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Fluffy homemade Japanese cheesecake with golden top on white kitchen counter

Japanese Cheesecake Recipe

This Japanese cheesecake recipe creates the dreamiest, cloud-soft dessert that’s light, jiggly, and irresistibly creamy. Made with simple ingredients and an easy water bath method, it delivers that signature “cotton” texture and melt-in-your-mouth flavor that everyone will love. Perfect for impressing guests or enjoying with tea at home.
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Course: Dessert
Cuisine: Asian-Inspired, Japanese
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 10 slices
Calories: 235kcal
Cost: $8

Equipment

  • 1 8-inch round springform pan Lined with parchment paper
  • 1 Electric Hand Mixer For whipping the meringue
  • 1 Rubber spatula For gentle folding
  • 1 Fine-mesh sieve For sifting flour and matcha
  • 1 Roasting pan Used for the water bath
  • 2 Sheets of aluminum foil To wrap the pan and prevent leaks
  • 1 Mixing bowl set Separate for yolks and whites

Ingredients

  • 8 oz cream cheese Softened to room temperature
  • 6 large eggs Separated
  • 0.5 cup whole milk Warmed slightly
  • 0.33 cup unsalted butter Melted
  • 0.5 cup cake flour Sifted twice
  • 2 tablespoon cornstarch Adds structure
  • 0.25 teaspoon salt Enhances flavor
  • 0.67 cup granulated sugar Divided for meringue and base
  • 1 tablespoon lemon juice Adds brightness
  • 1 teaspoon vanilla extract For aroma
  • 0.25 teaspoon cream of tartar Stabilizes meringue
  • 1 tablespoon butter For greasing the pan
  • parchment paper Line bottom and sides of pan

Instructions

  • Preheat oven to 320°F (160°C). Prepare an 8-inch pan with parchment and wrap it in foil for the water bath.
  • Melt butter and cream cheese together; whisk until smooth. Add milk, yolks, vanilla, and lemon juice.
  • Sift in flour, cornstarch, and salt; fold gently until smooth.
  • Whip egg whites with cream of tartar; add sugar gradually until stiff peaks form.
  • Fold meringue into cream cheese base in three additions; mix gently to keep air.
  • Bake in a water bath for 70–75 minutes until golden and jiggly.
  • Cool in oven with door cracked for 30 minutes, then at room temp before chilling.
  • Chill for 4 hours or overnight for best texture.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 235kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 160mg | Potassium: 110mg | Sugar: 14g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.6mg