Japanese Cheesecake

Ingredients

• 250 g cream cheese (cut into pieces and softened)
• 50 g unsalted butter (cut into pieces)
• 100 g whole milk (about 100 ml)
• 6 large eggs (separated; use room-temperature eggs if possible)
• 100 g granulated sugar (divided between the batter and meringue)
• 60 g cake flour (sifted)
• 20 g cornstarch (sifted with the flour)
• 1 tbsp lemon zest (finely grated)
• 1 tsp vanilla extract
• 0.25 tsp fine salt
• 1 L water (for the hot-water bath)
• unsalted butter (for greasing the pan)

Steps

1. 1

   Position an oven rack in the lower-middle position and heat the oven to 350°F (175°C). Butter a straight-sided, 9-inch cake pan that is 2 inches deep, then line the bottom with parchment. Do not use a pan with sloped sides. Wrap the outside bottom and sides securely in two layers of aluminum foil to prevent water from entering during the water bath.

2. 2

   Place the cream cheese, butter and milk in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until the mixture is smooth and the butter and cream cheese are completely melted. Remove from the heat and cool briefly until warm rather than hot.

3. 3

   Whisk the egg yolks, half of the sugar, lemon zest and vanilla into the warm cream-cheese mixture until smooth and evenly combined.

4. 4

   Sift the cake flour, cornstarch and salt together. Add the sifted dry ingredients to the cream-cheese mixture and whisk just until no dry streaks remain; do not overmix.

5. 5

   In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining sugar, then increase the speed to medium-high and beat until the whites form glossy, soft-to-medium peaks. The meringue should hold its shape but still have a slightly rounded tip; avoid beating it until dry or stiff.

6. 6

   Add about one-third of the meringue to the cream-cheese batter and whisk gently to lighten it. Add the remaining meringue in two additions, folding carefully with a spatula after each addition until no white streaks remain. Use broad strokes from the bottom of the bowl so you preserve as much air as possible.

7. 7

   Pour the batter into the prepared pan. Tap the pan once or twice lightly on the counter to release only large air pockets, then place it in a larger roasting pan.

8. 8

   Pour enough hot water into the roasting pan to come about halfway up the sides of the cake pan, taking care not to splash water onto the batter. Transfer the water bath to the oven.

9. 9

   Immediately reduce the oven temperature to 300°F (150°C). Bake for about 1 hour 15 minutes, or until the top is golden, the cake is visibly puffed, and the center jiggles very slightly when the pan is moved.

10. 10

    Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes. This gradual cooling helps limit collapse and cracking.

11. 11

    Remove the pan from the water bath and carefully unwrap the foil. Place a dry kitchen towel over the top of the cake, invert it onto a flat surface, remove the pan and parchment, then place a serving plate over the cake and invert it again. Handle the cake gently without pressing down on it; the towel helps keep the delicate skin from sticking.

12. 12

    Cool the cheesecake completely. Serve at room temperature or lightly chilled. If refrigerated for several hours, let it stand at room temperature for about 30 minutes before serving.

Notes

The source excerpt confirms a 2-inch-deep, straight-sided 9-inch cake pan, 10–12 servings, and approximately 1¾ hours of cooking. Refrigerate leftovers for a few days; an inverted springform pan makes an easy cover. The ingredient quantities and detailed method above are reconstructed because the accessible page excerpt is paywalled and does not expose the full recipe.

Nutrition per serving

• dessert
• baked
• Japanese
• cheesecake
• cotton cheesecake
• soufflé-style
• vegetarian