Japanese Cheese Cake

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Japanese Cheesecake – Light, Fluffy, and Irresistibly Creamy

Introduction

Looking for a dessert that’s rich yet airy, creamy yet light? Japanese Cheesecake, also known as Japanese Cotton Cheesecake, is the ultimate treat. With its melt-in-your-mouth texture and subtle sweetness, this high-protein, low-carb dessert is a favorite among health-conscious foodies and dessert lovers alike. Perfect for those searching for “low sugar cheesecake recipes,” “fluffy cheesecake with fewer calories,” or “baked Asian-style desserts.”

Origin and Cultural Significance

Japanese Cheesecake blends the richness of Western cheesecakes with the soft, airy texture of traditional Japanese pastries. Originally inspired by German cheesecake, it was popularized in Japan in the 1960s and quickly became a bakery staple due to its unique, sponge-like consistency.

Ingredients

  • 250g (8.8 oz) cream cheese
  • 50g (3.5 tbsp) unsalted butter
  • 100ml (7 tbsp) milk
  • 60g (½ cup) cake flour
  • 20g (2 tbsp) cornstarch
  • 1 tbsp lemon juice
  • 6 large eggs, separated
  • 120g (½ cup + 2 tbsp) sugar
  • ¼ tsp cream of tartar (optional, for stabilizing egg whites)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment and wrap the outside in foil.
  2. In a bowl over a hot water bath, melt cream cheese, butter, and milk. Stir until smooth. Let cool.
  3. Sift in cake flour and cornstarch. Add lemon juice and vanilla. Stir well.
  4. Add egg yolks one at a time, mixing until smooth.
  5. In a separate bowl, beat egg whites and cream of tartar until frothy. Gradually add sugar and beat to stiff peaks.
  6. Gently fold egg whites into batter in 3 batches, using a spatula.
  7. Pour batter into the pan. Place the pan in a larger tray and fill it with 1 inch of hot water (water bath method).
  8. Bake for 25 minutes at 325°F, then reduce to 285°F (140°C) and bake for another 55 minutes.
  9. Turn off oven, leave the door slightly open, and let cake rest for 15 minutes before removing. Cool completely before slicing.

Optional Additions

  • Top with a light dusting of powdered sugar
  • Serve with fresh berries or a drizzle of honey
  • Add matcha powder to the batter for a green tea twist
  • Fold in lemon zest for extra brightness

Nutritional Information (Per Slice – 10 Slices)

  • Calories: ~180
  • Protein: ~6g
  • Carbohydrates: ~12g
  • Fat: ~12g
  • Sugar: ~8g
  • Cholesterol: ~105mg
  • Calcium: ~6% DV
  • Gluten-Free Option: Use gluten-free cake flour

Healthy Information & Benefits

  • Lower in sugar and carbs than traditional New York-style cheesecake
  • Made with natural fats like butter and cream cheese
  • High in protein from eggs and cream cheese
  • Baked, not fried, with no crust for fewer calories
  • Great for those following a low-sugar dessert plan or keto-friendly treat when sugar substitutes are used

Tips for Success

  • Bring all ingredients to room temperature before starting
  • Do not overmix the egg whites or batter—gentle folding is key
  • Use a water bath to maintain the moist, fluffy texture
  • Let it cool slowly to prevent cracks

Conclusion

Japanese Cheesecake is a delicate, airy dessert that satisfies cravings without the guilt. It’s a perfect match for anyone seeking a low-sugar, low-carb cheesecake that doesn’t compromise on flavor or texture.

Recommendation

Enjoy a slice with green tea or black coffee for a perfect balance of sweetness and bitterness. Great as a post-meal treat or for celebrations with a lighter touch.

Embracing Healthful Indulgence

Desserts like this show that indulgence and wellness can coexist. With its minimal ingredients, reduced sugar, and airy texture, Japanese Cheesecake is a smart choice for mindful eaters who still love to treat themselves.

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