This Strawberry Japanese Cheesecake combines the creamy, light texture of traditional Japanese cheesecake with the refreshing burst of fresh strawberries. It’s the perfect balance of sweetness and tartness, creating an indulgent yet refreshing dessert. Ideal for any occasion, this cheesecake feels both elegant and comforting.
Why You’ll Love This Recipe
- Fluffy & Light – Japanese cheesecakes are known for their airy, fluffy texture that’s unlike traditional dense cheesecakes, making each bite feel light yet satisfying.
- Fresh Strawberry Flavor – The addition of fresh strawberries brings out the perfect balance of sweet and tart in the cake, adding an extra layer of flavor.
- Perfect for Summer – This dessert is perfect for summer with its fruity topping, making it a great treat to impress guests or indulge on your own.
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 (20cm) round cake pan with parchment paper to ensure easy removal after baking.
2. Prepare the Strawberries
Hull and chop the fresh strawberries and set them aside. They will be folded into the batter later to give the cheesecake its fruity flavor.
3. Melt the Cream Cheese Mixture
In a double boiler, melt the cream cheese, unsalted butter, and milk until smooth. Once melted, allow the mixture to cool slightly before combining with the other ingredients.
4. Mix the Egg Yolks
In a large bowl, whisk the egg yolks with granulated sugar until pale and fluffy. Add vanilla extract and the cooled cream cheese mixture, then fold in the chopped strawberries.
5. Sift in the Dry Ingredients
Sift in the cake flour, cornstarch, and salt into the wet mixture. Gently fold the ingredients together to combine.
6. Whisk the Egg Whites
In a separate bowl, whisk the egg whites until they form stiff peaks. Be careful not to over-whisk as it can cause the eggs to deflate.
7. Fold in the Egg Whites
Carefully fold the whipped egg whites into the batter, maintaining as much airiness as possible. This ensures that the cheesecake will stay light and fluffy.
8. Bake
Pour the batter into the prepared pan and tap it gently to release any air bubbles. Bake for 60-70 minutes, or until the top is golden and the center is set. The cake should be slightly jiggly but not wet.
9. Cool the Cheesecake
Once baked, cool the cheesecake in the oven with the door slightly ajar for about 10 minutes to allow it to slowly adjust to room temperature. Then, transfer it to the fridge and let it chill for a few hours or overnight for the best texture.
10. Serve & Enjoy
Once fully chilled, remove the cheesecake from the pan, slice, and serve. Enjoy the perfect blend of creamy cheesecake and fresh strawberry goodness.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Calories: 210 kcal per slice
- Servings: 10 servings
Variations
- More Fruit – You can try adding blueberries, raspberries, or even mango to the cheesecake for an extra fruity twist.
- Strawberry Swirl – Add a strawberry puree swirl throughout the batter for a marbled effect and extra fruit flavor.
- Gluten-Free Option – Substitute gluten-free cake flour for a gluten-free version.
Storage & Reheating
- Storage: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze this cheesecake for up to 2 months. Thaw in the fridge overnight for best results.
- Reheating: This cheesecake is best served cold, so no need to reheat.
FAQs
Can I use frozen strawberries?
Fresh strawberries will give the best flavor and texture, but you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well to avoid excess moisture.
Can I make this in advance?
Yes! This cheesecake is perfect for making ahead. In fact, letting it sit in the fridge overnight will help the flavors meld together and make it even more delicious.
How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese and use plant-based milk and vegan butter for a dairy-free option.
Conclusion
This Strawberry Japanese Cheesecake combines the fluffy texture of a Japanese cheesecake with the sweet, tart freshness of strawberries, making it the perfect dessert for spring and summer. Whether you’re serving it at a celebration or enjoying it as an indulgent treat, this cheesecake is sure to delight everyone with its light, creamy texture and beautiful strawberry flavor.
Print
Strawberry Japanese Cheesecake
This Strawberry Japanese Cheesecake brings together the light, fluffy texture of traditional Japanese cheesecake with the fresh, fruity taste of strawberries. It’s a perfect combination of creamy and refreshing, ideal for any occasion, especially for those who love the sweetness of strawberries in their desserts. Light yet indulgent, this cheesecake will be a hit at your next gathering!
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
Ingredients
For the Cheesecake:
- 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
- 1 cup fresh strawberries, hulled and chopped
Instructions
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 for easy removal after baking.
2. Prepare the Strawberries
- Hull and chop the fresh strawberries and set them aside. They will be folded into the batter later to infuse the cheesecake with fruity goodness.
3. Melt the Cream Cheese Mixture
- In a double boiler, melt the cream cheese, unsalted butter, and milk together until smooth.
- Once melted, allow the mixture to cool slightly before proceeding to the next steps.
4. Mix the Egg Yolks
- In a large bowl, whisk the egg yolks with granulated sugar until pale and fluffy.
- Add vanilla extract and the cooled cream cheese mixture, then fold in the chopped strawberries to blend evenly.
5. Sift in the Dry Ingredients
- Sift in the cake flour, cornstarch, and salt into the wet mixture.
- Gently fold the dry ingredients in, being careful not to deflate the mixture.
6. Whisk the Egg Whites
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- Be careful not to over-whisk as it can cause the eggs to deflate.
7. Fold the Egg Whites into the Batter
- Carefully fold the whipped egg whites into the batter, ensuring to maintain the airiness for a light, fluffy texture.
8. Bake
- Pour the batter into the prepared pan and tap it gently to release any air bubbles.
- Bake for 60-70 minutes or until the top is golden and the center is set, but slightly jiggly.
9. Cool the Cheesecake
- Once baked, cool the cheesecake in the oven with the door slightly ajar for about 10 minutes to allow it to adjust slowly to room temperature.
- Transfer it to the fridge and let it chill for a few hours or overnight for the best texture.
10. Serve & Enjoy
- Once fully chilled, remove the cheesecake from the pan, slice, and serve.
- Enjoy the perfect blend of creamy cheesecake and fresh strawberry goodness!
Notes
- More Fruit: Try adding blueberries, raspberries, or even mango for a fruity twist.
- Strawberry Swirl: Add a strawberry puree swirl throughout the batter for a marbled effect and extra fruit flavor.
- Gluten-Free Option: Substitute gluten-free cake flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: Japanese
