This turned out SO good, I’ve never had the real deal but honestly? There’s no way it can get any better than this. It has a light, airy texture and it just melts in your mouth, you need to try it!
Let’s get started!
Preheat oven to 350F and line a 8″ waterproof springform pan with parchment paper that sticks out by about 1″ from the rim. Set aside.
Place a pot filled with 2″ of water over high heat and bring to a simmer, once it’s ready, reduce the heat to maintain a steady simmer. Add a heatproof bowl on top of the pot, then add the cream cheese butter, sugar, and heavy cream. Whisk together until it has melted and combined. Remove from heat.
Whisk in the egg yolks one at a time until smooth, follow with the vanilla and lemon juice. Sift in the cake flour and salt and whisk until smooth, be careful not to overmix! Set aside.
In a clean bowl free of liquid (a single drop of water or even the egg yolk can ruin it), add the egg whites and the cream of tartar and beat until foamy. Gradually add the remaining 1/3 cup of sugar until stiff peaks form.
Fold the egg white mixture into the cream cheese mixture until smooth. Pour the batter into the prepared pan and gently tap against the counter to release any bubbles.
Put a large baking sheet inside the preheated oven and pour in hot water until it is halfway up the sides. Then add the springform pan into the center of the water tray. If your springform pan is not waterproof, take some aluminium foil and wrap the outside of it to protect it from water seeping in.
Bake for 40 minutes. Then reduce to 300F and bake for another 10-15 minutes or until the top is golden brown. Turn the oven off and leave the door slightly open for 30 minutes with the cake inside to cool slowly. Remove from the oven and place on a cooling rack.
Serve warm or refrigerate and serve cold! When it’s eaten warm, the cake has a kind of fluffy, cotton texture that’s incredibly unique. Once it’s cooled and refrigerated, it has more of a cheesecake taste.
Have refrigerated leftovers but still want the first days texture? Simply pop a slice in the microwave for 15 seconds and it’s as good as new!
Check out the video on how to make it:
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Fluffy Japanese Cheesecake
Ingredients
- 11 oz cream cheese
- 4 tbsp unsalted butter
- ⅓ cup sugar
- ¾ cup heavy cream
- 6 large egg yolks
- 80 grams cake flour
- ¼ tsp salt
- 1 tsp vanilla
- 2 tbsp lemon juice
- 6 large egg whites
- ¼ tsp cream of tartar
- ⅓ cup sugar
Instructions
- Preheat oven to 350F and line a 8" waterproof springform pan with parchment paper that sticks out by about 1" from the rim. Set aside.
- Place a pot filled with 2" of water over high heat and bring to a simmer, once it's ready, reduce the heat to maintain a steady simmer. Add a heatproof bowl on top of the pot, then add the cream cheese butter, sugar, and heavy cream. Whisk together until it has melted and combined. Remove from heat.
- Whisk in the egg yolks one at a time until smooth, follow with the vanilla and lemon juice. Sift in the cake flour and salt and whisk until smooth, be careful not to overmix! Set aside.
- In a clean bowl free of liquid, add the egg whites and the cream of tartar and beat until foamy. Gradually add the remaining 1/3 cup of sugar until stiff peaks form. Fold the egg white mixture into the cream cheese mixture until smooth.
- Pour the batter into the prepared pan and gently tap against the counter to release any bubbles. Put a large baking sheet inside the preheated oven and pour in hot water until it is halfway up the sides. Then add the springform pan* into the center of the water tray.
- Bake for 40 minutes. Then reduce to 300F and bake for another 10-15 minutes or until the top is golden brown. Turn the oven off and leave the door slightly open for 30 minutes with the cake inside to cool slowly.
- Remove from the oven and place on a cooling rack. Serve warm or refrigerate and serve cold!
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