The Fluffiest Japanese Cheesecake Anyone Can Make!
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I have the pleasure of sharing The Fluffiest Japanese Cheesecake Anyone Can Make recipe by Claire Ruiz, creator of Sumo Chef!
I’ve recently had the pleasure of finding Claire Ruiz and her blog Sumo Chef. Claire and I share a love of desserts, and we have the same opinion of them too. They’ve got to be delicious and something worthy of sharing just like The Fluffiest Japanese Cheesecake Anyone Can Make! Now without further ado, take it away Claire!
My favorite part of the meal would have to be dessert! And when I mean dessert, I want something more than just plain ice cream or cookies. I’m talking about fluffy cakes! Out of all the cake, one can bake, I’ve got to say that the grand winner would have to go to the Japanese cheesecake.
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Your regular cheesecake has the mixture of sweet and tart flavors I love, but when you hear Japanese cheesecake, you’ll probably want to start drooling! I wanted to make a cake even fluffier than all the Japanese cheesecakes I’ve tried, so after experimenting, I whipped up the lightest and airiest Japanese cheesecake anyone can quickly make for their family dinners and potlucks!
The Fluffiest Japanese Cheesecake ANYONE Can Make!
The Fluffiest Japanese Cheesecake is light, airy, delicious, and can be eaten without the guilt. It’s got the rich and creamy taste with that tangy lemon flavor that you can eat during your diet.
Here are some pro tips to follow to achieve this fluffy cheesecake:
- If you want to store the cheesecake, be sure to do so properly and in the fridge. I would recommend you to consume the Japanese cheesecake within three days Store it in an airtight container if you have leftovers or plan to serve it the next day.
- You’ll be using cream cheese, but don’t let it sit out! If you leave cream cheese outside while preparing the other ingredients, it will get spoiled. Prepare all your ingredients before the cream cheese to prevent it from sitting out at room temperature for too long.
- Follow the instructions very carefully, adding the exact amount of ingredients and doing the steps according to how I described it. One tiny slip-up can cause a change in taste or texture!
- For a sweeter taste (and a better look), sprinkle powdered sugar on top of it. I prefer my cheesecake plain, but you can pair it with fruits beside it as well (avoid adding heavy toppings as this would ruin the look of the cheesecake).
Thank you, Claire, for an amazing recipe that I am proud to share here. I hope you will show Claire some love and visit Sumo Chef for some more amazing recipes and cooking tips. If you have any questions or would like to share your tips about making the best Japanese cheesecake, then leave her a comment below.
Are you still looking for some other amazing smooth and creamy desserts?
Angel Food Pie Recipe
Magic Margarita Pie
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Author bio:
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hopes to be able to contribute to your cooking experience through this.
We were a little intimidated to try this cheesecake but I couldn’t believe how easy it was to make and everyone loved eating it. Especially with a few strawberries on top.
I’ve been wondering what a Japanese cheesecake is for a while and now I know. That meringue component sounds like an intriguing and utterly delicious addition. Thanks Julie and Claire
Thank you Jane! I can’t wait to try it myself!
This cheesecake looks beautiful. Is it really from Japan?
I know that there are “Japanese” Cheesecakes but I don’t know where Claire is from.
Definitely intrigued by this cheesecake! I could eat it as first course, paired with a spicy and floral Belgian farmhouse ale and then again as a dessert with some dark coffee.
Thank you! I think I’d join you with either way to enjoy it.
I love the idea of a fluffy cheesecake!! Yum!! I’ve never tried a Japanese cheesecake but now I’m definitely going to! Thanks for sharing!
Thank you, Katherine! This was a new one to me too but very intriguing.
Cheesecakes are one of my favorite desserts to make and eat! This recipe looks delicious. I have never melted cream cheese before only used it at room temperature! I will compare it to my NY version…
I’m with you, Judi. I’ve never heard of melting the cream cheese either. It sure came out pretty and I’ll put it on my bucket list to try.
Great post Claire and Julie. Japanese Cheesecake has been on my list to try for the last few months but I still haven’t done it! Now I know where to come for the recipe when i finally give it a go.
Thank you, Marie! Claire sure did us proud with her recipe today!
This looks so delicious! I’ve never made a Japanese cheesecake before, but considering how much I love regular cheesecake I know I’d love this beauty!
I’m glad you love it, Kelsie 🙂