Fluffy Japanese-Style Cheesecake – Light, Airy, and Melt-in-Your-Mouth Goodness
If you’ve ever dreamed of a cheesecake so light and airy it feels like eating a sweet cloud, then this Fluffy Japanese-Style Cheesecake is exactly what you need. Unlike dense New York cheesecakes, this version is soft, delicate, and has just the right amount of sweetness. The magic lies in its meringue-based batter and gentle baking process, creating a soufflé-like texture that’s both creamy and bouncy. Perfect for impressing guests or treating yourself to something truly special.
Why You’ll Love This Cheesecake
- Cloud-like texture: Thanks to whipped egg whites folded into the batter, every bite is pillowy soft.
- Gentle sweetness: Just enough sugar to complement the cream cheese without overwhelming it.
- No cracks, no stress: A water bath ensures an evenly baked cake that stays moist.
- Elegant presentation: A simple dusting of powdered sugar makes it look bakery-worthy.
Ingredients
- 250g (8.8 oz) cream cheese, softened
- 100ml (3.4 oz / ⅓ cup) milk
- 50g (1.7 oz / ¼ cup) unsalted butter, softened
- 4 large egg yolks
- 40g (1.4 oz / ⅓ cup) cake flour
- 15g (0.5 oz / 2 tbsp) cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice (freshly squeezed for best flavor)
- 60g (2.1 oz / ⅓ cup) granulated sugar (for the batter)
- 4 large egg whites (for meringue)
- 60g (2.1 oz / ⅓ cup) granulated sugar (for meringue)
- Hot water (for the baking bath)
- Parchment paper
Step-by-Step Instructions
1. Prepare your baking pan
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch round springform pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in later.
2. Make the cream cheese mixture
In a large bowl, beat the cream cheese, milk, and butter together until silky smooth and lump-free.
3. Add the flavor base
Mix in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Sift in the cake flour and cornstarch, then add vanilla extract, lemon juice, and 60g of sugar. Mix until smooth.
4. Make the meringue
In a separate clean bowl, whip the egg whites until foamy. Gradually add the remaining 60g sugar while continuing to beat until stiff peaks form.
5. Fold it together
Gently fold the meringue into the cream cheese mixture in three parts, using a spatula and a light hand to avoid deflating the batter.
6. Bake in a water bath
Pour the batter into the prepared pan, smooth the surface, and place the pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the springform pan.
7. Bake to perfection
Bake for 50–60 minutes, until the cheesecake is set but still slightly wobbly in the center.
8. Cool gradually
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent sudden temperature changes. Then remove from the oven, let it cool completely, and chill in the refrigerator for at least 4 hours.
9. Serve and enjoy
Dust with powdered sugar or serve with fresh berries for an elegant finish.
Tips for Success
- All ingredients should be at room temperature for a lump-free batter.
- Be gentle when folding the egg whites—this is the key to achieving the fluffy texture.
- The water bath is essential for keeping the cheesecake moist and preventing cracks.
- Avoid overbaking; the center should have a slight jiggle when you take it out.
Storage
- Store covered in the refrigerator for up to 3 days.
- This cheesecake tastes best the next day after the flavors have melded.
Nutrition (Per Slice)
- Calories: ~280
- Carbs: 21g
- Protein: 6g
- Fat: 19g