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Strawberry Japanese Cheesecake

Strawberry Japanese Cheesecake

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Why You’ll Love This Recipe

  • Fluffy & Light – Unlike dense traditional cheesecakes, this Japanese-style cheesecake is airy and light, making every bite satisfying without being too heavy.

  • Fresh Strawberry Flavor – The addition of fresh strawberries provides a burst of sweetness and tartness, perfectly complementing the creamy cheesecake.

  • Ideal for Summer – The fruity topping makes this dessert a refreshing treat, perfect for warmer weather and gatherings.

Strawberry Japanese Cheesecake this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 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

  • 1 cup fresh strawberries, hulled and chopped

Directions

  1. Preheat the Oven & Prepare the Pan
    Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch round cake pan with parchment paper.

  2. Prepare the Strawberries
    Hull and chop the fresh strawberries and set them aside.

  3. Melt the Cream Cheese Mixture
    In a double boiler, melt the cream cheese, unsalted butter, and milk until smooth. Allow the mixture to cool slightly.

  4. Mix the Egg Yolks
    Whisk the egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and the cooled cream cheese mixture. Fold in the chopped strawberries.

  5. Sift in the Dry Ingredients
    Sift the cake flour, cornstarch, and salt into the wet mixture and fold gently.

  6. Whisk the Egg Whites
    Whisk the egg whites until stiff peaks form.

  7. Fold in the Egg Whites
    Carefully fold the egg whites into the batter to maintain airiness.

  8. Bake
    Pour the batter into the prepared pan, tap gently, and bake for 60-70 minutes, until the top is golden and the center is slightly jiggly.

  9. Cool the Cheesecake
    Cool the cheesecake in the oven with the door slightly ajar for 10 minutes, then refrigerate for several hours or overnight.

  10. Serve & Enjoy
    Once chilled, remove from the pan, slice, and enjoy!

Servings and Timing

  • Prep Time: 20 minutes

  • Cooking Time: 70 minutes

  • Total Time: 1 hour 30 minutes

  • Servings: 10 servings

Variations

  • More Fruit – Add other fruits like blueberries, raspberries, or mango for a twist.

  • Strawberry Swirl – Swirl strawberry puree throughout the batter for extra flavor.

  • Gluten-Free Option – Substitute with gluten-free cake flour.

Storage & Reheating

  • Storage: Store in an airtight container in the fridge for up to 5 days.

  • Freezing: Freeze for up to 2 months. Thaw in the fridge overnight.

  • Reheating: Best served cold, so no reheating is necessary.

FAQs

Can I use frozen strawberries?

Fresh strawberries provide the best texture and flavor, but frozen strawberries can be used. Just ensure they are thawed and drained to avoid excess moisture.

Can I make this cheesecake in advance?

Yes! It’s ideal to make the cheesecake in advance and refrigerate it overnight to let the flavors develop.

How can I make this recipe dairy-free?

Substitute dairy-free cream cheese and plant-based milk and butter for a dairy-free version.

What if I don’t have an 8-inch cake pan?

You can use a different size pan, but the cooking time may need adjustment depending on the pan size.

Can I add more strawberries?

Feel free to add more strawberries for a stronger fruity flavor, or even create a strawberry topping.

Is this recipe suitable for beginners?

Yes, this recipe is beginner-friendly as long as you follow the steps carefully.

How can I prevent the cheesecake from cracking?

Avoid over-baking and ensure it cools slowly. Let it rest in the oven for a bit before chilling.

Can I substitute egg whites with an alternative?

Egg whites are crucial for the airy texture, but you can try egg substitutes like aquafaba for a vegan alternative.

How do I know when the cheesecake is done baking?

The top should be golden, and the center should be slightly jiggly but not wet.

Can I use a different type of flour?

Cake flour is recommended for its soft texture, but you can substitute with all-purpose flour if necessary.

Conclusion

This Strawberry Japanese Cheesecake combines the airy, delicate texture of Japanese cheesecake with the refreshing sweetness of strawberries. Perfect for any occasion, this dessert is a delightful way to indulge in both creamy and fruity flavors, especially during the warmer months.

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Strawberry Japanese Cheesecake

Strawberry Japanese Cheesecake

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian
Print Recipe

Description

This Strawberry Japanese Cheesecake blends the light, fluffy texture of Japanese cheesecake with the refreshing sweetness of fresh strawberries. Perfect for summer, it’s a delightful dessert that will leave everyone wanting more. With its airy texture and fruity topping, it’s an ideal choice for any occasion.

Ingredients

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

1 cup fresh strawberries, hulled and chopped

Instructions

  • Preheat the Oven & Prepare the Pan
    Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.

  • Prepare the Strawberries
    Hull and chop fresh strawberries, setting them aside.

  • Melt the Cream Cheese Mixture
    In a double boiler, melt cream cheese, unsalted butter, and milk until smooth. Let it cool slightly.

  • Mix the Egg Yolks
    Whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and the cooled cream cheese mixture. Fold in the chopped strawberries.

  • Sift in the Dry Ingredients
    Sift the cake flour, cornstarch, and salt into the wet mixture and fold gently.

  • Whisk the Egg Whites
    Whisk egg whites until stiff peaks form.

  • Fold in the Egg Whites
    Carefully fold the egg whites into the batter to maintain airiness.

  • Bake
    Pour the batter into the prepared pan, tap gently, and bake for 60-70 minutes, until golden with a slightly jiggly center.

  • Cool the Cheesecake
    Let the cheesecake cool in the oven with the door slightly ajar for 10 minutes, then refrigerate for several hours or overnight.

  • Serve & Enjoy
    Once chilled, remove from the pan, slice, and serve!

Notes

  • Variations: Add other fruits like blueberries, raspberries, or mango. You can also swirl strawberry puree for a deeper fruity flavor.

  • Gluten-Free Option: Substitute with gluten-free cake flour.

  • Storage: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months, thaw in the fridge overnight.

  • Dairy-Free Option: Substitute with dairy-free cream cheese and plant-based milk and butter.

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