Japanese Cheesecake
Japanese Cheesecake is a soft cotton cake made with cream cheese, milk, butter, egg yolks, and whipped egg whites for a light jiggly texture. It is a beautiful make-ahead dessert for birthdays, tea time, or a cozy family treat.
Equipment
- 8-inch round cake pan
- Large roasting pan
- Parchment paper
- Aluminum foil
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Sieve
Ingredients
- 5 large egg whites
- 1/4 teaspoon cream of tartar or vinegar or lemon juice
- 1/4 cup fine granulated sugar for the meringue
- 5 large egg yolks
- 8 ounces cream cheese softened
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup fine granulated sugar for the batter
- 1/4 cup flour or rice flour or Mochiko
- vanilla extract, vanilla powder, or lemon juice optional to taste
Instructions
- Line an 8-inch round cake pan with parchment, wrap the outside with foil, and place it inside a larger roasting pan.
- Warm the cream cheese, butter, and milk gently until smooth, then let the mixture cool slightly.
- Whisk in the egg yolks, batter sugar, flour, and optional flavoring until the batter is smooth.
- Beat egg whites with cream of tartar until foamy, then slowly add the meringue sugar and whip to soft glossy peaks.
- Fold the meringue into the yolk batter in three additions, keeping as much air in the batter as possible.
- Pour the batter into the prepared pan, tap gently, and add hot water to the roasting pan for the water bath.
- Bake at 320°F for 25 minutes, then reduce to 285°F and bake 35 to 40 minutes more until softly set.
- Turn off the oven, crack the door, rest the cake for 20 minutes, then cool fully and chill before slicing.
Notes
Storage: Store covered in the refrigerator for 3 to 4 days after the cheesecake has cooled completely.
Freezing: Freeze wrapped slices for up to 1 month, then thaw overnight in the refrigerator before serving.
Best Tips: Whip the egg whites only to soft glossy peaks and fold gently so the batter keeps its airy structure.
Variations: Add vanilla, lemon juice, or lemon zest for a gentle flavor change that still keeps the cake delicate.
Cooling Tips: Cool gradually in the oven with the door cracked to help prevent sinking and surface cracks.
Pan Notes: Use parchment and foil around the pan to protect the batter from the water bath.