Japanese Cheesecake

I have yet to meet someone who doesn’t like New York–style cheesecake. It’s luxuriously rich and creamy, with just enough tanginess to balance its sweetness. But sometimes I find myself wanting something a touch lighter. That’s where Japanese cheesecake comes in. Unlike its American cousin, Japanese cheesecake is light and bouncy, with a fluffy, cotton-like texture that comes from whipped egg whites in the batter. It’s subtly sweet and tart, with just the right amount of richness from cream cheese and heavy cream. Like most cheesecakes, it’s delicious on its own and versatile enough to serve with almost any fruit or sauce you’d like.

Making any style of cheesecake can be intimidating—with the risk of lumps, overmixing, and overbaking causing stress—and the addition of whipped egg whites in a Japanese cheesecake can make it even scarier. But making Japanese cheesecake doesn’t have to be anxiety inducing. Below, you’ll find tips that will help you make a bakery-worthy Japanese cheesecake that’s spectacularly light and fluffy.

How to Make a Fluffy Japanese Cheesecake

For the smoothest batter, melt your dairy. Most American cheesecakes are made by beating room temperature cream cheese with the other ingredients using an electric mixer. It’s crucial that the cream cheese is room temperature, otherwise you may end up with a lumpy batter. Japanese cheesecakes, however, are made by melting and whisking the cream cheese, butter, and heavy cream (or sour cream in some recipes)together in a bowl set over a pot of simmering water. This method means there’s no need to take your dairy out of the fridge ahead of time, and also guarantees that your batter is lump-free and silky smooth. 

Add a little flour and cornstarch. Though the cheesecake gets much of its structure from whipped egg whites, a small quantity of flour and cornstarch help set and stabilize the batter. This reduces the risk of it deflating after it’s cooled, while also making the cake easier to slice.

Whisk the egg whites slower for longer. As I’ve touched on previously in my chocolate mousse and meringue cookie recipes, whisking egg whites on a lower speed for longer results in a more stable foam that’s less likely to collapse. It also guarantees that the sugar dissolves properly and prevents you from overbeating your meringue, which will become lumpy and break your cheesecake batter, resulting in a cake that won’t rise.

Gently fold the egg whites into the batter. I incorporate a third of the meringue into the cream cheese and egg white mixture first, which lightens up the batter and makes it easier to add the remaining egg white. It’s crucial to fold the meringue with a flexible spatula gently, and you want to mix the batter until just combined and no streaks remain. Work too quickly and aggressively, and you risk deflating the egg foam you worked so hard to make.

Keep an eye on the oven temperature—and bake the cheesecake in a water bath. Though most cheesecakes bake at low temperatures ranging from 225°F (110°C) to 300°F (150°C), I start my Japanese cheesecake at 350°F. Not only does this jump-start its rise, but it also gives the cake its signature tan top. In my testing, I found that cheesecakes started at a lower temperature often did not have that nice brown hue, and that starting the cheesecake at 350°F was essential in giving the cake its color. To prevent overbaking the cheesecake, I bake it in a water bath—and reduce the oven temperature to 300°F once the top begins to color.

I love serving this cheesecake simply dusted with confectioners' sugar, and it's also great mounded with macerated fruit, such as strawberries or peaches. And with a cheesecake this light and airy, I usually have room for a second slice.