Cloud-Like Japanese Cheesecake: Easy 1-Hour Recipe For Special Occasions

### Blog Post:

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ Section

Why Cloud-Like Japanese Cheesecake Recipe Works

This Cloud-Like Japanese Cheesecake is a revelation for cheesecake lovers and skeptics alike. The magic comes from a delicate balance between gentle mixing, a whipped meringue, and baking low-and-slow in a water bath. The result: a cake with the full-bodied flavor of cream cheese but none of the heaviness—just fluffy, almost bouncy, tender sweetness in each bite.

Blending melted cream cheese with just enough butter and milk creates a silky base that gets aerated with whipped egg whites. Carefully folding this cloud of meringue into your batter ensures the signature soufflé rise (and that iconic jiggle). Baking in a water bath protects the texture, prevents cracks, and keeps everything exquisitely moist. It’s impressive enough for a celebration, yet subtle and light so you’ll want seconds at brunch or tea.

Ingredients for Cloud-Like Japanese Cheesecake You’ll Need

• Cream Cheese: 200 g (full-fat, block style, at room temperature)
  Use classic Philadelphia-style or Japanese brands for authentic flavor. Avoid whipped or spreadable types.
• Large Eggs: 5, separated
  Bring to room temperature for best meringue volume.
• Unsalted Butter: 50 g (about 3½ Tbsp), softened
• Whole Milk: 100 ml (about ⅓ cup + 1 Tbsp), lukewarm
• Cake Flour: 40 g (⅓ cup, spooned and leveled)
  Low-protein flour creates that signature soft crumb. Substitute with pastry flour if needed.
• Cornstarch: 15 g (1½ Tbsp)
• Granulated Sugar: 70 g (about ⅓ cup), divided (see Method)
• Cream of Tartar: ⅛ tsp (optional)
  Helps stabilize egg whites. You can skip it, but it’s helpful for beginners.
• Vanilla Extract: 1 tsp (optional, for aroma)
• Pinch of Salt

Step-by-Step Cooking Instructions of Cloud-Like Japanese Cheesecake

1. 1. Prep your pan and oven: Preheat the oven to 320°F (160°C). Line the bottom and sides of a 9-inch (23cm) round cake pan with parchment. If using a springform pan, wrap the outside in several layers of foil to prevent water seepage. Set a kettle to boil for the water bath.
   2. Melt and blend the cream cheese mixture: In a heatproof bowl over a pot of barely simmering water, combine cream cheese, butter, and milk. Stir gently until smooth and creamy—no lumps or graininess. Let cool for 5 minutes.
   3. Sift and whisk in the dry ingredients: Sift the cake flour and cornstarch together. Whisk into the cooled cream cheese mixture until just combined. Add vanilla and a pinch of salt. Blend until smooth.
   4. Add yolks: Whisk egg yolks into the mixture one at a time, ensuring batter is glossy and lump-free.
   5. Prepare the meringue: In a spotlessly clean mixing bowl, beat egg whites with cream of tartar. Once frothy, gradually add sugar in three portions. Beat until you reach soft, glossy peaks (the tip should curve gently when whisk is lifted).
   6. Fold meringue into batter: Add one-third of the meringue into cream cheese batter; fold gently to lighten. Add the next third, gently folding from the edges toward the center with a spatula. Finally, add the last third, folding until even and airy—don’t overmix.

1. Pour and de-bubble: Pour batter into the lined pan. Drop the pan on the counter 2–3 times from a small height to release large air bubbles.
2. Water bath setup: Place your filled pan inside a larger pan. Pour freshly boiled water into the outer pan until it comes halfway up the sides of your cake pan.
3. Bake low and slow: Bake at 320°F (160°C) for 25 minutes. Lower temperature to 285°F (140°C), and bake for 45–50 minutes more, or until the cake is puffed and golden, with a gentle spring when pressed. If the top browns too quickly, cover loosely with foil in the last 20 minutes.
4. Steam rest: When time is up, turn off the oven but leave the cake inside (door closed!) for 20–30 minutes. This prevents rapid temperature changes that can cause cracking or collapse.
5. Unmold and cool: Remove from oven and water bath. Run a thin knife around the pan’s edge and let cool upright in pan. Once fully cool, unmold and peel away parchment. Chill at least 2 hours for perfect slicing!

Recipe Variations & Dietary Modifications of Cloud-Like Japanese Cheesecake

• Keto/Low-Carb Version:
  • Use a low-carb sweetener such as erythritol (measure 1:1 for sugar). Opt for almond flour (30g) blended with 15g coconut flour in place of cake flour and cornstarch (texture will not be identical but still tasty).
• Vegan/Vegetarian Version:
  • Replace cream cheese with a vegan (soy- or cashew-based) block cream cheese substitute.
  • Swap butter for vegan baking stick.
  • For egg replacement, whisk up aquafaba (liquid from canned chickpeas); 3 Tbsp aquafaba = 1 large egg white. Add ¼ tsp cream of tartar and whip to soft peaks for the meringue.
  • Yolk replacement is tricky. Use 3 Tbsp unsweetened applesauce for every yolk.
  • Note: Texture will be slightly less fluffy but still deliciously soft and tangy.
• Gluten-Free Version:
  • Use certified gluten-free cake flour or blend equal parts superfine white rice flour and cornstarch. Be sure your cornstarch is gluten-free (source).
• Extra Flavor Twists:
  • Add 1-2 Tbsp matcha powder to the dry ingredients for a Japanese green tea version. Check out our Matcha Cake recipe for tips!
  • Mix in the zest of one lemon for brightness, or swirl in a tablespoon of raspberry jam before baking.

All variations may bake slightly differently—watch the top color and use a toothpick to test doneness (should come out mostly clean, a few moist crumbs are perfect).

Serving Suggestions & Pairings of Cloud-Like Japanese Cheesecake

For maximum “wow,” serve your Cloud-Like Japanese Cheesecake unsliced on a pretty cake stand, topped with a generous sprinkle of powdered sugar or a few edible flowers. Slice with a hot wet knife for bakery-style edges. A dollop of softly whipped cream or a handful of fresh berries makes a lovely, light pairing—with the cheesecake’s subtle sweetness, tart fruits like kiwi or strawberries are especially good.

This cake absolutely shines with green tea (hot or iced), a floral white tea, or a mellow pour-over coffee. Looking for a special celebration? Pair with Chocolate Lovers Collection for an unforgettable dessert table, or bring it to an afternoon tea with dainty Snowball Cookies for a soft, elegant spread.

Storage & Meal Prep Tips

Let the cheesecake cool completely before storing. Place slices or the whole cake (preferably uncut) in an airtight container. It keeps well in the fridge for up to 4 days, staying soft and moist. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 1 month—thaw overnight in the refrigerator for best texture.

To refresh the “cloudy” texture after refrigeration, let slices sit at room temperature for about 20 minutes before serving. If you love prepping ahead, you can bake the entire cheesecake a day in advance; in fact, chilling overnight improves both the flavor and the texture!

Nutritional Information

Values are approximate and can vary depending on ingredient brands and substitutions. For detailed breakdowns, refer to MyFitnessPal or SELF Nutrition Data.

Conclusion

If you love creamy desserts but crave something lighter than the usual cheesecake, this Cloud-Like Japanese Cheesecake will absolutely win your heart. The beautiful rise, signature jiggle, and whisper-light crumb will have everyone reaching for seconds. Whether you keep it classic or try one of the tasty variations, you’re in for a real treat!

Have you baked this recipe? Show off your creation by tagging us on social or commenting below—I’d love to see your radiant cheesecakes (and help you troubleshoot if needed). Baking memories really are the sweetest!

FAQ Section of Cloud-Like Japanese Cheesecake