Viral Japanese Cheesecake with extra protein so so good
Viral Japanese Cheesecake with extra protein 🍰✨ so so good! is a medium Japanese recipe that serves 8. 210 calories per serving. Recipe by Oxbow Food Court on YouTube.
Prep: 47 min | Cook: 1 hr | Total: 2 hrs 2 min
Cost: $5.60 total, $0.70 per serving
Ingredients
- 200 g Cream Cheese (room temperature, softened)
- 150 g Vanilla Greek Yogurt (zero‑sugar, 15 g protein, vanilla‑flavored)
- 4 large Eggs (separated, yolks at room temperature, whites at room temperature)
- 80 g Granulated Sugar (can substitute with erythritol for lower carbs)
- 30 g Unsalted Butter (melted, cooled slightly)
- 30 g Cake Flour (sifted)
- 1 tsp Vanilla Extract (pure vanilla)
- 1 tsp Lemon Juice (freshly squeezed)
- 1/4 tsp Cream of Tartar (helps stabilize egg whites)
Instructions
Preheat Oven
Set the oven to 320°F (160°C) and let it fully preheat.
Time: PT10M
Temperature: 320°F
Prepare the Pan
Line the bottom of the 8‑inch springform pan with parchment paper. Wrap the outside of the pan tightly with a double layer of aluminum foil to prevent water from seeping in during the water bath.
Time: PT5M
Separate Eggs
Separate the egg whites from the yolks into two clean bowls. Ensure no yolk contaminates the whites.
Time: PT5M
Mix Yolks, Sugar, Yogurt, and Flavorings
Using the hand mixer, beat the egg yolks with the granulated sugar until the mixture becomes pale and thick (about 3–4 minutes). Add the vanilla Greek yogurt, vanilla extract, and lemon juice, then mix until smooth.
Time: PT5M
Incorporate Cream Cheese and Butter
Add the softened cream cheese to the yolk mixture and beat until fully incorporated. Drizzle in the melted butter and blend briefly.
Time: PT2M
Fold in Flour
Sift the cake flour over the batter and gently fold with a spatula until just combined. Do not over‑mix.
Time: PT3M
Whip Egg Whites
Add cream of tartar to the egg whites. Beat on medium‑high speed until stiff peaks form (the whites should stand up straight when the beaters are lifted).
Time: PT10M
Fold Egg Whites into Batter
Add one‑third of the whipped egg whites to the batter and gently fold to lighten. Repeat with the remaining whites in two more additions, being careful not to deflate the mixture.
Time: PT5M
Transfer to Pan
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Time: PT2M
Water Bath & Bake
Place the pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 45 minutes.
Time: PT45M
Temperature: 320°F
Steam‑Off Cooling
Turn off the oven, crack the door open, and let the cheesecake sit inside for 15 minutes. This gradual cooling reduces the chance of a sudden collapse.
Time: PT15M
Refrigerate
Remove the cheesecake from the water bath, let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.
Time: PT4H
Nutrition Facts
- Calories
- 210
- Protein
- 8 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian, High‑Protein, Low‑Sugar
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone (will affect texture)
- Instead of Vanilla Greek Yogurt: Plain Greek yogurt + 1 tsp vanilla extract
- Instead of Eggs: Egg replacer for vegans (texture will change)
- Instead of Granulated Sugar: Erythritol, Stevia blend (adjust to taste)
- Instead of Unsalted Butter: Margarine, Coconut oil (will add flavor)
- Instead of Cake Flour: All‑purpose flour (sift twice)
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Lemon Juice: White vinegar (1/2 tsp)
- Instead of Cream of Tartar: Lemon juice (1 tsp)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Springform Pan (8‑inch)
- Parchment Paper
- Aluminum Foil
- Cooling Rack
- Oven
- Spatula (silicone)
- Measuring Cups & Scale
Critical Steps — Do Not Skip
- Separating eggs without contaminating whites
- Beating egg whites to stiff peaks
- Folding egg whites gently to retain air
- Using a sealed water bath to prevent steam intrusion
Chef Tips from the Video
- Use room‑temperature cream cheese and yogurt to achieve a smoother batter.
- For extra vanilla flavor, add a pinch of vanilla bean seeds in addition to extract.
- A light dusting of powdered sugar or fresh berries makes a beautiful garnish.
Troubleshooting
Cheesecake cracked on top
Ensure the oven temperature is accurate, use a water bath, and avoid opening the oven door during baking.
Cheesecake collapsed after cooling
Do not over‑mix the batter, and allow the cake to cool gradually in the turned‑off oven before refrigerating.
Dense, heavy texture
Make sure egg whites are beaten to stiff peaks and folded gently; also sift the flour thoroughly.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended; cheesecake may spoil quickly.
Make-Ahead Tips
- The cheesecake can be baked a day ahead; keep it refrigerated and cover loosely with foil.
- If freezing, slice before freezing for easier portioning later.
Frequently Asked Questions
What is the cultural significance and history of Japanese cheesecake in Japanese cuisine?
Japanese cheesecake, also known as "soufflé cheesecake," originated in Japan in the 1980s as a lighter alternative to dense Western cheesecakes. Its airy texture reflects the Japanese preference for delicate, melt‑in‑the‑mouth desserts and has become a staple in cafés and bakeries across Japan.
What are the traditional regional variations of Japanese cheesecake in Japan?
While the classic version is found nationwide, some regions add matcha powder in Kyoto or yuzu citrus in Shikoku for a local twist. The base technique remains the same—whipped egg whites and a water‑bath bake—but flavorings differ.
How is Japanese cheesecake traditionally served in Japan?
In Japan, the cheesecake is usually served chilled, sliced into neat squares, and enjoyed plain or with a light dusting of powdered sugar. It is also paired with fresh fruit, such as strawberries or kiwi, and occasionally a dollop of whipped cream.
What occasions or celebrations is Japanese cheesecake associated with in Japanese culture?
Japanese cheesecake is a popular treat for tea‑time, birthdays, and seasonal festivals because its subtle sweetness appeals to a wide audience. It is also a common offering at school events and corporate gatherings.
What makes Japanese cheesecake special or unique in Japanese cuisine?
The hallmark of Japanese cheesecake is its soufflé‑like lightness, achieved by folding stiffly beaten egg whites into a cream‑cheese batter and baking in a gentle water bath. This technique creates a cake that is both fluffy and creamy, unlike the dense texture of Western cheesecakes.
What are the most common mistakes to avoid when making Japanese cheesecake at home?
Common errors include over‑mixing the batter, under‑whipping the egg whites, opening the oven door during baking, and skipping the water bath. Each of these can cause cracks, a dense texture, or a collapsed cake.
Why does this Japanese cheesecake recipe use a water bath instead of baking directly in the pan?
The water bath provides gentle, even steam heat that keeps the cake’s surface from drying out and prevents sudden temperature changes that cause cracking. It also helps the interior rise slowly for that signature airy texture.
Can I make this Japanese cheesecake ahead of time and how should I store it?
Yes, the cheesecake can be baked a day ahead. Once cooled, wrap it loosely in foil and refrigerate for up to four days. For longer storage, freeze it tightly wrapped for up to one month and thaw in the refrigerator before serving.
What texture and appearance should I look for when the Japanese cheesecake is done?
The top should be lightly golden and slightly cracked, while the interior remains jiggly in the center—similar to a set custard. When you gently shake the pan, the center should wobble but not be liquid.
How do I know when the Japanese cheesecake is fully cooked?
Besides the visual cues, insert a thin skewer into the center; it should come out clean with just a few moist crumbs. The cake will continue to set as it cools, so a slight wobble is normal.
What does the YouTube channel Oxbow Food Court specialize in?
The YouTube channel Oxbow Food Court focuses on recreating popular viral dishes and comfort foods with clear, step‑by‑step tutorials, often adding healthier twists or ingredient swaps for home cooks.
How does the YouTube channel Oxbow Food Court's approach to Japanese cooking differ from other Japanese cooking channels?
Oxbow Food Court blends classic Japanese techniques with Western-style presentation and often incorporates high‑protein or low‑sugar ingredients, whereas many traditional Japanese channels stick to authentic recipes without modern health adaptations.
Last updated: August 21, 2026
