Why You’ll Love This Recipe

Blueberry and Lemon Japanese Cheesecake is a light, airy dessert that blends the zesty brightness of lemon with the sweet burst of blueberries in a fluffy, souffle-like cheesecake. Unlike dense traditional cheesecakes, this version melts in your mouth and offers a delicate texture balanced with refreshing citrus and fruity notes. Perfect for spring and summer gatherings, it’s as elegant as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheeseeggsgranulated sugarsour creamcake flourcornstarchmilkunsalted butterlemon zestlemon juicevanilla extractfresh blueberriespowdered sugar (for dusting)

directions

Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside in foil to create a water bath barrier.

In a small pot, combine milk, butter, and cream cheese. Heat gently, stirring until smooth. Set aside to cool slightly.

Separate the egg yolks and whites. Beat the yolks lightly and mix into the cooled cream cheese mixture along with sour cream, lemon juice, zest, and vanilla extract.

Sift in cake flour and cornstarch. Mix until fully combined.

In a clean bowl, whip egg whites until foamy. Gradually add sugar and continue beating until soft peaks form.

Gently fold the meringue into the cream cheese mixture in batches, being careful not to deflate the batter.

Fold in fresh blueberries lightly.

Pour the batter into the prepared pan and tap to release air bubbles.

Place the pan into a larger baking dish filled with 1 inch of hot water. Bake in the water bath for 60-70 minutes, or until the cake is set and lightly golden on top.

Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. Then remove and cool completely at room temperature before refrigerating for at least 4 hours.

Dust with powdered sugar before serving.

Servings and timing

This recipe yields 8 servings.Preparation time: 25 minutesBaking time: 60-70 minutesCooling and chilling time: 4 hours 30 minutesTotal time: 5 hours 30 minutes

Variations

Use raspberries or blackberries instead of blueberries for a twist.

Add a swirl of lemon curd on top before baking for extra lemon flavor.

Top with a blueberry compote for added sweetness and visual appeal.

Replace lemon with orange for a citrusy variation.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.Freeze individual slices wrapped tightly for up to 1 month.Thaw overnight in the fridge before serving.Do not reheat, as this cheesecake is best served chilled.

FAQs

What makes Japanese cheesecake different from regular cheesecake?

It’s lighter, fluffier, and more souffle-like due to the whipped egg whites and low flour content.

Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid excess moisture.

Why is a water bath used?

It helps the cake bake evenly and prevents cracking.

Can I make this without lemon?

Yes, but it will lack the citrus brightness that complements the blueberries.

Why did my cheesecake collapse?

It may be underbaked or cooled too quickly. Be sure to follow the cooling steps carefully.

Is this cheesecake very sweet?

It has a balanced sweetness that highlights the fruit and lemon flavors.

Do I need to use sour cream?

It adds creaminess and tang but can be substituted with plain yogurt.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser.

Is this recipe gluten-free?

No, but you can try substituting with a gluten-free cake flour blend.

Can I make it ahead?

Yes, it’s best made a day in advance for the flavors to develop.

Conclusion

Blueberry and Lemon Japanese Cheesecake is a showstopping dessert that delivers a cloud-like texture and a delightful fusion of tangy lemon and juicy blueberries. With its light, melt-in-your-mouth quality and elegant presentation, it’s sure to impress at any gathering or as a refreshing treat anytime.