All Sweetness and Light: Japanese Cheesecake

7 months ago

japanese cheesecake

Sometimes called “cotton cheesecake,” the Japanese cheesecake is as light as air and as soft as pillow. With its cottony texture and moist souffle, this fluffy dessert is sure to satisfy your sweet tooth. This recipe may seem intimidating at first, but once you’re done, you won’t regret making this cake.


Japanese Cheesecake

Makes one 9” cake


¼ cup Butter

1 cup Cream cheese

½ cup Heavy cream

1 tsp Lemon juice

½ tsp Vanilla extract

⅓ cup All-purpose flour

¼ cup Cornstarch

3 Egg yolks

1 Whole egg

5 Egg whites

⅛ tsp Salt

½ tsp Cream of tartar

½ cup + 2 Tbsps Sugar


  1. Prepare a 9” round cake pan, line the bottom and sides with non-stick paper.
  2. In a double boiler, combine the butter, cream cheese, and cream and cook, whisking until smooth. Add the lemon juice and vanilla. Remove from heat and set aside.
  3. Sift the flour and cornstarch together and whisk to combine well. Add the mixture to the melted cheese.
  4. Slightly beat the egg yolks and whole egg and add that to the mixture. Mix until smooth then set aside.
  5. In a clean bowl, beat the egg whites with the salt until frothy. Add the cream of tartar and then in a single stream, add the sugar.
  6. Beat until soft peaks form and fold the mixture gently into the cream cheese. Pour into a prepared pan and bake at 325˚F bain-marie for about 45 minutes or until the cake top is brown.
  7. Remove from the heat and invert onto a flat cookie sheet preferably lined with a clean cloth dusted heavily with confectioners’ sugar and then transfer immediately right side up on a serving plate. Cool, dust with more confectioners’ sugar, and serve. Cover and chill the cake in the refrigerator until ready to serve.


Recipe by Chef Patty Loanzon

Photographed by John Ocampo


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