Japanese Cheesecake

Name: Japanese Cheesecake
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 10.6 oz cream cheese ((full fat; see end Notes)); 200 ml heavy (whipping) cream ((¾ cup + 4 tsp; or use whole milk)); 6 large eggs (50 g each w/o shell) ((10.6 oz, 300 g w/o shells)); 4 Tbsp unsalted butter ((plus 1 Tbsp to grease the pan and parchment paper)); 4½ Tbsp sugar ((for the cream cheese mixture)); ½ cup sugar ((for the egg whites)); ⅔ cup cake flour; ½ large lemon ((for the zest + 2 Tbsp juice)); 2 Tbsp apricot jam; 2 tsp hot water

Instructions

Prep:25minCook:1h 25min

Japanese Cheesecake is unlike any other—light and cottony, with a signature jiggle. This soufflé cheesecake melts on your tongue: It's creamy and rich, yet airy enough to go back for a second slice. In this recipe, I walk you through every step, from beating the egg whites to the right peaks to cooling the cake slowly so it doesn’t crack or collapse.

Updated at: Tue, 20 Oct 2026 00:24:53 GMT