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Japanese fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.
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Japanese Fluffy Cheesecake

Experience the delight of Japanese Fluffy Cheesecake! This light, airy, and less sweet dessert will make your taste buds dance with joy. Perfect for a heavenly dessert experience.
Course Dessert
Cuisine Asian Fusion, Japanese
Keyword fluffy cheesecake recipe, Japanese fluffy cheesecake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings 8 Slices
Calories 336kcal

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.
    Ingredients for Japanese fluffy cheesecake.
  • Preheat oven to 320 F.
    Preheated oven.
  • Line the bottom and sides of the spring form pan with parchment paper as shown.
    Spring form pan lined with parchment paper.
  • Grease both the bottom and side parchment paper with butter as shown.
    Spring form pan greased with butter.
  • Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
    Beated eggs.
  • Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
    White eggs mixed.
  • Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
    Cheesecake batter.
  • Add lemon juice, vanilla extract and sweetener to cream cheese mixture and beat to combine.
    Cheesecake batter.
  • Next add flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.
    Cheesecake batter.
  • 1/3 at a time, gently fold in egg whites until just incorporated.
    Cheesecake batter.
  • Pour combined batter into springform pan.
    Cheesecake batter poured in a spring form 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.
    Cheesecake in a spring form pan in a water bath.
  • Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
    Cheesecake in oven.
  • 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.
    Cheesecake in oven.
  • You can serve the cheesecake at room temperature or store it in the fridge for a later time.
    Japanese fluffy cheesecake.

Video

Nutrition

Calories: 336kcal | Carbohydrates: 6g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 303mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg