Fluffy Japanese Cheesecake
A cloud-soft, airy cheesecake with an impossibly delicate texture that practically dissolves on your tongue. This Japanese-inspired classic bakes in a water bath for that signature ethereal crumb.
Story
This dreamy cheesecake draws inspiration from the beloved Japanese version that won over dessert lovers worldwide. The secret lies in gently folding in whipped egg whites and letting the steam from a water bath work its magic—creating that heavenly, melt-in-your-mouth texture that makes this cake so special.
Ingredients
Instructions
Set up your water bath
Preheat your oven to 160°C (320°F). Grab a large roasting pan and place your springform pan inside it. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This gentle steamy environment is what gives the cheesecake its signature smoothness.
Melt the cheese mixture
Set up a double boiler by placing a heatproof bowl over a pot of gently simmering water—make sure the bowl doesn't touch the water. Add the cream cheese, milk, and butter to the bowl and stir continuously until everything melts into a smooth, glossy mixture. Remove from heat and let it cool for a few minutes.
Combine with egg yolks
In a separate bowl, whisk the egg yolks until they're slightly pale and loosened. Slowly pour the cooled cheese mixture into the yolks while whisking constantly. Stir in the lemon juice and vanilla. Sift in the cake flour and cornstarch, then fold gently until just combined—be careful not to overmix.
Whip the egg whites
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed. Add the sugar gradually, about a tablespoon at a time, until you achieve stiff, glossy peaks. The meringue should hold its shape when you lift the beaters.
Fold and bake
Add about one-third of the meringue to the cheese batter and fold gently to lighten the mixture. Then carefully fold in the remaining meringue in two additions, using broad, gentle strokes to keep all that airiness intact. Pour the batter into a greased and lined springform pan and place it in the water bath. Bake for 50-60 minutes until the top turns golden and the center still has a slight wobble.
Cool and chill
Turn off the oven and crack the door slightly. Let the cheesecake rest inside for about 30 minutes—this slow cooling prevents unsightly cracks. Carefully remove from the water bath and refrigerate for at least 4 hours, preferably overnight. The cake will settle slightly and develop that perfect texture.