Published May 27, 2020 Updated Feb 02, 2023
Japanese Cheesecake Recipe
Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Make this and I will guarantee that you will never go back to regular cheesecake again!
Ingredients
Cream cheese Butter – use a good quality butter for the best results. In the United States, I always buy Challenge butter. Milk Cake flour – this lower gluten flour is idea for the cotton soft, spongy and airy texture. Corn starch Eggs Sugar Cream of Tartar – this is the secret ingredient that stabilizes the tiny bubbles in the egg white meringue. It prevents the egg proteins from sticking together, hence holding the bubbles together for the jiggly and spongy texture of this cheesecake. Lemon juice
Please take note that there is no baking soda or baking powder in the ingredients list as the meringue mixture will ensure that the cake rise tall. See the recipe card for full information on ingredients.
How To Make Japanese Cheesecake
Baking Tips
Even though DIY and homemade Japanese cheesecake is relatively easy, there are potential troubles when the cake turns out less than perfect. For the best, jiggly and perfect result just like Uncle Tetsu, here are the tips and tricks:
Make sure you have a smooth cream cheese mixture that is not lumpy. Use room temperature eggs to ensure that the meringue has the maximum volume. Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks. DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear. To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink. To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top. To avoid over browning, bake the cake at the bottom part of your oven. Before you start baking, make sure you have all the ingredients measured up and ready. This is very important because every step has to be very precise.
What To Serve With This Recipe
Japanese cheesecake is best served on its own, with your favorite cup of tea or coffee. For an afternoon tea, make the following desserts to go with it. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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