Japanese Cheesecake Recipe
A light, airy japanese cheesecake recipe with a signature jiggly texture, made using a whipped meringue technique and baked gently in a water bath.
Equipment
- 8-inch round cake pan
- Parchment paper
- Large roasting pan (for water bath)
- stand or hand mixer
- sifter
Ingredients
- 8 oz cream cheese softened
- ¼ cup unsalted butter
- ½ cup whole milk
- 6 large eggs separated
- ½ cup granulated sugar divided
- ⅓ cup cake flour
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp cream of tartar
Instructions
Make the Cream Cheese Batter
- Preheat the oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper, making sure the sides are also covered, then wrap the outside of the pan tightly with foil to prevent water from seeping in during the water bath.
- In a heatproof bowl set over a pot of gently simmering water, combine the cream cheese, butter, and milk, stirring until completely smooth and melted together. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cooled cream cheese mixture one at a time, then sift in the cake flour and cornstarch, whisking until smooth with no lumps. Stir in the lemon juice.
Whip the Meringue
- In a separate clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add half of the sugar, continuing to beat until soft peaks form, then continue whipping until stiff, glossy peaks form.
Fold and Bake
- Gently fold about a third of the meringue into the cream cheese mixture to lighten it, then carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture too much.
- Pour the batter into the prepared pan, smoothing the top. Place the pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
- Bake at 320°F (160°C) for 60-70 minutes, until the top is golden and the cake springs back gently when touched. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 10-15 minutes to prevent sudden temperature shock, which can cause it to collapse.
Cool and Serve
- Remove the cheesecake from the water bath and let it cool completely at room temperature before removing it from the pan. Refrigerate for at least 2 hours before slicing to achieve the best texture.
Notes
- Whip the egg whites until they form stiff, glossy peaks, being careful not to overbeat them. Overbeaten egg whites can become dry and clumpy, affecting the recipe’s signature light and airy texture.
end of whipping. - Folding the meringue in gently, rather than stirring vigorously, helps preserve as much air as possible, which is what gives this cheesecake its dramatic rise and soft texture.
- The water bath is non-negotiable for this recipe, since baking without one significantly increases the risk of cracking and uneven texture.
- Letting the cheesecake cool gradually in the turned-off oven, rather than removing it immediately, helps prevent the sudden temperature change that can cause it to deflate or crack.
- This cheesecake tends to deflate slightly as it cools, which is completely normal and doesn't indicate anything went wrong; the final texture should still be light, soft, and jiggly once chilled.