Happy National Cheesecake Day!: Celebrating with a Sweet Recipe

By Calypso



Some holidays are made in remembrance. Some holidays are made to celebrate. And some holidays stand above all other points of the calendar as a beacon of joy, gratitude, and revelry. The latter refers, of course, to National Cheesecake Day. Every July 30th, National Cheesecake Day the uniquely delicious dessert gets its banner waved and many a cool sweet slice savored—why?

The obvious response is, ‘Why not?’ But the more elaborate answer lays a couple decades back. National Cheesecake Day was founded in 1985, after six decades’ worth of growing popularity for the dessert had cemented its as a solid staple of American culture and cuisine. A giant thanks must go to Mr. Arnold Reuben, of Reuben’s Restaurant and Delicatessen, who was inspired by a ‘cheese pie’—the pre-cheesecake cheesecake—and whipped up his own recipe to turn it into a treat in the 1920’s. A little something called the New York Cheesecake, predecessor of so many states’ own takes on the dessert.

All that history said, National Cheesecake Day is definitely a day worth celebrating simply for the sake of the cake. While we may be tempted to go out and buy one to snack on—and as it is in honor of the holiday, do go for it!—it’s also the perfect time to try making one from scratch. Today, let’s hit the kitchen and put together our own homemade cheesecake!

Follow the steps or Watch our video tutorial.

Click the link to watch our video tutorial: https://youtu.be/LRCgBqwolSM

Recipe: Fluffy Japanese Cheesecake

In celebration of the cheesecake’s own inventive roots, we’re taking a step into new territory with a recipe that goes beyond the old school refrigerated style. We’re tackling, ‘Fluffy Japanese Cheesecake,’ which comes out just as the name implies—high and fluffy and brimming with cheesecake’s trademark smooth-sweet flavor! Here’s what you’ll need:



  • 2.5 tablespoons of butter
  • 4 ounces of cream cheese
  • ¼ cup of milk
  • 3 egg yolks
  • 1 once of flour
  • 2/3 tablespoons of cornstarch
  • 3 egg whites
  • 2 ounces of granulated sugar
  • Powdered sugar (to preference)
  • Fruits of your preference


  • Oven
  • Small pot
  • Whisk
  • 2 large bowls
  • Hand mixer
  • 6” round cake pan—regular or springform*
  • Cooking spray
  • Parchment paper
  • *Aluminum foil to wrap the pan, if you’re using a springform
  • Large baking pan
  • Paper towels

Got everything together? Let’s go!


  • Preheat your oven to 320°F.
  • In a small pot over medium heat, whisk the butter, cream cheese, and milk until melted and smooth. Remove from the stove and leave it to cool.
  • Once the cream cheese mixture is cool, whisk the egg yolks until smooth, then slowly drizzle it in, stirring until everything is combined.
  • Sift in your flour and cornstarch, whisking until there are no lumps.
  • In your second large bowl, beat the egg whites with a hand mixer until you can form soft peaks. Gradually add in the granulated sugar while continuing to beat until stiff peaks form.
  • Fold about ¼ of the egg whites into the yolk mixture, repeating steadily with the remaining egg whites until your batter is combined.
  • Grease the bottom of your round cake pan* with cooking spray, then line the bottom and sides with parchment paper.
  • *If you’re using a springform pan, wrap the bottom and sides completely in aluminum foil twice to prevent any leaks.
  • Pour the completed batter into the cake pan and shake or tap to get rid of any large air bubbles.
  • Line the larger baking dish with 2 paper towels at the bottom, then place the cake pan on the towels. The paper towels ensure that the heat will distribute evenly along the bottom of the pan.
  • Fill the larger pan with hot water until it’s an inch high.
  • Bake for 25 minutes, then reduce the heat to 285°F, and bake for another 55 minutes. The cake should rise to double its original height.
  • Remove from the oven and carefully invert the cake onto your hand—emphasis on carefully, because that cake will be hot! You can invert it onto a plate, but that risks deflating the cake’s fluffiness.
  • Peel off the parchment paper.
  • Sprinkle the cake with powdered sugar, slice, and serve with fruit
  • Dig in!

Watch the video tutorial here:




And there you have it! A cheesecake straight from your own kitchen. Indulge in a slice and a toast to one of our sweetest holidays! 

*NOTE: If you’re interested in the products as well as the cake in our video, these are the appliances in our kitchen:

Oven: GE Cafe Black Matte 30" Smart Slide-In Radiant and Convection Double-Oven Range

Microwave Oven: GE Cafe Platinum Glass 2.1' Smart Over-The-Range Microwave Oven

Beverage Cooler: GE Cafe Black Matte Beverage Center

Refrigerator: GE Cafe Black Matte 27.8 cu. ft. Smart 4 Door Refrigerator