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Strawberry Japanese Cheesecake Recipe

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4.7 from 131 reviews

A light and fluffy Japanese-style strawberry cheesecake that combines the creamy richness of cream cheese with the fresh sweetness of strawberry purée. This delicate soufflé-like cheesecake is baked in a water bath to achieve its signature moist and airy texture, making it a perfect dessert for any occasion.

Ingredients

Cheesecake Base:

  • 7 oz (200g) cream cheese, softened
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter
  • 4 large eggs, separated
  • 1/3 cup granulated sweetener or sugar substitute
  • 1/3 cup cake flour, sifted
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/2 cup strawberry purée, strained

For Serving:

  • Powdered sweetener or sugar for dusting (optional)
  • Fresh strawberries for topping

Instructions

  1. Preheat the oven: Preheat your oven to 320°F (160°C). Prepare your cake pan by greasing it and lining the bottom with parchment paper if necessary, to prevent sticking.
  2. Mix the base: In a saucepan over low heat, melt together the cream cheese, whole milk, and unsalted butter until smooth. Remove from heat. Whisk in the egg yolks one by one, followed by the vanilla extract, salt, and strawberry purée. Sift in the cake flour and cornstarch, then gently mix everything until you achieve a smooth batter.
  3. Prepare the meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sweetener or sugar substitute, continuing to beat until stiff peaks form.
  4. Combine: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then carefully fold in the remaining meringue, ensuring minimal deflation, to keep the batter airy and fluffy.
  5. Bake: Pour the combined batter into the prepared cake pan. Place the pan inside a larger roasting pan and pour hot water into the larger pan to create a water bath. Bake in the preheated oven for about 1 hour and 15 minutes until the cake is set and lightly golden on top.
  6. Cool and chill: After baking, leave the cheesecake in the turned-off oven with the door slightly ajar to cool slowly, preventing it from collapsing. Once cooled, remove from the oven and refrigerate the cheesecake for several hours or overnight to fully set and enhance the flavor.
  7. Serve: Before serving, dust the cheesecake with powdered sweetener or sugar if desired, and top with fresh strawberries for a beautiful and flavorful presentation.

Notes

  • Ensure cream cheese is softened to avoid lumps in the batter.
  • Folding the meringue carefully keeps the cheesecake airy and light.
  • The water bath helps maintain a moist texture and prevents cracking.
  • You can substitute fresh strawberries with frozen ones for the purée if out of season.
  • Chilling the cheesecake overnight enhances flavor and texture.

Find it online: https://oliviabakes.com/strawberry-japanese-cheesecake-recipe/