Print

Strawberry Japanese Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 92 reviews

A light and fluffy Strawberry Japanese Cheesecake that combines the creamy texture of cream cheese with the refreshing sweetness of fresh strawberries. This delicate cake uses a water bath baking technique to achieve its signature airy and moist crumb, perfect for dessert lovers seeking a mildly sweet and elegant treat.

Ingredients

Cheesecake Base:

  • 7 oz (200g) cream cheese, softened
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter
  • 4 large eggs, separated
  • 1/3 cup granulated sweetener or sugar substitute
  • 1/3 cup cake flour, sifted
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/2 cup strawberry purée, strained

For Serving:

  • Powdered sweetener or sugar for dusting (optional)
  • Fresh strawberries for topping

Instructions

  1. Preheat the oven: Preheat the oven to 320°F (160°C) and prepare a round cake pan by greasing it or lining it with parchment paper as needed.
  2. Mix the base: In a microwave-safe bowl, melt the cream cheese, whole milk, and unsalted butter together until smooth. Allow to cool briefly, then whisk in the egg yolks, vanilla extract, salt, and the strained strawberry purée until fully combined. Sift the cake flour and cornstarch into the mixture and gently fold until smooth without overmixing.
  3. Prepare the meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sweetener or sugar substitute while continuing to beat until stiff, glossy peaks form. This meringue will help give the cheesecake its light texture.
  4. Combine: Carefully fold one-third of the meringue into the cream cheese mixture to lighten it, then gently fold in the remaining meringue in batches, taking care not to deflate the batter. Pour the combined batter into the prepared cake pan.
  5. Bake: Place the cake pan inside a larger baking tray filled halfway with hot water to create a water bath. Bake in the oven at 320°F (160°C) for about 1 hour and 15 minutes or until the cake is just set but still slightly jiggly in the center. After baking, turn off the oven and leave the cheesecake inside to cool gradually for 15-20 minutes to prevent cracking or collapse.
  6. Chill and serve: Remove the cheesecake from the oven and water bath. Once at room temperature, refrigerate it for several hours or overnight to fully set. Before serving, dust with powdered sweetener or sugar if desired and garnish with fresh strawberries.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Straining the strawberry purée removes seeds for a smoother texture.
  • Folding the meringue gently is crucial to maintain the airy texture of the cake.
  • The water bath helps in baking the cheesecake evenly and prevents cracks.
  • Cooling the cake gradually inside the oven helps prevent collapse or cracking on the surface.
  • Use cake flour for a lighter crumb compared to all-purpose flour.
  • This cheesecake is best served chilled for an optimal texture and flavor.

Find it online: https://mealoria.com/strawberry-japanese-cheesecake-recipe/