Go Back
Japanese cheesecake is light, airy, and fluffy. It stands apart from the dense and rich American cheesecake. The texture is more like a soufflé than a cake. This unique fluffiness comes from whipped egg whites. In American cheesecake, cream cheese is the star, giving it a creamy bite.

Japanese Cheesecake

Indulge in the heavenly taste of Japanese cheesecake, a fluffy dessert that's unlike any other! This light and airy delight melts in your mouth, setting it apart from traditional American cheesecake. In this article, you’ll find a simple recipe, flavor variations, and serving suggestions to impress your guests. Ready to create your own slice of happiness? Click through to explore this must-try treat and unlock the secrets to perfecting Japanese cheesecake!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225g) cream cheese, softened

1/2 cup (100g) granulated sugar, divided

1/4 cup (60ml) milk

1/4 cup (60ml) vegetable oil

1 teaspoon vanilla extract

3 large eggs, separated

1/3 cup (40g) all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

Powdered sugar for dusting

Instructions
 

Preheat your oven to 320°F (160°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

    In a large mixing bowl, combine the softened cream cheese and 1/4 cup (50g) granulated sugar. Mix until smooth and creamy using a handheld mixer.

      Gradually add in the milk, vegetable oil, and vanilla extract, and mix until fully combined.

        Sift in the all-purpose flour and cornstarch to the cream cheese mixture. Add the salt and mix until just incorporated. Set aside.

          In a separate bowl, beat the egg whites until frothy, then add the remaining 1/4 cup (50g) granulated sugar gradually while continuing to beat until stiff peaks form.

            Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.

              Pour the batter into the prepared cake pan and smooth the top. Place the cake pan into a larger oven-safe pan, then fill the outer pan with hot water until it reaches about halfway up the sides of the cheesecake pan (water bath method).

                Bake for 50-60 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean. The cheesecake should jiggle slightly in the center.

                  Turn off the oven and leave the cheesecake inside with the door ajar for about 30 minutes to cool slowly.

                    Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 4 hours, preferably overnight.

                      Once chilled, run a knife around the edge of the pan to loosen the cheesecake, then invert onto a serving plate. Remove the parchment paper gently.

                        Dust the top with powdered sugar before slicing and serving.

                          Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 8 slices