For the past year or so, I have been seeing pictures and videos of “Japanese Cheesecake” all over the internet, and it has always looked very intriguing to me. The videos make it look so fluffy and delicious, and as someone who as always had a ginormous sweet tooth, I knew I had to give it a try.

Making the Japanese Cheesecake was actually a bit more difficult than the typical American cheesecake. And honestly, I would not recommend the recipe to beginners. It requires a lot of beating to get your egg white whipped, and it has a very particular and complex baking method. However, if you’re looking for a bit of a challenge in the kitchen, this is the perfect thing to try!

The cheesecake itself was quite yummy and definitely worth the hard work! It was much fluffier than American cheesecake, and it had less of a cream cheese texture and instead was more cloud and cake-y like. It was also not quite as rich as typical cheesecake, and it wasn’t overly sweet. I thought it was the perfect dessert to fulfill your sweet cravings without making you feel sick afterwards! If you would like to give it a try (and you definitely should) just follow the recipe below!

Ingredients:

5 egg whites

¼ teaspoon cream of tartar

½ cup sugar

5 egg yolks

8 oz cream cheese

¼ cup butter

½ cup milk

2 tbsp cornstarch

¼ cup flour

Instructions:

Separate five eggs. Place the egg yolks in a bowl and the egg whites in a mixer.

Place the butter, cream cheese and ¼ cup of sugar into a pot over low heat. Once the ingredients melt, mix them until smooth.

Remove the pot from the heat and add the egg yolks to the mixture. Mix well.

Mix in the cornstarch and flour. Be sure to get rid of any clumps.

Add milk and mix well. The batter should be smooth and runny.

Set aside the batter and beat the egg whites into stiff peaks.

Preheat the oven to 330F. Add water to a deep rectangular baking dish and place in the oven.

Line the bottom and sides of an 8-inch cake pan with parchment paper.

Gradually fold the beaten egg whites into the batter mixture. Mix just until everything is fully combined – be sure to not over or under mix.

Pour the batter into the pan.

Place in the water dish and bake for 25 minutes.

After 25 minutes (or once the cake has risen), lower the oven temperature to 255F and bake for another 45 minutes.

After baking, allow the cake to rest in the oven for 10 minutes.

Remove the cake from the oven and flip the pan upside down to remove cake.

Use another plate to flip the cake right-side up.

You’re done! Enjoy! You can eat the cake warm or refrigerate it.