Japanese Cheesecake

Olivia Homecook
by Olivia Homecook
1 Cake
2 hr 10 min

Love cheesecake but feel like it can be a little too heavy to have two slices of? Well, the Japanese have their own cheesecake that's lighter, cloud-like, and almost as rich as the more common cheesecake. Similar to a chiffon cake, this cake makes use of the fluffiness that is beaten into the egg whites, then folded into the batter.

You can serve the cake with fresh fruit, a berry compote or jam, lemon curd, cream or ice cream if you'd like. Since this is quite a light cake, you can be rather frivolous with the toppings.

If there are leftovers, it's important to keep in the fridge, where it can last for around 4 days.

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Strain the batter using a sieve.

Recipe details
  • 1  Cake
  • Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
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For the batter
  • 5 large eggs white, at room temperature
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  • 8 oz cream cheese, at room temperature
  • ¼ cup fresh milk
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 5 egg yolks, at room temperature
  • ¼ cup all-purpose flour
  • 2 tbsp corn starch
For the batter
Prepare the springform pan by spraying with oil and line the bottom with parchment paper. Wrap the outer springform pan with several sheets of aluminium foil, sealing it completely.
Preheat the oven to 320°F (160°C). Fill a large baking tray halfway with water. Place it in the oven.
Separate the eggs.
In a large bowl add the egg whites and using an electric mixer, whisk the egg whites on low speed for 1 minute until foamy add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Whisk until you've reached the soft peak stage.
In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth. Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the dry ingredients and mix it for another minute. Then add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
Add ⅓ of the egg whites into the batter, fold in gently until fully incorporate (do not over mix) and add the remaining egg whites in two stages.
Pour the batter into the prepared springform pan. Spread it evenly using spatula. Place the pan into the water bath and bake the cake for 1 hour and 15 minutes. Check the cake by inserting a toothpick to see if it's fully baked. Bake the cake for another 10 minutes until the top is light brown in colour.
Turn off the oven and keep the oven door slightly open (to let the heat and moisture out) and keep the cake inside the the oven for about an hour to cool down.
Remove the cake from the springform and refrigerate for at least 4 hours before serving.