Light as air, soft as cotton, and gently sweet — this famous Japanese-style cheesecake is a cross between a sponge cake and classic cheesecake. It’s known for its delicate jiggle and melt-in-your-mouth texture.
🛒 Ingredients (8-inch / 20cm round pan)
🧀 Cream Cheese Base
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200g (7 oz) cream cheese (room temperature)
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¼ cup (60g) unsalted butter
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½ cup (120ml) milk
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½ cup (100g) sugar (divided)
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6 large eggs (separated)
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1 tsp vanilla extract
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1 tbsp lemon juice (optional, enhances flavor)
🥣 Dry Ingredients
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½ cup (60g) cake flour (or sifted all-purpose flour)
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2 tbsp cornstarch
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Pinch of salt
🔧 Equipment Needed
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8-inch round cake pan (not springform, or wrap well)
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Parchment paper
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Large roasting pan (for water bath)
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Hand or stand mixer
👩🍳 Step-by-Step Instructions
1️⃣ Prepare Pan & Oven
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Preheat oven to 150°C / 300°F.
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Line bottom and sides of pan with parchment (sides should extend higher).
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Wrap outside of pan tightly with foil (for water bath protection).
2️⃣ Make Cream Cheese Mixture
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In saucepan over low heat, melt:
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Cream cheese
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Butter
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Milk
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Stir until smooth (do NOT boil).
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Remove from heat.
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Whisk in:
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Egg yolks
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Half of sugar
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Vanilla
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Lemon juice
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Sift in flour + cornstarch + salt.
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Mix until smooth.
3️⃣ Whip Egg Whites (Important Step!)
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Beat egg whites on medium speed until foamy.
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Gradually add remaining sugar.
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Beat to soft-medium peaks (not stiff).
👉 Overwhipping causes cracks.
4️⃣ Fold Gently
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Fold ⅓ of egg whites into batter to lighten.
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Fold remaining whites carefully using spatula.
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Use slow, gentle motion to keep air.
5️⃣ Water Bath Bake
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Pour batter into pan.
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Tap lightly to remove large bubbles.
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Place cake pan into larger roasting pan.
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Pour hot water halfway up sides.
Bake:
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150°C (300°F) for 60 minutes
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Then 140°C (285°F) for 20–30 minutes
Cake should be set but slightly jiggly in center.
6️⃣ Cooling (Very Important)
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Turn off oven.
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Leave cake inside with door slightly open for 20 minutes.
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Remove and cool completely.
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Chill at least 4 hours (best overnight).
🎂 Texture Guide
✔ Soft & fluffy
✔ Light sponge-like crumb
✔ Slight jiggle
✔ Not overly sweet
📊 Nutrition (Approx per slice – 8 slices)
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Calories: 210–250
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Fat: 14g
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Carbs: 18g
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Protein: 6g
⚠ Common Mistakes & Fixes
Cracked top?
→ Egg whites overbeaten or oven too hot.
Dense texture?
→ Whites deflated while folding.
Shrinks too much?
→ Rapid cooling. Always cool gradually.
Watery bottom?
→ Pan not wrapped tightly in foil.
🥗 Lighter Version Option
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Reduce sugar to ⅓ cup total
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Use light cream cheese
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Skip butter (slightly less rich)
❓ FAQ
Can I use all-purpose flour?
Yes, sift twice for lighter texture.
Can I skip water bath?
Not recommended — cake will crack and bake unevenly.
Can I freeze it?
Yes, wrap tightly, freeze up to 1 month.
WW POINTS
Per 10 slices:
➡ 7–8 points each