Delicate Japanese Cheesecake

Delicate Japanese Cheesecake

A jiggly, cotton-soft cheesecake baked gently in a water bath for airy lightness.

Total 3 hr 30 min Makes 10 slices Calories 220/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This Japanese-style cheesecake blends cream cheese with a whipped meringue base for a souffle-like texture that's lighter than classic American cheesecake. Baked slowly in a water bath, it rises tall and jiggles when tapped, with a mild tang and delicate sweetness. It suits an afternoon tea table or a light dessert after a heavier meal.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 6 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/2 cup cake flour, sifted
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar, for dusting

Method

  1. Preheat the oven to 320°F. Grease a 9-inch round springform pan and line the bottom and sides with parchment paper, extending the sides 2 inches above the rim.

  2. Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from leaking in during the water bath.

  3. In a medium saucepan over low heat, combine the cream cheese, butter, and milk. Stir constantly until smooth and fully melted, about 4 minutes, then remove from heat and cool slightly.

  4. Whisk the egg yolks into the cooled cream cheese mixture one at a time until smooth.

  5. Sift the cake flour and cornstarch over the yolk mixture and whisk until no lumps remain. Stir in the lemon juice.

  6. In a large bowl, beat the egg whites with the cream of tartar and salt on medium speed until foamy.

  7. Gradually add the remaining sugar to the egg whites and continue beating until soft, glossy peaks form.

  8. Fold one-third of the meringue into the cream cheese mixture until just combined, then gently fold in the remaining meringue in two more additions, keeping as much air as possible.

  9. Pour the batter into the prepared pan and tap gently on the counter to release large air bubbles.

  10. Place the pan in a large roasting pan and pour hot water around it to a depth of about 1 inch.

  11. Bake at 320°F for 20 minutes, then reduce the oven temperature to 300°F and continue baking until the top is golden and the center is set but still slightly jiggly, about 55 minutes more.

  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent sudden collapse.

  13. Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.

  14. Cover and refrigerate for at least 3 hours before removing the sides of the pan.

  15. Dust the top with powdered sugar and slice with a warm knife to serve.

Rate this recipe

★ 4.8 (1)

Delicate Japanese Cheesecake

This Japanese-style cheesecake blends cream cheese with a whipped meringue base for a souffle-like texture that's lighter than classic American cheesecake. Baked slowly in a water bath, it rises tall and jiggles when tapped, with a mild tang and delicate sweetness. It suits an afternoon tea table or a light dessert after a heavier meal.

3 hr 30 min 10 slices 220 cal

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 6 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/2 cup cake flour, sifted
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar, for dusting

Method

  1. 1

    Preheat the oven to 320°F. Grease a 9-inch round springform pan and line the bottom and sides with parchment paper, extending the sides 2 inches above the rim.

  2. 2

    Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from leaking in during the water bath.

  3. 3

    In a medium saucepan over low heat, combine the cream cheese, butter, and milk. Stir constantly until smooth and fully melted, about 4 minutes, then remove from heat and cool slightly.

  4. 4

    Whisk the egg yolks into the cooled cream cheese mixture one at a time until smooth.

  5. 5

    Sift the cake flour and cornstarch over the yolk mixture and whisk until no lumps remain. Stir in the lemon juice.

  6. 6

    In a large bowl, beat the egg whites with the cream of tartar and salt on medium speed until foamy.

  7. 7

    Gradually add the remaining sugar to the egg whites and continue beating until soft, glossy peaks form.

  8. 8

    Fold one-third of the meringue into the cream cheese mixture until just combined, then gently fold in the remaining meringue in two more additions, keeping as much air as possible.

  9. 9

    Pour the batter into the prepared pan and tap gently on the counter to release large air bubbles.

  10. 10

    Place the pan in a large roasting pan and pour hot water around it to a depth of about 1 inch.

  11. 11

    Bake at 320°F for 20 minutes, then reduce the oven temperature to 300°F and continue baking until the top is golden and the center is set but still slightly jiggly, about 55 minutes more.

  12. 12

    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent sudden collapse.

  13. 13

    Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.

  14. 14

    Cover and refrigerate for at least 3 hours before removing the sides of the pan.

  15. 15

    Dust the top with powdered sugar and slice with a warm knife to serve.