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Japanese Cheesecake with Espresso Shot

Japanese Cheesecake with Espresso Shot

A light and fluffy Japanese cheesecake with a delicate cocoa finish, served with a rich espresso shot for the perfect balance of sweetness and depth.

  • Total Time: 80 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 250 g cream cheese
  • 100 ml milk
  • 50 g unsalted butter
  • 5 large eggs, separated
  • 100 g granulated sugar
  • 60 g cake flour
  • 20 g cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 espresso shot

Instructions

  1. Preheat oven to 160°C and prepare a water bath.
  2. Melt cream cheese, milk, and butter together and mix until smooth.
  3. Whip egg whites until soft peaks form, gradually adding sugar.
  4. Mix egg yolks into the cream cheese mixture, then add flour, cornstarch, and vanilla.
  5. Gently fold egg whites into the batter.
  6. Pour into a lined pan and place in water bath.
  7. Bake for 60 minutes until slightly jiggly in the center.
  8. Cool gradually, dust with cocoa powder, and serve with espresso.

Notes

  • Use room temperature ingredients for best texture
  • Do not overmix to keep it airy
  • Cool slowly to prevent cracks
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Keywords: japanese cheesecake, fluffy cheesecake, espresso dessert