Japanese Cheesecakes Recipe

Soften and warm ingredients

Preheat the oven to 320°F (160°C). Grease the sides and bottom of a 9-inch (23 cm) springform pan or round cake pan and line the bottom and about 2–3 inches up the sides with parchment paper. Prepare a larger roasting pan for a bain-marie. Bring the indicated amount of water to near-boil for the water bath.

Make cheese mixture

In a heatproof bowl set over a pot of barely simmering water (double-boiler), place the cream cheese and stir gently until softened and smooth, about 3–5 minutes. Remove from heat. Add the granulated sugar (100 g) and stir until incorporated and slightly dissolved. Stir in the whole milk and unsalted butter (50 g) until melted and smooth. Add the egg yolks (6), one at a time, whisking until homogeneous. Sift together the cake flour (60 g) and cornstarch (15 g) and fold them into the cheese mixture in two additions until just combined. Stir in the vanilla extract (1 tsp) and lemon juice (1 tbs). Wipe the outside of the bowl to ensure no residue.

Cool slightly before folding

Let the cheese batter cool for about 5 minutes — it should be warm but not hot. This prevents cooking the egg whites when folded later.

Whip egg whites

Ensure the mixing bowl and whisk are completely clean and dry. Add the egg whites (6) to the bowl with the pinch of salt and cream of tartar (1 tsp). Whip on medium speed until foamy. Gradually add the granulated sugar (120 g) in three additions while increasing speed to medium-high. Continue whipping until stiff, glossy peaks form and the meringue holds shape but is still supple (about 3–5 minutes depending on mixer). Do not overbeat.

Fold meringue into batter

Scoop about one-third of the meringue into the warm cheese batter and gently fold with a spatula to lighten it. Add the remaining meringue in two additions, folding gently but thoroughly after each addition until no large streaks remain. Use a silicone spatula and fold with a cutting-and-lifting motion to preserve as much air as possible. The finished batter should be smooth and airy.

Transfer to pan

Pour the batter into the prepared pan. Tap the pan gently on the counter 2–3 times to remove large air pockets and smooth the top with an offset spatula. If desired, run a clean offset spatula or knife around the inside edge to loosen.

Prepare bain-marie and bake

Place the filled pan inside the larger roasting pan. Carefully pour the hot water into the roasting pan until it comes about halfway up the side of the cake pan (use the preheated 1200 ml or add more as needed). Transfer to the oven and bake at 320°F (160°C) for 55–70 minutes. Baking time depends on oven and pan — the cake should be puffed, golden on top, and a light jiggle should remain in the center (the center will continue to set as it cools). If the top browns too quickly, tent loosely with foil after about 35–40 minutes.

Cool in oven

Turn off the oven after baking, prop the oven door open slightly with a wooden spoon, and let the cake cool in the oven for 20–30 minutes. This gradual cooling helps prevent large cracks. Remove the pan from the water bath, then carefully peel away the parchment from the sides if it has risen above the rim.

Finish cooling and chill

Allow the cake to cool completely on a wire rack to room temperature (about 1–2 hours). For a cleaner slice and firmer texture, chill the cake in the refrigerator for at least 3 hours or overnight. Run a thin knife around the edges before releasing the springform or unmolding.

Serve

Dust the top with a light sprinkling of powdered sugar if desired and slice with a hot, clean knife (warm under hot water and wipe dry between slices) to get neat pieces. Serve chilled or at room temperature.

Notes: Use room-temperature eggs for best volume in meringue. If using a water bath, make sure the outer pan can tolerate the oven temperature and that the water is hot when poured to reduce oven temperature drop. Leftovers keep covered in the fridge for up to 4 days.