Japanese Cheesecake
A light, jiggly cheesecake with a cloud-like texture that melts in your mouth.
The Backstory
My first bite of Uncle Tetsu's Japanese cheesecake was a revelation - that impossibly light, cloud-like texture that practically melts on your tongue. I've been chasing that magic ever since. After countless attempts and more than a few deflated disasters, I finally landed on this recipe. Fair warning: it will test your patience. The water bath, the slow cooling, the precise folding of meringue - every step matters. But trust me, once you get the feel for it, there's nothing quite like pulling a perfectly jiggly cheesecake out of the oven. Take your time, don't rush it, and you'll get there. Good luck!
Instructions
- 1
Double boil cream cheese, unsalted butter, and milk (all at room temp) until smooth and well combined. Set aside to cool slightly.
- 2
Separate the egg yolks and whites into 2 bowls. Keep the whites covered until ready to use.
- 3
Whisk the egg yolks, then slowly add a small portion of the cheese mixture while whisking to temper and avoid curdling. Once combined, add the rest of the mixture and whisk until smooth.
- 4
Add vanilla essence and lemon zest to the mixture and stir to combine.
- 5
Sift the flour and cornstarch into the mixture and fold until no lumps remain. Set aside.
- 6
Make the meringue: Beat egg whites on low speed. Once foamy, add cream of tartar. Increase speed and gradually add sugar one tablespoon at a time. Beat to soft peaks only — tips should flop over, not stand stiff.
- 7
Take one-third of the meringue and mix it into the cheese mixture. You can be more aggressive here to lighten the batter.
- 8
Gently fold in the remaining meringue in two additions, being careful not to deflate the batter.
- 9
Pour batter into a parchment-lined 8-inch cake pan. Place in a larger pan filled with 1 inch of hot water (water bath). Bake at 370°F (188°C) for 35 minutes until golden and risen.
- 10
Reduce temperature to 280°F (140°C) and continue baking for 35-40 minutes.
- 11
Turn off the oven but keep the door closed for 20 minutes.
- 12
Crack the oven door open slightly (prop with an oven mitt) and let rest for another 30 minutes. This gradual cooling prevents the cake from collapsing.
- 13
Once cooled, carefully flip onto a plate. Serve as is or dust with powdered sugar.
Baking Schedule
Notes
At 20 min the cake was not browned and barely risen. Extended Stage 1 to 35 min to achieve golden brown top and proper rise. Oven timing is very specific — watch after 20 minutes and adjust based on your oven.