This Japanese Fluffy Cheesecake is the best cheesecake recipe you are ever going to make! This easy to make fluffy cheesecake is so deliciously light, it melts in your mouth.
Out of all the different types of cheesecakes, this Japanese style fluffy cheesecake is definitely on the top of the list.
This cheesecake recipe uses low carb, sugar-free and keto friendly ingredients so that you can enjoy this delicious Japanese cheesecake recipe guilt-free!
What is Japanese Fluffy Cheesecake?
Also known as Japanese Cotton Cheesecake, this Japanese fluffy cheesecake was inspired by the ever so popular Japanese jiggly cheesecakes that are all the rage right now.
They are made with the addition of beaten egg whites to give them a very aerated, light and fluffy texture like a soufflé cheesecake.
To keep it low carb, we used sugar-free and keto friendly sweeteners and almond flour.
What is different about Japanese cheesecake?
Japanese style cheesecakes are typically lighter, fluffier, and more aerated almost cake like in texture compared to American style cheesecakes which are rich, dense and very creamy.
Japanese style cheesecakes also tend to be less sweet than American style cheesecakes.
Does Japanese cheesecake taste like normal cheesecake?
Japanese cheesecake is much lighter in flavor and tastes less sweet than normal cheesecake.
What ingredients do I need and how do you make Japanese fluffy cheesecake ?
- Cream Cheese – block cream cheese at room temperature.
- Sweetener – use your preferred sweetener.
- Eggs – egg yolks separated from egg whites.
- Lemon Juice – Fresh squeezed about 1/2 a medium lemon.
- Vanilla Extract – made from vanilla bean pods that have been added to a mixture of alcohol and water to draw out the vanilla flavor.
- Almond Flour – finely shifted and blanched. Sold in most supermarkets.
- Baking Powder – can be found in supermarkets.
- Butter – unsalted. Can be grass-fed or regular butter.
Grease and line round pan with parchment paper. Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl. Beat the egg whites until soft peaks form.
Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy. Add lemon juice, vanilla extract and sweetener to the cream cheese mixture and beat to combine.
Next, add almond flour and baking powder to the cream cheese mixture and beat for 1 minute to fully combine 1/3 at a time, gently fold in egg whites until just incorporated. Pour combined batter into pan. To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in.
Note – if using a regular cake pan, you don’t need to wrap the bottom with foil.
Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Bake for approximately 1 hour 20 minutes or until a skewer comes out clean.
When the cheesecake is done, turn off the oven and leave the oven door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
You can serve the cheesecake at room temperature or store it in the fridge for a later time.
Note – we’ve had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!
What is the nutrition information for this fluffy cheesecake recipe?
- 336 Calories
- 6g Carbohydrates
- 1g Fiber
- 11g Protein
- 31g Fat
- 189mg Cholesterol
- 303mg Sodium
- 124mg Potassium
- 137mg Calcium
- 1mg Iron
- 984ui Vitamin A
- 1mg Vitamin C
Did you have other easy cheesecake recipes I can try?
- Basque Burnt Cheesecake
- Mini Tofu Cheesecake
- Matcha Basque Burnt Cheesecake
- Pumpkin Cheesecake Tarts
- Strawberry Cheesecake Parfait
Now, let’s get making this Japanese Fluffy Cheesecake recipe!
- Prepping Time 15M
- Baking Time 1H20M
- Cooling Time 30M
- Total Time 2H5M
- Net Carb/Serv ~5g
- Servings 8
Ingredients
- 16 oz Cream Cheese
- 3/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 6 Eggs
- 2 tbsp Lemon Juice (about 1/2 lemon)
- 1 tsp Vanilla Extract
- 1 Cup Almond Flour
- 1 tsp Baking Powder
- 1 tbsp Butter
Directions
1) Gather all the ingredients.
2) Preheat oven to 320 F.
3) Line the bottom and sides of the spring form pan with parchment paper as shown. Note – make sure parchment paper is about double the size of your spring form pan as shown below. For this recipe, I have included instructions on how to cut out parchment paper lining for your spring form pan but you can also forgo this step and buy it here. To line the sides, simply cut a strip the circumference of the pan. I usually cut it so the height is taller than the pan so it’s easier to remove once the cheesecake is done.
4) Grease both the bottom and side parchment paper with butter as shown. Note – if you’re having trouble molding the parchment paper to the spring form pan, use the butter to serve as a glue.
5) Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
6) Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
7) Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
8) Add lemon juice, Vanilla Extract and sweetener to cream cheese mixture and beat to combine.
9) Next add Almond Flour and Baking Powder to cream cheese mixture and beat for 1 minute to fully combine.
10) 1/3 at a time, gently fold in egg whites until just incorporated.
11) Pour combined batter into pan.
12) To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in. Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note – if using a regular cake pan, you don’t need to wrap the bottom with foil.
13) Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
14) When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
15) You can serve the cheesecake at room temperature or store it in the fridge for a later time. Note – we’ve had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!
Hope you enjoy your Japanese Fluffy Cheesecake!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
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Japanese Fluffy Cheesecake
Ingredients
- 16 oz Cream Cheese
- 3/4 Cup Sweetener sugar alternative or preferred sweetener
- 6 Eggs
- 2 tbsp Lemon Juice about 1/2 lemon
- 1 tsp Vanilla Extract
- 1 Cup Almond Flour
- 1 tsp Baking powder
- 1 tbsp Butter
Instructions
- Gather all the ingredients.
- Preheat oven to 320 F.
- Line the bottom and sides of the spring form pan with parchment paper as shown. Note - make sure parchment paper is about double the size of your spring form pan as shown below. For this recipe, I have included instructions on how to cut out parchment paper lining for your spring form pan but you can also forgo this step and buy it here. To line the sides, simply cut a strip the circumference of the pan. I usually cut it so the height is taller than the pan so it's easier to remove once the cheesecake is done.
- Grease both the bottom and side parchment paper with butter as shown.
- Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
- Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
- Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
- Add lemon juice, vanilla extract and sweetener to cream cheese mixture and beat to combine.
- Next add Almond Flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.
- 1/3 at a time, gently fold in egg whites until just incorporated.
- Pour combined batter into pan.
- To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in. Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note - if using a regular cake pan, you don't need to wrap the bottom with foil.
- Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
- When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
- You can serve the cheesecake at room temperature or store it in the fridge for a later time. Note - we've had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!
Video
Nutrition
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Hi there,
How are you? I’m residing in Melbourne and have been following your blog and making the dish from your recipes. Very happy of your recipes and family like it too. Just wondering, for this Japanese cheese cake water do you use for the water bath ? Hot boiling water or room temperature water ?
Thanks .
Hello Caroline and thanks for being a visitor to our website! The water is room temp water. Let us know if you have any other questions!
Hi there. Newly diagnosed diabetic here and I really want to make this recipe but only have a 6.5 inch spring form pan. Any way to alter the amount of ingredients? Or do I just have to waste the leftovers? Thanks!
Hello! You can try to cut down all the ingredients by ~75% and that should work, or otherwise just toss what you don’t use. Also, the baking time will probably change because of less ingredients. Hope that helps!
I’m really excited to try some of your recipes! I’m a bit confused on this one, however, because in the blogging portion you said to use coconut flour, with no mention of almond flour until I got to the actual recipe, and it’s calling for almond flour, and there is no coconut flour in the recipe. I’m guessing the almond flour is correct because I think a cup of coconut flour would make this cake too dense. Can you please clarify? Thank you very much!
Hey Stephenie! Thanks for catching that and you are right! It should be almond flour and not coconut flour, which is now corrected in the post. Thanks again for your keen eye!
I made this today NS cut the recipe in half as I did not need a big cake. I used a 6” springform pan. Since I cut the recipe in half, this should serve 4 instead of 8, correct? Smells amazing. I’m being patient and allowing it to cool. I hope I can wait!!
Hello Alice! I think the baking times might be different, but the recipe should still work. And yes, in theory, it should be 4 serving, but I’m going to guess you probably would end up with 6 slices that are just smaller in slice. Hope that helps!
Hi, how big is your springform pan?
Hi – it’s a 6 inch pan.