This post may contain affiliate links. Please read my privacy policy.
Japanese Cheesecake Recipe
Japanese cheesecake is very different from regular cheesecake.
It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe.
Recipe Ingredients
This recipe calls for the following main ingredients:
- Cream cheese
- Butter – use a good quality butter for the best results. In the United States, I always buy Challenge butter.
- Milk
- Cake flour – this lower gluten flour is idea for the cotton soft, spongy and airy texture.
- Corn starch
- Eggs
- Sugar
- Cream of Tartar – this is the secret ingredient that stabilizes the tiny bubbles in the egg white meringue. It prevents the egg proteins from sticking together, hence holding the bubbles together for the jiggly and spongy texture of this cheesecake.
Please take note that there is no baking soda or baking powder in the ingredients list as the meringue mixture will ensure that the cake rise tall.
How to Make Japanese Cheesecake?
Before you start baking, make sure you have all the ingredients measured up and ready. This is very important because every step has to be very precise.
First step is to make the batter by melting cream cheese, butter and milk on low heat. Whisk in the egg yolks, salt and lemon juice until smooth.
Next, add cake flour and corn starch to form the cream cheese batter.
To make the cake fluffy and jiggly, you will need meringue. Whisk the egg whites with sugar and cream of tartar until soft peaks form. Fold in the cream cheese mixture and mix well.
Bake the cake with a water bath and you will have this amazingly light and fluffy cake!
Baking Tips and Troubleshooting
Even though DIY and homemade Japanese cheesecake is relatively easy, there are potential troubles when the cake turns out less than perfect.
For the best, jiggly and perfect result just like Uncle Tetsu, here are the tips and tricks:
- Make sure you have a smooth cream cheese mixture that is not lumpy.
- Use room temperature eggs to ensure that the meringue has the maximum volume.
- Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.
- DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.
- To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.
- To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.
- To avoid over browning, bake the cake at the bottom part of your oven.
Frequently Asked Questions
How Long Can You Keep Japanese Cheesecake?
You can keep it in the refrigerator for a couple of days.
You shouldn’t have to worry about the leftover because this is the best cheesecake ever, and I can assure you that you won’t have anything left to keep for more than a day!
What Other Pans Can I Use?
Other than springform pan and round cake tin, you can also use a 8×8-inch or 9×9-inch square pan. You can also make them into cupcakes by using cupcake tins.
Can I Add Matcha Powder to the Cake?
Yes, you sure can. You may add 1 – 2 tablespoons of matcha powder in the cream cheese mixture if you like.
How Many Calories Are in Japanese Cheesecake?
Japanese cheesecake has the lowest calories of all cheesecake. Each slice is only 221 calories. Make this and I will guarantee that you will never go back to regular cheesecake again!
What to Serve with This Recipe?
Japanese cheesecake is best served on its own, with your favorite cup of tea or coffee. For an afternoon tea, make the following desserts to go with it.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Japanese Cheesecake (Fail Proof Recipe)
Ingredients
- 8 oz (230g) Philadelphia cream cheese
- 2 oz (60g) unsalted butter
- 100 ml full milk
- 2 oz (60g) cake flour
- 1 oz (30g) corn starch
- 6 egg yolks (room temperature)
- 1/2 tablespoon lemon juice
- 1/4 tsp salt
- 6 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 5 oz (140g) fine granulated sugar
Instructions
- Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
- On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
- Sift the cake flour and corn starch.
- Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
- Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
- Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
- Pour the mixture into the springform pan. Tap the cake pan gently before baking.
- Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch (2.5cm) of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
- Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch (1cm-2.5cm) after cooling.
- Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I tried this receipe during covid, remember it turned out well. I’ve just back to back made 2 of these cakes but at 160C plus hot water bath they both were cooked around 40mins risen pretty nicely. Just wondering how come it’s done so quickly 🤔 Thanks!
My cheesecake came out a bit more dense at the bottom & lighter on top. Did I over whip the egg whites?
Hi Rich. Yes, it would seem that the eggs were overwhipped and have separated in the mixture.
its look so good .sure the taste more good. will try bake for my self later. tq for details info
J never use cake flour..any substitute I can use? Cake looks great.
Cake flour has the least protein than other flours which will give the most rise. Texture won’t be the same with other flours
Can I use self raising flour instead of cake flour?
Please don’t change any ingredients or I can’t be sure of the results.
Can l use regular fresh homemade cheese instead a cream cheese?
Please don’t change the ingredients.
Homemade? Really? Someone else makes it? Mashed fresh fruit with cranberry jelly & vanilla in crockpot Greek yogurt with a bit of honey… Well now, as 62% of the local population down here say, “You go, girl!” I eat about 3 qt in 8 or 9 days. (Glad whole milk is only $3/gal.)
How ’bout this woman’s CHEESECAKE BANANA BREAD? Got it goin’ on.