I’ll be honest—this recipe is a bit of a project. It’s not difficult by any means, but it does involve several steps, and you’ll probably have quite a few bowls to wash by the time you’re finished. Don’t let that scare you away, though. One bite is all it takes to convince you it was time well spent.
Unlike its rich American cousin, this Japanese-style cheesecake is light, delicate, and subtly sweet. The texture is somewhere between a cheesecake and a soufflé—soft, airy, and almost cloud-like. Paired with fresh, juicy mango, it’s absolutely unforgettable.
I made this for Mother’s Day, and it was the perfect ending to a wonderful celebration. Light, elegant, and just sweet enough, it’s the kind of dessert that feels special without being overly rich. Served with fresh mango, it quickly became one of my favorite cheesecakes I’ve ever made.
Ingredients
1 (8-ounce) package cream cheese
4 tablespoons butter
3 eggs, separated
1 tablespoon sugar
1½ tablespoons cornstarch
½ cup milk
¼ cup granulated sugar
Instructions
Preheat the oven to 350°F.
Separate the egg yolks and egg whites into two bowls. Place the bowl of egg whites in the freezer for a few minutes, just until the edges begin to freeze.
In a large mixing bowl, beat the cream cheese until completely smooth and creamy, scraping down the sides as needed. Melt the butter and add it to the cream cheese, then continue beating for about 3 minutes until the mixture is light and fluffy. Set aside.
Beat the egg whites with the ¼ cup of granulated sugar until soft peaks form. Set aside.
In a separate bowl, whisk together the egg yolks, cornstarch, milk, and the remaining tablespoon of sugar. Place the bowl over a double boiler and cook, stirring constantly, until the mixture thickens. Add it to the cream cheese mixture and beat until smooth, making sure everything is fully incorporated.
Using a spatula, gently fold the beaten egg whites into the batter one-third at a time, being careful not to deflate the mixture.
Line an 8-inch round cake pan with parchment paper, allowing the paper to extend about 1 inch above the rim of the pan. Pour in the batter and place the pan in a water bath.
Bake at 350°F for 15 minutes. Reduce the oven temperature to 320°F and continue baking for 25 minutes. Turn off the oven and leave the cheesecake inside for another 40 minutes.
Remove the cheesecake and let it cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
Slice and serve. Pairs well with fresh mango or berries.
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