Japanese Cheesecake
Indulge in the dreamy delight of Japanese cheesecake, where each slice is a cloud-like experience you won't want to resist! This delectable treat combines cream cheese, egg whites, and a touch of fluffy meringue for that signature lightness. Perfect for any occasion, this cheesecake is sure to impress and satisfy your sweet cravings!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
đ Ingredients
Serves 4đ„ŹFresh Produce(1)
- 1 tablespoon of lemon juice (15 ml)
đ„Dairy & Eggs(4)
- 30 g of butter (2.1 tbsp)
- 140 g of cream cheese (4.94 oz)
- 1 egg + 2 egg whites
- 50 g of milk (1.76 oz)
đ«Pantry Staples(3)
- 20 g of flour (0.16 cup)
- 40 g of sugar (0.2 cup)
- Vanilla optionaloptional
Nutrition (per serving)
Calories
268
Protein
6g
Carbs
16g
Fat
20g
đšâđł Instructions
- 1
Mix cream cheese, milk, and butter.
- 2
Add flour and the egg yolk.
- 3
In a separate bowl, beat the egg whites with sugar until soft peaks form and gently fold it into the mixture.
- 4
Bake in a water bath at 180 °C for 15 minutes, then lower to 120 °C and bake for another 30 minutes.
- 5
Leave it in the oven for 20 minutes with the door slightly open.
đĄ Pro Tips
- âHeat cream cheese, milk, and butter together to 45-50°C before mixing because fat molecules won't fully emulsify with milk at room temperature, resulting in a grainy batter instead of a smooth, homogeneous base.technique45-50°C
- âBeat egg whites to exactly soft peaks (tips curl over) rather than stiff peaks because overbeating denatures proteins and causes them to trap 30% less air, resulting in a denser, less jiggly final texture.timingSoft peaks stage (not stiff)
- âUse the two-stage bake (180°C for 15 min, then 120°C for 30 min) because initial high heat sets the structure through protein denaturation, while lower heat allows the center to cook gently without curdling the custard-like crumb.technique180°Câ120°C transition
- âCrack the oven door open for the final 20 minutes (not fully closed) to allow steam to escape at ~5°C per minute, preventing thermal shock cracks that form when internal temperature drops too rapidly.timing20 minutes with door cracked
- âAdd lemon juice (20 g total) to the egg yolk mixture before folding in whites because citric acid lowers pH to ~4.0, which stabilizes egg white foam proteins and increases their air retention by 15-20%.ingredientLemon juice for pH stabilization
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Japanese Cheesecake
Indulge in the dreamy delight of Japanese cheesecake, where each slice is a cloud-like experience you won't want to resist! This delectable treat combines cream cheese, egg whites, and a touch of fluffy meringue for that signature lightness. Perfect for any occasion, this cheesecake is sure to impress and satisfy your sweet cravings!
đ Ingredients
Serves 4đ„ŹFresh Produce(1)
- 1 tablespoon of lemon juice (15 ml)
đ„Dairy & Eggs(4)
- 30 g of butter (2.1 tbsp)
- 140 g of cream cheese (4.94 oz)
- 1 egg + 2 egg whites
- 50 g of milk (1.76 oz)
đ«Pantry Staples(3)
- 20 g of flour (0.16 cup)
- 40 g of sugar (0.2 cup)
- Vanilla optionaloptional
Nutrition (per serving)
Calories
268
Protein
6g
Carbs
16g
Fat
20g
đšâđł Instructions
- 1
Mix cream cheese, milk, and butter.
- 2
Add flour and the egg yolk.
- 3
In a separate bowl, beat the egg whites with sugar until soft peaks form and gently fold it into the mixture.
- 4
Bake in a water bath at 180 °C for 15 minutes, then lower to 120 °C and bake for another 30 minutes.
- 5
Leave it in the oven for 20 minutes with the door slightly open.
đĄ Pro Tips
- âHeat cream cheese, milk, and butter together to 45-50°C before mixing because fat molecules won't fully emulsify with milk at room temperature, resulting in a grainy batter instead of a smooth, homogeneous base.technique45-50°C
- âBeat egg whites to exactly soft peaks (tips curl over) rather than stiff peaks because overbeating denatures proteins and causes them to trap 30% less air, resulting in a denser, less jiggly final texture.timingSoft peaks stage (not stiff)
- âUse the two-stage bake (180°C for 15 min, then 120°C for 30 min) because initial high heat sets the structure through protein denaturation, while lower heat allows the center to cook gently without curdling the custard-like crumb.technique180°Câ120°C transition
- âCrack the oven door open for the final 20 minutes (not fully closed) to allow steam to escape at ~5°C per minute, preventing thermal shock cracks that form when internal temperature drops too rapidly.timing20 minutes with door cracked
- âAdd lemon juice (20 g total) to the egg yolk mixture before folding in whites because citric acid lowers pH to ~4.0, which stabilizes egg white foam proteins and increases their air retention by 15-20%.ingredientLemon juice for pH stabilization