Why did my cheesecake crack on top?

Cracks usually happen when the cake is exposed to sudden temperature changes or baked without a water bath. Make sure your oven isn't too hot, use a water bath, and cool the cake gradually with the oven door slightly open.

Can I use all-purpose flour instead of cake flour?

You can, but you'll need to make an adjustment. For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift several times to incorporate well. Without this adjustment, your cake will be denser and less tender.

Why didn't my cheesecake rise as high as expected?

This usually happens when the egg whites aren't beaten to firm peaks or when they're deflated during folding. Make sure your mixing bowl is completely clean and grease-free, and fold the mixture gently but thoroughly.

Do I really need to chill the cake for so long?

Yes! The extended chilling time (4-6 hours minimum, preferably overnight) is crucial for developing both the flavor and that signature creamy-yet-light texture. The cake continues to set during this time, so don't rush this step.

Japanese Cheesecake Recipe

Name: Japanese Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 1 Tbsp unsalted butter (for greasing the pan and parchment paper); 6 large eggs (separated, about 50 g each without shell; 300 g total without shell); 10.6 oz (300 g) cream cheese (full-fat, preferably Philadelphia Original Cream Cheese); 4 Tbsp unsalted butter; 200 ml (¾ cup + 4 tsp) heavy (whipping) cream, or substitute whole milk; 4½ Tbsp sugar (for the cream cheese mixture); ⅔ cup cake flour; Zest of ½ large lemon; 2 Tbsp lemon juice (from ½ large lemon); ½ cup sugar (for the egg whites); 2 Tbsp apricot jam; 2 tsp hot water

Description

Japanese Cheesecake, also known as ‘soufflé cheesecake,’ is renowned for its light, airy, yet creamy texture. Unlike classic American cheesecakes, this recipe combines the richness of cream cheese with the fluffiness of meringue, resulting in a delicate, cloud-like dessert with a perfectly balanced tang of lemon and subtle sweetness.

Ingredients

Units Scale

For the Cake

1 Tbsp unsalted butter (for greasing the pan and parchment paper)
6 large eggs (separated, about 50 g each without shell; 300 g total without shell)
10.6 oz (300 g) cream cheese (full-fat, preferably Philadelphia Original Cream Cheese)
4 Tbsp unsalted butter
200 ml (3/4 cup + 4 tsp) heavy (whipping) cream, or substitute whole milk
4 1/2 Tbsp sugar (for the cream cheese mixture)
2/3 cup cake flour
Zest of 1/2 large lemon
2 Tbsp lemon juice (from 1/2 large lemon)
1/2 cup sugar (for the egg whites)

For the Glaze

2 Tbsp apricot jam
2 tsp hot water

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Instructions

Prepare the Pan: Line a 9-inch (23-cm) cake pan, 4 inches (10 cm) high, with parchment paper. Cut a circle for the bottom and a 4×30 inch strip for the sides. Use two additional 2×30 inch strips as “straps” to help lift the cake later. Grease the pan and parchment well with 1 Tbsp unsalted butter.
Preheat the Oven & Set Up Double Boiler: Preheat oven to 350ºF (180ºC) (reduce by 25ºF/15ºC for convection ovens; baking will be at 320ºF/160ºC). Fill a medium saucepan with 2 inches of water and bring to a simmer for a double boiler.
Gather & Measure Ingredients: Prepare and weigh all ingredients. Separate the eggs into yolks and whites. Keep whites in the fridge. Weigh or measure flour accurately.
Make Cheesecake Batter: In a large bowl, combine 10.6 oz cream cheese, 4 Tbsp unsalted butter, 200 ml heavy cream, and 4½ Tbsp sugar. Place the bowl over the simmering saucepan, softening the cheese and butter. Mash and whisk until smooth, then remove from heat.
Incorporate Yolks & Flour: Whisk the egg yolks into the warm cheese mixture, one at a time. Sift ⅔ cup cake flour into the batter and whisk. For extra silky texture, strain the batter into a clean bowl using a fine-mesh strainer.
Add Lemon: Grate the zest of ½ lemon and stir into the batter. Squeeze and measure 2 Tbsp lemon juice and add, whisking well to combine. Set aside.
Prepare the Water Bath: Place a large baking sheet in the oven and fill with hot water, about halfway up the sides or ½ inch deep.
Whip Egg Whites: In a clean, dry mixing bowl, whisk the chilled egg whites on medium speed until opaque and foamy (about 2 minutes). Gradually add ½ cup sugar in thirds. Once added, beat on high until firm peaks form.
Combine Meringue & Batter: Whisk one-third of the meringue into the cheese mixture. Gently fold in another third, then pour the batter into the bowl with the remaining meringue and fold gently until just combined.
Fill Pan & Remove Air: Pour the batter into the prepared cake pan, avoiding air pockets. Tap the pan gently on the counter to release any trapped air bubbles.
Bake: Place cake pan onto the prepared water bath in the oven. Reduce the temperature to 320ºF (160ºC) and bake for 70–75 minutes. Lower oven to 300ºF (150ºC) and bake another 10 minutes, or until the top is golden and a skewer comes out clean.
Cool Gradually: Turn off oven, leave the door slightly open, and let the cake cool inside for 15–20 minutes to prevent collapse. Remove and lift the cake from the pan using the parchment straps. Remove parchment from sides, but leave bottom paper.
Glaze: Mix 2 Tbsp apricot jam with 2 tsp hot water and brush over top of cheesecake. Allow to cool to room temperature.
Chill: Refrigerate for at least 4–6 hours (or overnight) for best texture and flavor.
Serve: For clean slices, use a sharp knife dipped in warm water and wipe between cuts. Allow cake to sit at room temp for 10–15 minutes if a fluffier texture is preferred.

Notes

Use cake flour, not all-purpose flour, for a delicate texture. Substitute by removing 2 Tbsp from 1 cup all-purpose flour and adding 2 Tbsp cornstarch, then sift 3–4 times.
Make sure all bowls and beaters for the meringue are clean and dry to maximize egg white volume.
Avoid plastic bowls when beating egg whites as they can retain oil and reduce volume.
Weight measurements ensure best results. If using cups, fluff, spoon, and level the flour for accuracy.
The cake must chill thoroughly for its signature fluffy-creamy texture.
Store leftovers in the refrigerator for 3–4 days or freeze for up to 3–4 weeks. Thaw overnight in the fridge before serving.

Nutrition

Serving Size: 1 cake (9 inch, 23 cm)
Calories: 3560
Sugar: 189 g
Sodium: 1488 mg
Fat: 252 g
Saturated Fat: 142 g
Trans Fat: 2 g
Carbohydrates: 266 g
Fiber: 3 g
Protein: 70 g
Cholesterol: 1838 mg