What makes a Japanese cheesecake different?

Japanese cheesecake is lighter and fluffier than traditional cheesecakes. It uses whipped egg whites to create a soufflé-like rise and texture. It’s not as rich, making it easier to enjoy more than one slice.

What are the ingredients in Japanese cheesecake?

The main ingredients are egg yolks, egg whites, cream cheese, butter, milk, sugar, cornstarch, and flour. Some recipes also use flavorings like vanilla or lemon. The combination of cream cheese and meringue is what gives it the distinct texture.

Does Costco sell Japanese cheesecake?

Availability can vary by location and season. Some Costco stores, especially in Asia, do carry Japanese cheesecakes or similar soft cheesecakes. In North America, it may not be a regular item. You can always check with your local store.

Is Japanese cheesecake healthier than regular cheesecake?

It can be. Japanese cheesecake uses less cream cheese and sugar, and the texture is airier, which often means fewer calories per slice. However, it still contains fat and sugar, so portion control is important if you are watching your intake.

Japanese Cheesecake Recipe: Ultimate Guide to Fluffy Perfection

Name: The Ultimate Japanese Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 5 egg whites; 1/4 tsp cream of tartar; 1/4 cup (50g) fine sugar; 5 egg yolks; 8 oz cream cheese; 1/4 cup (55g) butter; 1/2 cup (125ml) milk; 1/4 cup (50g) fine sugar; 2 tbsp (15g) corn starch; 1/4 cup (34g) flour (or Mochiko for gluten-free); Optional: vanilla, lemon juice, toppings like strawberries or powdered sugar

Description

This Japanese cheesecake is jiggly, fluffy, and foolproof. It’s lighter than traditional cheesecake but packed with soft creamy texture that melts in your mouth.

Ingredients

Scale

5 egg whites

1/4 tsp cream of tartar

1/4 cup (50g) fine sugar

5 egg yolks

8 oz cream cheese

1/4 cup (55g) butter

1/2 cup (125ml) milk

1/4 cup (50g) fine sugar

2 tbsp (15g) corn starch

1/4 cup (34g) flour (or Mochiko for gluten-free)

Optional: vanilla, lemon juice, toppings like strawberries or powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Separate eggs. Place yolks in a bowl, whites in a mixer bowl.

2. Melt butter, cream cheese, and sugar over low heat. Mix until smooth.

3. Add yolks to the warm batter. Stir gently.

4. Add cornstarch and flour. Mix until smooth.

5. Add milk and optional vanilla or lemon. Mix until liquid.

6. Beat egg whites to stiff peaks, adding sugar gradually.

7. Fold meringue into batter in three stages.

8. Line baking pan with parchment. Preheat oven to 330°F.

9. Pour batter into pan. Place in a water bath.

10. Bake 25 min at 330°F. Lower heat to 250°F. Bake 45 min more.

11. Let rest 10 min in oven. Remove and flip twice to serve.

Notes

To prevent cracks, bake slowly and do not overmix.

Use sweet rice flour for a gluten-free version.

Chill for denser texture or serve warm for full jiggle.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 85mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg