If you’re looking to wow your friends and family with a dessert that feels like a cloud of sweetness, you have to try this Strawberry Japanese Cheesecake Recipe. This lightly sweet, airy, and fluffy cheesecake blends the delicate texture of Japanese baking with the bright, fresh flavor of strawberries, making every bite a dreamy experience. It is not only beautiful to look at but also irresistibly tender and moist, a perfect treat for any occasion when you want to impress without fussing over complicated steps.
Ingredients You’ll Need
The beauty of this Strawberry Japanese Cheesecake Recipe lies in its simplicity and quality ingredients. Each element is carefully chosen to create the perfect harmony of taste, texture, and that signature jiggly softness. Ready to gather your essentials? Let’s dive in.
- Cream cheese (200g, softened): The base for that rich, creamy texture without being too heavy.
- Unsalted butter (60g): Adds smoothness and a subtle buttery flavor.
- Whole milk (100ml): Helps to thin the batter and create a tender crumb.
- Large eggs (6, separated): Egg yolks enrich the batter; egg whites give it the signature fluffiness when whipped.
- Granulated sugar (100g): Sweetens while aiding in creating a stable meringue for the fluff.
- Vanilla extract (1 teaspoon): Offers a warm, aromatic depth to the flavor profile.
- Cake flour (70g): Ensures a light, delicate crumb that won’t weigh the cheesecake down.
- Cornstarch (30g): Helps set the cheesecake and adds to the tender body.
- Salt (¼ teaspoon): Balances the sweetness and enhances overall flavors.
- Fresh strawberries (1 cup, hulled and chopped): Provides a vibrant burst of fruity freshness that brightens every bite.
How to Make Strawberry Japanese Cheesecake Recipe
Step 1: Prepare your tools and strawberries
Start by preheating your oven to 320°F (160°C) and lining an 8-inch round cake pan with parchment paper. This makes removal effortless later on. While that’s happening, hull and chop your fresh strawberries, setting them aside to go straight into the batter, where they’ll infuse the cheesecake with their lovely color and flavor.
Step 2: Melt the cream cheese mixture
Use a double boiler to gently melt together the softened cream cheese, unsalted butter, and whole milk. Stir until you have a luxuriously smooth blend. Let it cool slightly, so it won’t cook the eggs in the upcoming step.
Step 3: Whisk the egg yolks and sugar
In a large bowl, whip the egg yolks together with granulated sugar until the mixture is pale and fluffy. This step is crucial for that light texture, so take your time to get it just right.
Step 4: Combine the base ingredients
Add vanilla extract and your cooled cream cheese mixture to the egg yolks, folding gently. Then fold in those beautiful chopped strawberries, distributing them evenly – this is the heart of the Strawberry Japanese Cheesecake Recipe’s flavor.
Step 5: Add dry ingredients
Sift together cake flour, cornstarch, and salt. Slowly fold this into your wet mixture, being careful not to overmix. You want to keep as much air as possible for that signature fluffiness.
Step 6: Whip and fold the egg whites
In a separate bowl, whisk the egg whites until stiff peaks form. It’s a delicate job: overwhipping can cause deflation, but underwhipping won’t provide enough lift. Carefully fold the egg whites into your batter, preserving all the airy goodness.
Step 7: Bake to perfection
Pour the batter into your prepared pan, gently tapping it on the counter to release bubbles. Bake for 60 to 70 minutes until the top turns a beautiful golden color and the center feels just set but still a little jiggly – that’s when you know it’s perfect.
Step 8: Cool and chill
After baking, leave the cheesecake in the oven with the door slightly open for 10 minutes to cool gently and avoid cracking. Then transfer it to the fridge and chill for several hours or ideally overnight. This rest time lets the flavors meld and the texture settle delightfully.
Step 9: Slice and enjoy
Once chilled, remove from the pan carefully and slice your masterpiece. Each piece should showcase the shining bits of fresh strawberry within the light, creamy cake. Dig in and savor the magic of the Strawberry Japanese Cheesecake Recipe.
How to Serve Strawberry Japanese Cheesecake Recipe
Garnishes
Keep it simple to let the cheesecake shine. A few fresh strawberry slices or a light dusting of powdered sugar add just the right touch. For an extra pop, a small sprig of fresh mint balances the sweetness with a hint of herbaceous freshness.
Side Dishes
This cheesecake pairs wonderfully with sides like a delicate berry compote or a scoop of vanilla bean ice cream. A cup of jasmine tea or a light, fruity sparkling wine also complements the creamy sweetness without overpowering it.
Creative Ways to Present
For a festive occasion, serve individual portions in clear dessert cups with alternating layers of the strawberry cheesecake and whipped cream. Or plate slices with a drizzle of strawberry coulis and edible flowers to elevate the wow factor beautifully.
Make Ahead and Storage
Storing Leftovers
Once made, this cheesecake keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Proper storage ensures the texture remains fluffy and fresh, preserving the lovely strawberry flavor.
Freezing
You can freeze the cheesecake for up to one month. Wrap it tightly in plastic wrap and then aluminum foil, or store in an airtight container. Thaw overnight in the refrigerator before serving to maintain the best texture possible.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly warmer slice, let it sit at room temperature for 15 to 20 minutes before serving to soften without losing its delicate nature.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to maintain texture and color. However, if you use frozen, be sure to thaw and drain them thoroughly to avoid adding excess moisture to the batter.
Why is the egg white folding step important?
Whipped egg whites provide airiness and lightness, which give the Strawberry Japanese Cheesecake Recipe its signature fluffy texture. Folding carefully helps keep this air trapped in the batter.
Can I make this cheesecake vegan or dairy-free?
This recipe relies on cream cheese, butter, and eggs, which are challenging to substitute without affecting texture. For a vegan version, specialized alternatives may require a different approach altogether.
What’s the best way to prevent cracks on top?
Slowly cooling the cheesecake in the oven with the door ajar helps prevent cracks by avoiding sudden temperature changes. Also, proper folding to maintain air and gentle baking help keep the surface smooth.
How do I know when the cheesecake is done baking?
The top should be lightly golden, and the center should have a slight jiggle but not be liquid. Use a gentle shake to test—if the edges are set but the middle softly moves, it’s perfect.
Final Thoughts
Honestly, this Strawberry Japanese Cheesecake Recipe has become one of my all-time favorites to bake and share. It’s not just a dessert; it’s an experience of lightness, fresh fruit flavor, and creamy delight that feels truly special. I can’t wait for you to try it and see just how easy it is to make a show-stopping treat that’s bursting with love in every bite.
Print
Strawberry Japanese Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes (plus chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Description
This delicate Strawberry Japanese Cheesecake combines a light, fluffy texture with the fresh sweetness of strawberries. It features a smooth cream cheese base folded with chopped strawberries, resulting in a moist and airy dessert that’s perfect for any occasion.
Ingredients
Cheesecake Batter
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 70g cake flour
- 30g cornstarch
- ¼ teaspoon salt
Fruit
- 1 cup fresh strawberries, hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to prepare for baking the cheesecake.
- Prepare Pan: Line the base and sides of an 8-inch round cake pan with parchment paper to ensure easy removal after baking.
- Prepare Strawberries: Hull and chop the fresh strawberries; set them aside to be folded into the batter later to infuse the cheesecake with fruity flavor.
- Melt Base Ingredients: Using a double boiler, melt the cream cheese, unsalted butter, and whole milk together until smooth and combined.
- Cool Mixture: Let the melted cream cheese mixture cool slightly before proceeding to the next step to avoid cooking the eggs prematurely.
- Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and granulated sugar until the mixture is pale, fluffy, and well combined.
- Combine Wet Ingredients: Add the vanilla extract and the cooled cream cheese mixture to the egg yolk mixture; then gently fold in the chopped strawberries for even distribution.
- Sift Dry Ingredients: Sift cake flour, cornstarch, and salt into the wet mixture to ensure a lump-free batter.
- Fold Dry Ingredients: Gently fold the dry ingredients into the wet mixture carefully to maintain airiness without deflating the batter.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites to stiff peaks, being cautious not to over-whip which can cause deflation.
- Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter to maintain a light, airy texture essential for the Japanese cheesecake.
- Prepare for Baking: Pour the finished batter into the prepared cake pan and gently tap it to release air bubbles for an even bake.
- Bake: Bake the cheesecake for 60-70 minutes until the top is golden and the center is set but retains a slight jiggle.
- Cool Gradually: After baking, cool the cheesecake in the oven with the door slightly ajar for about 10 minutes to prevent cracking from sudden temperature changes.
- Chill: Transfer the cheesecake to the refrigerator and chill for several hours or overnight to achieve the ideal texture.
- Serve: Once fully chilled, remove the cheesecake from the pan, slice, and serve to enjoy the creamy, fruity treat.
Notes
- Using a double boiler prevents the cream cheese mixture from overheating and helps achieve a smooth texture.
- Folding the egg whites gently ensures the cake remains light and fluffy.
- Cooling the cheesecake gradually minimizes cracking and improves texture.
- For best results, chill the cheesecake overnight before serving.
- If fresh strawberries are unavailable, frozen strawberries can be used after thorough draining.
