Light and Airy Japanese Cheesecake
A delicate and airy Japanese cheesecake that melts in your mouth, perfect for any special occasion or as a light dessert after a meal.
Ingredients
Cheesecake Base
- 8 oz cream cheese, preferably softened Neufchâtel can be used for lower fat but expect a slightly looser texture.
- 4 tbsp unsalted butter, cut into pieces and softened
- 1/4 cup heavy cream Heavy cream adds silkiness; can substitute with full-fat milk.
- 1/2 cup cake flour, fluffed, spooned, leveled Cake flour gives a tender crumb.
- 1 tbsp lemon zest (optional) Brightens the flavor.
- 1 1/2 tsp alcohol-free vanilla extract (optional) Complements the cheese.
- 6 large eggs, separated Separate chilled eggs; bring whites to room temp for better meringue.
- 1/3 cup granulated sugar For the meringue.
- 2 tsp lemon juice Stabilizes the meringue.
- powdered sugar for dusting
- apricot jam slightly warmed for glazing
- fresh berries and sweetened whipped cream to serve
Instructions
Prepare Equipment
- Line the bottom and sides of an 8-inch (20 cm) round springform pan with parchment.
- Prepare a large roasting pan for a water bath.
- Have an electric mixer and fine sieve ready.
Make the Base Batter
- Preheat the oven to 320°F (160°C) and place an oven rack in the lower third.
- In a heatproof bowl over a simmering water bath, beat together the cream cheese, butter, and heavy cream until smooth and lump-free.
- Remove from heat, whisk in egg yolks one at a time until combined. Stir in lemon zest and vanilla if using.
- Sift the cake flour over the mixture and fold gently until just combined. Set aside.
Prepare the Meringue
- In a clean bowl, whisk egg whites with lemon juice until foamy.
- Gradually add granulated sugar while whisking, increasing speed to high until glossy, stiff peaks form.
- Fold one-third of the meringue into the cream cheese base, then gently fold in the remaining meringue in two additions.
Bake the Cheesecake
- Pour batter into the prepared pan and smooth the top.
- Place the pan inside a larger roasting pan and pour hot water into the outer pan up to halfway up the sides of the cake pan.
- Bake for 60–75 minutes until the surface is golden and a skewer inserted near the center comes out mostly clean.
- Turn off the oven and let the cheesecake cool inside for 30–60 minutes.
- Remove from the oven and cool to room temperature before refrigerating for at least 4 hours, ideally overnight.
Serve
- Warm apricot jam and brush lightly over the top for sheen.
- Dust with powdered sugar and serve with fresh berries and whipped cream.
Notes
For best results, serve with a small quenelle of whipped cream and mixed berries. Store leftovers tightly wrapped in the fridge for up to 4 days or freeze individual slices for up to 1 month.