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Strawberry Japanese Cheesecake Recipe

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★★★★★

4.7 from 115 reviews

A light and airy Strawberry Japanese Cheesecake that masterfully balances the rich creaminess of Japanese-style cheesecake with the fresh, vibrant sweetness of ripe strawberries. This recipe uses a gentle baking technique to create a fluffy texture that melts in your mouth, embellished with fresh strawberries for a burst of fruity flavor.

Ingredients

Scale

Cheesecake Base

  • 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
  • 1/4 teaspoon salt

Fruit

  • 1 cup fresh strawberries, hulled and chopped

Instructions

  1. Prepare and Preheat: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to prevent sticking and ensure easy removal.
  2. Berry Infusion: Hull and chop the fresh strawberries into small pieces. Set them aside to fold into the batter later, providing fresh bursts of flavor.
  3. Melt and Blend: Using a double boiler, gently melt the cream cheese, unsalted butter, and whole milk together until smooth and creamy. Allow this mixture to cool slightly so it does not cook the eggs later.
  4. Egg Yolk Symphony: In a mixing bowl, whisk the egg yolks together with the granulated sugar until the mixture becomes pale, creamy, and fluffy. Add the vanilla extract and the melted cream cheese mixture, blending thoroughly. Next, fold in the chopped strawberries carefully to infuse their fresh flavor throughout the batter.
  5. Flour Fusion: Sift together the cake flour, cornstarch, and salt. Gently fold these dry ingredients into the creamy batter just until combined, avoiding over-mixing to keep the batter light.
  6. Whipped Brilliance: In a separate clean bowl, whip the egg whites until stiff peaks form, creating a light and airy meringue. Carefully fold the whipped egg whites into the strawberry-infused batter in batches, preserving as much air as possible to maintain a fluffy texture.
  7. Bake to Perfection: Pour the combined batter into the prepared springform pan. Gently tap the pan on the countertop to eliminate any trapped air bubbles. Bake in the preheated oven for 60-70 minutes, or until the top is a light golden brown and the center is set but still jiggles slightly.
  8. Cooling Berry Bliss: Once baked, turn off the oven and leave the cake inside with the door slightly ajar to cool gradually, preventing cracks. After cooling, refrigerate the cheesecake for a few hours or preferably overnight to set fully before serving.

Notes

  • Use ripe, sweet strawberries to maximize natural sweetness and flavor.
  • Ensure all dairy ingredients and eggs are at room temperature for smooth blending and even texture.
  • Be gentle when folding egg whites into the batter to preserve the lightness and achieve the signature fluffy Japanese cheesecake texture.
  • You can garnish with fresh strawberry slices, powdered sugar, whipped cream, or a drizzle of balsamic glaze for an elegant presentation.
  • For variation, experiment with different strawberry varieties or substitute fresh berries for seasonal twists.

Keywords: Strawberry Japanese Cheesecake, Japanese cheesecake recipe, Strawberry cheesecake, Light cheesecake, Baked cheesecake, Japanese dessert

Find it online: https://reemcook.com/strawberry-japanese-cheesecake-recipe/