Name: Japanese Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 12 h 15 min
Cuisine: Japanese
Ingredients: 7oz/200g Philadelphia cream cheese; 4 egg yolks; 0.7oz/20g caster sugar (1 tbsp + 1 tsp); 3.4floz/100ml heavy cream (whipping cream) (1/3 cup + 1.5 tbsp); 3.4floz/100ml milk (1/3 cup + 1.5 tbsp); 1 tbsp lemon juice; 2 tsp lemon zest (from 1/2 lemon); 1.4oz/40g plain flour (1/3 cup); 0.35oz/10g corn starch (4 tsp); 4 egg whites (approximately 120g); 1/4 tsp cream of tartar; 2.1oz/60g caster sugar (4 tbsp); 1oz/30g apricot jam (2 tbsp); 1 tbsp water or brandy

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Introduction

Japanese cheesecake is a light, fluffy dessert that blends the richness of cream cheese with a delicate, airy texture. This soufflé-style cake offers a subtly sweet and tangy flavor that melts in your mouth, perfect for a special treat or afternoon tea.

A slice of cheesecake with a smooth, creamy white base and a glossy, yellow glaze on top is placed slightly off-center on a white plate. The cake has a soft texture with small crumbs around its base, and a wooden fork rests beside it. In front of the slice, there are fresh blueberries and raspberries along with a small sprig of bright green mint leaves. The plate sits on a larger white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7oz/200g Philadelphia cream cheese
4 egg yolks
0.7oz/20g caster sugar (1 tbsp + 1 tsp)
3.4floz/100ml heavy cream (whipping cream) (1/3 cup + 1.5 tbsp)
3.4floz/100ml milk (1/3 cup + 1.5 tbsp)
1 tbsp lemon juice
2 tsp lemon zest (from 1/2 lemon)
1.4oz/40g plain flour (1/3 cup)
0.35oz/10g corn starch (4 tsp)
4 egg whites (about 120g)
¼ tsp cream of tartar
2.1oz/60g caster sugar (4 tbsp)
1oz/30g apricot jam (2 tbsp)
1 tbsp water or brandy

Instructions

Step 1: Leave the cream cheese at room temperature to soften.
Step 2: Prepare a 7 inch (17cm) round cake pan, about 3 inch (7.5cm) tall. Spread unsalted butter thinly, line the bottom with baking paper, and chill in the fridge.
Step 3: Sift the plain flour and corn starch together and set aside.
Step 4: Separate the eggs into yolks and whites. Refrigerate the egg whites in a bowl.
Step 5: Stir the softened cream cheese with a wooden spatula until smooth and creamy.
Step 6: Combine the milk and cream, then add this mixture gradually to the cream cheese, mixing well after each addition.
Step 7: Add the caster sugar and then incorporate the egg yolks one at a time, mixing well after each.
Step 8: Sieve the cream cheese mixture into a large bowl to remove any lumps.
Step 9: Add the lemon juice and lemon zest to the mixture and stir well.
Step 10: Sift the flour and corn starch into the mixture and gently combine.
Step 11: Preheat the oven to 338°F (170°C).
Step 12: Make the meringue by whipping egg whites until large bubbles form, then add cream of tartar and continue whipping.
Step 13: Add caster sugar gradually in 3 to 4 additions while whipping until soft peaks form.
Step 14: Remove the bowl and hand whip briefly to stabilize the meringue.
Step 15: Fold one-third of the meringue into the cream cheese mixture gently with a whisk, then fold in another third the same way.
Step 16: Add the cream cheese mixture into the remaining meringue and fold carefully with a spatula until just combined.
Step 17: Pour the batter into the prepared cake tin, filling about 0.6 inch (1.5 cm) below the rim. Tap the tin gently to release air bubbles.
Step 18: Place the cake tin in a water bath and bake at 320°F (160°C) for 20 minutes.
Step 19: Reduce the oven temperature to 284°F (140°C) and bake for an additional 55 minutes. The oven may take around 20 minutes to reach this temperature.
Step 20: Turn off the oven and leave the cake inside for 30 minutes to cool slowly.
Step 21: Remove the water bath, leave the oven door slightly open, and let the cake cool further gradually.
Step 22: Place the cheesecake (still in the tin) in an airtight container and refrigerate overnight.
Step 23: Carefully remove the cake from the tin.
Step 24: Warm the apricot jam with water or brandy to make a glaze, brush it over the top of the cheesecake, and slice with a sharp warm knife to serve.

Tips & Variations

Use a microplane zester to get only the yellow part of the lemon peel, avoiding the bitter white pith.
Make sure the cream cheese is fully softened to avoid lumps in the batter.
Folding the meringue gently keeps the cheesecake light and airy.
For a boozy glaze, substitute water with brandy when warming the apricot jam.

Storage

Store the cheesecake covered in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave for a few seconds if desired, but it is delicious served chilled.

How to Serve

A thick, fluffy two-layered cheesecake with a pale yellow color sits centered on a white plate. The top layer is dusted with white powdered sugar, adding a light, soft texture. On top, there is a small pile of fresh berries, including bright red raspberries, deep blue blueberries, and dark red cherries, mixed with small green mint leaves. The cake is placed on a white marbled surface, enhancing its light and delicate appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cream cheese?

Philadelphia cream cheese is preferred for its smooth texture and mild flavor, but any good-quality cream cheese should work. Ensure it is softened before mixing.

Why is the cheesecake baked in a water bath?

The water bath helps regulate the temperature and provides steam, which prevents cracking and creates the cheesecake’s signature moist, fluffy texture.