Here’s a recipe for a Japanese Steamed Cheesecake—light, fluffy, and melt-in-your-mouth, unlike traditional dense cheesecakes 🍰🇯🇵
Japanese Steamed Cheesecake (Fluffy, Light)
Ingredients (8-inch cake)
Cream Cheese Mixture
- 8 oz (225 g) cream cheese, softened
- 3 tbsp unsalted butter, softened
- ⅓ cup milk
- ¼ cup granulated sugar (for cream cheese mixture)
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
Meringue
- 3 large egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
Instructions
1. Prep
- Line the bottom and sides of an 8-inch round cake pan with parchment paper.
- Prepare a steamer or a large pot with a steaming rack.
2. Cream cheese mixture
- In a heatproof bowl over a double boiler, gently melt cream cheese, butter, and milk until smooth.
- Remove from heat, cool slightly.
- Whisk in egg yolks, sugar, and vanilla until well combined.
- Sift in flour, cornstarch, and salt; fold until smooth.
3. Make meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
4. Fold meringue
- Gently fold ⅓ of the meringue into the cream cheese mixture to lighten it, then fold in the remaining meringue carefully to preserve air.
5. Steam the cake
- Pour batter into prepared pan.
- Cover pan with foil to prevent water droplets from dripping onto the cake.
- Steam over simmering water 35–40 minutes, or until the center is set and a skewer comes out clean.
- Turn off heat and let cake sit in steamer for 10 minutes before removing.
6. Cool and serve
- Remove from pan and cool completely on a wire rack.
- Chill in the fridge for 1–2 hours for best texture.
- Dust with powdered sugar before serving if desired.
Tips
- Fold meringue gently to keep the cake airy.
- Don’t over-steam; the cake will continue cooking in residual heat.
- Using a water bath ensures a smooth, crack-free surface.
Variations
- Matcha flavor: Add 1–2 tsp matcha powder to the cream cheese mixture.
- Lemon: Add 1 tsp lemon zest for a fresh citrus twist.
- Chocolate: Fold in 2 tbsp cocoa powder for a light chocolate version.
If you want, I can also give a baked version of Japanese cheesecake that’s just as fluffy but doesn’t require steaming.
