Foolproof Japanese Cheesecake Recipe

why make this recipe

If you’re looking for a light and airy dessert that melts in your mouth, Foolproof Japanese Cheesecake is the perfect choice. This cake stands out with its soft, fluffy texture and delicate flavor. Its unique combination of cream cheese and eggs creates a cheesecake that isn’t overly sweet, making it a lovely treat for any occasion. Whether you’re impressing guests or simply indulging yourself, this recipe is easy to follow and yields delicious results.

how to make Foolproof Japanese Cheesecake

Ingredients:

• 5 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup (50g) fine sugar
• 5 egg yolks
• 8 oz cream cheese
• 1/4 cup (55g) butter
• 1/2 cup (125ml) milk
• 1/4 cup (50g) fine sugar
• 2 tbsp (15g) corn starch
• 1/4 cup (34g) flour
• Optional flavorings (vanilla extract, lemon juice)
• Optional toppings (strawberries, confectioner sugar, honey, matcha powder)

Directions:

1. Preheat the oven to 330°F (165°C) and prepare a bain-marie (water bath).
2. In a bowl, mix the egg yolks with melted butter, cream cheese, and sugar until smooth.
3. Add the cornstarch and flour, then mix until smooth. Include the milk and any flavorings you wish to add. Set aside.
4. In another bowl, whip the egg whites with cream of tartar until stiff peaks form. Gradually add the sugar while continuing to beat the egg whites.
5. Gently fold the beaten egg whites into the batter in three additions. Be careful not to over-mix.
6. Pour the batter into the prepared baking pan and bake in the bain-marie for 25 minutes at 330°F (165°C). Then reduce the temperature to 245-265°F (118-130°C) and continue baking for another 45 minutes.
7. Let the cheesecake cool in the oven for 10 minutes before removing it.
8. Carefully flip the cheesecake onto a plate, remove the parchment paper, and serve warm or chilled.

how to serve Foolproof Japanese Cheesecake

This cheesecake is delightful when served warm or chilled. You can enhance its flavor by adding a dusting of confectioner sugar, a drizzle of honey, or fresh strawberries on top. If you love matcha, you can sprinkle some matcha powder for an extra special touch. Enjoy it with a cup of tea or coffee for a perfect afternoon treat.

how to store Foolproof Japanese Cheesecake

Store leftover cheesecake in the refrigerator for up to three days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. You can also freeze it for longer storage, but it’s best enjoyed fresh.

tips to make Foolproof Japanese Cheesecake

• Make sure your cream cheese is soft before mixing it. This will help create a smoother batter.
• Whip the egg whites until they form stiff peaks to add volume to the cheesecake.
• Be gentle when folding the egg whites into the batter. This helps keep the cake light and fluffy.
• Use room temperature ingredients for best results.
• Don’t skip the bain-marie. It helps the cheesecake bake evenly and prevents cracks.

variation

You can customize this cheesecake by adding different flavorings. Try lemon juice for a zesty touch or vanilla extract for added sweetness. You can also experiment with adding cocoa powder for a chocolate version.

FAQs

Q: Can I use a different type of cheese?
A: While cream cheese is traditional, you could try ricotta or mascarpone for a different texture. Just remember it may alter the taste.

Q: Why did my cheesecake crack?
A: A common cause of cracks is overbaking or rapid temperature changes. Baking in a bain-marie helps regulate temperature.

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is great to make ahead. Just store it in the fridge until you’re ready to serve.

Foolproof Japanese Cheesecake

A light and airy dessert with a soft, fluffy texture and delicate flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Asian, Japanese

Calories: 220

Ingredients Method Notes

Ingredients

  

For the batter

• 5 pieces egg yolks use room temperature for best results
• 8 oz cream cheese softened
• 1/4 cup butter melted
• 1/2 cup milk room temperature
• 2 tbsp corn starch
• 1/4 cup flour
• 1/4 cup fine sugar
• Optional flavorings (vanilla extract, lemon juice) to taste

For the meringue

• 5 pieces egg whites use room temperature for best results
• 1/4 tsp cream of tartar helps stabilize the egg whites
• 1/4 cup fine sugar to add gradually

Optional toppings

• strawberries fresh
• confectioner sugar for dusting
• honey for drizzling
• matcha powder for sprinkling

Method

 

Preparation

1. Preheat the oven to 330°F (165°C) and prepare a bain-marie (water bath).
2. In a bowl, mix the egg yolks with melted butter, cream cheese, and sugar until smooth.
3. Add the cornstarch and flour, then mix until smooth. Include the milk and any flavorings you wish to add. Set aside.

Making the Meringue

1. In another bowl, whip the egg whites with cream of tartar until stiff peaks form.
2. Gradually add the sugar while continuing to beat the egg whites.

Combining and Baking

1. Gently fold the beaten egg whites into the batter in three additions. Be careful not to over-mix.
2. Pour the batter into the prepared baking pan and bake in the bain-marie for 25 minutes at 330°F (165°C).
3. Reduce the temperature to 245-265°F (118-130°C) and continue baking for another 45 minutes.
4. Let the cheesecake cool in the oven for 10 minutes before removing it.
5. Carefully flip the cheesecake onto a plate, remove the parchment paper, and serve warm or chilled.

Notes

Ensure the cream cheese is soft before mixing it for a smoother batter. Be gentle when folding in the egg whites to maintain the fluffiness of the cheesecake.