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Japanese Cheesecake Recipe

★★★★★

4.5 from 146 reviews
  • Author: Elara
  • Total Time: 12 hours 15 minutes (including cooling and refrigeration)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Japanese Cheesecake is a light, fluffy, and creamy dessert that combines the richness of cream cheese with the airy texture of a souffle. It is baked in a water bath to create a moist and jiggly cake with a delicate lemon flavor and a glossy apricot glaze on top. Perfect for those who enjoy a less dense cheesecake with a tender crumb and subtle sweetness.

Ingredients

Scale

Cheesecake Batter

  • 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)

Meringue

  • 4 egg whites (approximately 120g)
  • 1/4 tsp cream of tartar
  • 2.1oz/60g caster sugar (4 tbsp)

Glaze

  • 1oz/30g apricot jam (2 tbsp)
  • 1 tbsp water or brandy

Instructions

  1. Soften Cream Cheese: Leave the cream cheese at room temperature to soften, allowing it to become smooth and easy to mix.
  2. Prepare Cake Pan: Grease a 7 inch (17cm) round cake pan with unsalted butter, line the bottom with baking paper, and chill it in the fridge.
  3. Sift Dry Ingredients: Sift together the plain flour and corn starch, then set aside.
  4. Separate Eggs: Separate the eggs into yolks and whites. Keep the egg whites refrigerated in a clean bowl.
  5. Mix Cream Cheese: Stir the softened cream cheese with a wooden spatula until it reaches a smooth and creamy texture.
  6. Add Cream and Milk: Gradually add the milk and heavy cream mixture a little at a time, mixing thoroughly after each addition.
  7. Add Sugar and Egg Yolks: Stir in the caster sugar, then add the egg yolks one at a time, mixing well after each addition.
  8. Sieve Mixture: Pass the cream cheese mixture through a sieve into a large mixing bowl to ensure no lumps remain.
  9. Add Lemon Flavor: Mix in the lemon juice and lemon zest to the mixture evenly.
  10. Incorporate Dry Ingredients: Sift the flour and cornstarch into the cream cheese mixture and combine gently until smooth.
  11. Preheat Oven: Preheat the oven to 338°F (170°C) in preparation for baking.
  12. Make Meringue: Using a stand mixer, whip the egg whites until large bubbles form. Add cream of tartar and continue whipping.
  13. Add Sugar to Meringue: Gradually add the caster sugar in 3 to 4 additions, whipping after each until soft peaks form—peaks should bend slightly when the whisk is lifted.
  14. Stabilize Meringue: Remove the bowl from the mixer and hand whip gently to stabilize the meringue.
  15. Fold Meringue into Batter: Fold one-third of the meringue into the cream cheese mixture with a whisk carefully to keep airiness. Repeat with another one-third.
  16. Combine All Mixture: Pour the cream cheese mixture into the remaining meringue bowl and fold together gently using a spatula, maintaining the light texture.
  17. Fill Cake Tin: Pour the batter into the prepared cake tin, filling about 0.6 inch (1.5 cm) below the rim. Tap the tin gently on the counter to release air bubbles.
  18. Bake in a Water Bath – Step 1: Place the cake tin in a water bath and bake at 320°F (160°C) for 20 minutes.
  19. Bake in a Water Bath – Step 2: Lower the oven temperature to 284°F (140°C) and continue baking for a further 55 minutes. Allow the oven temperature to gradually reduce as the cake bakes.
  20. Cool Gradually in Oven: Turn off the oven after baking, leave the cake inside for 30 minutes to cool down slowly with oven door closed.
  21. Further Cooling: Remove the water bath, leave the oven door slightly open, and let the cheesecake cool gradually inside the oven.
  22. Chill Overnight: Place the cheesecake (still in the tin) in an airtight container and refrigerate overnight for best texture.
  23. Remove from Tin: Carefully remove the cheesecake from the tin once chilled.
  24. Glaze and Serve: Warm the apricot jam with water or brandy, brush it over the top of the cheesecake to glaze, then slice with a sharp, warm knife and serve.

Notes

  • Softening the cream cheese at room temperature is important to achieve a smooth batter without lumps.
  • Using a water bath while baking prevents cracking and helps maintain moisture for a fluffy texture.
  • Hand-whipping the meringue after mixing helps stabilize the peaks for better volume.
  • Be careful to fold the meringue gently to keep the batter light and airy.
  • Cooling the cake gradually inside the oven prevents it from shrinking or cracking due to temperature shock.
  • Refrigerating overnight improves the texture and flavor of the cheesecake.
  • Using a microplane zester for lemon zest ensures only the flavorful outer layer is used without bitterness from the white pith.
  • Warming the glazes helps it spread evenly and gives a shiny finish to the cake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Keywords: Japanese cheesecake, souffle cheesecake, fluffy cheesecake, cream cheese dessert, baked cheesecake, water bath cheesecake, apricot glaze

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Find it online: https://kitchenflavorspot.com/japanese-cheesecake-recipe/