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A fluffy golden Japanese cheesecake dusted with powdered sugar on a white plate with a slice cut to show the airy interior
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Two-Ingredient Japanese Cheesecake

A light-as-air Japanese cheesecake made with just cream cheese and eggs, with a touch of sugar and vanilla. Fluffy, jiggly, and barely sweet — the opposite of a dense New York cheesecake.
Course Dessert
Cuisine Japanese
Keyword baking, desserts, two-ingredient japanese cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Author Maggie

Ingredients

  • 8 ounces cream cheese, room temperature must be soft
  • 3 large eggs, separated
  • 2 tablespoons granulated sugar optional
  • 1 teaspoon vanilla extract optional
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 325 degrees F. Line the bottom of a 7-inch round cake pan with parchment paper and grease the sides.
  2. Beat the softened cream cheese until completely smooth. Add the egg yolks one at a time, mixing after each. Stir in sugar and vanilla if using.
  3. In a separate clean bowl, whip the egg whites with a hand mixer or whisk until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites in two additions, using slow, gentle strokes. Do not stir or rush — the air is everything.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 40 to 45 minutes until puffed and golden on top. Do not open the oven door during baking.
  7. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes. Then remove and cool completely before slicing. Dust with powdered sugar and serve with fresh berries.