My cake stuck to the pan! How do I prevent that?

Line the pan with parchment all around. Grease every inch. I sometimes use a springform pan, but still line that too.

How do I know when Japanese Cheesecake is done?

The edges set, and the center should wobble like Jell-O. A wooden skewer comes out mostly clean with a few moist crumbs.

Can I make it gluten-free?

Yes, swap cake flour for a gluten-free blend or potato starch. Texture will be close, not exactly the same, but worth trying.

Is it normal for the top to shrink a bit as it cools?

Totally normal! All soufflé-style cakes settle a smidge. If it shrinks a lot, try a gentler cooling process next time.

Can I use a hand mixer instead of a stand mixer?

Absolutely! Whip those egg whites with anything you’ve got. Just make sure you reach those glossy peaks.

How to Make Japanese Cheesecake: Fluffy, Jiggly & Irresistible

Name: Japanese Cheesecake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 8 oz Cream Cheese (Use block, not whipped); 4 large Eggs (Room temperature for best results); 1/4 cup Whole Milk (Avoid skim milk); 2/3 cup Sugar (Split for meringue and batter); 1/4 cup Cake Flour (For a lighter texture); 1 tbsp Cornstarch (Helps with stability); 1 tsp Lemon Juice (Enhances flavor); 2 tbsp Unsalted Butter (Melted for batter)

Description

This Japanese Cheesecake is known for its irresistibly fluffy and jiggly texture, making it a light and delightful dessert that melts in your mouth.

Ingredients

Main Ingredients

8 oz Cream Cheese (Use block, not whipped)
4 large Eggs (Room temperature for best results)
1/4 cup Whole Milk (Avoid skim milk)
2/3 cup Sugar (Split for meringue and batter)
1/4 cup Cake Flour (For a lighter texture)
1 tbsp Cornstarch (Helps with stability)
1 tsp Lemon Juice (Enhances flavor)
2 tbsp Unsalted Butter (Melted for batter)

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Instructions

Preparation

Preheat oven to 320°F (160°C). Grease and line a deep round pan with parchment.
In a saucepan, melt butter and cream cheese with milk over low heat. Stir until smooth, no lumps. Let it cool for a moment.
Sift cake flour and cornstarch into your cream cheese mixture. Add egg yolks, half of the sugar, lemon juice, and mix gently.

Meringue Preparation

In a clean bowl, whip egg whites and the rest of the sugar until soft, glossy peaks form.

Combine and Bake

Fold the meringue into your cream cheese batter gently three additions, super careful.
Pour into pan. Tap gently on the counter to pop any big bubbles.
Place your pan in a larger roasting pan and fill with hot water (bain-marie).
Bake for 60 minutes at 320°F, then 20 minutes at 280°F (135°C) until set and slightly golden.
Turn off the oven, let sit inside with the door cracked for 10 to15 minutes before removing.

Notes

For best results, use high quality ingredients and ensure all ingredients are at room temperature. Be gentle when folding the meringue to maintain fluffiness.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Cuisine: Japanese