Japanese Cheesecake
A light, fluffy soufflé-style cheesecake with a delicate crumb and a gentle tanginess. Baked in a water bath for custardy perfection and finished with a dusting of powdered sugar.
- Total time
- 75 min
- Servings
- 8
- Calories
- 248
- Protein
- 6g
Ingredients
- 8 oz cream cheese, softened to room temperature
- 2 tbsp butter
- 5 large eggs, separated into yolks and whites
- ½ cup granulated sugar, divided
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice, fresh
Instructions
- 1
Set the oven to 325°F and wait for it to reach temperature, about 10 minutes. While it heats, place an oven rack in the lower-middle position.
- 2
Line the outside of an 8-inch round springform pan with heavy-duty aluminum foil, wrapping it up the sides and around the bottom so water cannot seep in.
- 3
Fill a baking dish or roasting pan with hot water until it is about 1 inch deep. Place it in the oven on the lower rack to keep warm.
- 4
In a small bowl, whisk together 3 tablespoons flour and 1 tablespoon cornstarch until no lumps remain, about 15 seconds.
- 5
In a large bowl, combine 8 ounces softened cream cheese and 2 tablespoons butter. Stir with a rubber spatula until completely smooth and no lumps remain, about 2 minutes.
- 6
Add 5 egg yolks to the cream cheese mixture one at a time, stirring well after each addition until fully blended before adding the next.
- 7
Stir in 1 teaspoon vanilla extract and 1 tablespoon fresh lemon juice until completely combined, about 20 seconds.
- 8
Pour the flour-cornstarch mixture into the cream cheese batter and stir until no white streaks of flour remain, about 30 seconds.
- 9
In a separate dry bowl, add 5 egg whites. Using an electric mixer on high speed, whip the whites until soft peaks form—the peaks will curl over when you lift the beaters, about 4 minutes.
- 10
While still mixing, gradually sprinkle in 0.5 cup granulated sugar, 1 tablespoon at a time, over 1 minute. Continue beating until stiff peaks form and the mixture is glossy—the peaks will stand straight up, about 3 more minutes.
- 11
Pour the egg whites onto the cream cheese mixture. Using a rubber spatula, lift batter from the bottom of the bowl up and over the whites; rotate the bowl a quarter turn and repeat until no white streaks remain, about 1 minute.
- 12
Pour the batter into the foil-wrapped springform pan and smooth the top with a rubber spatula so it is level.
- 13
Set the springform pan on a sturdy baking sheet, then place the sheet with the pan into the water bath that is already in the oven.
- 14
Bake for 50–55 minutes, until the top is light golden and the center jiggles very slightly when you gently shake the pan—it should not be completely firm, about 2 mm of wobble is correct.
- 15
Turn off the oven and crack the oven door open 2 inches. Leave the cheesecake inside for 15 minutes so it cools gradually and does not crack.
- 16
Remove the cheesecake from the oven and from the water bath using oven mitts. Let it cool at room temperature for 30 minutes on a wire rack.
- 17
Refrigerate the cheesecake in the springform pan for at least 4 hours before serving, ideally overnight for the best texture.
- 18
Remove the cheesecake from the refrigerator 10 minutes before serving so it is not ice-cold. Run a thin knife around the inside edge of the pan, then release the springform latch.
- 19
Slice with a long serrated knife dipped in hot water and wiped clean between cuts, then transfer each slice to a plate.
- 20
Dust the top of each slice lightly with powdered sugar if desired, using a fine-mesh sieve.
Tools you’ll need
- 8-inch springform pan
- heavy-duty aluminum foil
- roasting pan or baking dish
- small bowl
- whisk
- large mixing bowl
- rubber spatula
- electric mixer with beaters
- baking sheet
- wire rack
- long serrated knife
- fine-mesh sieve (optional)
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