7-Ingredient Japanese Cheesecake: the fluffy and light cheesecake recipe

We love a good cheesecake on any day of the week. Smooth, creamy, and rich, it’s such a delight. This 7-Ingredient Japanese cheesecake is the perfect combination between a sponge cake, a souffle, and a cheesecake. Unlike your typical cheesecake recipes, which can often be rich and dense, this cheesecake is light, so might be tempted to have more than on serving. It’s soft and fluffy, and should still be a bit jiggly when baked. To make this you only need 7 ingredients—that’s not much considering that this dessert is as impressive and delicious as the basic Japanese cheesecake recipe!

What is a Japanese Cheesecake?

Japanese cheesecake is variety that differs slightly from its typical counterpart. It’s tangy and creamy, but instead of a cloggy, rich filling, the filling is light and souffle-like. It should be noted that you won’t be able to order “Japanese Cheesecake” in Japan: there, it’s simply known as Baked Cheesecake or Souffle Cheesecake. The Souffle Cheesecake is the one we’re talking about here. The recipe incorporated egg whites into the filling, which results in an ultra-fluffy filling.

Tips for a perfect 7-Ingredient Japanese Cheesecake

– To make it light and fluffy, use a rubber spatula to gently fold in the egg whites. If you overmix the mixture, you remove the air bubbles in the batter and the cheesecake won’t be as fluffy.

– If your Japanese Cheesecake tastes eggy, it’s either undercooked or overcooked. Make sure that you don’t increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

– To prevent cracking, allow the cheesecake to cool at room temperature before serving. In the case where cracks do occur, you can hide it with fruit or a caramel topping!

How to store Japanese Cheesecake

The cheesecake will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container, so that it doesn’t absorb flavors from elsewhere in the fridge.

You can also freeze individual cheesecake slices. Wrap tightly with plastic wrap and keep them in an airtight freezer container for up to one month. Thaw in the fridge.

How to make 7-Ingredient Japanese Cheesecake

Step 1

Step 1

Preheat oven to 140°C/285°F. Cover a 15 cm/5.9-inch round cake pan with parchment paper. Separate the egg yolks from the egg whites into a medium mixing bowl. Set aside.

Preheat oven to 140°C/285°F. Cover a 15 cm/5.9-inch round cake pan with parchment paper. Separate the egg yolks from the egg whites into a medium mixing bowl. Set aside.

Step 2

Step 2

In another mixing bowl, add the cream cheese and sugar. Whisk until smooth.

In another mixing bowl, add the cream cheese and sugar. Whisk until smooth.

Step 3

Step 3

Add the egg yolks, beating after each addition.

Add the egg yolks, beating after each addition.

Step 4

Step 4

Sift in the cornstarch and mix again until smooth.

Sift in the cornstarch and mix again until smooth.

Step 5

Step 5

Slowly add the milk and continue mixing until smooth.

Slowly add the milk and continue mixing until smooth.

Step 6

Step 6

In a separate bowl, whisk the egg whites until stiff peaks form.

In a separate bowl, whisk the egg whites until stiff peaks form.

Step 7

Step 7

Gently fold the whipped egg whites into the cream cheese mixture.

Gently fold the whipped egg whites into the cream cheese mixture.

Step 8

Step 8

Pour the mixture into a cake pan lined with parchment paper. Bake for 50 minutes.

Pour the mixture into a cake pan lined with parchment paper. Bake for 50 minutes.

Step 9

Step 9

Allow to cool down completely before serving.

Allow to cool down completely before serving.

Notes

For even cooking, it’s best to use a water bath. This will ensure that the cake cooks through before burning.

You can use long strips in the cake pan. This will make removal of the Japanese Cheesecake easier. Because the cheesecake is so light, it’s more difficult to handle than a typical cake.

If you’re worried that the Japanese Cheesecake is going to stick, you can grease the parchment paper with butter before lining the cake pan.