Japanese Cheesecake

Name: Japanese Cheesecake
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 1 Tbsp unsalted butter ((for greasing the pan and parchment paper)); 6 large eggs (50 g each w/o shell) ((10.6 oz, 300 g without shell; separated)); 10.6 oz cream cheese ((I use full-fat Philadelphia Original Cream Cheese; 1 block is 8 oz)); 4 Tbsp unsalted butter; 200 ml heavy (whipping) cream ((¾ cup + 4 tsp; you can substitute whole milk)); 4½ Tbsp sugar ((for the cream cheese mixture)); ⅔ cup cake flour; ½ lemon ((large; for the zest and juice)); 2 Tbsp lemon juice ((from the ½ large lemon)); ½ cup sugar ((for the egg whites)); 2 Tbsp apricot jam ((for the glaze)); 2 tsp hot water ((for the glaze))

Instructions

Prep:25minCook:1h 25min

Jiggly and fluffy Japanese Cheesecake is a crowd-pleasing dessert that everyone loves! I'll guide you through each step of this recipe and share my best tips so you can whip up a creamy, dreamy soufflé cheesecake that's as light and airy as a cloud.

Updated at: Sat, 10 May 2025 06:40:13 GMT