Japanese Cheesecake Viral – Fluffy, Light & Melt in Your Mouth
Introduction
Japanese Cheesecake Viral is known for its soft, jiggly texture and light, airy crumb that almost melts as soon as it touches your fork. I first made this cake after seeing it everywhere online, and the texture instantly stood out from any classic cheesecake I had baked before.
This cheesecake sits somewhere between a sponge cake and a traditional cheesecake. It is gently sweet, creamy, and incredibly light. The viral popularity comes from that signature jiggle and cloud like bite that feels indulgent without being heavy.
Japanese Cheesecake Viral is perfect when you want an elegant dessert that looks impressive but still feels comforting and homemade.
Ingredients
• Cream cheese softened 250 g
• Unsalted butter 50 g
• Whole milk 100 ml
• Eggs separated 6 large
• Granulated sugar 140 g
• All purpose flour 60 g
• Cornstarch 20 g
• Vanilla extract 1 teaspoon
• Cream of tartar optional 1/4 teaspoon
• Powdered sugar for dusting
Alternative Ingredients
Mascarpone can replace part of the cream cheese for a richer flavor. Cake flour may be used instead of all purpose flour for an even softer crumb. Lemon zest can be added for a light citrus note.
Recipe Information
Time and Yield
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Yield One round cake
Step by Step Directions
Preheat oven to 160 C and prepare a round cake pan by lining it with parchment paper. Wrap the outside of the pan with foil to protect it during the water bath.
In a heatproof bowl set over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and allow to cool slightly.
Whisk egg yolks and vanilla into the cream cheese mixture until fully combined.
Sift in flour and cornstarch and mix gently until smooth and lump free.
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Fold one third of the egg whites into the batter to loosen it, then gently fold in the remaining whites in two additions.
Pour the batter into the prepared pan and place it into a larger baking tray. Fill the tray with hot water halfway up the sides of the cake pan.
Bake for 50 minutes until set but slightly jiggly in the center.
Turn off the oven and leave the cake inside with the door closed for 10 minutes. Remove and cool completely before chilling.
Refrigerate for at least 2 hours before serving. Dust with powdered sugar before slicing.
Pro Tips
For Perfect Texture
Use room temperature eggs and cream cheese for a smoother batter and better volume.
For Preventing Collapse
Allow the cake to cool gradually inside the oven before removing it to avoid sudden temperature changes.
Why You’ll Love This Recipe
Japanese Cheesecake Viral is light, fluffy, and not overly sweet. It feels indulgent without being dense and heavy.
The texture is soft and airy, making it easy to enjoy even after a full meal.
What Makes This Recipe Unique
Unlike traditional cheesecakes that are rich and dense, this recipe relies on whipped egg whites and gentle baking to create a souffle like structure.
The result is a cheesecake that jiggles, melts in your mouth, and stands out from classic baked cheesecakes.
FAQs
Can Japanese Cheesecake Viral be made ahead of time?
Yes. It can be baked a day in advance and stored in the refrigerator until ready to serve.
Why did my cheesecake sink?
This usually happens if the egg whites were overmixed or the cake was removed from the oven too quickly.
Can I freeze Japanese Cheesecake?
Yes. Wrap it tightly and freeze for up to 2 weeks. Thaw overnight in the refrigerator.
Do I need a water bath?
Yes. The water bath helps the cake bake gently and prevents cracks and dryness.
You’ll Also Love
Souffle Pancakes
Classic Baked Cheesecake
No Bake Strawberry Cheesecake
Cotton Soft Sponge Cake
Conclusion
Japanese Cheesecake Viral is a dessert that truly lives up to the hype. It is soft, airy, and beautifully balanced in flavor.
If you want a cheesecake that feels light, elegant, and unforgettable, this recipe deserves a place in your dessert collection.
Japanese Cheesecake Viral – Fluffy, Light & Melt in Your Mouth
Japanese Cheesecake Viral is known for its soft, jiggly texture and light, airy crumb that almost melts as soon as it touches your fork. This cheesecake sits somewhere between a sponge cake and a traditional cheesecake with a cloud-like bite.
Ingredients
- 250 g cream cheese, softened
- 50 g unsalted butter
- 100 ml whole milk
- 6 large eggs, separated
- 140 g granulated sugar
- 60 g all-purpose flour
- 20 g cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat oven to 160°C and prepare a round cake pan by lining it with parchment paper. Wrap the outside of the pan with foil to protect it during the water bath.
- Melt the Base: In a heatproof bowl set over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and allow to cool slightly.
- Add Egg Yolks: Whisk egg yolks and vanilla into the cream cheese mixture until fully combined.
- Add Dry Ingredients: Sift in flour and cornstarch and mix gently until smooth and lump-free.
- Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Fold the Batter: Fold one third of the egg whites into the batter to loosen it, then gently fold in the remaining whites in two additions.
- Prepare Water Bath: Pour the batter into the prepared pan and place it into a larger baking tray. Fill the tray with hot water halfway up the sides of the cake pan.
- Bake: Bake for 50 minutes until set but slightly jiggly in the center.
- Cool Gradually: Turn off the oven and leave the cake inside with the door closed for 10 minutes. Remove and cool completely before chilling.
- Chill and Serve: Refrigerate for at least 2 hours before serving. Dust with powdered sugar before slicing.
Notes
- Use room temperature eggs and cream cheese for a smoother batter and better volume
- Allow the cake to cool gradually inside the oven to prevent collapse
- Do not overmix the egg whites when folding
- The water bath is essential for gentle baking and preventing cracks
