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Cooking With Karianne: Japanese "Fluffy" Cheesecake

I can't remember where I saw Japanese Cheesecake for the first time, but it was around six months ago, and I have been wanting to try it. I saw the clip on a Japanese website and the title just read "Japanese Fluffy Cheesecake." I found an English version and I have been intimidated ever since. THIS is the recipe I used, but I did change it up a slight bit, so I will post my ingredients and steps. (I chronicled this whole experience on my Instagram)

First off, I had to go to the store, because I am on a health kick and didn't have ANY ingredients to make this with. 

Then came the cheesecake making...

Then the anxiety over the ONE HOUR OF BAKING 

Then guess what? SHE TURNED OUT PERFECT!!! 

Want to make the recipe for yourself? I know you do. 


- One 8 oz box of cream cheese (I used the 1/3 less fat kind, but that's because I'm nuts)

- 2 oz butter (half a stick)

- 1/4 cup vanilla almond milk

- 1/4 cup cake flour

- 2 tablespoons cornstarch (I used white)

- 1/4 teaspoon salt

- 1 Tablespoon vanilla extract

-1/4 teaspoon fresh squeezed lemon juice (2x)

- 6 eggs


1. Preheat oven to 325 degrees. 

2. In a double broiler melt your cream cheese, butter, and almond milk. I find it easiest if you cut the cream cheese and butter into smaller chunks. Whisk continuously until smooth. Allow to cool. (I put it in a new bowl and stuck it in the freezer for a few minutes while I squeezed the lemons and separated the eggs yolks from egg whites.)

3. Gently fold in flour, cornstarch, salt, 1/4 teaspoon lemon juice, vanilla extract and egg yolks. (Save the egg whites!)

4. In a new bowl on low speed beat together your egg whites and other 1/4 teaspoon of lemon juice, beat until frothy. The original recipe calls for cream of tartar but I had none, so lemon juice works just as well. 

5. After frothy, add in sugar gradually, slowly increasing speed until medium high. Beat the meringue until a soft peak forms. Basically we are making meringue.

6. Once a soft peak has formed, gently fold 1/3 of the meringue into the cream cheese mixture. Once that is mixed, fold in the next 1/3, and then the last of the meringue until fully incorporated. 

7. Take a 9 inch spring form pan and line the outside with foil to prevent leakage. 

8. Pour mixture into pan and bake in water bath. (Don't know what a hot water bath is? Take your spring form pan and place it in a deep baking sheet or roasting pan, pour boiling water into the baking sheet until its about a 1/4-1/2 inch full.)

9. Place on the lowest rack of the oven and bake at 325 degrees for 1 Hour 10 minutes- 1 Hour 20 Minutes. You will know it's done when the cheesecake is a nice golden brown. 

10. Let cheesecake rest in the oven with the door open to being cooling to prevent the cake from dropping. The cake WILL settle 1/2-1 inch. 

11. Dust with powdered sugar! (Optional: Allow cheesecake to rest in fridge for at least four hours before serving, this isn't required, but does give it better flavor and hold in my opinion)

Love this recipe? Share with your friends! 

Thanks to Rasa Malasyia for the original recipe! 

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