Japanese Cheesecake Recipe

Introduction

Japanese Cheesecake is a light, fluffy dessert that combines the creaminess of traditional cheesecake with the airy texture of a souffle. Its delicate sweetness and soft texture make it a delightful treat for any occasion.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 4 tbsp milk
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/8 tsp salt
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
2. Step 2: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
3. Step 3: Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
4. Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
6. Step 6: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
8. Step 8: Remove from the oven and let cool completely in the tin.
9. Step 9: Once cooled, dust the tops with powdered sugar and serve.

Tips & Variations

• Make sure your cream cheese is fully softened to ensure a smooth batter without lumps.
• Folding the egg whites gently helps keep the cheesecake light and airy.
• For a citrus twist, add a teaspoon of lemon zest to the batter before folding in the egg whites.
• Use a water bath if you want an even more tender texture and to prevent cracking.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy chilled. This cheesecake is best enjoyed within a day or two for the lightest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Traditional Japanese cheesecake uses cream cheese for its flavor and texture. Substituting with other cheeses may alter the taste and consistency significantly.

Why is it important to fold in the egg whites gently?

Folding gently preserves the air bubbles formed in the egg whites, giving the cheesecake its signature light and fluffy texture.

Japanese Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

This light and fluffy Japanese Cheesecake combines the rich creaminess of cream cheese with a delicate, airy texture achieved by folding meringue into the batter. Baked at a low temperature, this dessert offers a subtly sweet and smooth flavor, making it a delightful treat for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 4 tbsp milk
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/8 tsp salt

Topping

• 1/4 cup powdered sugar (for dusting)

Instructions

1. Preheat the oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners or parchment paper to prepare for baking.
2. Prepare cream cheese mixture: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well to combine all ingredients thoroughly.
3. Add dry ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, then mix gently until fully incorporated.
4. Whip egg whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form, ensuring the meringue is glossy and stable.
5. Fold meringue into batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions, gently folding with a spatula to keep the mixture light and airy without deflating the meringue.
6. Fill cupcake liners: Divide the batter evenly among the lined muffin tin, filling each about two-thirds full to allow room for rising during baking.
7. Bake the cheesecakes: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the cheesecakes are lightly golden on top and centers are set when gently touched.
8. Cool the cheesecakes: Remove the cheesecake cupcakes from the oven and allow them to cool completely in the tin for the best texture and ease of removal.
9. Serve with topping: Once cooled, dust the tops generously with powdered sugar for an elegant finish before serving.

Notes

• Ensure cream cheese is fully softened for a smooth batter without lumps.
• Be gentle when folding the meringue to preserve the batter’s fluffiness.
• If desired, you can bake the cheesecakes in a water bath to prevent cracking and enhance moisture.
• This recipe makes about 8 mini cheesecakes depending on the size of your muffin tin.
• Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: Japanese cheesecake, fluffy cheesecake, souffle cheesecake, cream cheese dessert, light cheesecake, Japanese dessert