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Japanese Cheesecake

Jiggly Japanese Cheesecake: A Light and Dreamy Delight

Discover the enchanting world of Japanese Cheesecake, a light and fluffy dessert that transforms any occasion into a celebration.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 6 large Eggs, separated Essential for structure and leavening.
  • 8 ounces Cream Cheese, softened Contributes richness and creamy consistency.
  • 1/4 cup Heavy Cream Can be swapped for full-fat milk.
  • 4 tablespoons Unsalted Butter, cut into smaller pieces Enhances flavor and creaminess.
  • 1/2 cup Cake Flour, fluffed Lightens batter; substitute with all-purpose flour.
  • 1 tablespoon Lemon Zest Brightens flavor profile.
  • 1 1/2 teaspoons Vanilla Extract Deepens the overall taste.
  • 1/3 cup Granulated Sugar Balances flavors with sweetness.
  • 2 teaspoons Lemon Juice Adds acidity to balance sweetness.
Optional Toppings
  • Powdered Sugar For light dusting.
  • Apricot Jam For a glossy glaze.
  • Berries For a pop of color.
  • Sweetened Whipped Cream Perfect pairing with cheesecake.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 9x9 baking pan
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 300°F (149°C) and prepare a water bath using a 9x9 baking pan filled halfway with simmering water.
  2. In a heatproof bowl set over simmering water, whisk together cream cheese, unsalted butter, and heavy cream until smooth. Add egg yolks, cake flour, lemon zest, and vanilla extract, mixing until well combined.
  3. In a separate bowl, beat egg whites with lemon juice until frothy. Gradually add granulated sugar and continue to beat until medium-soft peaks form.
  4. Gently fold a third of the meringue into the cream cheese batter, then gradually fold in the remaining meringue.
  5. Pour the batter into the prepared pan and gently tap to remove air bubbles. Place into the water bath and bake for 80-90 minutes.
  6. Turn off the oven and let cheesecake cool in the water bath for 10 minutes. Rotate it on its side to cool completely, then remove from the pan and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 150mgPotassium: 50mgSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve warm, chilled, or at room temperature, with your choice of optional toppings.

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