Strawberry Japanese Cheesecake Recipe
With its dreamy lightness and gorgeous blush-pink hue, Strawberry Japanese Cheesecake is an absolute showstopper for any dessert lover—especially if you adore the unmatched texture of airy soufflé cakes paired with a fruity, refreshing flavor. This recipe promises a melt-in-your-mouth cloud of cheesecake, delicately brightened by fresh strawberry purée, with the perfect balance of sweet, creamy, and tangy notes. Whether you’re baking for a celebration or simply to treat yourself, this strawberry twist on a Japanese classic brings joy with every forkful.
Ingredients You’ll Need
All it takes is a handful of simple but precise ingredients to create the signature fluffy texture, creamy richness, and vibrant color that define Strawberry Japanese Cheesecake. Each one plays an important role, so grab your favorites and let’s take a quick look at what makes them shine!
- Cream Cheese (7 oz/200g, softened): Gives the cake its velvety foundation and subtle tang, so let it come to room temperature for easy blending.
- Whole Milk (1/4 cup): Adds moisture and ensures the batter stays ultra-smooth and creamy.
- Unsalted Butter (1/4 cup): Provides richness and a soft, tender crumb—unsalted is key to control the flavor.
- Eggs (4 large, separated): Yolks bring silkiness; whipped whites create that airy, soufflé-like rise!
- Granulated Sweetener or Sugar Substitute (1/3 cup): The sweetness ties all the flavors together—use your favorite low-sugar option as needed.
- Cake Flour (1/3 cup, sifted): Keeps the cake light, soft, and delicate (sifting really does make a difference).
- Cornstarch (1 tbsp): Helps with stability and boosts that gorgeous cloud-like texture.
- Salt (1/4 tsp): Just a pinch enhances all the flavors and balances the sweetness.
- Cream of Tartar (1/4 tsp): Essential for stabilizing your meringue and keeping the rise ultra-fluffy.
- Vanilla Extract (1/4 tsp): Adds warmth and depth to complement the strawberries.
- Strawberry Purée (1/2 cup, strained): The highlight! Provides the berry-pink color and fresh strawberry flavor—be sure to strain for ultimate smoothness.
- Powdered Sweetener or Sugar (for dusting, optional): Gives a gentle snowy finish when you’re ready to serve.
- Fresh Strawberries (for topping): Nothing beats the décor and burst of real fruit on the finished cake!
How to Make Strawberry Japanese Cheesecake
Step 1: Prep and Pan
Start by preheating your oven to 320°F (160°C) and take a minute to line the bottom and sides of your 8-inch round cake pan with parchment paper—this ensures an easy release and keeps those edges picture-perfect. Wrap the outside of the pan with a layer of foil; this is your secret weapon to prevent water from the bath from sneaking in later. Have everything ready to go before you dive into the batter, so the whole process is smooth as silk.
Step 2: Melt and Mix the Creamy Base
In a heatproof bowl set over a saucepan of gently simmering water, combine the softened cream cheese, whole milk, and unsalted butter. Stir with a spatula until the mixture is completely melted, smooth, and glossy. Give it a few minutes to cool slightly—this helps prevent curdling when you add the eggs next.
Step 3: Whisk in Yolks and Strawberry
Once your cream cheese mixture is a little cooler, whisk in the egg yolks one at a time, then add the vanilla extract, salt, and beautiful strawberry purée. Each addition brings its own magic—the yolks make the cake velvety, vanilla and salt add depth, and the purée lends that festive color and springtime flavor. Gently fold in the sifted cake flour and cornstarch until your batter is creamy and lump-free.
Step 4: Whip and Fold the Meringue
In a clean, dry bowl, beat your egg whites and cream of tartar until they’re frothy and full of bubbles. Slowly sprinkle in the granulated sweetener and continue to beat until stiff, glossy peaks form—this is what gives your Strawberry Japanese Cheesecake its famously airy lift. Next, gently fold a third of this meringue into the strawberry cream cheese batter to lighten it, then carefully fold in the rest. Use broad, gentle strokes to keep all that lovely air in your mix.
Step 5: Bake in a Water Bath
Pour the batter into your prepared pan and smooth the surface. Place the pan inside a larger baking dish and fill the dish with hot water about an inch up the sides—this water bath gives your cake a steamy, even bake and prevents it from cracking. Bake for 60 minutes, then reduce the oven to 300°F (150°C) and bake for another 10 to 15 minutes. When a toothpick comes out mostly clean from the center, you’re in business!
Step 6: Cool and Chill
Turn off your oven and crack the door open a bit, leaving the cake inside to cool slowly for 30 minutes. This gradual cooling helps prevent the delicate cake from collapsing. After that, take it out, chill it completely in the fridge, and then gently remove from the pan. The wait is worth it!
How to Serve Strawberry Japanese Cheesecake
Garnishes
The finishing touches make all the difference! A dusting of powdered sweetener or sugar gives the cake a beautiful, snowy top, and a handful of fresh strawberries piled high is simply irresistible. If you want to get extra fancy, add a little mint leaf or a drizzle of strawberry sauce for a bakery-style flourish.
Side Dishes
Strawberry Japanese Cheesecake is delightful on its own, but consider serving it alongside a bowl of fresh berries, a simple fruit salad, or a scoop of creamy vanilla ice cream. For a beverage, green tea or fruity herbal tea makes a lovely, light pairing that won’t overpower the delicate flavors.
Creative Ways to Present
If you’re hosting, try slicing the cheesecake into dainty bars or cubes for a pretty dessert platter, or serve individual slices on vibrant plates with a swirl of extra strawberry purée. For festive occasions, create a mini-cake tower by stacking sliced rounds with layers of whipped cream and chopped fresh strawberries between them.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Japanese Cheesecake should be covered well—plastic wrap or an airtight container both work. Store in the refrigerator, where it will stay delicious for up to 3 days. The flavor actually deepens a bit after a day, making second-day slices especially lovely.
Freezing
If you want to freeze your cheesecake, wrap individual slices tightly in plastic wrap, then tuck them into a freezer-safe container. Frozen slices can be enjoyed for up to 1 month! Thaw them gently in the fridge overnight before serving.
Reheating
Strawberry Japanese Cheesecake is best served chilled for maximum fluffiness, but if you’d like it just slightly warm, try letting it rest at room temperature for 15 minutes. Avoid microwaving, as this can affect the texture and make it too dense.
FAQs
Can I use frozen strawberries if fresh aren’t available?
Absolutely! You can use frozen strawberries for the purée—just be sure to thaw them completely first and strain out any excess liquid before blending. The key is to end up with a smooth, thick purée to maximize both flavor and color.
My cheesecake sank after baking—what happened?
It’s normal for Strawberry Japanese Cheesecake to deflate a little as it cools, but major sinking usually comes from cooling too quickly or overmixing the meringue. Be sure to cool the cake gradually in the oven with the door cracked open, and fold the meringue in gently to keep all that volume intact.
Can I make this recipe gluten-free?
Yes! Swap the cake flour for a gluten-free all-purpose flour blend that is designed for baking. You’ll get best results if you also replace the cornstarch with the same weight of potato starch or a certified gluten-free option.
How do I know when the cheesecake is done baking?
Look for the center to be set but jiggle slightly when moved, and a toothpick inserted near the center should come out mostly clean (a few moist crumbs are perfect). Avoid overbaking, as it will dry out the soufflé-like texture.
Can I make Strawberry Japanese Cheesecake ahead of time?
You sure can! In fact, it’s usually best after a good chill in the fridge, as this helps the flavors meld. Bake the day before, chill overnight, and garnish just before serving for freshest results.
Final Thoughts
If you’ve ever wished for a dessert that combines feather-light texture with fresh berry flavor, Strawberry Japanese Cheesecake is calling your name. Don’t hesitate to give this recipe a try—there’s nothing quite like delighting friends and family with a homemade treat that tastes this magical. Enjoy every melt-in-your-mouth bite!
Print
Strawberry Japanese Cheesecake Recipe
- Total Time: 1 hour 40 minutes (plus chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the light and airy delight of this Strawberry Japanese Cheesecake. Combining the richness of cream cheese with the freshness of strawberry purée, this fluffy dessert is a perfect balance of sweet and tangy flavors.
Ingredients
Cheesecake Base:
7 oz (200g) cream cheese (softened), 1/4 cup whole milk, 1/4 cup unsalted butter, 4 large eggs (separated), 1/3 cup granulated sweetener or sugar substitute, 1/3 cup cake flour (sifted), 1 tablespoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon vanilla extract, 1/2 cup strawberry purée (strained)
For Serving:
powdered sweetener or sugar for dusting (optional), fresh strawberries for topping
Instructions
- Preheat the oven: Preheat the oven to 320°F (160°C) and prepare the cake pan.
- Mix the base: Melt cream cheese, milk, and butter, then whisk in egg yolks, vanilla, salt, and strawberry purée. Sift in flour and cornstarch, and mix until smooth.
- Prepare the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sweetener, beat to stiff peaks.
- Combine: Fold meringue into the cream cheese mixture, pour into pan, and set in a water bath.
- Bake: Bake, then cool in the oven to prevent collapse. Chill before serving with powdered sweetener and strawberries.
Notes
- Use fresh strawberry purée strained through a fine mesh sieve for the smoothest texture.
- For an extra strawberry flavor, add a drop of natural strawberry extract.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 4g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
