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Fluffy Japanese Cheesecake – Light as a Cloud Recipe

Fluffy Japanese Cheesecake – Light as a Cloud Recipe
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★★★★★

5 from 8 reviews

This Fluffy Japanese Cheesecake is a light, airy dessert known for its cloud-like texture and delicate flavor. Combining cream cheese, eggs, and a carefully folded meringue, this recipe results in a moist, mildly sweet cake that’s less dense than traditional cheesecakes. Perfect for an elegant dessert or a special treat, it bakes gently in a water bath to ensure the smooth, custard-like consistency with a golden top.

Ingredients

Scale

Main Ingredients

  • 250g (9 oz) cream cheese, softened
  • 50g (3 tbsp) unsalted butter
  • 100ml (½ cup) whole milk
  • 60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch)
  • 20g (2 tbsp) cornstarch
  • 1 tsp lemon juice or zest
  • 1 tsp vanilla extract

Egg Mixture

  • 6 large eggs, separated
  • 100g (½ cup) caster sugar

Optional Flavor Enhancers

  • A pinch of salt
  • ½ tsp cream of tartar (for better meringue stability)

Instructions

  1. Preheat and Prepare: Preheat your oven to 320°F (160°C). Line the base and sides of a round 8-inch springform pan with parchment paper. Wrap the base in foil to prevent water leakage as you will be baking the cheesecake in a water bath (bain-marie) for gentle, even cooking.
  2. Melt the Base: In a saucepan over low heat, melt together the cream cheese, butter, and milk, stirring constantly until the mixture is completely smooth. Remove from heat and let it cool for 5 minutes. Then, stir in the lemon juice (or zest) and vanilla extract for flavor.
  3. Combine the Dry Ingredients: Sift the cake flour and cornstarch together to avoid lumps, then gently fold this mixture into the warm cheese mixture until smooth. Next, add the egg yolks and mix thoroughly until fully incorporated.
  4. Beat the Egg Whites: Using a stand or hand mixer, beat the egg whites until they become foamy. Add cream of tartar if using, then gradually add the caster sugar while continuing to beat until stiff peaks form. Be careful not to overbeat the meringue to keep it light and airy.
  5. Fold and Pour: Gently fold the meringue into the cheese batter in three batches using a rubber spatula. Use light, circular folding motions to preserve the airiness of the meringue. Once fully combined, pour the batter into the prepared springform pan.
  6. Water Bath & Bake: Place the springform pan into a larger baking tray filled with hot water about 1 inch deep. Bake in the preheated oven for 60 to 70 minutes, or until the top is lightly golden and the cake still jiggles slightly when you gently shake the pan.
  7. Cool Slowly: Turn off the oven and crack the oven door open. Let the cheesecake sit inside for 30 minutes to cool gradually and prevent cracking. Then, remove from the oven and allow it to cool to room temperature before transferring it to the fridge to chill for at least one hour before serving.

Notes

  • For a milder flavor, substitute cream cheese with mascarpone cheese.
  • Almond milk can be used instead of whole milk for a dairy-free version.
  • Make sure to fold the meringue gently to keep the batter airy and lightweight.
  • Wrapping the pan base with foil is essential to prevent water from leaking into the cake during the water bath.
  • Cooling the cake slowly in the oven prevents cracking and maintains the smooth texture.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Japanese cheesecake, fluffy cheesecake, light cheesecake, water bath cheesecake, cloud cheesecake, Japanese dessert

Find it online: https://leofoster.com/fluffy-japanese-cheesecake-light-as-a-cloud-recipe/