Name: Japanese Cheesecake
Prep time: 25 min
Cook time: PT-485512H48M55S
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: Oil spray; 6 large eggs, separated; 16 oz cream cheese; 4 tbsp unsalted butter; 1 cup sugar, divided; 1 cup heavy cream; ⅔ cup cake flour (or all-purpose flour); Zest and juice of 1 lemon; 2 tsp vanilla bean paste (or vanilla extract); ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt); ¼ tsp cream of tartar; 2 tbsp apricot jam (for glaze); 2 tsp hot water (for glaze)

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Why You’ll Love This Recipe

This Japanese cheesecake is unlike traditional dense cheesecakes—it’s airy, soft, and subtly sweet, with a delightful jiggle that melts in your mouth. The lemon and vanilla add a gentle brightness, while the apricot glaze provides a beautiful glossy finish. Baking in a water bath ensures a moist, crack-free cake that’s perfect for any occasion.

ingredients

Oil spray
6 large eggs, separated
16 oz cream cheese
4 tbsp unsalted butter
1 cup sugar, divided
1 cup heavy cream
⅔ cup cake flour (or all-purpose flour)
Zest and juice of 1 lemon
2 tsp vanilla bean paste (or vanilla extract)
⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
¼ tsp cream of tartar
2 tbsp apricot jam (for glaze)
2 tsp hot water (for glaze)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat oven and prepare a 9” springform pan by spraying with oil and lining if desired.
Beat cream cheese, butter, half of the sugar, heavy cream, lemon zest and juice, vanilla, and salt until smooth.
Sift cake flour into the mixture and blend until combined.
In a separate clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and whip to stiff peaks.
Gently fold egg whites into the cream cheese mixture in batches.
Pour batter into the prepared pan. Place the pan inside a larger half sheet pan filled with hot water (water bath).
Bake until the cake is set and golden, about 60–70 minutes.
For glaze, warm apricot jam with hot water until melted and smooth.
Brush glaze over cooled cake before serving.

Servings and timing

Yield: 8–10 servings
Prep time: 25 minutes
Cook time: 60-70 minutes
Total time: 1 hour 30 minutes

Variations

Substitute lemon zest and juice with orange for a different citrus twist.
Use strawberry or raspberry jam for the glaze instead of apricot.
Add a teaspoon of matcha powder to the batter for a green tea variation.
Serve with fresh berries or whipped cream for extra indulgence.

storage/reheating

Storage: Store the cheesecake covered in the refrigerator for up to 3 days.
Reheating: Best served chilled. Avoid reheating to maintain the delicate texture.

FAQs

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

Yes, but cake flour gives a lighter texture. Using all-purpose flour may result in a slightly denser cake.

Why do I need a water bath?

The water bath helps the cake bake evenly, prevents cracks, and keeps it moist.

Can I make this without cream of tartar?

Cream of tartar stabilizes the egg whites, but you can substitute with lemon juice or omit if necessary.

How do I keep the egg whites from deflating?

Fold the egg whites gently and in batches to preserve their airy texture.

Can I freeze this cheesecake?

It’s best enjoyed fresh, but you can freeze for up to 1 month. Thaw in the refrigerator before serving.

Is this recipe vegetarian?

Yes, it contains no meat products.

Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract is a suitable substitute.

How do I prevent the cake from cracking?

Use the water bath and avoid opening the oven door during baking.

Can I make mini cheesecakes?

Yes, use smaller pans or ramekins and adjust baking time accordingly.

Can I prepare this ahead of time?

Yes, it’s ideal to make a day ahead to allow flavors to meld and the glaze to set.

Conclusion

Japanese Cheesecake is a delightful dessert that offers a light, fluffy texture and subtle citrus flavor, making it a refreshing alternative to traditional cheesecakes. Its beautiful jiggle, smooth cream cheese base, and glossy apricot glaze make it as elegant as it is delicious. Perfect for special occasions or any time you want a delicate, impressive dessert.