Japanese cheesecake in air fryer – Airfryer

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7 August, 2025

Japanese cheesecake in air fryer: soft, light and addictive

The Japanese dessert that conquers with its cloud texture

If you have ever tried a Japanese Cheesecakeyou know that the American classic is not similar: it is more spongy, light and etherealhow to bite a sweet cloud. Now imagine getting that dream effect … In an air fryer! Yes, the fashion appliance not only serves for crispy potatoes, you can also bake wonders like this soft cake that gets rid of the mouth.

Magic is in the perfect combination of Cream cheese, mounted clearing and water bath Within the fryer, achieving the ideal texture without traditional complications or ovens. Prepare to discover how to do this Japanese Cheesecake with zero stress and results that fall in love in social networks.

Japanese cheesecake in air fryer – Airfryer

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🛒 Ingredients for a perfect Japanese cheesecake

🧀 250 g of cream cheese
🧈 50 g of butter
🥛 120 ml of milk
🥚 3 egg yolks
🥚 3 egg whites (at room temperature)
🍚 70 g of sugar
🌾 50 g of flour (Cernida)
📄 Waxing paper
🧈 melted butter (to grease)
⭐ Optional: Oreo cookies for the base and Glas sugar To decorate

Step by step preparation 🍰

1. The creamy base

In a bowl in a water bath, mix cream cheese, butter and milk until a silky texture (10-15 min). Remove from heat, add the yolks and beat gently until you integrate.

2. Flour without lumps

Loom the flour on the mixture and remove with enveloping movements. Pass it for a strainer to eliminate lumps and keep in the fridge.

3. Japanese meringue

Beat the Clear until they are foamy. Add the sugar Little by little and continue to beat firmly (8-10 min).

4. Aerada mixture

Add a third of the meringue to the creamy base to lighten it, then integrate the rest with enveloping movements to keep the air.

5. Ready molds

Forage the mold (20 cm approx.) wax paper And grease it. If you want an extra touch, place Oreo cookies at the base.

6. Cooking in air frying

Preheat the fryer 150 ° C. for 10 min. Pour the mixture half the mold, place it inside another with hot water (water bath) and bake 50 min at 150 ° C Without opening.

7. The final touch

Check with a stick. If it comes out clean, cool before unmolding. To finish off, a little Glas sugar Above and ready!

✅ Tips for Japanese Magazine Cheesecake

Do not batter: Wrapping movements are key to aerated texture.
Avoid opening the fryer During cooking, or you will lose spongy magic.
Add a citrus touch: a few drops of lemon in the mixture enhance the flavor.
It serves with fresh fruits, cream or a bit of matcha for an authentic Japanese touch.

Recipe for Jesus