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Light & Fluffy Japanese Cheesecake

Light & Fluffy Japanese Style Cheesecake

This Japanese cheesecake is lighter than your typical cheesecake, more like a souffle. 
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 186kcal
Author Danielle Wolter


  • 5 eggs whites and yolks separated
  • 1/4 tsp. cream of tartar
  • 1/2 cup sugar
  • 1 package cream cheese
  • 1 tbsp. lemon juice
  • 4 tbsp. flour
  • 2 tbsp. corn starch
  • 4 tbsp. butter
  • 3 tbsp. milk
  • 1/4 tsp. salt


  • Preheat the oven to 325 degrees.
  • Melt the cream cheese, butter, and milk in a saucepan over medium-low heat, stirring often.
  • Once melted, pour in a bowl and fold in the flour, cornstarch, egg yolks, salt and lemon juice. If your mixture gets too warm, be sure to temper the egg yolks.
  • In a separate bowl, whip the egg whites until frothy.
  • Add the cream of tartar.
  • Add the sugar, a little at a time, while continuing to whip the egg whites until soft peaks form.
  • Fold 1/3 of the egg white mixture into the cream cheese mixture. Then fold the next 1/3 in, and the last 1/3 in in separate batches, being careful not to over mix.
  • DO NOT OVER MIX. Make sure you fold the egg whites into the cream cheese mixture gently. Otherwise your cheesecake will deflate when baking.
  • Pour mixture into a well greased 8 or 9" spring form pan.
  • Wrap aluminum foil around the bottom 1.5" of the pan. Set it a water bath to cook to avoid cracking on top. If you don't care about cracking, you can skip this step.
  • Bake for 60-70 minutes, or until a toothpick comes out clean.
  • Remove from heat and let cool for 1 hour. Remove from spring form pan and refrigerate overnight.
  • Serve with a dusting of powdered sugar and/or fresh berries.


Calories: 186kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 118mg | Sodium: 154mg | Potassium: 78mg | Sugar: 12g | Vitamin A: 340IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 0.8mg