light-and fluffy Japanese cheesecake

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🍰 Light-and-Fluffy Japanese Cheesecake: A Delicate Dessert Delight

If you’re searching for a cheesecake that’s airy, soft, and almost cloud-like, look no further than the Japanese Cheesecake — a beloved treat known for its light texture and subtle sweetness. This cheesecake is a beautiful departure from the dense, heavy American-style cheesecakes. Instead, it’s a perfect balance of creamy richness and fluffy, soufflé-like softness.

Often called “cotton cheesecake” or “soufflé cheesecake,” this dessert melts in your mouth and leaves a delicate hint of cream cheese that’s simply irresistible. Whether you’re a cheesecake veteran or new to the world of Japanese desserts, this recipe will quickly become a favorite.

Why You’ll Love Japanese Cheesecake

• Light as air texture — no heavy, dense feel here!
• Mild sweetness that highlights cream cheese without overpowering
• Elegant and beautiful — great for special occasions or everyday treats
• Simple ingredients, impressive result
• Pairs wonderfully with fresh berries, tea, or coffee

This cheesecake proves that you don’t have to sacrifice flavor to enjoy something light and refreshing.

Ingredients You’ll Need:

• 8 oz (225g) cream cheese, softened
• ½ cup (120ml) whole milk
• ½ cup (100g) granulated sugar, divided
• 3 large eggs, separated
• ¼ cup (30g) all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon cream of tartar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

How to Make Light-and-Fluffy Japanese Cheesecake:

1. Prepare the oven and pan: Preheat to 320°F (160°C). Line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper. Wrap the pan in foil to prevent water from leaking during the water bath.
2. Make the cream cheese mixture: In a heatproof bowl over simmering water, gently melt the cream cheese with milk and butter until smooth. Remove from heat and stir in egg yolks, lemon juice, and vanilla extract. Sift in flour and cornstarch and mix well.
3. Whip egg whites: In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add half of the sugar and continue beating until soft peaks form. Add remaining sugar and beat to stiff peaks.
4. Combine: Gently fold about one-third of the egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites carefully to keep the batter airy.
5. Bake in water bath: Pour the batter into the prepared pan. Place the pan in a larger roasting pan, and pour hot water halfway up the side of the cake pan. Bake for about 55–60 minutes, until the top is golden and a toothpick inserted comes out clean.
6. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Then remove and cool completely before refrigerating for a few hours or overnight.
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