My Japanese Fluffy Cheesecake recipe is a must-try right now! A delightful twist on traditional cheesecake that’s light, airy, and full of flavor without being overly sweet. If you’re seeking a cheesecake with a more delicate texture and a balance of sweetness, this recipe is perfect!
Why I Love This Recipe
I love my Japanese fluffy cheesecake recipe for its user-friendly nature, just like my Matcha Mousse Mini Cheesecake! It’s a delightful dessert made with cream cheese, sugar, eggs, and a touch of flour, resulting in a light, fluffy, and soufflé-like texture. Unlike my Matcha Basque Burnt Cheesecake recipes, this one follows a traditional approach where it is baked and slowly cooled down.
This cheesecake is perfect for those who prefer a less sweet, creamier dessert and is suitable for both novice bakers and enthusiasts. rSo, don’t wait, dive into baking this Japanese cheesecake now and savor its unique and delightful qualities!
Ingredients
Ingredients
- 16 oz Cream Cheese – block cream cheese at room temperature.
- 3/4 Cup Sweetener – use your preferred sweetener.
- 6 Whole Eggs – egg yolks separated from egg whites.
- 2 tbsp Lemon Juice – Fresh squeezed about 1/2 a medium lemon.
- 1 tsp Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
- 3/4 Cup Flour – all purpose flour for baking.
- 1 tsp Baking Powder – standard Baking Powder to help the batter rise.
- 1 tbsp Butter – unsalted. Can be grass-fed or regular butter.
🧀 Cream Cheese Pro Tip
For a quick way to bring cream cheese to room temperature, simply Microwave For 5-10 Seconds.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before you begin, make sure your Cream Cheese and Eggs are at Room Temperature. This step is vital for a smoother and lump-free batter in your Japanese Fluffy Cheesecake.
Step 1 Line the bottom of a springform pan with parchment paper and coat it with butter.
Step 2 Beat egg whites until soft peaks form.
Step 3 Combine cream cheese and egg yolks, beating until smooth and creamy.
Step 4 Add lemon juice, vanilla extract, and sweetener, mix well.
Step 5 Add flour and baking powder, beat for 1 minute.
🕳️ Sifting Pro Tip
For a smoother cheesecake texture, Sift in your Dry Ingredients. This simple step ensures a lump-free and perfectly blended batter.
Step 6 Gently fold in the beaten egg whites.
Step 7 Pour the batter into the springform pan.
Step 8 Wrap aluminum foil under the pan and bake in a water bath at 320F for 1 hour and 20 minutes.
Step 9 After baking, leave the oven door slightly open and let the cheesecake rest for 30 minutes.
🍰 Storage Pro Tip
For better flavor, Refrigerate the Cheesecake Overnight, allowing for the texture and flavors to settle.
Frequently Asked Questions
Japanese Cheesecake vs American Cheesecake
Japanese-style cheesecakes differ from American-style cheesecakes in their lighter, fluffier, and more cake-like texture, accompanied by a less sweet flavor profile. In contrast, American-style cheesecakes are known for their denser, creamier texture and sweeter taste. These texture and sweetness variations set the two apart.
What's the secret to achieving that light and airy texture in the cheesecake?
The secret to achieving that light and airy texture in the cheesecake lies in the technique of beating the egg whites separately and then incorporating them into the batter.
How do I prevent lumps in the batter when combining the cream cheese and other ingredients?
To prevent lumps in the batter when combining the cream cheese and other ingredients, ensure that all the ingredients are at room temperature, and sift in the dry ingredients for a smooth and lump-free batter.
I'm new to baking. Is this recipe suitable for beginners, or should I have some experience?
If you're new to baking, worry not! This Japanese fluffy cheesecake recipe is suitable for beginners and experienced bakers alike. Just follow the recipe as listed and measure out all the ingredients exactly, and you'll create a delightful cheesecake!
Storage Tips
To store leftovers, wrap the cheesecake with plastic wrap or transfer it to an airtight container and refrigerate. This will keep the cheesecake fresh for 5-7 days.
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Watch How To Make It
Japanese Fluffy Cheesecake
Ingredients
- 16 oz Cream Cheese
- 3/4 Cup Sweetener your preferred sweetener
- 6 Eggs
- 2 tbsp Lemon Juice about 1/2 lemon
- 1 tsp Vanilla Extract
- 3/4 Cup Flour
- 1 tsp Baking powder
- 1 tbsp Butter
Instructions
- Gather all the ingredients.
- Preheat oven to 320 F.
- Line the bottom and sides of the spring form pan with parchment paper as shown.
- Grease both the bottom and side parchment paper with butter as shown.
- Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
- Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
- Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
- Add lemon juice, vanilla extract and sweetener to cream cheese mixture and beat to combine.
- Next add flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.
- 1/3 at a time, gently fold in egg whites until just incorporated.
- Pour combined batter into springform pan.
- To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in. Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note - if using a regular cake pan, you don't need to wrap the bottom with foil.
- Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
- When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
- You can serve the cheesecake at room temperature or store it in the fridge for a later time.
Nutrition
*Values Based Per Serving
Thank you for recipe. I used almond flour to stay keto and worked out very well.
You are welcome and I’m happy you liked it!
Hi! Sorry if I missed it. Based on the original recipe ingredient measures, what size spring pan did you use? Looking forward to trying this recipe for Valentines!
Hi Jessica! It’s a 6 inch pan – hope you like the cheesecake!
Hi, how big is your springform pan?
Hi – it’s a 6 inch pan.
I made this today NS cut the recipe in half as I did not need a big cake. I used a 6” springform pan. Since I cut the recipe in half, this should serve 4 instead of 8, correct? Smells amazing. I’m being patient and allowing it to cool. I hope I can wait!!
Hello Alice! I think the baking times might be different, but the recipe should still work. And yes, in theory, it should be 4 serving, but I’m going to guess you probably would end up with 6 slices that are just smaller in slice. Hope that helps!
I’m really excited to try some of your recipes! I’m a bit confused on this one, however, because in the blogging portion you said to use coconut flour, with no mention of almond flour until I got to the actual recipe, and it’s calling for almond flour, and there is no coconut flour in the recipe. I’m guessing the almond flour is correct because I think a cup of coconut flour would make this cake too dense. Can you please clarify? Thank you very much!
Hey Stephenie! Thanks for catching that and you are right! It should be almond flour and not coconut flour, which is now corrected in the post. Thanks again for your keen eye!
Hi there. Newly diagnosed diabetic here and I really want to make this recipe but only have a 6.5 inch spring form pan. Any way to alter the amount of ingredients? Or do I just have to waste the leftovers? Thanks!
Hello! You can try to cut down all the ingredients by ~75% and that should work, or otherwise just toss what you don’t use. Also, the baking time will probably change because of less ingredients. Hope that helps!
Hi there,
How are you? I’m residing in Melbourne and have been following your blog and making the dish from your recipes. Very happy of your recipes and family like it too. Just wondering, for this Japanese cheese cake water do you use for the water bath ? Hot boiling water or room temperature water ?
Thanks .
Hello Caroline and thanks for being a visitor to our website! The water is room temp water. Let us know if you have any other questions!