japanese fluffy cheesecake [bites]


I have to admit… I didn’t come up with this recipe all on my own, hehe. I saw a Tasty Japan video on Facebook and used it for reference. By posting this article, I tried to simplify the directions because their website is entirely in Japanese and the video goes SUUUPER fast, (so I hope this helps!) I even added my own twist to this dessert by making my own fresh whipped cream with a tint of caramel and let me tell you…

It’s the perfect amount of sweetness with all that fluffy goodness.

So what makes this different than American cheesecake? It kind of looks like jello because it’s jiggly. The texture is more airy than dense like a regular cheesecake. Before this I never had Japanese cheesecake, but I’m definitely a huge fan now!!

The key to making this correctly is the meringue. This is when egg whites are mixed with sugar and it becomes this stiff, yet fluffy consistency. Reference my photos!

I knew this was going to be a challenge, so it definitely takes time and patience! P.S. I used a food scale to weigh out the ingredients because I didn’t know how to convert them :/ As always, the outcome is ALWAYS WORTH IT πŸ’•


Ingredients for the cheesecake:

  • 1 egg
  • 30g sugar
  • Cream cheese (room temperature) 100g
  • 50 ml fresh cream
  • 1 teaspoon lemon juice
  • 6 tart crusts
  • 1 egg yolk
  • 1 tbsp melted butter
from left to right: cream cheese, fresh cream, 1 bowl of 15 g sugar, bowl with egg yolk + 15 g sugar, egg white.
$2.99 at Safeway/Vons


(1): Crack the egg, but separate the yolk and the egg whites into 2 separate bowls.

Take the bowl with the egg whites. Begin whisking using a hand mixer. Take 15 grams of sugar (half of what you measured) and pour it slowly into the bowl. The goal is to get STIFF PEAKS. This means when you lift the whisk, it stands up (like pointy nipples). This is called the meringue.

Tip: The easiest way to mix effectively is to use small mixing bowls. See my photo. If you use a large mixing bowl, it’s going to be extremely difficult to to whisk.

(2): Put cream cheese and the other half of the sugar you have (15 grams) in a separate bowl. Add the egg yolk, fresh cream and lemon juice. Mix well with hand mixer.

(3): Put the meringue into the cream cheese mix. Using a rubber spatula, FOLD the mixture together. Click this link to see my video or you can always reference the Tasty video.

(4): Before pouring the batter into each tart crust, I melted some butter and brushed it onto the bottom of each tart. THEN I poured the batter in– I just think cheesecake tastes better with a buttery crust.

Use a brush to paint egg yolk on the top.

(5): Bake at 380Β° F for 15 minutes. When the 15 minutes is up, the tarts will look like muffins, but don’t worry! Once cooled, they flatten down. Adding the yolk to the top before baking gives it the pretty brown color πŸ™‚

Here’s the Tasty video that I used for reference:

If you’re interested in making a caramel whipped cream… read on! This is my own creation 😍

Directions for the fresh caramel whipped cream:

(1): Pour 1 cup of fresh whipping cream into small mixing bowl.

(2): Add 1.5 tbsp white sugar. Use a hand mixer and whisk for about 2 minutes. It will start to thicken. Once you see it thickening, add 2 tbsp of caramel sauce and continue mixing for 30 more seconds.

beginning to thicken, so add caramel sauce here.
final product will look thick and fluffy like this!

(3): Use a piping bag (for cupcakes) and a cupcake decorating tip (I’m using Wilton 1M) to decorate the tops of the tarts.

(4): Drizzle some more caramel sauce on top of the whipped cream.

with love and blessings! @tbh_xtina

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