Japanese ~air cheesecake~ is all over Pinterest and we want to try it ASAP

We’ve found your newest cheesecake obsession that you’ll want to try ASAP. The Japanese air cheesecake is all over Pinterest and it looks delicious.

Seriously, why is everything that has the word “cake” in it automatically make us want to eat it? We actually don’t care about the answer, but we are on board for tasting this mouth-watering cheesecake as soon as we can make it.

The newest cheesecake trend, which is definitely on our list of things to make for Thanksgiving, is the Japanese air cheesecake. Just look at it, it looks delicious.


The biggest difference between this cheesecake and the regular one that you bake for every holiday is that it is so airy. It’s basically a cross between a normal cheesecake and a fluffy chiffon cake.

It's airy texture and fluffy look is a result of less cream cheese and less sugar, but it's still equally as tasty.


Come on, it looks so good we want to stop everything we're doing and bake it right now.


Luckily, you can bake it at home with the help of Sugary Winzy’s recipe, which we’ve outlined below.

Don't forget to take pictures along the way and of your finished product so you too can add to the Pinterest mania created by this gorgeous looking dessert!



6 large eggs
1 cup + 2 tablespoons cream cheese
4 tablespoons unsalted butter
7 tablespoons milk
¾ cup cake flour
2 ½ tablespoons + 1 teaspoon corn starch
¼ teaspoon salt
1 ½ tablespoons + 1 teaspoon lemon juice
¼ teaspoon cream of tartar
¾ cup granulated sugar
One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
Water bath – baking dish or pan large enough to hold your cake pan


1. Melt the cream cheese, milk and butter either in the microwave or stove top. There will be tiny lumps of cream cheese, so transfer the mixture into a stand mixer bowl and beat it until smooth.

2. Next, add the sifted dry ingredients and part of the sugar with the egg yolks and lemon juice. Mix together until smooth and the batter falls in a ribbon.

3. Whip the egg whites with the other sugar and cream of tarter until medium, white peaks form. Then fold the meringue into the cream cheese and egg mixture, a third at a time.

4. Pour the mixture into an 8-inch pan after slightly greasing the bottom and sides. Place the pan into a bigger, pan for the water bath portion. Fill the larger pan with warm water, up to halfway along the side of the cheesecake pan.

5. Bake for an hour at 325 degrees, and then bake 10 more minutes at 320 degrees. Turn off the heat and leave the cheesecake inside the oven for about 30 more minutes and then you’re done!

Would you try this dessert?