Welcome! Are you ready to try making the most amazing dessert? I’m going to show you how to bake a Japanese Fluffy Cheesecake that is so light and airy, it’s like eating a cloud! This cheesecake is different from the dense, rich cheesecakes you might be used to. It’s delicate, jiggly, and melts in your mouth. Trust me, once you try this Japanese Fluffy Cheesecake, you’ll be hooked!
Why You Will Love This Recipe
This recipe for Japanese Fluffy Cheesecake is truly special. What makes it stand out is its incredibly light and airy texture – it’s almost like a soufflé and a cheesecake had a baby! Unlike traditional cheesecakes that can be quite heavy, this one is delightfully light and easy to eat, making it perfect even after a big meal. You’ll love how it’s not overly sweet, letting the subtle flavors of cream cheese and lemon shine through. Plus, baking this homemade Japanese Fluffy Cheesecake is a fun and rewarding experience. The jiggly, wobbly texture is not only fun to make but also impressive to serve. If you’re looking for a unique and delicious dessert that’s sure to wow your friends and family, this moist and airy Japanese Fluffy Cheesecake is the perfect recipe for you.
Ingredients
Here’s what you’ll need to make this wonderful Japanese Fluffy Cheesecake. Make sure you have everything measured out before you start!
- 8 ounces cream cheese, softened
- 1/2 cup (100g) granulated sugar, divided
- 1/4 cup (30g) unsalted butter
- 1/2 cup (120ml) milk
- 3 large eggs, separated
- 1/4 cup (30g) cake flour, sifted
- 1/4 cup (30g) cornstarch, sifted
- 1 teaspoon lemon juice
- Pinch of salt
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Let’s get baking! Follow these steps carefully, and you’ll have a beautiful Japanese Fluffy Cheesecake in no time.
Step 1: Get Ready
Preheat your oven to 320°F (160°C). We’re going to use a water bath, so get a roasting pan ready and boil some water. You’ll also need a 6-inch springform pan. Line the bottom of the pan with parchment paper. Don’t grease the sides – this helps the cheesecake climb up nicely.
Step 2: Make the Cream Cheese Batter
In a large bowl, beat the softened cream cheese with 1/4 cup of sugar until it’s smooth and creamy. You can use a hand mixer or a stand mixer. Make sure there are no lumps.
Step 3: Melt Butter and Milk
In a small saucepan, melt the butter over low heat. Once melted, add the milk and stir to combine. Heat until it’s just warm, but not boiling.
Step 4: Combine Wet Ingredients
Slowly pour the warm milk mixture into the cream cheese mixture, mixing on low speed. Add the egg yolks, one at a time, mixing well after each addition. Stir in the lemon juice. The batter should be smooth and liquidy.
Step 5: Add Dry Ingredients
Sift together the cake flour and cornstarch into a separate bowl. Gradually add the sifted flour mixture to the cream cheese batter, mixing on low speed until just combined. Be careful not to overmix – we want to keep the batter light.
Step 6: Make the Meringue
In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, a little at a time, and continue to beat until stiff, glossy peaks form. This meringue is what makes the cheesecake fluffy!
Step 7: Combine Batter and Meringue
Gently fold about one-third of the meringue into the cream cheese batter to lighten it. Then, gently fold in the remaining meringue in two additions, until just combined. Be careful not to deflate the meringue – fold gently!
Step 8: Bake in Water Bath
Pour the batter into the prepared springform pan. Place the pan inside the roasting pan. Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
Step 9: Bake the Cheesecake
Bake in the preheated oven for 60-70 minutes, or until the top is lightly golden and the cheesecake is set around the edges but still slightly jiggly in the center.
Step 10: Cool Slowly
Turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool in the oven for 30 minutes. Then, remove the roasting pan from the oven and let the cheesecake cool completely at room temperature. Finally, refrigerate for at least 4 hours, or preferably overnight, to chill completely and set.
Step 11: Serve
Once chilled, gently remove the cheesecake from the springform pan. Dust with powdered sugar, if desired, and get ready to enjoy your amazing Japanese Fluffy Cheesecake!
Serving Suggestions
This Japanese Fluffy Cheesecake is wonderful on its own, but here are a few ideas to make it even more special:
Food Pairings: This cheesecake pairs beautifully with fresh fruits like strawberries, blueberries, or raspberries. A light fruit compote or a simple berry sauce would also be delicious. For a drink, try serving it with a cup of green tea or a light, fruity herbal tea. Coffee is also a great choice, as its slight bitterness complements the mild sweetness of the cheesecake.
Presentation Tips: A simple dusting of powdered sugar is classic and elegant. You can also add fresh berries or a sprig of mint for a pop of color. Slice it carefully to show off the light, airy texture. Serving it on a pretty plate makes it feel extra special.
Suitable Occasions: Japanese Fluffy Cheesecake is perfect for so many occasions! It’s light enough for an everyday dessert but also impressive enough for special occasions like birthdays, holidays, or dinner parties. It’s a lovely treat to bring to a potluck or to enjoy with friends and family. Because it’s not too heavy, it’s even great for afternoon tea or a light after-dinner dessert.
Storage and Reheating
Storage: Store your leftover Japanese Fluffy Cheesecake in the refrigerator. It’s best to keep it in an airtight container to prevent it from drying out or absorbing other flavors in the fridge. It will stay fresh and delicious for up to 3-4 days.
Reheating: While this cheesecake is best served chilled, if you prefer to soften it slightly, you can let it sit at room temperature for about 15-20 minutes before serving. Reheating in the microwave is not recommended as it can change the texture. If you must reheat, do it very gently in a low oven (around 250°F or 120°C) for just a few minutes, but be careful not to dry it out. Honestly, it’s so good cold, you probably won’t even want to reheat it!
Key Details
Prep Time: 30 minutes
Cook Time: 60-70 minutes
Cooling Time: 3 hours + chilling time
Total Time: Approximately 5-6 hours (including chilling)
Servings: 8 servings
Equipment:
- 6-inch springform pan
- Roasting pan
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Sifter
- Parchment paper
I hope you enjoy making and eating this wonderful Japanese Fluffy Cheesecake! It might seem a little different from cheesecakes you’ve made before, but the light, airy texture is truly worth it. Happy baking!
Japanese Fluffy Cheesecake
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup 100g granulated sugar, divided
- 1/4 cup 30g unsalted butter
- 1/2 cup 120ml milk
- 3 large eggs separated
- 1/4 cup 30g cake flour, sifted
- 1/4 cup 30g cornstarch, sifted
- 1 teaspoon lemon juice
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). We’re going to use a water bath, so get a roasting pan ready and boil some water. You'll also need a 6-inch springform pan. Line the bottom of the pan with parchment paper. Don't grease the sides – this helps the cheesecake climb up nicely.
- In a large bowl, beat the softened cream cheese with 1/4 cup of sugar until it’s smooth and creamy. You can use a hand mixer or a stand mixer. Make sure there are no lumps.
- In a small saucepan, melt the butter over low heat. Once melted, add the milk and stir to combine. Heat until it’s just warm, but not boiling.
- Slowly pour the warm milk mixture into the cream cheese mixture, mixing on low speed. Add the egg yolks, one at a time, mixing well after each addition. Stir in the lemon juice. The batter should be smooth and liquidy.
- Sift together the cake flour and cornstarch into a separate bowl. Gradually add the sifted flour mixture to the cream cheese batter, mixing on low speed until just combined. Be careful not to overmix – we want to keep the batter light.
- In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, a little at a time, and continue to beat until stiff, glossy peaks form. This meringue is what makes the cheesecake fluffy!
- Gently fold about one-third of the meringue into the cream cheese batter to lighten it. Then, gently fold in the remaining meringue in two additions, until just combined. Be careful not to deflate the meringue – fold gently!
- Pour the batter into the prepared springform pan. Place the pan inside the roasting pan. Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake in the preheated oven for 60-70 minutes, or until the top is lightly golden and the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool in the oven for 30 minutes. Then, remove the roasting pan from the oven and let the cheesecake cool completely at room temperature. Finally, refrigerate for at least 4 hours, or preferably overnight, to chill completely and set.
- Once chilled, gently remove the cheesecake from the springform pan. Dust with powdered sugar, if desired, and get ready to enjoy your amazing Japanese Fluffy Cheesecake!
