This Japanese-style cheesecake is a cross between a classic cheesecake and a soufflé. It’s ultra-soft, jiggly, airy, and slightly sweet — the perfect balance between flavor and texture. Unlike the dense American cheesecake, this version is lighter and not overly rich, making it ideal for any time of day.
🧂 Ingredients:
For a 7-inch (18 cm) round cake pan:
Cream Cheese Batter:
- 250g (8.8 oz) cream cheese, room temperature
- 50g (3.5 tbsp) unsalted butter
- 100ml (½ cup) milk
- 60g (½ cup) cake flour (or all-purpose flour sifted twice)
- 20g (2 tbsp) cornstarch
- 1 tsp lemon juice (optional)
- 1 tsp vanilla extract
- 6 egg yolks
Meringue:
- 6 egg whites
- 100g (½ cup) granulated sugar
- ½ tsp cream of tartar or 1 tsp lemon juice (to stabilize the egg whites)
🧑🍳 Instructions:
🥣 Step 1: Prepare the Pan and Oven
- Preheat oven to 160°C (320°F).
- Line the bottom and sides of a round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in.
- Set a larger baking dish (for a water bath) aside.
🧀 Step 2: Make the Cream Cheese Batter
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler or low heat. Stir until smooth and lump-free.
- Remove from heat and let it cool slightly.
- Sift in cake flour and cornstarch. Whisk until well combined.
- Add egg yolks, vanilla extract, and lemon juice (if using). Mix until smooth and glossy. Set aside.
🍳 Step 3: Make the Meringue
- In a clean, grease-free bowl, beat egg whites with cream of tartar or lemon juice until foamy.
- Gradually add sugar, a little at a time, while continuing to beat.
- Beat until stiff peaks form (but not dry). The peaks should hold their shape when lifted.
🌀 Step 4: Fold Meringue into Batter
- Take 1/3 of the meringue and fold gently into the cream cheese mixture.
- Repeat with the rest in two more additions. Fold slowly to avoid deflating the batter.
🥘 Step 5: Bake
- Pour the batter into the prepared cake pan.
- Place the cake pan into the larger baking dish. Fill the outer dish with hot water (about 1-inch deep).
- Bake at 160°C (320°F) for 25 minutes, then lower temperature to 140°C (285°F) and bake for 55–60 minutes until the top is golden and a skewer inserted comes out clean.
❄️ Step 6: Cool Down
- Turn off the oven, leave the oven door slightly open, and let the cheesecake cool inside for 15–20 minutes. This prevents sudden collapse.
- Remove from the oven, let cool to room temperature, then chill in the refrigerator for 3–4 hours or overnight for best texture.
✨ Tips for Success:
- Use room temperature ingredients.
- Beat egg whites to the correct stiffness — not too soft or too dry.
- Gently fold meringue to maintain airiness.
- Always bake in a water bath for even texture and moisture.
- Do not open the oven in the first 30 minutes of baking.
🎉 Serving Suggestions:
- Dust with powdered sugar or top with fresh berries.
- Serve with a dollop of whipped cream or fruit compote.
- Great with a cup of green tea or coffee!