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Japanese Cheesecake

Japanese Cheesecake

Fluffy and jiggly Japanese Cheesecake is a delightful dessert that everyone adores. Perfectly creamy and airy, it's a must-try recipe for cheesecake lovers.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Cooling + Chilling 8 hours
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Japanese
Servings 1 cake
Calories 3560 kcal

Equipment

  • 9-inch (23 cm) cake pan
  • Double boiler
  • Stand mixer
  • medium saucepan
  • Silicone spatula
  • Fine mesh strainer

Ingredients
  

For Greasing

  • 1 tablespoon unsalted butter for greasing the pan and parchment paper

Cheesecake Batter

  • 6 large eggs separated
  • 10.6 oz cream cheese full-fat
  • 4 tablespoon unsalted butter
  • 200 ml heavy (whipping) cream or whole milk
  • 4.5 tablespoon sugar for cream cheese mixture
  • ⅔ cup cake flour weigh your flour
  • ½ large lemon for zest and juice
  • 2 tablespoon lemon juice from the ½ large lemon
  • ½ cup sugar for egg whites

Glaze

  • 2 tablespoon apricot jam for the glaze
  • 2 teaspoon hot water for the glaze

Instructions
 

Preparation

  • Grease a 9-inch cake pan with 1 tablespoon of unsalted butter and line with parchment paper.
  • Preheat the oven to 350ºF (180ºC) and prepare a double boiler.
  • Gather and measure all ingredients before starting.

Making the Batter

  • In a large bowl over the double boiler, combine cream cheese, butter, heavy cream, and sugar. Mix until well blended.
  • Whisk in egg yolks one at a time, then sift in the cake flour.
  • Zest and juice the lemon, adding both to the batter and whisking well.

Beating Egg Whites

  • Whisk egg whites until opaque, then gradually add sugar and beat until firm peaks form.
  • Gently fold the egg whites into the cream cheese mixture.

Baking

  • Place the batter into the prepared cake pan and tap to release air bubbles.
  • Place the pan in the preheated oven with a bain-marie and bake at 320ºF for 70-75 minutes.
  • Reduce temperature to 300ºF and bake for another 10 minutes or until golden brown.

Cooling and Serving

  • Turn off the oven and let the cheesecake cool for 15-20 minutes inside.
  • Lift out the cheesecake using parchment straps and let it cool to room temperature.
  • Apply the apricot glaze and allow it to chill in the refrigerator for 4-6 hours or overnight before serving.

Notes

Be sure to follow the cooling times for the best texture. Clean tools and proper egg white handling are key to success.

Nutrition

Serving: 1cakeCalories: 3560kcalCarbohydrates: 266gProtein: 70gFat: 252gSaturated Fat: 142gTrans Fat: 2gCholesterol: 1838mgSodium: 1488mgPotassium: 1137mgFiber: 3gSugar: 189gVitamin A: 10053IUVitamin C: 21mgCalcium: 631mgIron: 8mg
Keyword Creamy Dessert, Fluffy Cheesecake, Japanese Cheesecake, Light Cake, Soufflé Cheesecake
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