Japanese cheesecake: a cloud-like confection that captures all eyes

Japanese cheesecake: a cloud-like confection that captures all eyes

Japanese cheesecake is a marvel of pastry art, known for its airy, fluffy texture that almost defies gravity. This cake combines the richness of cream cheese with the ethereal lightness of meringue, achieving a smooth, silky consistency that is both refreshing and indulgent. Enhanced with a hint of lemon, it's a sophisticated dessert that commands attention and pleases the palate.


Why you'll love it: If you like desserts that are not very sweet and offer a unique texture, this Japanese Cheesecake is for you. Its delicate texture, similar to that of a soufflé, makes it a remarkable dessert, significantly lighter than its Western counterparts. The subtle lemon flavor adds a refreshing zest that cuts through the richness, making every bite a delicious experience.

Perfect occasion: This cheesecake is perfect for any celebration or gathering where you want to impress your guests with something a little different. It is particularly suitable for afternoon tea, for a special birthday or as an elegant dessert at dinner parties. Its sophisticated look and exquisite texture make it a fantastic conversation piece.

Decorating Tips: For a simple but elegant presentation, sprinkle the top of the cheesecake with powdered sugar. You can also garnish with lemon zest or a few fresh berries for a pop of color and freshness. Serving the cheesecake on a fine porcelain plate will enhance its delicate appearance.

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  • 200g cream cheese (similar to Philadelphia)
  • 6 large eggs, yolks and whites separated
  • 80 ml of milk
  • 100g all-purpose flour (or substitute cornstarch for a lighter texture)
  • 120 g of sugar
  • 50g butter
  • Zest of 1/2 lemon
  • 2 tablespoons of lemon juice


  1. Prepare the cream cheese mixture:
    • In a small saucepan, combine the milk, butter, half the sugar (60 g) and the cream cheese. Heat over medium heat until the butter melts and the mixture is smooth. Stir in the lemon zest and remove from the heat. Let sit for 5 minutes.
    • Add the egg yolks one by one, whisking continuously to avoid curdling.
  2. Prepare the flour mixture:
    • Sift flour into cream cheese mixture, stirring until smooth. Put aside.
  3. Prepare the meringue:
    • In another bowl, beat the egg whites, gradually adding the remaining sugar until soft peaks form. Finish by adding the lemon juice and beating for an additional minute.
  4. Combine:
    • Gently fold a few spoonfuls of meringue into the cream cheese mixture to lighten it, then gently fold in the remaining meringue until just incorporated, avoiding overmixing.
  5. Cook:
    • Line a 20cm mold with baking paper on the bottom and sides. Pour the mixture into the mold, tap the work surface to release any air bubbles and smooth the top with a spatula. Draw a spiral with a toothpick to minimize cracking.
    • Place the mold in a larger baking tray, add hot water to the tray and bake in a preheated oven at 150°C for 1 hour. replaces the word nice with empty prevent surface cracks, lightly place a circle of parchment paper on the dough.
    • After 40 minutes, reduce the oven temperature to 130°C if possible.
  6. Cool and serve:
    • Let the cheesecake sit in the oven with the door ajar for 10 minutes after baking. Gently unmold by loosening the edges with your hands.


  • Make sure your oven temperature is accurate with an oven thermometer.
  • A water bath is crucial to achieve the soft texture of the cheesecake.
  • Be careful not to overbeat the egg whites; they should be at the soft peak stage for perfect texture.
  • If your oven door doesn't close properly, the cheesecake may not rise as expected.

Savor this exquisite Japanese cheesecake, a delicious treat that combines elegance and a touch of culinary magic!

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