Description
A light, fluffy, and jiggly Japanese cheesecake with a smooth cream cheese base, delicately flavored with lemon and vanilla, topped with a glossy apricot glaze. Baked in a water bath for moist, crack-free perfection.
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)
Instructions
- 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.
Notes
Substitute lemon zest and juice with orange for a citrus variation.
Use strawberry or raspberry jam for the glaze instead of apricot.
Add a teaspoon of matcha powder to the batter for a green tea twist.
Serve with fresh berries or whipped cream for extra indulgence.
Store covered in refrigerator for up to 3 days.
Best served chilled; avoid reheating to maintain delicate texture.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 280-320 kcal
- Sugar: Approx. 25-28g
- Sodium: Approx. 120-150mg
- Fat: Approx. 18-20g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 5-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 22-25g
- Fiber: Approx. 0-1g
- Protein: Approx. 6-7g
- Cholesterol: Approx. 100-110mg
