Fluffy Japanese Cheesecake

Yield: 8 servings
Total Time:
1 hr 30 mins
Japanese cheesecake is much more cake-like cheesecake than New York style cheesecakes. It's similar to a soft sponge cake (or angel food cake) made with cream cheese, or a cakey-cheesecake that’s fluffy like cotton. It’s a combination of both and it’s wonderfully pillowy, soft, delicately sweet and amazing. The tender crumb of the cake will just melt in your mouth.  
Baking Tip: sometimes transferring the water bath into the oven can be a trick endeavor. To make things easier we will  have a kettle full of hot water next to the oven. Place a roasting pan with the filled cake pan in the oven. Carefully pour in the water to the side of the cake pan and then gently slide the roasting pan the rest of the way into the oven, trying to make everything as efficient as possible so not too much heat is lost from the oven.
Makes one 9-inch cake


Japanese Cheesecake Ingredients

  • 6 eggs , whites and yolks separated
  • 1/4 teaspoon kosher salt
  • 3/4 cup (150g) sugar
  • 1/2 cup (120ml) milk
  • 8 ounces (225g) cream cheese, at room temperature
  • 1/4 cup (56g) unsalted butter, at room temperature
  • finely grated zest from one medium lemon
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (60g) cake flour
  • 2 tablespoons (30ml) cornstarch

Berry Sauce Ingredients

  • 1 cup (240ml or 150g) berries (blueberries, raspberries and/or strawberries cut into 1/2-inch pieces)
  • 1/4 cup (50g) sugar
  • 1 tablespoon (15ml) fresh lemon juice


  1. Preheat oven to 325°F (160°C). Grease an 9-inch by 2-inch cake pan and line the bottom with parchment paper. Heat enough water to make a water bath in a large roasting pan for baking the cheesecake in.
  2. Whisk the eggs whites and salt until foamy. Add the sugar and continue whisking to stiff peaks. Set aside.
  3. Heat the milk until hot but not boiling. Set aside.
  4. In stand mixer or large bowl, beat the cream cheese and butter until smooth. Beat in the hot milk. Beat in the egg yolks and then beat in the lemon zest, lemon juice, and vanilla extract.

  5. Sift or whisk together the flour and cornstarch. Stir the flour mixture into the cream cheese mixture.

  6. Fold the whipped egg whites into the batter. Pour the batter into the prepared cake pan (if your cake pan isn't tall enough, you may have extra batter. Don't fill the cake pan more than 85% up to give room for the cake to rise without spilling out of the pan).

  7. In a water bath filled with gently boiling water *see head note, bake the cheesecake for 1 hour 10 minutes or until set. Allow to cool to room temperature and serve with the berry sauce (directions below).

Berry Sauce Directions

  1. Place the berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-10 minutes or until berries soften and sauce begins to thicken.
  2. Allow to cool and serve with the Japanese cheesecake (either on top or on the side).

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