If you’ve ever marveled at the sight of a fluffy, jiggly Japanese cheesecake, now is the perfect time to learn how to make it at home. This classic dessert beautifully blends lightness and creaminess, thanks to the careful combination of egg yolk custard and whipped meringue, creating its signature bounce. The addition of cream cheese, butter, and milk enriches the custard, delivering a delightful and indulgent flavor in every bite. With a little patience and precision, you’ll master the techniques needed to achieve the ideal balance of airy texture and decadent taste in each slice of this cherished Japanese treat.
INGREDIENTS (SERVES 6)
- 7 tablespoons butter
- 4 oz cream cheese (100 g)
- ½ cup milk (130 mL)
- 8 egg yolks
- ¼ cup all-purpose flour (60 g)
- ¼ cup cornstarch (60 g)
- 13 large egg whites
- ⅔ cup granulated sugar (130 g)
- Hot water, for baking
- Powdered sugar, for serving
- 1 pint strawberries (340 g), for serving
PREPARATION
- Preheat the oven to 320°F (160°C).
- In a small saucepan over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from heat and let cool.
- In a large mixing bowl, whisk the egg yolks until smooth. Gradually drizzle in the cream cheese mixture, stirring until well combined.
- Sift in the flour and cornstarch, whisking to eliminate any lumps.
- In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
- Gently fold about ¼ of the egg whites into the yolk mixture, then gradually fold in the remaining egg whites until the batter is fully combined.
- Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan and line the bottom and sides with parchment paper. If using a springform pan, wrap the bottom and sides with foil to prevent leakage.
- Pour the batter into the prepared pan, gently shaking it to release any large air bubbles.
- Place the cake pan in a larger baking dish lined with two paper towels at the bottom. This helps distribute heat evenly. Fill the larger dish with hot water to a depth of about 1 inch (2 cm).
- Bake for 25 minutes, then reduce the temperature to 285°F (140°C) and continue baking for another 55 minutes, or until the cake has risen to nearly double its original height.
- Remove the cake from the oven and carefully invert it onto your dominant hand, peeling off the parchment paper. Be cautious as the cake will be hot. Alternatively, you can invert the cake onto a plate, though this may cause it to deflate more.
- Dust the top of the cake with powdered sugar and serve warm with strawberries!
Enjoy your delicious Japanese cheesecake! For more recipes, download the Tasty app to save and organize your favorites.
