Easy Japanese Fluffy Cheesecake Recipe

July 17, 2018



Japanese Fluffy Cheesecake
Serves 12
Japanese cheesecake is going viral right now as the ultimate sweet and fluffy treat, here's a recipe with few ingredients to try.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
  1. 1 cup (8 oz.) Cream Cheese
  2. 4 tbsp. Butter
  3. 7 tbsp. Milk
  4. 6 large Eggs (seperated)
  5. 1 1/2 tbsp Lemon Extract
  6. 3/4 cup (6 oz.) Granulated Sugar (divided)
  7. 3/4 cup (3.75 oz.) Cake Flour
  8. 2 1/2 tbsp. Corn Starch
  9. 1/4 tsp. Salt
  10. 1/4 tsp. Cream of Tartar
Water Bath For Baking Cheesecake
  1. Line bottom of 8-inch springform tin with piece of parchment paper (circle cut for bottom of pan) and grease with butter.
  2. Choose a deep baking pan bigger than springform pan, then line bottom with cheesecloth.
  3. Set aside to be ready for baking.
  1. Melt together the cream cheese, butter and milk in the microwave for 1 1/2 minutes.
  2. Once heated whisk until there are no more lumps.
  3. Then whisk in egg yolks, lemon juice, vanilla extract and half of the sugar.
  4. Place sieve over the bowl and add cake flour, corn starch, and salt into cream cheese mixture.
  5. Whisk in dry ingredients into a smooth mixture with no lumps, then set aside.
  6. Using stand or hand mixer, whip egg whites with whisk attachment on medium speed.
  7. Once meringue starts to stiffen, add cream of tartar.
  8. When thick and at soft peak stage, slowly add remaining sugar.
  9. Whip until meringue turns glossy with increased volume and holds stiff peak.
  10. Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture.
  11. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue.
  12. Fold into meringue until blended, with the resulting batter be light and airy.
  13. Pour the cheesecake batter into prepared cake pan with water bath.
  14. Pour hot water into the water bath until about half way up the sides of the cake pan (be careful not to splash water into the mixture).
  15. Bake on the bottom rack of the oven 400° F for 18 minutes, then lower oven to 320° F for 12 minutes only.
  16. Then turn off the oven and open the door of the oven slightly for 30 minutes only, then remove from the oven completely to cool at room temp.
  17. Turn out the cheesecake from the pan onto a cake plate and serve.
  1. Store in the fridge in an airtight container for up to 3 days.
  2. For a nice finish on the cake use a stencil on top of the cake then sprinkle powdered sugar.
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