Forget dense, overly sweet cheesecakes. Fluffy Japanese Cheesecake is the lighter, jiggly cousin you’ve been missing. This recipe combines the tangy richness of traditional cheesecake with the airy softness of chiffon cake. Loved across Asia and quickly trending worldwide, this is one dessert you’ll want to master at home.
Check out our popular light & airy desserts like this light fluffy yogurt cloud cake.
Full Ingredients for Fluffy Japanese Cheesecake (8-inch pan)
Cheese Base Mixture:
- 250g cream cheese (full-fat, room temperature)
- 50g unsalted butter (cubed)
- 100ml whole milk (preferably warm)
Tip: Let cream cheese and butter soften at room temp for easier melting.
Dry Ingredients:
- 60g cake flour (sifted)
- 20g cornstarch (sifted)
- 1 tsp lemon juice (or lemon zest)
- 1 tsp pure vanilla extract
Substitution Option: Mix 50g all-purpose flour + 10g cornstarch to replicate cake flour.
Egg Mixture:
- 6 large eggs, separated into whites and yolks (room temperature)
- 100g caster sugar (fine granulated)
- ½ tsp cream of tartar (optional but helps stabilize the meringue)
- A pinch of salt (optional)
Step-by-Step Instructions
Step 1: Prepare Pan & Oven
- Preheat oven to 320°F (160°C).
- Line an 8-inch springform pan with parchment paper (base and sides). Wrap the outer base in 2–3 layers of aluminum foil to prevent water leaks.
- Prepare a deep baking tray (roasting pan) for a water bath later. Set aside.
Step 2: Make the Cheese Base
- In a medium saucepan, combine:
- 250g cream cheese
- 50g butter
- 100ml milk
- Heat over low heat, stirring constantly with a silicone spatula or whisk until the mixture is smooth and glossy.
- Once melted, remove from heat and cool for 5–7 minutes.
- Whisk in:
- 1 tsp lemon juice
- 1 tsp vanilla extract
The mixture should be lukewarm before proceeding to avoid cooking the egg yolks.
Step 3: Add the Dry Ingredients
- Sift together:
- 60g cake flour
- 20g cornstarch
- Gently fold the dry mix into the cheese mixture until no lumps remain.
- Add 6 egg yolks, one at a time, mixing until fully incorporated.
- The resulting batter should be silky, pale, and thick like custard.
Step 4: Whip the Meringue
- In a stand mixer bowl (or large metal bowl if using a hand mixer), beat:
- 6 egg whites
- ½ tsp cream of tartar (optional)
- Once foamy (after ~30 seconds), slowly add:
- 100g caster sugar, one tablespoon at a time
- Beat on medium-high until you reach firm peaks:
- The meringue should form peaks that slightly curl at the tip.
- Don’t overbeat to stiff peaks—it will make folding difficult.
Step 5: Combine Meringue and Cheese Batter
- Add ⅓ of the meringue into the cheese mixture. Fold gently with a rubber spatula to lighten the base.
- Fold in the remaining meringue in 2 more batches. Use a J-fold technique (scoop from bottom to top, rotate the bowl) to preserve air.
- Batter should be smooth, thick, and aerated without visible white streaks.
Step 6: Bake in Water Bath (Bain-Marie)
- Pour batter into the prepared springform pan.
- Tap pan lightly on the counter to release any large air bubbles.
- Place the cake pan inside the larger roasting pan.
- Fill the roasting pan with hot water (~1 inch high).
- Bake on the lower rack for 60–70 minutes or until:
- The top is lightly golden
- The cake jiggles slightly when shaken
Optional: Cover loosely with foil if browning too fast after 40 minutes.
Step 7: Cool Gradually
- Turn off the oven. Open the oven door just slightly and let the cake rest inside for 30 minutes.
- Remove from oven and water bath. Cool the cake in the pan for another 30–60 minutes at room temperature.
- Carefully remove the cake from the pan.
- Chill in the fridge for at least 1 hour (or overnight for best texture).
Step 8: Serve & Store
- Serve chilled or slightly warmed.
- Dust with powdered sugar or matcha powder.
- Store leftovers in an airtight container:
- Fridge: up to 5 days
- Freezer: slice, wrap, and freeze up to 1 month. Thaw overnight in the fridge.
Why This Cheesecake Is So Fluffy
The secret lies in the meringue and steam-baking technique, creating a soufflé-like rise and bounce. Unlike dense Western cheesecakes, this dessert has:
- 30–40% less fat and sugar
- A melt-in-your-mouth consistency
- Balanced tang and sweetness
Looking for a rich cheesecake twist? Try this burnt Basque cheesecake.
Nutritional Breakdown Per Slice (8 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Fat | 14g |
| Sugar | 11g |
| Carbs | 15g |
| Protein | 6g |
| Sodium | 140mg |
Conclusion
Fluffy Japanese Cheesecake is more than a dessert—it’s a bite of heaven. Soft, balanced, and visually stunning, it’s surprisingly easy once you master the basics. Whether you serve it at brunch, dinner, or just a self-care night in, it’s always a hit.
Don’t miss our cotton candy cloud bites if you love cloud-like textures.