a clean, dry bowl, beat the egg whites using an electric mixer until they form stiff peaks. This means the egg whites should hold their shape when the beaters are lifted out.
• Gradually add 1/4 cup of sugar to the egg whites while continuing to beat until they are glossy and smooth.

4. Combine the mixtures:

• Gently fold the whipped egg whites into the cream cheese batter using a spatula. Be careful not to deflate the egg whites too much—this is what gives the cheesecake its light and fluffy texture.
• Pour the combined batter over the cooled graham cracker crust in the cake pan.

5. Bake the cheesecake:

• Place the cheesecake into the oven and bake for 50-60 minutes, or until the top is lightly browned and the center is set. It’s okay if the top cracks a little—this is normal for Japanese cheesecakes.
• Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 10 minutes. This step helps to prevent the cake from collapsing as it cools.

6. Cool the cheesecake:

• After 10 minutes, remove the cheesecake from the oven and allow it to cool to room temperature. Once it’s cool, cover the cheesecake with plastic wrap and refrigerate for at least 2-3 hours, or overnight, for the best texture.
• Once fully chilled, carefully run a knife around the edge of the cheesecake to loosen it from the pan, then remove the cheesecake from the pan and place it on a serving platter.

Serving and Enjoying Your Japanese Cheesecake:

• Serve the cheesecake cold and enjoy the soft, delicate texture that melts in your mouth with every bite. You can serve it plain, or add a dusting of powdered sugar or fresh fruit on top for a little extra sweetness.

Japanese cheesecake is a delicious dessert that will quickly become a favorite in your baking repertoire. Its light, fluffy texture is unlike any other cheesecake, and the balance of sweetness makes it the perfect treat for any occasion. Whether you’re serving it at a dinner party or simply enjoying it on a cozy afternoon, this Japanese cheesecake is sure to impress your friends and family. With its simple ingredients and easy steps, this cheesecake proves that you don’t need to be a baking expert to create something extraordinary. Try it out today, and enjoy the delight of a fluffy, melt-in-your-mouth Japanese cheesecake!