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A fluffy and golden Japanese cheesecake on a wooden plate, dusted with powdered sugar, with a bite taken out to reveal its soft, jiggly texture.

Craving Japanese Cheesecake? Here’s Where to Find the Best Near You

Aida
Find the best Japanese cheesecake near me! Explore top bakeries, homemade recipes, and tips for the perfect fluffy dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 days
Calories 300 kcal

Ingredients
  

Cream Cheese: 200g (softened at room temperature)

Eggs: 6 large (separated into yolks and whites)

Granulated Sugar: 100g (divided into 70g for egg whites and 30g for yolks)

Milk: 100ml

Unsalted Butter: 50g (softened)

Cake Flour: 60g (sifted)

Cornstarch: 20g (sifted)

Lemon Juice: 1 teaspoon (optional, for a hint of tanginess)

Vanilla Extract: 1 teaspoon (for flavor)

Instructions
 

  • Prepare the Oven and Baking Pan
    Preheat your oven to 160°C (320°F).
    Line the bottom of an 8-inch 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.
  • Mix the Cream Cheese and Egg Yolks
    In a large mixing bowl, combine 200g softened cream cheese and 30g sugar. Mix until smooth.
    Add 6 egg yolks one at a time, mixing well after each addition.
    Stir in 100ml milk, 50g softened butter, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract. Mix until fully combined.
    Sift 60g cake flour and 20g cornstarch into the mixture. Gently fold until no lumps remain. Set aside.
  • Whip the Egg Whites
    In a clean, dry bowl, beat 6 egg whites using a hand mixer or stand mixer until frothy.
    Gradually add 70g sugar while beating, and continue until stiff peaks form. The egg whites should be glossy and hold their shape.
  • Combine the Batter
    Gently fold 1/3 of the whipped egg whites into the cream cheese mixture to lighten it.
    Carefully fold in the remaining egg whites until just combined. Avoid overmixing to maintain the airy texture.
  • Bake in a Water Bath
    Pour the batter into the prepared cake pan and smooth the top with a spatula.
    Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan.
    Bake in the preheated oven for 50-60 minutes, or until the top is golden and the center is set but still slightly jiggly.
  • Cool the Cheesecake
    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10-15 minutes to prevent cracking.
    Remove the cheesecake from the oven and let it cool completely in the pan.
    Once cooled, run a knife around the edges to loosen the cake, then transfer it to a serving plate.
  • Serve and Enjoy
    Dust the top with powdered sugar and garnish with fresh berries if desired.
    Slice and serve at room temperature or chilled for the best texture and flavor.

Notes

  • Room Temperature Ingredients – Ensure cream cheese, eggs, and milk are at room temperature for a smooth batter.
  • Perfect Meringue – Whip egg whites to soft peaks for a fluffy texture; overbeating can cause cracks.
  • Water Bath (Bain-Marie) – Bake with a water bath to prevent cracks and ensure even cooking.
  • Slow Cooling – Let the cheesecake cool gradually in the oven with the door slightly open to prevent shrinking.
  • Best Texture – For the ultimate fluffy texture, refrigerate for a few hours before serving.