Light and Airy Japanese Cheesecake

Everyone knows that cheesecake is amazing, especially NY cheesecakes. Its dense, tangy, rich fudgeyness is to die for. Then there’s also the pumpkin cheesecake, which totally embraces the pumpkin trend and is a bit lighter.


Then there’s the Japanese cheesecake. It’s not so much of a cheesecake as bread, even though there’s not much flour. It’s extremely, extremely light, sort of like those whipped yoghurts, thanks to the whipped eggs.


I have to say I prefer NY cheesecakes. Maybe it’s the American in me that’s saying that, but I really like the denseness of it. I can’t have a lot of it, but whatever little I can I enjoy totally.

I remember my aunt bought a cheesecake once for Christmas and she froze it so she could bring it over (does that change its texture/flavor?). It was still frozen when my cousin wanted a slice, so he just stuck a knife in and ate it like a popsicle. Ingenious, if you think about it.


But this cheesecake is light, and you can really taste the zest, which brings it to a whole new level. This is a perfect marriage between a pound cake and a chiffon cake.

x Audrey

Japanese Cheesecake

(makes 2 7×3 in loaves)


  • 1 package (8 oz) of cream cheese
  • 1 cup milk
  • 2 tbsp butter
  • 6 eggs, divided by egg yolk and whites
  • 55 g flour
  • 20 g cornstarch
  • zest of 1 lemon (or 1 orange)
  • ¼ tsp cream of tartar
  • ¾ cup sugar


  1. Preheat oven to 3000 F. Line 2 7×3 in loaf pans with parchment paper.
  2. In a double boiler, melt cream cheese with milk until smooth, then add butter and whisk until melted.
  3. Remove from the double boiler, and let cool until at least warm. Add the egg yolks and whisk, then add flour and cornstarch and zest.
  4. In a CLEAN separate bowl, whip the egg whites. When soft peaks form, add cream of tartar, then sugar. Beat until glossy, stiff peaks form. Fold into the cream cheese mixture in 3 parts. Pour into the pans.
  5. Place the pans into a larger pan, and fill halfway up with boiling water for a waterbath.
  6. Bake for 50-60 min, or until a toothpick comes out clean. Remove from pan and let cool off on a wire rack. Place in fridge to chill overnight, then serve.

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