Two-Ingredient Japanese Cheesecake
This incredibly light and airy Japanese cheesecake requires only two simple ingredients for a cloud-like dessert that melts in your mouth. The fluffy texture comes from whipped egg whites folded into cream cheese for a souffle-style treat.
A pillowy and delicate Japanese-style cheesecake made with just cream cheese and eggs.
Nutrition per serving
Ingredients
Batter
Garnish
Instructions
Prepare the Pan and Oven
Preheat your oven to 320 degrees Fahrenheit. Line a 6-inch round cake pan with parchment paper and lightly coat with cooking spray. Place the cake pan inside a larger roasting pan and set aside. Fill a kettle with water and bring it to a boil for the water bath.
Mix the Cream Cheese Base
Place the softened cream cheese in a large microwave-safe bowl and microwave in 20-second intervals, stirring between each, until completely smooth and lump-free. Let it cool slightly for 2 minutes. Add the 4 egg yolks one at a time, whisking thoroughly after each addition until the mixture is silky and uniform.
Whip the Egg Whites
In a completely clean and dry bowl, beat the 4 egg whites with a hand mixer or stand mixer on medium speed. Gradually increase to high speed and whip until stiff peaks form, meaning the whites hold their shape when the beater is lifted. This process takes about 4 to 5 minutes and is critical for the fluffy texture.
Fold and Bake
Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula to lighten it. Add the remaining whites in two additions, folding slowly and carefully to preserve as much air as possible. Pour the batter into the prepared pan, then place it in the roasting pan and pour boiling water into the roasting pan until it reaches halfway up the cake pan sides. Bake for 28 to 30 minutes until golden on top and just set in the center.
Cool and Serve
Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for 15 minutes to prevent cracking from a sudden temperature change. Remove from the water bath and let it cool completely at room temperature before transferring to the refrigerator for at least 1 hour. Dust with powdered sugar and serve with fresh berries or whipped cream if desired.
Substitutions
Common mistakes
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