Unlike many other cheesecakes, Japanese cheesecake is known for its light, airy texture, rich flavor, and gentle sweetness. It is incredibly soft and jiggly, and gives off a warm, comforting aroma. Despite the time it takes to cool it still retains its fluffy texture, which makes it perfect for a delicate dessert.

Whenever I bake this at home, I’m reminded of my college days in Osaka. Uncle Rikuro’s cheesecake shop was always buzzing with people, and the scent of freshly baked cakes drifted through the streets. Just walking by made you smile. This recipe brings back that memory every time — and fills my kitchen with the same sweet, nostalgic scent.

While simple in appearance, this deliciously light cake requires careful baking to achieve the perfect texture. With a few tips, you can easily create this cake at home.

• So light and airy. This cheesecake has a fluffy, melt-in-your-mouth texture that will leave you wanting more after the first bite! 
• Easy to make. With some simple tips, anyone can bake a delicious Japanese cheesecake with that perfect fluffy texture.

To achieve the perfect Japanese cheesecake, these key ingredients are essential in creating its signature light and fluffy texture and creamy, slightly tangy flavor. Here’s a closer look at the ingredients that come together to make this delicious dessert.

• Cream cheese: Makes up the main base of this cake, and gives it a rich and creamy texture. Make sure it’s softened to room temperature so it blends easily with the other ingredients. 
• Egg yolks: Add richness and help create a smooth batter for the cheesecake. 
• Egg whites: When whipped to soft peaks, egg whites provide the light, airy texture characteristic of Japanese cheesecake. 
• Milk: Adds moisture to the batter, which makes the cheesecake soft and tender. 
• Lemon juice: A small amount of lemon juice enhances the flavor, and balances the richness of the cream cheese. 
• Raisins soaked in rum: While optional, these provide a subtle burst of sweetness and depth to the cake. It’s not unusual to find raisins in Japanese-style cheesecakes, although they’re rarely seen in typical recipes. Feel free to skip them or use other dried fruits in place of the raisins if you prefer.

Soak raisins (optional). If using, stir raisins and rum together in a small bowl. Let soak while you make the base and meringue.
Mix the cream cheese and egg yolks. Starting by mixing softened cream cheese and room-temperature egg yolks in a stand mixer with the whisk attachment until smooth. Mix in whole milk and lemon juice followed by the cake flour. Strain the mixture, then chill in the refrigerator.
Make the meringue. Beat room-temperature egg whites and cream of tartar together in the stand mixer with the whisk attachment until foamy. Stream in the granulated sugar and beat until very soft peaks form; aim for a consistency where the peaks slightly bend instead of standing stiff.
Fold the meringue into the cream cheese mixture. Gradually fold the meringue into the cream cheese mixture, taking care not to deflate the bubbles. This step is crucial for achieving the light, fluffy texture of the cake.
Pour the batter into the pan. If using raisins, drain and then sprinkle into an even layer over the top. Preheat the oven to 350°F, place the cheesecake in the oven, then reduce the temperature to 300°F and bake for about 1 hour. 
Cool before cutting. Once the cake is done, let it cool in the oven for a bit and then remove to allow it to cool completely at room temperature. After that, lightly cover and refrigerate until completely chilled, which helps it firm up and makes it easier to cut.

• When beating the egg whites, to achieve maximum volume, ensure your mixing bowl and beaters are free from oils, water, or yolk, as even small traces can hinder the whipping process. It’s best to use a wide bowl that allows enough room for the egg whites to expand as they whip, and give the beaters space to move freely.
• You can substitute a mix of dried fruits (such as dried prunes or dried apricots) in place of the raisins. While the flavor will differ, it will still add moisture to the cake.
• If you don’t have rum for the raisins, you can replace it with rum-flavored alcohol or vanilla extract. The flavor will be slightly different, but it will still deepen the cake’s taste. You can also use apple juice, orange juice, or white grape juice.

You can keep the cake in the fridge for 3 to 4 days, or freeze it for 3 to 4 weeks. If freezing, let it thaw overnight in the refrigerator. Because the cheesecake is denser when chilled, allow it to sit at room temperature until it’s just cool enough to serve.

I’ve had quite a few different Japanese-style cheesecakes before, and this one was a very good version. My husband said it was the best he’d ever had. The texture was light, fluffy, and moist, and the flavor moderately sweet with a nicely balanced amount of tanginess. —Sandra, April 2025