Japanese Cheesecake Recipe

Place the cake pan in the baking dish. The water should reach about halfway up the side of the cake pan. Reduce the temperature to 320°F and bake your cheesecake for 70 to 75 minutes. Reduce the heat to 300°F and bake for another 10 minutes. Turn off the oven and open the door. Let the cake cool for 15 to 20 minutes. This will help prevent it from collapsing.

While the cake is cooling, mix the jam and hot water. Remove the cake from the cake tin. Brush the top of the cheesecake with a pastry brush, then let the cake cool completely before slicing. You can serve your Japanese cheesecake at room temperature or refrigerate it for an hour or two and enjoy it chilled.
Tips for making the best Japanese cheesecake
Do not take the cheesecake out immediately after baking. This will cause it to collapse.

You can make Japanese cheesecake in an air fryer. Simply add hot water to the bottom of the fryer and bake the cake for 15 to 20 minutes. Let it rest for 5 minutes, then remove the cake from the pan.

If your cheesecake has an eggy taste, it could be due to overmixing the batter or underbaking the cake. Your Japanese cheesecake is done when a toothpick inserted in the center comes out clean.

Make sure you have measured and prepared all your ingredients before you start cooking.

Use room temperature ingredients to prepare your cheesecake, except for the egg whites. The egg whites should be cold. This will give it the lightest and fluffiest texture.

Make sure the bowl you use to beat the egg whites is perfectly clean. If there is any grease or oil in it, stiff peaks will not form.

If using a convection oven, reduce the heat by 25°F.

You can change the lemon flavor by adding vanilla or your favorite flavor.

For a keto-friendly Japanese cheesecake, replace the sugar with a natural sweetener and swap the refined flour for low-gluten flour.
How to store Japanese cheesecake