Japanese very airy cheesecake

    3 hours

    You must try this very airy cheesecake, that melts in your mouth! Once you eat this, I bet you can't forget about it. This cake makes you feel as if you are flying with wings! Yes, it's that light!


    Washington, United States
    12 people made this

    Serves: 12 

    • 500g of cream cheese, room temperature
    • 50g of cornflour
    • 85ml of milk, room temperature
    • 150g of caster sugar, divided
    • 5 eggs, separated
    • 5 tbsp of lemon juice
    • 2 tbsp of vanilla extract or Cointreau

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. Preheat the oven to 180 C / Gas 4. Line the bottom and sides of 2 cake tins that have removable bottoms.
    2. Using a hand mixer to soften cream cheese, and when it becomes smooth, add milk little by little and mix more.
    3. Add 1/4 of the sugar (about 40g) and mix well. Add another 40g and mix well again. Add egg yolks one by one, each time mixing the cream cheese mixture well.
    4. Add cornflour and mix well. Add lemon juice and vanilla extract and mix well.
    5. To make the meringue: Place all the egg whites in a large clean bowl and whip them well. When it gets airy, add 40g of sugar and mix harder. Repeat once more with the remaining sugar and mix until meringue become stiff and looks solid white in colour.
    6. Add 1/3 of the meringue into the cream cheese mixture and mix well. Then add another 1/3 and fold it in gently. Repeat one more time. Be careful not to mix too much at this point; simply fold in the egg whites gently.
    7. Transfer the mixture into two prepared baking tins carefully. Put the baking tins into the preheated oven. Bake them for 30 minutes or until the tops of the cakes make cracks and change to a golden colour.
    8. As soon as tins are out of the oven, push the cakes out of the tins but keep them on their base until the cakes get cooler. Place them on a wire rack to let them cool.


    You can put an apricot glaze (equal parts of apricot jam and water heated in a sauce pan and cooled) on the top of the cakes with a pastry brush. Or eat with a fruit compote or fresh fruits.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (5)


    To whom love this recipe: Thank you for using this recipe. Recently I found one step was missing from the data. There was supposed to be the second step "Using a hand mixer to soften cream cheese, and when it becomes smooth, add milk little by little and mix more." right after the first step, which was missing (I don't know how long). But I checked it and it should be back on. If any of you find this recipe doesn't make sense, please check again. This recipe should have 8 steps total. (If you have printed this recipe and find only 7 steps, you need to add the correct STEP 2.) Sorry for confusion.  -  02 Jan 2010


    This looks so good....  -  02 Oct 2009


    Absolutely loved it! I have tried other recipes but only this one gave the right texture and perfect taste. No tweaking required. It goes without saying but make sure your cake is not too deep, otherwise the middle won't cook well. An electric mixer also makes life very easy. Five stars.  -  24 Sep 2009