Japanese Cheesecake is a type of cheesecake originating from Japan that has a light, soft, and almost cloud-like texture. This cake is made from ingredients that soften the final result, including milk and cream cheese. This sensation makes it a favorite for dessert lovers.
Want to make a cake with a cloud-like texture? Japanese Cheesecake is the right choice. You don’t need much effort to chew it because it is very soft and melts in the mouth. Making this cake is very easy at home. The preparation time is 20 minutes while the cooking time is 15 minutes. Using ingredients readily available in supermarkets such as cream cheese, milk, eggs, cake flour, and others. Serve this cake when you celebrate a special occasion.

Description of This Cake
Japanese Cheesecake developed in Japan for the first time when Chef Tomotaro Kuzuno, a Japanese chef, created a unique variation by combining the technique of making meringue (beaten egg white) which is usually used in making soufflé. The goal was to create a cheesecake that was more in line with the preferences of the Japanese people, who like desserts with a light texture and not too sweet.
This cake has several characteristics, such as a light and soft texture, a taste that is not too sweet, and a combination of melted and dense, golden color with a smooth top. The main ingredients for this cake are cream cheese, eggs, milk, butter, cake flour, and others. Of course, to make this cake there are several steps, such as mixing the liquid ingredients, making the meringue, combining the dough, the baking process, and serving.

Tips for Making This Cake
Here are some tips that can help you make this cake with perfect results.
Use High-Quality Ingredients
The ingredients used will affect the taste and texture of the cake. Make sure to use high-quality cream cheese that is soft and easy to mix, as well as fresh eggs. If possible, use unsalted butter for a cleaner, lighter taste.
Store Ingredients at Proper Temperature
Make sure all ingredients, especially cream cheese, butter, and eggs are at room temperature. Ingredients that are too cold can make the dough lumpy and difficult to mix evenly, which will affect the texture of the cake.
Beat the Egg Whites Properly
Egg white is a key element to achieve a light and fluffy texture. Beat the egg whites until stiff, but don’t overwhip because this can make the texture of the cake dry or unstable. If using a mixer, use medium to high speed.

Use the Water Bath Technique
Bake this cake using a water bath (au bain-marie) so that the oven is moist and the cake cooks evenly without breaking on the surface. Place the pan containing the cake mixture into a larger pan filled with hot water (about 2 cm high) before the baking process. This technique helps maintain a more stable temperature and produces a soft cake.
Bake at Low Temperature and Sufficient Time
Bake the cake at a low temperature, around 150-160°C (300-325°F), so that the cake cooks slowly and doesn’t crack. Don’t rush into baking it. Baking time can range from 1 to 1.5 hours. Don’t worry if the surface of the cake is slightly wrinkled or has holes because that is a normal thing to happen. Don’t open the oven too often to check the cake as changes in temperature can cause the cake to shrink.
Let the Cake Cool Slowly
Once the cake is cooked, let the cake cool slowly in the oven with the door slightly ajar for about 10-15 minutes. This will prevent the cake from shrinking drastically and keep the texture soft.
Chill in the Refrigerator
After it has cooled to room temperature, place the cake in the refrigerator for at least 4 hours, or better overnight. This will help the cake become denser and more stable.

The Texture of Japanese Cheesecake
The following are some of the characteristic textures of this cake.
Light and Fluffy
The main texture of this cake is light and fluffy, similar to a soufflé. This is due to the technique of incorporating meringue into the cream cheese mixture, which gives volume and softness to the cake. After the baking process, this cake feels very light in the mouth, almost like a cloud, and melts easily in the mouth.
Jiggly
During the baking process, this cake will have a jiggly sensation. This is one of the characteristics that differentiates it from other types of cheesecake. This effect shows that the cake was baked with the right technique, remaining moist and producing a smooth and chewy texture.

Not Too Dense
This typical Japanese cake has a lighter texture and is not as dense as Western-style cheesecake which is richer and heavier. This cake is spongier and has a more airy taste in it, so you don’t feel too full after eating it.
Another Variant of Japanese Cheesecake
Here are some popular variants of this cake that you can try.
Chocolate
For chocolate lovers, you can combine melted chocolate into the mixture. The result is a cake with layers of rich and creamy chocolate flavor but still maintains a light and fluffy Japanese-style texture. You can add dark or milk chocolate to taste.
Strawberries
In this variant, you add the fresh taste of strawberries both in the dough and as a topping. You can also add strawberry puree to the mixture or spread it over the cake after it is cooked. Fresh strawberry topping gives a bright color and taste, adding freshness to the cake.

Coffee
This variant combines coffee into the dough cake, giving it a richer and slightly bitter taste. Adding this coffee can be in the form of instant coffee which dissolves in hot water, or coffee extract which gives the perfect depth of taste. This is suitable for coffee lovers.
The Specialties of This Cake
The following are various reasons that make this cake special and different from other types of cheesecake.
Famous Japanese Culinary
Japanese Cheesecake is one example of how Japan adapts international cuisine with a unique style. This cake has become a famous Japanese culinary symbol, widely available in bakeries or cafes in various countries.

Forms of Creativity
Even though it looks simple, making this cake requires precision and the right technique, such as beating the meringue until perfect, folding the dough gently, and baking at the appropriate temperature. This gives special satisfaction to those who like challenges in the world of baking.
A Combination of Cheesecake and Soufflé
This cake combines elements of traditional cheesecake and soufflé. The taste is still rich with the taste of cheese but has a much lighter texture than regular cheesecake. This makes it feel not too heavy or filling, so it is suitable to be enjoyed at any time.
You can’t wait to try making this cake, right? Below is the complete recipe!
Ingredients of Japanese Cheesecake

- ⅜ cup Cream cheese: The main ingredient that gives the cake a distinctive soft and creamy cheese taste. The soft texture of cream cheese also plays an important role in creating a smooth and soft cake consistency. Additionally, it can help retain cake moisture, keeping it soft despite its light texture.
- 2 tbsp Unsalted Butter: Adds a subtle savory taste while enriching the texture of the cake. This also helps stabilize the texture as the dough bakes.
- ¼ cup Milk: Gives moisture to the dough and helps dissolve ingredients such as cream cheese and butter so they are mixed evenly.
- 3 Egg yolk: Helps give a soft yellow color to the cake, and adds softness and creamy taste to the dough.
- ¼ cup Cake Flour: Gives a soft and smooth texture to the cake. This flour also helps keep the cake light without making it too dense.
- 1¼ tbsp Cornstarch: To prevent the cake dough from rising too much, so that the top of the cake is smooth.
- ¼ tsp Vanilla extract: Adds a sweet, slightly vanilla aroma to the cake.
- 3 Egg white: The main component that creates a fluffy and light texture in cakes.
- ¼ cup Sugar: Gives a balanced sweet taste and helps create a soft texture by drawing moisture into the cake. In addition, sugar helps give stability to the meringue and prevents it from shrinking quickly.
How to Make Japanese Cheesecake

First, in a saucepan, heat the cream cheese, unsalted butter, and milk, stirring until the butter melts.
Next, beat the egg yolks and gradually add the first cream cheese mixture, then sift in the cake flour, cornstarch, and vanilla extract.

Then, beat the egg whites to soft peaks, then add the sugar in 3 equal parts and beat until smooth.
After that, mix the meringue into the egg yolk mixture in 3 batches, pour into the pan and bake on a baking sheet filled with hot water.

Bake at 250°F for 20 minutes. Raise the temperature to 300°F and bake for an additional 20 minutes. Lower temperature to 230°F and bake for 30 minutes. Finally, increase the temperature to 350°F and bake for 5 more minutes.
The Japanese cheesecake is ready to serve. You can sprinkle powdered sugar on top and eat it with strawberries.
Enjoy your cake!

Recipe Notes
Don’t forget to pay attention to temperature changes as this will affect the cake’s texture.
To prevent water from leaking into the cake during baking, pay attention to the pan you use.
For more cheesy flavor you can add about 5-10 grams of cream cheese.
Nutrient Content
The following is a general description of the nutritional content of this cake.
Proteins: Eggs and cream cheese are the main sources of protein in this cake. Protein helps in the growth and repair of body cells.

Carbohydrates: Carbohydrates mostly come from sugar and wheat flour. Carbohydrates can give energy to the body.
Calcium: Cream cheese and milk are the main sources of calcium in this cake. Calcium is important for healthy bones and teeth.
Serving Recommendations
Here are some choices that are suitable to eat with this cake.
Chamomile or Earl Gray Tea
If you prefer herbal tea or black tea, chamomile or Earl Gray tea also goes very well with this cake. Calming chamomile will give a light contrast in taste, while Earl Gray has a citrus aroma, giving a harmonious taste.

Pudding or Custard
For a more unique experience, you can serve soft pudding or custard as an accompaniment to this cake. This option can give you an extra creamy dessert.
Ice Cream
Although this cake is already quite light and creamy, pairing it with ice cream especially one with a light flavor like vanilla or matcha can give a different sensation. This combination of cool temperatures and soft texture will give a refreshing and delicious culinary experience.
Japanese Cheesecake is a dessert that gives a unique experience of enjoying cheesecake. With its light, cloud-like texture, balanced sweetness, and detailed making technique, this cake has become a symbol of Japanese culinary perfection.

Don’t forget to try this recipe, let me know if this recipe works and be your favorite menu to cook. You can save this recipe with sign-up for my email list! Please leave a star rating and a review in the comment section further down the page. I always appreciate your feedback.
Also, you can follow our Pinterest, Instagram, and our Youtube channel for the up-to-date menu!
Let’s try to make this recipe below!

Japanese Cheesecake
Ingredients
- ⅜ cup Cream cheese
- 2 tbsp Unsalted Butter
- ¼ cup Milk
- 3 Egg yolk
- ¼ cup Cake Flour
- 1¼ tbsp Cornstarch
- ¼ tsp Vanilla extract
- 3 Egg white
- ¼ cup Sugar
Instructions
-
In a saucepan, heat the cream cheese, unsalted butter and milk, stirring until the butter melts.
-
Beat the egg yolks and gradually add the first cream cheese mixture, then sift in the cake flour, cornstarch, and vanilla extract.
-
Beat the egg whites to soft peaks, then add the sugar in 3 equal parts and beat until smooth.
-
Mix the meringue into the egg yolk mixture in 3 batches, pour into the pan and bake on a baking sheet filled with hot water.
-
Bake at 250°F for 20 minutes. Raise the temperature to 300°F and bake for an additional 20 minutes. Lower temperature to 230°F and bake for 30 minutes. Finally, increase the temperature to 350°F and bake for 5 more minutes.
-
The Japanese cheesecake is ready to serve. You can sprinkle powdered sugar on top and eat it with strawberries.
Recipe Notes
- Don’t forget to pay attention to temperature changes as this will affect the cake’s texture.
- To prevent water from leaking into the cake during baking, pay attention to the pan you use.
- For more cheesy flavor you can add about 5-10 grams of cream cheese.
Leave a Reply