Japanese Fluffy Cheesecake

My Japanese Fluffy Cheesecake recipe is a must-try right now! A delightful twist on traditional cheesecake that’s light, airy, and full of flavor without being overly sweet. If you’re seeking a cheesecake with a more delicate texture and a balance of sweetness, this recipe is perfect!

Japanese fluffy cheesecake served with glazed strawberry.

Why I Love This Recipe

I love my Japanese fluffy cheesecake recipe for its user-friendly nature, just like my Matcha Mousse Mini Cheesecake! It’s a delightful dessert made with cream cheese, sugar, eggs, and a touch of flour, resulting in a light, fluffy, and soufflé-like texture. Unlike my Matcha Basque Burnt Cheesecake and Brunt Basque Cheesecake recipes, this one follows a traditional approach where it is baked and slowly cooled down.

This cheesecake is perfect for those who prefer a less sweet, creamier dessert and is suitable for both novice bakers and enthusiasts. rSo, don’t wait, dive into baking this Japanese cheesecake now and savor its unique and delightful qualities!



  • 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 – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Baking Powder – standard Baking Powder to help the batter rise.
  • Butter – unsalted. Can be grass-fed or regular butter.

🧀 Cream Cheese Pro Tip

For a quick way to bring cream cheese to room temperature, simply Microwave For 5-10 Seconds.

Japanese fluffy cheesecake served on a cake stand with strawberries.

Essential Kitchen Equipment


☑ Before Getting Started

Before you begin, make sure your Cream Cheese and Eggs are at Room Temperature. This step is vital for a smoother and lump-free batter in your Japanese Fluffy Cheesecake.

Step 1 Line the bottom of a springform pan with parchment paper and coat it with butter.

Spring form pan greased with butter.

Step 2 Beat egg whites until soft peaks form.

Cheesecake batter.

Step 3 Combine cream cheese and egg yolks, beating until smooth and creamy.

Cheesecake batter.

Step 4 Add lemon juice, vanilla extract, and sweetener, mix well.

Cheesecake batter.

Step 5 Add flour and baking powder, beat for 1 minute.

Cheesecake batter.

🕳️ Sifting Pro Tip

For a smoother cheesecake texture, Sift in your Dry Ingredients. This simple step ensures a lump-free and perfectly blended batter.

Step 6 Gently fold in the beaten egg whites.

Cheesecake batter.

Step 7 Pour the batter into the springform pan.

Cheesecake batter poured in a spring form pan.

Step 8 Wrap aluminum foil under the pan and bake in a water bath at 320F for 1 hour and 20 minutes.

Cheesecake in oven.

Step 9 After baking, leave the oven door slightly open and let the cheesecake rest for 30 minutes.

Cheesecake in oven.

🍰 Storage Pro Tip

For better flavor, Refrigerate the Cheesecake Overnight, allowing for the texture and flavors to settle.

Japanese fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.

Frequently Asked Questions

Japanese Cheesecake vs American Cheesecake

Japanese-style cheesecakes differ from American-style cheesecakes in their lighter, fluffier, and more cake-like texture, accompanied by a less sweet flavor profile. In contrast, American-style cheesecakes are known for their denser, creamier texture and sweeter taste. These texture and sweetness variations set the two apart.

What's the secret to achieving that light and airy texture in the cheesecake?

The secret to achieving that light and airy texture in the cheesecake lies in the technique of beating the egg whites separately and then incorporating them into the batter.

How do I prevent lumps in the batter when combining the cream cheese and other ingredients?

To prevent lumps in the batter when combining the cream cheese and other ingredients, ensure that all the ingredients are at room temperature, and sift in the dry ingredients for a smooth and lump-free batter.

I'm new to baking. Is this recipe suitable for beginners, or should I have some experience?

If you're new to baking, worry not! This Japanese fluffy cheesecake recipe is suitable for beginners and experienced bakers alike. Just follow the recipe as listed and measure out all the ingredients exactly, and you'll create a delightful cheesecake!

Storage Tips

To store leftovers, wrap the cheesecake with plastic wrap or transfer it to an airtight container and refrigerate. This will keep the cheesecake fresh for 5-7 days.

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Watch How To Make It

Japanese fluffy cheesecake served on a cake stand with strawberries cut on top, top down shot.

Japanese Fluffy Cheesecake

Experience the delight of Japanese Fluffy Cheesecake! This light, airy, and less sweet dessert will make your taste buds dance with joy. Perfect for a heavenly dessert experience.
4.20 from 72 votes
Course: Dessert
Cuisine: Asian Fusion, Japanese
Keyword: fluffy cheesecake recipe, Japanese fluffy cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 5 minutes
Servings: 8 Slices
Print Recipe
Calories: 336kcal



  • Gather all the ingredients.
    Ingredients for Japanese fluffy cheesecake.
  • Preheat oven to 320 F.
    Preheated oven.
  • Line the bottom and sides of the spring form pan with parchment paper as shown.
    Spring form pan lined with parchment paper.
  • Grease both the bottom and side parchment paper with butter as shown.
    Spring form pan greased with butter.
  • Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.
    Beated eggs.
  • Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.
    White eggs mixed.
  • Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.
    Cheesecake batter.
  • Add lemon juice, vanilla extract and sweetener to cream cheese mixture and beat to combine.
    Cheesecake batter.
  • Next add flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.
    Cheesecake batter.
  • 1/3 at a time, gently fold in egg whites until just incorporated.
    Cheesecake batter.
  • Pour combined batter into springform pan.
    Cheesecake batter poured in a spring form 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.
    Cheesecake in a spring form pan in a water bath.
  • Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.
    Cheesecake in oven.
  • 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.
    Cheesecake in oven.
  • You can serve the cheesecake at room temperature or store it in the fridge for a later time.
    Japanese fluffy cheesecake.


Calories: 336kcal | Carbohydrates: 6g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 303mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg
*Values Based Per Serving
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  1. Caroline Loo

    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 .

    • LowCarbingAsian

      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!

  2. Sunshine VanScoy

    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!

    • LowCarbingAsian

      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!

  3. Stephenie Harman

    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!

    • LowCarbingAsian

      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!

  4. 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!!

    • LowCarbingAsian

      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!

  5. Hi, how big is your springform pan?

  6. Hi! Sorry if I missed it. Based on the original recipe ingredient measures, what size spring pan did you use? Looking forward to trying this recipe for Valentines!

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