The Fluffiest Japanese Cheesecake You’ll Ever Make! 🍰🇯🇵

Jul 7, 2025
🧾 Ingredients
• 130 g cream cheese (room temperature)
• 40 g unsalted butter
• 50 g whole milk
• 3 large eggs (separated)
• 65 g sugar
• 40 g cake flour (or all-purpose flour, sifted)
• ½ tsp white vinegar or lemon juice
• ½ tsp vanilla extract

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🍰 Instructions
1. Prepare the oven & pan
Preheat the oven to 160°C (320°F). Line the bottom of a 15 cm (6-inch) round cake pan with parchment paper. Grease the sides. Prepare a hot water bath (place a larger pan with hot water in the oven).
2. Melt dairy ingredients
In a heatproof bowl, combine cream cheese, butter, and milk. Heat gently over a double boiler (or microwave in short bursts) and stir until smooth. Let it cool slightly.
3. Add yolks & dry ingredients
Add the egg yolks, vanilla, and vinegar to the cream cheese mixture. Mix well. Then sift in the flour and stir gently until no lumps remain.
4. Make meringue
Beat the egg whites on medium speed until foamy. Gradually add sugar in 3 parts and beat until soft peaks form.
5. Fold the batter
Add 1/3 of the meringue to the batter and fold gently. Then add the rest in two parts and fold until fully combined. Be careful not to deflate the batter.
6. Bake in water bath
Pour the batter into the pan. Tap gently on the counter to release air bubbles. Place the pan into the hot water bath and bake:
• 160°C (320°F) for 30 minutes
• Then lower to 120°C (250°F) and bake for 40–45 minutes, until golden and slightly jiggly in the center.
7. Cool gradually
Turn off the oven, leave the door slightly open, and let the cake sit inside for 15 minutes to avoid sudden temperature shock. Then remove and let cool completely on a wire rack.
8. Chill & serve
For the best texture, chill the cake for at least 4 hours before serving. Dust with powdered sugar or serve with fresh fruit. Enjoy!