Fluffy Japanese Cheesecake

Fluffy Japanese Cheesecake is a medium American recipe that serves 8. 350 calories per serving. Recipe by Bake With Angus on YouTube.

Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 45 min

Cost: $9.49 total, $1.19 per serving

Ingredients

2 pieces Egg Yolks (separated from whites)
2 pieces Egg Whites (room temperature, separated from yolks)
100 g Unsalted Butter (softened, cut into cubes)
250 g Cream Cheese (room temperature, softened)
120 ml Whole Milk (room temperature)
30 g All‑Purpose Flour (sifted twice to remove lumps)
120 g Granulated Sugar (divided equally for beating)
as needed Baking Oil Spray (to coat the pan and prevent sticking)

Instructions

Separate Eggs
Separate the 2 egg yolks from the 2 egg whites, placing yolks in a small bowl and whites in a clean, dry mixing bowl.
Time: PT2M
Set Up Double Boiler
Fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place a heat‑proof bowl on top, ensuring the bottom does not touch the water.
Time: PT3M
Melt Butter, Cream Cheese, and Milk
Add the butter, cream cheese, and milk to the bowl over the simmering water. Whisk continuously until the mixture is completely smooth and homogeneous.
Time: PT5M
Incorporate Flour
Sift the flour over the melted mixture, stir gently to combine, then sift again to eliminate any lumps.
Time: PT2M
Beat Egg Whites to Foamy Stage
Using a whisk or electric mixer on medium speed, beat the egg whites until they become foamy.
Time: PT2M
Add First Half of Sugar
Pour half of the granulated sugar (60 g) into the foamy whites and beat for 30 seconds.
Time: PT0.5M
Add Remaining Sugar
Add the remaining 60 g sugar and beat another 30 seconds.
Time: PT0.5M
Whip to Soft Peaks
Continue beating the egg whites until soft peaks form (the peaks should gently fold over when the whisk is lifted).
Time: PT3M
Combine Half of the Whipped Whites
Take half of the whipped egg whites and fold them into the butter‑cream‑cheese batter with a spatula until just incorporated.
Time: PT2M
Fold in Remaining Whites
Add the remaining egg whites and gently fold until the batter is smooth and uniform.
Time: PT2M
Prepare Baking Pan
Spray the inside of the springform pan evenly with baking oil spray to prevent sticking.
Time: PT1M
First Bake – Initial Set
Place the pan in the pre‑heated oven and bake for 20 minutes at 165 °C.
Time: PT20M
Temperature: 165°C
Second Bake – Rise
Leave a small gap (do not cover) and continue baking for 25 minutes at 165 °C.
Time: PT25M
Temperature: 165°C
Turn and Finish Bake
Carefully turn the cheesecake to the opposite side and bake another 25 minutes at 165 °C until the top turns golden brown.
Time: PT25M
Temperature: 165°C
Cool and Release
Remove the cheesecake from the oven, let it cool in the pan for 10 minutes, then release the springform and transfer to a wire rack to cool completely before serving.
Time: PT10M

Nutrition Facts

Calories: 350
Protein: 6 g
Carbohydrates: 30 g
Fat: 22 g
Fiber: 0 g

Dietary info: Vegetarian

Allergens: Eggs, Dairy, Gluten

Ingredient Substitutions

Instead of Unsalted Butter: Margarine
Instead of Cream Cheese: Neufchatel cheese
Instead of Whole Milk: Half‑and‑half
Instead of All‑Purpose Flour: Cake flour
Instead of Granulated Sugar: Caster sugar
Instead of Baking Oil Spray: Vegetable oil brushed with a pastry brush

Equipment Needed

Saucepan
Heat‑proof Bowl
Whisk
Mixing Bowl
Fine Mesh Sieve
Spatula
Oven
Baking Pan (springform or round)
Spray Bottle (for oil) (optional)

Critical Steps — Do Not Skip

Setting up a proper double boiler to melt butter, cream cheese, and milk without scorching.
Beating egg whites to soft peaks without over‑whipping.
Folding the whipped whites into the batter gently to retain air.
Staged baking (20‑25‑25 minutes) at 165 °C to achieve a smooth rise and golden top.

Chef Tips from the Video

Use room‑temperature butter and cream cheese for a smoother batter.
Sift the flour twice to guarantee a lump‑free texture.
If you prefer a slightly sweeter cheesecake, increase the sugar by 10 %.

Troubleshooting

Cheesecake cracks on the top.

Do not open the oven door during the first 45 minutes and ensure the gap is left open as instructed.

The cake is dense and does not rise.

Make sure egg whites are beaten to soft peaks and folded gently; over‑mixing deflates the batter.

Cheesecake sticks to the pan.

Generously spray the pan with baking oil spray and allow the cake to cool slightly before releasing.

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Wrap in plastic wrap and foil; freeze up to 1 month.

Room temperature: Not recommended; cheesecake may spoil.

Make-Ahead Tips

The cheesecake can be baked a day ahead; chill it thoroughly before serving.
If making ahead, store it uncovered in the refrigerator for the first hour to avoid condensation, then cover.

Frequently Asked Questions

What is the cultural significance and history of fluffy baked cheesecake in American cuisine?

Cheesecake has roots in ancient Greece but became a staple of American dessert culture in the 19th century, especially after the invention of cream cheese in New York. The fluffy baked version reflects modern techniques like meringue folding that give the classic dense cake a lighter texture.

What are the traditional regional variations of cheesecake in the United States?

Regional variations include New York‑style dense cheesecake, Chicago’s graham‑crust version, and Southern cream‑cheese cheesecakes that often incorporate sour cream. The fluffy baked cheesecake from Bake With Angus is a contemporary twist using egg‑white meringue for lift.

How is fluffy baked cheesecake traditionally served in American households?

It is typically served chilled, sliced into wedges, and optionally topped with fresh berries, fruit compote, or a drizzle of chocolate sauce. It is a popular dessert for holidays, birthdays, and casual gatherings.

What occasions or celebrations is fluffy baked cheesecake traditionally associated with in American culture?

Cheesecake is a go‑to dessert for Thanksgiving, Christmas, birthdays, and dinner parties. Its elegant appearance makes it suitable for both casual family meals and formal events.

What makes fluffy baked cheesecake special or unique in American cuisine?

The use of a meringue‑folded batter creates a light, airy crumb that contrasts with the rich cream cheese base, offering a texture that is both creamy and cake‑like—a unique hybrid in American dessert repertoire.

What are the most common mistakes to avoid when making fluffy baked cheesecake?

Common mistakes include over‑whipping the egg whites, opening the oven too early, and not folding the whites gently enough. Each error can cause a dense texture, cracks, or a collapsed cake.

Why does this recipe use a double‑boil method instead of a microwave to melt butter and cream cheese?

The double‑boil provides gentle, even heat that prevents the cream cheese from curdling or scorching, resulting in a smoother batter essential for a light, uniform crumb.

Can I make fluffy baked cheesecake ahead of time and how should I store it?

Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate covered for up to 4 days. For longer storage, wrap tightly and freeze for up to one month.

What texture and appearance should I look for when the fluffy baked cheesecake is done?

The top should be a light golden brown, and the sides should be set while the center still has a slight wobble. When you gently shake the pan, the center should move like a soft gelatin.

How do I know when the fluffy baked cheesecake is fully cooked?

Insert a thin knife or toothpick near the edge; it should come out clean with only a few moist crumbs. The center will still be slightly soft but not liquid.

What does the YouTube channel Bake With Angus specialize in?

The YouTube channel Bake With Angus focuses on approachable baking tutorials, ranging from classic cakes and pastries to modern twists, with clear step‑by‑step explanations and a friendly, home‑cook vibe.

How does the YouTube channel Bake With Angus's approach to American baking differ from other baking channels?

Bake With Angus emphasizes technique fundamentals like proper folding, double‑boiling, and staged baking while keeping recipes simple and ingredient‑friendly, unlike some channels that rely on heavy equipment or exotic ingredients.

What other American dessert recipes is the YouTube channel Bake With Angus known for?

Bake With Angus is also known for classic New York‑style cheesecake, chocolate lava cake, banana bread, and seasonal pies such as pumpkin and apple crumble.

Last updated: September 3, 2026

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