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A melt-in-your-mouth cheesecake that’s pillowy soft, subtly sweet, and famous for its “jiggle.” Unlike dense Western cheesecakes, this one is cloud-like thanks to whipped egg whites and gentle baking.
⏱️ Prep Time
- Prep: 25 minutes
- Bake: 1 hour 10 minutes
- Cool: 1 hour (in oven) + chill 2+ hours
- Total Time: ~4 hours 30 minutes
🧰 Equipment Needed
- 8-inch round cake pan (3 inches tall) or springform pan (wrapped in foil if using water bath)
- Mixing bowls (large and medium)
- Hand or stand mixer
- Whisk
- Rubber spatula
- Sifter
- Saucepan
- Baking sheet or large roasting pan (for water bath)
- Parchment paper
📝 Ingredients
- 7 oz (200g) cream cheese
- 4 tbsp (60g) unsalted butter
- ¼ cup (60ml) milk
- 6 large eggs, separated
- ¾ cup (150g) granulated sugar (divided)
- ⅔ cup (80g) cake flour (or sifted all-purpose flour)
- 2 tbsp (15g) cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (optional, for egg whites)
- Powdered sugar (for dusting, optional)
🧾 Ingredient Notes
- Cake Flour: For a finer texture; sift well. You can substitute with all-purpose flour + cornstarch if needed.
- Cream Cheese: Full-fat is essential for smooth texture. Soften at room temp.
- Egg Whites: Room temperature whites whip better. Ensure NO yolk gets in.
- Cream of Tartar: Helps stabilize meringue but can be skipped if you whip carefully.
- Lemon Juice: Balances sweetness and cuts richness slightly.
👩🍳 Instructions
🧁 1. Prep Pan and Oven
- Preheat oven to 320°F (160°C).
- Line an 8-inch round pan with parchment paper (bottom and sides).
- If using a springform pan, wrap the bottom in foil to prevent leaks.
- Boil a kettle of water for the water bath (bain-marie).
🧀 2. Make Cream Cheese Mixture
- In a saucepan over low heat, melt cream cheese, butter, and milk, whisking until smooth.
- Remove from heat. Cool slightly.
- Add egg yolks, lemon juice, and vanilla extract. Mix well.
- Sift in cake flour and cornstarch. Whisk until smooth and lump-free.
🍳 3. Whip Egg Whites
- In a clean bowl, whip egg whites until foamy.
- Add cream of tartar (optional).
- Gradually add sugar (in 3 parts), beating until soft-to-medium peaks form.
💫 4. Fold and Combine
- Gently fold ⅓ of the meringue into the cream cheese batter to lighten it.
- Then fold in the rest carefully in two additions using a spatula. Do not deflate the batter.
🛁 5. Bake in Water Bath
- Pour batter into prepared pan. Tap gently to release large air bubbles.
- Place the cake pan inside a larger baking pan. Pour hot water into the outer pan to reach halfway up the sides of the cake pan.
- Bake at 320°F (160°C) for 20 minutes, then reduce to 285°F (140°C) and bake another 50 minutes, or until set and golden on top.
🌬️ 6. Cool Gradually
- Turn off oven, leave the door ajar, and let the cake cool inside for 1 hour. This prevents collapse.
- Remove from oven, unmold gently once cooled. Chill in the fridge 2+ hours before serving.
🔢 Nutrition Facts (Estimated per slice, 10 servings)
- Calories: ~190
- Fat: 12g
- Saturated Fat: 7g
- Carbs: 14g
- Sugar: 11g
- Protein: 5g
- Sodium: 90mg
💡 Tips & Variations
💡 Tips:
- Avoid Overbeating Whites: Stop at soft or medium peaks—not stiff.
- Use Room Temp Eggs: They whip better and incorporate more smoothly.
- Pan Height Matters: The cake rises a lot—use a pan with tall sides.
- Water Bath is Key: Prevents cracking and keeps it moist.
🔄 Variations:
- Matcha Flavor: Add 1–2 tsp matcha powder to the flour for a green tea twist.
- Citrus Zest: Add lemon or orange zest for brightness.
- Chocolate Version: Add 2 tbsp cocoa powder and reduce flour slightly.
- Mini Cheesecakes: Bake in ramekins or cupcake tins (adjust baking time).
