This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a soufflé-like, cakey texture that jiggles like jelly but tastes light and airy.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for spraying the pan
- 10 ounces cream cheese, cut into cubes
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 7 large eggs, separated
- Juice of 1/2 lemon
- 2/3 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon cream of tartar
- Kosher salt
- 1 cup granulated sugar
- Confectioners’ sugar, for decorating
Instructions
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm–this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners’ sugar and serve while still warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 281 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 6 g |
| Cholesterol | 144 mg |
| Sodium | 233 mg |
Reviews
Remember when Wesley’s mom tastes the love on that cheesecake in Hello Ninja?
So fluffy, light and tasty. I added a 1/4 cup of matcha and it turned out great. I think the trick is to be patient. Fluffing the egg whites and then not over mixing them with the rest of the ingredients is not easy. The whites should be really stiff and they need to be fully incorporated but not over beaten when they’re being incorporated! If you do that – everything will be perfection.
It turned out great! I’ve read the reviews about it not working, or whites not fluffing, etc. I think careful measuring and accurate oven temps would solve most of those problems. I love the light texture! I think I’ll pump up the flavor a bit next time, but this turned out great first time out of the gate.
I was a little nervous after reading some reviews but my cheesecake came out great! I made mine in a spring form pan and added a Graham cracker crust (15 Graham crackers, 3 Tablespoon brown sugar, 3 Tablespoon butter) to give it form and texture. It came out fantastic. Super light and fluffy, not at all like a NY cheesecake. It really doesn’t compare to other cheesecakes because it’s so difficult. It would be great with some flavors too, you can add fruit, chocolate, caramel, etc to make it you own.
Fabulous I made and was fantastic thank you for sharing the recepi
The baking time was no where long enough. Next time I will use a convection oven and see how it works
Followed baking directions, but the cheesecake was still liquid and had no colour even after baking for 1hr 45mins
First time I tried making a cheesecake , it was light and airy, I had the family over and they devoured it. I will defiantly make it again.
Terrible. Didn’t cook with an extra 40 min. Still raw. I’ll try again with a different recipe.
I’ve never made a regular cheesecake before, but this was simply delightful. I love how it juggled and everyone thought it tasted great.