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Fluffy Japanese Cheesecake (Light & Airy)

Updated on 4 min read

Quick Description

This Japanese-style cheesecake is light and airy, with a smooth and creamy texture. The fluffy cake is topped with a generous swirl of whipped cream and fresh raspberries, making it the perfect dessert for any occasion!

Servings & Timing

  • Servings: 8–10 slices
  • Prep Time: 15 minutes
  • Cook Time: 60–70 minutes
  • Total Time: ~1 hour 30 minutes

Ingredients List

For the Cheesecake:

  • 1 cup (240g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon cream of tartar

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh raspberries (for garnish)
  • Powdered sugar (for dusting)

Step-by-Step Instructions

1. Prepare the Cake Pan

  1. Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper, and grease the sides with butter or cooking spray.
  2. Wrap the outside of the cake pan with aluminum foil to prevent any water from leaking in during the water bath process.

2. Make the Cream Cheese Mixture

  1. In a medium saucepan, combine the cream cheese, butter, and milk. Heat over medium-low heat, stirring until the mixture becomes smooth and fully melted.
  2. Once smooth, remove from heat and stir in the vanilla extract.
  3. Add the egg yolks, one at a time, stirring well after each addition. Set aside.

3. Mix the Dry Ingredients

  1. In a separate bowl, sift the flour and cornstarch together to remove any lumps.
  2. Gradually fold the sifted dry ingredients into the cream cheese mixture. Stir until combined, and set aside.

4. Whip the Egg Whites

  1. In a clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
  2. Gradually add the granulated sugar and continue to beat until stiff peaks form, meaning the egg whites hold their shape.

5. Fold the Mixtures Together

  1. Carefully fold the whipped egg whites into the cream cheese mixture in three parts, ensuring not to deflate the batter. Use a spatula to gently combine the ingredients.

6. Bake the Cheesecake

  1. Pour the batter into the prepared cake pan.
  2. Place the cake pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan (this creates a water bath to help the cheesecake bake evenly).
  3. Bake for 60–70 minutes or until the cheesecake is golden on top and slightly jiggly in the center. You can test it by gently shaking the pan; if the center moves slightly, it’s done.
  4. Turn off the oven and leave the cheesecake inside for another 10 minutes to cool gradually.

7. Cool and Chill

  1. Remove the cheesecake from the oven and allow it to cool in the pan for about 10 minutes.
  2. After it cools, remove it from the pan and transfer to a wire rack. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

8. Make the Whipped Cream

  1. In a chilled bowl, beat the heavy whipping cream with powdered sugar until soft peaks form.

9. Serve the Cheesecake

  1. Before serving, top the cheesecake with a generous dollop of whipped cream and garnish with fresh raspberries.
  2. Optionally, dust with powdered sugar for a final touch.

Serving Suggestions

  • Serve the cheesecake chilled with a cup of tea or coffee.
  • Add a fruit compote (such as strawberry or blueberry) on the side for extra sweetness and flavor.

Storage

  • Refrigerator: Store the cheesecake in an airtight container for 3–5 days.
  • Freezer: Wrap the cheesecake in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips & Variations

  • Fruit Topping: You can use any fresh berries or fruits as toppings, such as strawberries, blueberries, or blackberries.
  • Lemon Flavor: Add a teaspoon of lemon zest to the batter for a citrus twist.
  • Chocolate Version: Mix in melted chocolate into the batter for a chocolate cheesecake flavor.

Enjoy this light, airy, and fluffy cheesecake that’s as beautiful as it is delicious!

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