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Fluffy Japanese Cheesecake Recipe

Posted on February 1, 2025

Ingredients:

  • 140g (5 oz) cream cheese, softened
  • 40g (3 tbsp) unsalted butter
  • 100ml (7 tbsp) milk
  • 4 large eggs, separated
  • 70g (⅓ cup) granulated sugar
  • 40g (⅓ cup) cake flour (or sifted all-purpose flour)
  • 10g (1 tbsp) cornstarch
  • ½ tsp vanilla extract
  • ½ tsp lemon juice
  • ¼ tsp salt

Instructions:

  1. Prepare the Pan & Oven:
    • Preheat oven to 150°C (300°F).
    • Line the bottom of a 7-inch (18 cm) round cake pan with parchment paper.
    • Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Melt Cream Cheese Mixture:
    • In a heatproof bowl, combine cream cheese, butter, and milk.
    • Place over a double boiler (bain-marie) and whisk until smooth. Remove from heat and let cool.
  3. Prepare the Batter:
    • Once cooled, whisk in egg yolks, vanilla extract, and lemon juice until combined.
    • Sift in cake flour and cornstarch, then mix gently until smooth.
  4. Make the Meringue:
    • In a clean bowl, beat egg whites and salt with an electric mixer on medium speed.
    • Gradually add sugar in three parts, beating until soft peaks form (do not overbeat).
  5. Combine:
    • Gently fold the meringue into the batter in three additions, using a spatula. Do not overmix to keep it airy.
  6. Bake in a Water Bath:
    • Pour the batter into the prepared pan.
    • Place the pan into a larger baking dish and add hot water (about 1 inch deep).
    • Bake at 150°C (300°F) for 60 minutes, then reduce to 120°C (250°F) for another 30 minutes.
  7. Cooling:
    • Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
    • Remove from the oven, let it cool completely, then refrigerate for at least 2 hours before serving.

Tips for Extra Fluffiness:

✅ Use room-temperature eggs for a better meringue.
✅ Fold the batter gently to keep air bubbles intact.
✅ Bake in a water bath to maintain moisture and avoid cracks.
✅ Let the cake cool slowly to prevent collapse.

Enjoy your light, fluffy Japanese cheesecake! 🍰✨

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