Fluffy Japanese Cheesecake Recipe (Light & Airy!)

Fluffy Japanese Cheesecake Recipe (Light & Airy!)

This Japanese Cheesecake is incredibly light and fluffy like a chiffon cake but has a moist, rich texture like a castella cake. It’s perfectly balanced with a hint of cream cheese, making it not too sweet or heavy—a must-try for cheesecake lovers!

This easy recipe uses simple, wholesome ingredients and guarantees a soft, jiggly cheesecake every time.

Why You’ll Love This Recipe

✔️ Light & Airy – A soufflé-like texture that melts in your mouth
✔️ Not Overly Sweet – A perfect balance of richness and freshness
✔️ No Fancy Ingredients – Uses basic pantry staples
✔️ Fail-Proof Tips Included – Avoid cracks, shrinkage, or sinking

Equipment Needed

✔️ Electric Mixer – For whipping the meringue
✔️ 8×3-Inch Round Cake Pan – Lined with parchment paper
✔️ Large Pan for Water Bath – Prevents cracks & ensures a fluffy texture

Ingredients

For the Cheesecake Batter:

• 8 oz (1 block) cream cheese, softened
• 4 tbsp unsalted butter, melted (½ stick)
• 6 large egg yolks
• ⅓ cup granulated sugar
• ½ cup all-purpose flour, spooned & leveled
• 1½ tbsp cornstarch
• ¼ cup heavy cream (or whole milk)
• 1 tbsp lemon zest (about 1 lemon)
• 1 tbsp lemon juice (about ½ lemon)
• 1 tsp vanilla extract (optional)
• ¼ tsp Kosher salt

For the Meringue:

• 6 large egg whites
• 2 tsp lemon juice
• ⅓ cup granulated sugar

Step-by-Step Instructions

Step 1: Prep Your Equipment

1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Line your 8×3-inch round cake pan with parchment paper on the bottom and sides.
3️⃣ Prepare a hot water bath: Place a large pan in the oven, line it with a towel, and fill it with hot water (enough to go halfway up the cake pan).

Step 2: Make the Cheesecake Batter

1️⃣ In a heatproof bowl over simmering water (bain-marie), whisk the cream cheese until smooth.
2️⃣ Add the melted butter and whisk until combined.
3️⃣ Add egg yolks one at a time, whisking well after each.
4️⃣ Mix in the sugar until dissolved.
5️⃣ Sift in the flour and cornstarch, whisking until no lumps remain.
6️⃣ Add lemon zest, lemon juice, cream, vanilla, and salt. Mix until smooth.

✅ Pro Tip: Don’t overheat the batter, or it may curdle!

Step 3: Make the Meringue

1️⃣ In a clean mixing bowl, beat egg whites and lemon juice on medium speed until frothy.
2️⃣ Gradually add sugar, beating continuously.
3️⃣ Increase to medium-high speed and beat until soft-medium peaks form (the tip of the peak should slightly hook).

✅ Don’t overbeat! Stiff peaks can cause the cake to collapse.

Step 4: Fold & Bake

1️⃣ Gently fold ⅓ of the meringue into the cheesecake batter to lighten it.
2️⃣ Carefully fold in the remaining meringue in two more additions, using a spatula.
3️⃣ Pour the batter into the prepared pan and tap it lightly to remove air bubbles.
4️⃣ Place the cake pan into the hot water bath in the oven.

Step 5: Baking Time

1️⃣ Bake at 400°F (200°C) for 15 minutes.
2️⃣ Reduce the temperature to 300°F (150°C) and bake for 25-30 minutes until golden brown.

✅ To Prevent Shrinkage & Cracks:

• Turn off the oven and let the cheesecake sit inside for 15 minutes with the door closed.
• Remove the water bath and leave the cake in the oven with the door slightly open for another 30 minutes.

Step 6: Cool & Enjoy

1️⃣ Remove from the oven and carefully take the cake out of the pan.
2️⃣ Let it cool on a wire rack at room temperature.
3️⃣ Serve warm, at room temperature, or chilled (chilling enhances the flavor!).

✅ Storage Tip: Refrigerate for up to 3 days in an airtight container.

More Cheesecake Recipes You’ll Love

⭐ Cream Cheese Pound Cake
⭐ No-Bake Dulce De Leche Cheesecake
⭐ Easy Buttermilk Pound Cake