Japanese Cheesecake
Japanese cheesecake is a light, fluffy and crustless cheesecake that you will love. It is so delicious and uses way less cream cheese than traditional cheesecake without sacrificing the cheesecake flavor we love. Once you try Japanese cheesecake it will be the melt in your mouth dessert that you will be making all the time.
Japanese Cheesecake
Japanese cheesecake otherwise known as souffle cheesecake is one of the creamiest desserts you will ever try. It has a souffle texture with the cream cheese flavor that you will love. As you follow this recipe and the tips and tricks you will be able to make this world-famous dessert right in the comfort of your own home.
For more cheesecake recipes be sure to try our pineapple upside-down cheesecake trifle and our red white and blue no-bake cheesecake in a jar.
The biggest difference between traditional cheesecake (New York cheesecake) and Japanese cheesecake is that Japanese cheesecake has no crust. It also uses less cream cheese and contains more eggs which makes it really fluffy.
Japanese cheesecake is a lighter fluffy cheesecake. It tends to have the same sweet tangy flavor that we find in traditional cheesecake.
ince Japanese cheesecake contains a lot less cream cheese it is lower in calories compared to traditional cheesecake.
How to Make Japanese Cheesecake
1. Prepare all ingredients.
2. In a pot over a medium flame, heat cream cheese, milk, and butter. Stir. Once melted and smooth remove from the heat and let cool.
3. In a large bowl, mix egg yolks, lemon juice, and vanilla. Mix until smooth. Add to the cooled cream cheese mixture. Mix gently.
4. Add flour and cornstarch. Mix well
5. Beat egg whites with sugar (gradually pouring in while you are mixing) and cream of tartar until you have stiff peaks.
6. Gently fold the batter into the egg whites. Do not overmix.
7. Pour into the mold. Drop your mold against the counter a few times to eliminate any air bubbles. Cook in an oven preheated to 315 degrees in a water bath for 1.5 hours. Use a toothpick to check for doneness. It should come out clean when stuck in the middle.
8. Let the cheesecake cool for 1 hour.
9. Serve
Tips Tricks and FAQs
- While lemon juice may seem like something you can easily omit it helps give it the tanginess of the cheesecake.
- When it comes to the flour, you will want to sift it prior to using it. This helps the cheesecake to keep the perfect texture to keep it light and airy.
- In traditional Japanese baking, you use cold eggs. I recommend using cold eggs in this recipe.
- Be sure that you cool this cheesecake down slowly. To do this turn off the oven and let it cool down in the oven with the oven door slightly opened. Pulling it out immediately will cause your cake to shrink or even collapse.
- Enjoy this cheesecake hot, cold or warmish! It tastes great at any temperature.
Storage
You will want to store your leftovers in the fridge in an airtight container for up to 3 days.
Can you freeze Japanese Cheesecake?
I do not recommend freezing this. Since it is more of a souffle consistency it will change the texture of the cheesecake once it thaws.
Japanese Cheesecake
Ingredients
- Cream cheese 400 g = aprx. 1 (8 ounces) block of cream cheese + ¾ of an 8-ounce block of cream cheese
- Milk 0.5 cup
- Unsalted Butter 4 tbsp
- Vanilla ½ tsp
- Egg 7
- Lemon juice 1 tbsp
- Flour 2/3 cup
- Corn starch ¼ cup
- Cream of tartar ¼ tsp
- Sugar 1 cup
- Salt 1 pinch
Instructions
1. Prepare all ingredients.
2. In a pot over a medium flame, heat cream cheese, milk, and butter. Stir. Once melted and smooth remove from the heat and let cool.
3. In a large bowl, mix egg yolks, lemon juice, and vanilla. Mix until smooth. Add to the cooled cream cheese mixture. Mix gently.
4. Add flour and cornstarch. Mix well
5. Beat egg whites with sugar (gradually pouring in while you are mixing) and cream of tartar until you have stiff peaks.
6. Gradually combine your batter with the egg whites.
7. Gently fold the batter into the egg whites. Do not overmix. Pour into the mold. Drop your mold against the counter a few times to eliminate any air bubbles. Cook in an oven preheated to 315 degrees in a water bath for 1.5 hours. Use a toothpick to check for doneness. It should come out clean when stuck in the middle.
8. Let the cheesecake cool for 1 hour.
9. Serve
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 535Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 255mgSodium: 323mgCarbohydrates: 42gFiber: 0gSugar: 29gProtein: 12g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
