Light, fluffy, and delicately sweet, this Japanese cheesecake is a heavenly dessert perfect for any occasion.
Ingredients
8 oz cream cheese, softened
4 tbsp unsalted butter
6 large egg yolks
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tbsp cornstarch
¼ cup heavy cream
1 tbsp lemon zest
Directions
Prep the Oven: Preheat oven to 320°F (160°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prepare for a water bath.
Mix Cream Cheese Base: In a medium saucepan over low heat, melt the cream cheese and butter until smooth. Remove from heat and allow to cool slightly.
Add Wet Ingredients: Whisk in egg yolks, granulated sugar, heavy cream, and lemon zest until fully combined.
Incorporate Dry Ingredients: Sift the flour and cornstarch into the cream cheese mixture and gently fold until smooth.
Prepare the Batter: Beat egg whites with a mixer until stiff peaks form (not overbeaten). Gradually fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
Bake: Pour the batter into the prepared cake pan. Place the pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 55–65 minutes or until the cake is set and lightly golden on top.
Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Remove from the oven and let it cool to room temperature.
Chill & Serve: Refrigerate the cheesecake for at least 2 hours before slicing. Dust with powdered sugar if desired and enjoy!
Details
Prep Time: 20 minutes
Bake Time: 65 minutes
Cooling Time: 2.5 hours
Total Time: ~3.5 hours
Servings: 8
A classic, airy treat that melts in your mouth. Perfect with tea or coffee. Thank you for supporting my recipes—enjoy!