Japanese Cheesecake (Cloud Cake)

Name: Japanese Cheesecake (Cloud Cake)
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Japan
Ingredients: 250 g of cream cheese; 50 g of butter; 100 ml of milk; 60 g of flour; 20 g of cornstarch; 6 eggs ((yolks and whites separated)); 140 g of sugar; 1 tbsp of lemon juice; 1 tsp of vanilla extract; 1 pinch of salt

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This Japanese soufflé cake is baked in a water bath for a very airy texture. 🇯🇵 It is less sweet than an American cheesecake and melts in your mouth.

Total time: 1 h 40
Prep: 30 min
Cook: 1 h 10
Rest: 2 h
Difficulty: Medium
Per person: €0.83

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

270kcal

Protein7 g10%
Carbs20 g30%
Fat18 g60%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more tender cheesecake, add a tablespoon of cornstarch to your mixture! 🌟

Freezing : Can you freeze this recipe?

Yes

Freezes very well, once cooled. Wrap tightly in plastic wrap, then place in a freezer bag. Up to 2 months. Thaw slowly in the refrigerator. The texture will be slightly denser.

Storage : How long does it keep?

Keeps 3 to 4 days maximum in an airtight container in the refrigerator, to preserve freshness and texture.

Making ahead : Can you make it the day before?

Yes

Full cooling and chilling for at least 4 hours, ideally overnight, are crucial for a perfect texture and structure.

Reheating : How do you reheat it?

This dessert is traditionally served chilled, straight from the refrigerator or at room temperature, to appreciate its lightness. Reheating would damage its delicate texture.

Variations

Add lemon zest to the batter for more freshness.
Serve with red berries or a little powdered sugar.
Replace the lemon juice with lime.

Mistakes to avoid

Under-whipping the whites: beat to stiff peaks, then fold them in gently with a spatula.
Skipping the water bath: set the pan in a large dish filled with hot water.
Taking the cake out of the oven abruptly: let it cool in the turned-off oven with the door slightly open.

Frequently asked questions

How do you make a Japanese cheesecake?

Melt the cream cheese, butter and milk, add the yolks, flour and cornstarch, then gently fold in the whites whipped with the sugar. Bake in a water bath at 160°C for about 1 h 10.

Why bake a Japanese cheesecake in a water bath?

The water bath, a large dish filled with hot water, gives gentle, even cooking, which gives the cake its very airy, melting texture without drying it out.

How do you whip the egg whites for the cheesecake?

Beat the whites with a pinch of salt until foamy, then gradually add the sugar while continuing to beat until you get stiff peaks. Fold them in gently with a spatula.

How long should a Japanese cheesecake cool?

Let it cool in the turned-off oven with the door slightly open, then in the refrigerator for at least 2 hours before serving. This gradual cooling helps keep the cake tall and airy.