Ever seen those perfectly tall, jiggly Japanese cheesecakes and wondered if you could make one yourself? I finally gave it a try, and I couldn’t be more thrilled with how it turned out! Here’s the recipe I followed to achieve that soft, cloud-like texture and golden-brown top.
Whether you’re a beginner or seasoned baker, this step-by-step guide will help you bake your first Japanese cheesecake with confidence.
📝 Ingredients
For a 7-inch round cake pan (at least 3 inches tall):
- 250g cream cheese (room temperature)
- 50g unsalted butter
- 100ml whole milk
- 60g cake flour (sifted)
- 20g cornstarch (sifted)
- 6 large eggs (separated)
- 120g granulated sugar
- 1 tsp lemon juice or ¼ tsp cream of tartar
- Pinch of salt
🍳 Instructions
1. Prepare the Cake Pan
- Line the bottom and sides of a 7-inch round cake pan with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from leaking in during the water bath.
2. Melt the Base Mixture
- In a heatproof bowl over a pot of simmering water (double boiler), melt the cream cheese, butter, and milk, stirring constantly until smooth.
- Remove from heat and let it cool for 5 minutes.
3. Add the Dry Ingredients
- Sift in the cake flour and cornstarch. Mix well until no lumps remain.
- Add the egg yolks one at a time, mixing after each addition.
- Add a pinch of salt and stir until smooth and glossy.
4. Make the Meringue
- In a clean bowl, beat the egg whites with lemon juice (or cream of tartar).
- Gradually add the sugar while beating until soft peaks form — the meringue should be glossy and hold its shape.
5. Fold the Meringue
- Add one-third of the meringue to the yolk mixture and gently mix to lighten the batter.
- Fold in the remaining meringue in two parts, using a spatula in a gentle folding motion. Don’t deflate the batter.
6. Bake in a Water Bath
- Pour the batter into the prepared pan. Tap the pan gently to remove large air bubbles.
- Place the cake pan into a larger baking tray. Fill the tray with hot water (about halfway up the cake pan).
- Bake in a preheated oven at 150°C (300°F) for 25 minutes, then lower the temperature to 120°C (250°F) and continue baking for 55–60 minutes.
7. Cool Gradually
- When done, turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes.
- This helps prevent it from collapsing.
- Remove from oven and let it cool completely in the pan before unmolding.
🎉 Tips for Success
- Room temperature ingredients make mixing easier and smoother.
- Be gentle when folding the meringue — that’s the secret to the airy, bouncy texture.
- Don’t skip the water bath. It keeps the cake moist and prevents cracking.
- Patience is key! Letting it cool gradually keeps it tall and fluffy.
🍰 Final Thoughts
My first Japanese cheesecake was a total win — soft, jiggly, and just the right amount of sweetness. It’s a beautiful mix between a souffle and a cheesecake, and the texture is unlike any other cake I’ve made.
Have you tried making one? Let me know how it went, or tag me if you share it online!
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