Japanese Cheesecake

A light and fluffy Japanese Cheesecake that's irresistibly delicious, perfect for any occasion.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Dessert

Cuisine: Japanese

Calories: 210

Main Ingredients

3 large large eggs Make sure they’re at room temperature for better incorporation
0.5 cup cream cheese, softened Recommended: Philadelphia for its creamy texture
0.25 cup unsalted butter, softened Always choose high-quality butter for great flavor
0.25 cup milk Whole milk works best, but almond milk is a lighter substitute
0.5 cup granulated sugar Adjust for desired sweetness
0.5 cup cake flour This gives you that soft texture—no all-purpose flour here!
1 tablespoon cornstarch Helps enhance the structure
1 teaspoon lemon juice For that bright, tangy note
a pinch salt

Preparation

Preheat your oven to 320°F (160°C). Grease and line a 6-inch round cake pan with parchment paper.
In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually mix in the milk until there are no lumps.
In another bowl, whisk the eggs and sugar until fully combined and slightly pale.
Gradually add the egg mixture to the cream cheese mixture. Stir gently until fully incorporated.
Sift in the cake flour, cornstarch, and salt. Gently mix until just combined.
Add the lemon juice to the batter, and fold gently to incorporate.

Baking

Pour the batter into the lined cake pan. Create a water bath by placing the pan in a larger baking dish and filling the outer dish with boiling water.
Bake in the preheated oven for about 60 minutes, until lightly golden and a toothpick inserted comes out clean.
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes.
Remove from the pan and let it cool completely on a wire rack before serving.

Avoid over-mixing to keep the airiness intact. Use room temperature ingredients for better integration.