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Fluffy Japanese Cheesecake: Easy Cloud-Like Dessert Recipe!
zvikiwex
340m
Fluffy Japanese Cheesecake: Easy Cloud-Like Dessert Recipe!
Author:
zvikiwex
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Fluffy Japanese Cheesecake: Easy Cloud-Like Dessert Recipe!

Learn how to make a delightful cloud-like Japanese cheesecake with this easy-to-follow recipe. This video shows the initial steps to create a wonderfully fluffy and light dessert, perfect for any occasion. Get ready for a melt-in-your-mouth experience!
#Cheesecake
#Japanese
#Dessert
#Baking
#Fluffy
#Sweet
#Recipe
#Easy
A perfect slice of fluffy Japanese cheesecake
A perfect slice of fluffy Japanese cheesecake

Recipe Information

30m
Prep Time
1h 10m
Cook Time
5h 40m
Total Time
8
Servings
Medium
Japanese
Hebrew
Nutrition (per serving)
280
Calories
12g
Protein
30g
Carbs
18g
Fat
Whole cloud-like Japanese cheesecake
Whole cloud-like Japanese cheesecake

Ingredients

  • Milk

    3 cup

  • Cream Cheese
    (Standard 250g container)

    1 container
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  • Sour Cream
    (Standard 200ml container)

    1 container

  • Butter

    50 grams

  • Large Eggs

    7 units

  • Vanilla Extract

    1 teaspoon

  • All-Purpose Flour

    7 tablespoons
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  • Cornstarch

    2 tablespoons

  • Sugar
    (For whipping egg whites)

    3 cup

  • Lemon Zest
    (From one lemon)

    1 unit
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Close-up of the airy, delicate texture
Close-up of the airy, delicate texture

Instructions

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  • 1

    Preheat oven to 150°C (300°F). Prepare a 21cm (8-inch) round baking pan by lining the bottom with parchment paper and lightly greasing the sides. Also, prepare a larger pan for a water bath.
    Step 1 visual
    Preview
    5m
    Step 1 visual
    Preview
    Preheat oven to 150°C (300°F). Prepare a 21cm (8-inch) round baking pan by lining the bottom with parchment paper and lightly greasing the sides. Also, prepare a larger pan for a water bath.
    5m

    Ensure your parchment paper covers the bottom fully to prevent sticking.
  • 2

    In a saucepan, melt the butter over low heat. Add milk, sour cream, and cream cheese. Stir continuously while heating until the mixture is uniform and completely smooth. Make sure it does not boil.
    Step 2 visual
    Preview
    7m
    Step 2 visual
    Preview
    In a saucepan, melt the butter over low heat. Add milk, sour cream, and cream cheese. Stir continuously while heating until the mixture is uniform and completely smooth. Make sure it does not boil.
    7m

    Stirring constantly prevents lumps and ensures a smooth base.
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  • 3

    Remove the saucepan from the heat. Immediately add the vanilla extract, lemon zest, all-purpose flour, and cornstarch. Mix vigorously with a whisk until there are no lumps and the mixture is well combined.
    Step 3 visual
    Preview
    5m
    Step 3 visual
    Preview
    Remove the saucepan from the heat. Immediately add the vanilla extract, lemon zest, all-purpose flour, and cornstarch. Mix vigorously with a whisk until there are no lumps and the mixture is well combined.
    5m

    Adding dry ingredients to a warm mixture helps prevent lumps.
  • 4

    Separate the egg yolks from the whites. Add the egg yolks one by one to the warm cream cheese mixture, whisking well after each addition until fully incorporated and the batter is smooth.
    Step 4 visual
    Preview
    5m
    Step 4 visual
    Preview
    Separate the egg yolks from the whites. Add the egg yolks one by one to the warm cream cheese mixture, whisking well after each addition until fully incorporated and the batter is smooth.
    5m

    Ensure yolks are fully incorporated for a uniform texture.
  • 5

    In a separate, clean bowl, beat the egg whites with the 3/4 cup of sugar until soft, glossy peaks form. Be careful not to overbeat, as this can make the meringue dry.
    8m
    In a separate, clean bowl, beat the egg whites with the 3/4 cup of sugar until soft, glossy peaks form. Be careful not to overbeat, as this can make the meringue dry.
    8m

    Make sure your bowl and whisk are completely grease-free for best results.
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  • 6

    Gently fold the whipped egg whites into the cream cheese and yolk mixture in 2-3 additions. Use a spatula and a gentle motion to combine, being careful not to deflate the whites. Mix until just combined and smooth.
    5m
    Gently fold the whipped egg whites into the cream cheese and yolk mixture in 2-3 additions. Use a spatula and a gentle motion to combine, being careful not to deflate the whites. Mix until just combined and smooth.
    5m

    Folding gently is key to maintaining the cheesecake's airy texture.
  • 7

    Pour the batter into the prepared 21cm pan. Place the cheesecake pan in the larger pan, then fill the larger pan with hot water to about halfway up the side of the cheesecake pan. Bake in the preheated oven at 150°C (300°F) for 60-70 minutes, or until golden brown and set.
    1h 10m
    Pour the batter into the prepared 21cm pan. Place the cheesecake pan in the larger pan, then fill the larger pan with hot water to about halfway up the side of the cheesecake pan. Bake in the preheated oven at 150°C (300°F) for 60-70 minutes, or until golden brown and set.
    1h 10m

    The water bath helps the cheesecake bake evenly and prevents cracks.
  • 8

    Once baked, turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about an hour. Then remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
    4h
    Once baked, turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about an hour. Then remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
    4h

    Gradual cooling prevents the cheesecake from sinking or cracking.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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