Light as air, soft as cotton, and gently sweet — this famous Japanese-style cheesecake is a cross between a sponge cake and classic cheesecake. It’s known for its delicate jiggle and melt-in-your-mouth texture.

 Ingredients (8-inch / 20cm round pan)

 Cream Cheese Base

• 200g (7 oz) cream cheese (room temperature)

• ¼ cup (60g) unsalted butter

• ½ cup (120ml) milk

• ½ cup (100g) sugar (divided)

• 6 large eggs (separated)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, enhances flavor)

 Dry Ingredients

• ½ cup (60g) cake flour (or sifted all-purpose flour)

• 2 tbsp cornstarch

• Pinch of salt

 Equipment Needed

• 8-inch round cake pan (not springform, or wrap well)

• Parchment paper

• Large roasting pan (for water bath)

• Hand or stand mixer

 Step-by-Step Instructions

 Prepare Pan & Oven

• Preheat oven to 150°C / 300°F.

• Line bottom and sides of pan with parchment (sides should extend higher).

• Wrap outside of pan tightly with foil (for water bath protection).

 Make Cream Cheese Mixture

• In saucepan over low heat, melt:

  • Cream cheese

  • Butter

  • Milk

• Stir until smooth (do NOT boil).

• Remove from heat.

• Whisk in:

  • Egg yolks

  • Half of sugar

  • Vanilla

  • Lemon juice

• Sift in flour + cornstarch + salt.

• Mix until smooth.

 Whip Egg Whites (Important Step!)

• Beat egg whites on medium speed until foamy.

• Gradually add remaining sugar.

• Beat to soft-medium peaks (not stiff).

 Overwhipping causes cracks.

 Fold Gently

• Fold ⅓ of egg whites into batter to lighten.

• Fold remaining whites carefully using spatula.

• Use slow, gentle motion to keep air.

 Water Bath Bake

• Pour batter into pan.

• Tap lightly to remove large bubbles.

• Place cake pan into larger roasting pan.

• Pour hot water halfway up sides.

Bake:

• 150°C (300°F) for 60 minutes

• Then 140°C (285°F) for 20–30 minutes

Cake should be set but slightly jiggly in center.

 Cooling (Very Important)

• Turn off oven.

• Leave cake inside with door slightly open for 20 minutes.

• Remove and cool completely.

• Chill at least 4 hours (best overnight).

 Texture Guide

 Soft & fluffy
 Light sponge-like crumb
 Slight jiggle
 Not overly sweet

 Nutrition (Approx per slice – 8 slices)

• Calories: 210–250

• Fat: 14g

• Carbs: 18g

• Protein: 6g

 Common Mistakes & Fixes

Cracked top?
→ Egg whites overbeaten or oven too hot.

Dense texture?
→ Whites deflated while folding.

Shrinks too much?
→ Rapid cooling. Always cool gradually.

Watery bottom?
→ Pan not wrapped tightly in foil.

 Lighter Version Option

• Reduce sugar to ⅓ cup total

• Use light cream cheese

• Skip butter (slightly less rich)

 FAQ

Can I use all-purpose flour?
Yes, sift twice for lighter texture.

Can I skip water bath?
Not recommended — cake will crack and bake unevenly.

Can I freeze it?
Yes, wrap tightly, freeze up to 1 month.

WW POINTS

Per 10 slices:
 7–8 points each