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Fluffy Japanese Cheesecake

This homemade fluffy Japanese cheesecake is a light and airy delight that melts in your mouth with every bite—it's the perfect balance of creamy and fluffy. Whether you're a cheesecake lover or not the biggest fan of them, this Japanese version will leave you craving more!
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Prep Time 35 minutes
Cook Time 45 minutes
Cool Time 30 minutes

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!

Notes

*If your springform pan is not waterproof, take some aluminium foil and wrap the outside of it to protect it from water seeping in.