Japanese Fluffy Cheesecake

Japanese Fluffy Cheesecake - Easy foolproof recipe of cotton cheesecake or souffle cheesecake.

Decadent but light jiggly cheesecake made the Japanese way!I have been making Japanese Cheesecake for about fifteen years now. Every year, this is the one and only cake my husband asks for during his birthday.

He isn't a chocolate eater, and he doesn't fancy cakes and cookies, but a Japanese cheesecake is something he never wants to share with anyone. Every time I bake this, I get specific instructions not to offer it to anyone and not to tell the guests about it.

I cant tell you how many compliments I have recieved on this. My friends travel across the world for this.(yes not kidding!)

The reason it is lighter than a traditional cheesecake is because the egg whites are whipped to stiff peaks and folded gently into the rest of the ingredients.

Once you make this jiggly cheesecake, you wont stop making it again and again!

Another recipe that he loves is this lemon curd cheesecake. Though finding lemons in India can be difficult for us.

Ingredients for Japanese Cheesecake

Here are the simple ingredients you need to make this delicious recipe

See the recipe card for quantities.

Cream cheese - I have tried with almost all brands. All of them work.

Eggs- Cold eggs can be whipped up faster but its not an absolute necessity.

Lemon - Lemon zest and lemon juice add a lot of flavor and taste to the cheesecake. I have used green limes in the past too.

Sugar -White granulated sugar works the best.

Butter - Unsalted butter

How to make Japanese Cheesecake

Step 1: Measure everything & Prep

First step to successful baking is measuring everything. Separate the egg yolks and egg whites into two large bowls.

Preheat the oven at 150 C or 300 F degree.

First, separating eggs is not as easy as most TV programs lead you to believe. If you end up with even the slightest bit of yolk in the egg whites, they will not form stiff peaks.

The best way to separate eggs is to use cold eggs, break the egg with a sharp knife and use your hands to let the egg whites slip from your fingers into a clean bowl, leaving the egg yolk intact.

Step 2: Whip up the Egg whites

Use a hand or stand mixer to beat up the egg whites.

Do not use the highest speed as the air bubbles will get too big and collapse quickly. Once the eggs are foamy add the sugar , ½ teaspoon at a time, while you keep whipping. At the soft peak stage, add the cream of tarter(if you have) and keep whipping till you get white, shiny stiff peaks.

Cream of tarter helps get the stiff shiny peaks faster but it's not an ingredient that's absolutely must. You can skip it if you don't have it on hand.

Step 3: Fold the batter

In another large bowl, mix all other ingredients - cream cheese, egg yolks, vanilla essence ,lemon zest, lemon juice, cream and flour.

Mix half the egg whites with the cream cheese mixture. Be gentle and use a spatula to scrape the bowl and fold.

Add the rest of the egg whites and again gently fold. When the white streaks disappear, your batter is ready. Take care not to over fold or the egg whites will fall flat.

Step 4: Bake

Use a springform pan to make cheesecake , whose sides can be removed easily. While baking, the cake pan is kept inside a water bath-also called as bain marie to make sure the moisture is maintained inside the oven and the temperature rise is steady.

I place the cake pan in a baking tray filled with water.

Place the cake in the preheated oven and bake for 40 minutes till the center is jiggly but the sides are set.

Once your cheesecake is baked to perfection, it must be left inside the oven to reach room temperature slowly. Any sudden drop in temperature will lead to a crack on top, which you may want to avoid.

Step 5: Refrigerate

The cake needs to refrigerate to set properly. I refrigerate for atleast 4-5 hours before cutting the cake.

You can choose to decorate the cheesecake of serve it as it is. Most days, i don't do anything because i know the minute people taste it, it will get over. It's so so good that it doesn't need additional work!

Also see the pictures of the cheesecakes over the years after the recipe.

Another dessert that we have been making for years and everyone on the website loves is the chocolate babka. We made a Nutella version of babka too.

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