Cake, Dessert

Simple Japanese Cheesecake

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I did it! I finally did it… I made a Japanese cheesecake. A must try variation on a baked cheesecake recipe. No crust, no fuss—baked fluffy deliciousness.

Japanese Cheesecake

This unique dessert is a mix of cheesecake and angel food cake. The egg whites give it a light and springy texture. The cream cheese adds that signature cheesecakey-ness.

Japanese Cheesecake

By mixing what is essentially meringue with a cream cheese cake batter—you get an awesome fluffy end result. Make sure not to over-mix and deflate the batter.

Japanese Cheesecake

Top cake with sifted powdered sugar, if you are fancy use a stencil! See this technique. To be traditional, glaze top with apricot jam. You could also brand the top if you are into that kinda thing. I mean I would be if I had a brand, but ya know… That’s just not a standard kitchen tool.

Japanese Cheesecake

You can serve with fresh fruit and whipped cream. Cheesecake tastes best after refrigerating OVERNIGHT. I know waiting sucks, especially for cheesecake. ALL cheesecakes taste better after being chilled overnight. Truth hurts!

Japanese Cheesecake

Japanese Cheesecakes

Servings: 2 small cheesecakes
Author: Katie

Ingredients

  • 8 oz cream cheese softened
  • 6 egg yolks
  • cup heavy cream
  • ¼ cup sugar
  • 3 tbsp butter soft
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • cup flour
  • 2 tbsp cornstarch
  • Powdered sugar for dusting

Meringue

  • ¼ cup sugar
  • ¼ tsp cream of tartar
  • 6 egg whites

Instructions

  • Preheat oven to 350 degrees F.
  • Grease and line bottom of two 6 x 2 round pans with parchment paper.
  • Whisk butter and cream cheese in a bowl over a hot water bath.
  • Add in egg yolks, ¼ cup sugar, lemon juice and zest. Mix well.
  • Remove from the water bath and sift in flour and cornstarch. Mix until all incorporated.

MERINGUE

  • In a mixer bowl with whisk attachment, whip egg whites and cream of tartar until foamy.
  • While on medium speed gradually add in sugar and whip until soft peaks.
  • Fold ¼ of meringue into egg yolk mixture. Gently fold in the rest of the egg whites, careful not to lose too much air.
  • Split the batter between both pans. Fill a bigger pan, that fits both cake pans, with a 1” water bath.
  • Turn the oven down to 320 F before baking. Bake 20 minutes.
  • Turn the oven down to 290 F. Bake 55 more minutes. Remove from oven.
  • While still hot, using oven mitts, carefully flip the pan over to remove from pans. Careful not to burn yourself.
  • Let cool on rack.
  • Refrigerate overnight for best flavor. Store in fridge.
  • Sift powdered sugar on top.
  • Serve with fresh fruit and whipped cream.

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