Japanese Cheesecake

This Japanese Cheesecake has been on my “to-do” list for quite some time now. This is my first attempt at making it and I must say it is one of the best cheesecakes I have ever made so far. It is a very delicate cheesecake, with a soft, moist, light, and fluffy crumb, hard to resist eating only one slice.

I’ve added vanilla extract and lemon juice but you can add extra flavors like rum, almond or coconut extract, lemon or orange zest. The recipe uses less cream cheese, sugar, and fat than a regular cheesecake which makes it a diet-friendly dessert.

I was quite pleased with the result though next time might turn even better. This time I’ve used a springform pan and wrapped the pan with aluminum foil so no water gets inside. But for better results I think a regular pan might be better and less work involved in preparing the pan.

Tips on making Japanese Cheesecake

The recipe is easy to prepare, there are only a few ingredients involved and the process is quite simple. But you must be very careful when making the meringue as this is one of the main steps that make the cake turn right or not. The whites need to be whipped to soft peaks and to be easily incorporated into the cream cheese mixture without deflating them.

Also keep an eye on the oven while baking to make sure it is not too hot. As ovens heat differently try to adjust the oven temperature so the cake doesn’t bake the top too fast while the interior remains unbaked.

How to make Japanese Cheesecake

Begin by preheating your oven to 325°F (160°C). Lightly grease an 8-inch (20cm) springform pan and line both the bottom and sides with parchment paper, ensuring the sides are about 4 inches (10cm) in height. To prevent any leaks, wrap the outside of the pan with two layers of heavy-duty aluminum foil.

Next, separate the egg whites from the yolks.

In a double boiler, melt the cream cheese, butter, and milk together. Once melted, remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly before adding the egg yolks and lemon juice. Then, sift the flour, cornstarch, and salt over the mixture and whisk until well combined.

In a separate bowl, start whipping the egg whites until they become foamy. Gradually add the sugar and continue to whip until soft peaks form.

Carefully fold the whipped egg whites into the cream cheese mixture until fully incorporated. Pour the batter into the prepared pan, tapping the pan gently to release any air bubbles.

How to bake the cheesecake

Place the pan into a larger pan and transfer it to the oven. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 10 minutes, or until it turns golden brown. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 15-30 minutes. During this time, the cake will deflate slightly and pull away from the sides of the pan.

Afterward, remove the pan from the oven and allow the cheesecake to cool. Once cooled, transfer it onto a serving plate and refrigerate for at least 4 hours, or preferably overnight.

Before serving, dust the cheesecake with powdered sugar. For clean slices, use a hot knife to cut through the chilled cheesecake.

Hope you will try this Japanese Cheesecake as I am sure you won’t regret it at all. Happy baking my friends and enjoy as much as we did!  If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Japanese Cheesecake Slice

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The recipe slightly adapted after Rasa Malaysia

Japanese Cheesecake

Japanese Cheesecake

5 from 1 vote
Japanese Cheesecake is one of the best cheesecakes I have ever made so far. It is very delicate, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice.
Servings 10 servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 6 eggs
  • 9 oz (250g) cream cheese , room temperature
  • 3 ½ tbsp (50g) butter , room temperature
  • 3 oz (100ml) milk
  • 1/2 tsp (3g) vanilla extract , optional
  • 1 tbsp (15ml) lemon juice
  • 2 oz (60g) flour
  • 2 ½ tbsp (20g) cornstarch
  • 1/4 tsp (2g) salt
  • 2/3 cup (135g) sugar

Instructions
 

  • Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.
  • Separate the egg whites from the yolks.
  • Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.
  • Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
  • Gradually fold the whipped whites into the cream cheese mixture.
  • Pour the butter into the prepared pan, tap the pan to release air bubbles,  place the pan into a larger pan and place in the oven.
  • Pour hot water until about half way up the sides of the pan.
  • Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
  • The cake deflates a little bit and pulls away from the sides of the pan.
  • Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
  • Dust with powdered sugar before serving. Cut with a hot knife.

Video

Nutrition

Serving: 1 serving out of 10Calories: 247kcalCarbohydrates: 21gProtein: 6.2gFat: 15.8gSaturated Fat: 9.1gCholesterol: 138mgSugar: 14.2g
Calories: 247kcal
Course: Dessert
Cuisine: Japanese
Keyword: cheesecake, japanese cheesecake, japanese dessert, japanese recipe, japanese soft cotton cheesecake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Lily Author says:

    Wow.Your Japanese looks abolutely delicious.
    I have made this type of cheesecake once using another recipe.It didn’t rise beautifully like yours.I’ve made a lot of research and checked out many recipes to make sure I bake the best Japanese cheesecake.I do have one question though.How do you set your oven? Everyone has a different oven with different settings.Mine has three different settings(up,down,up and down).My question is, which setting should I use? It would mean a lot for me if you could answer me back. Even if it was your first attempt to make this cheescake,it turned out beautiful.
    Best wishes for my favorite baker and her family:)

  2. Lily Author says:

    Wow.Your Japanese looks absolutely delicious.
    I have made this type of cheesecake once using another recipe. It didn’t rise beautifully like yours. I’ve made a lot of research and checked out many recipes to make sure I bake the best Japanese cheesecake.I do have one question though. How do you set your oven? Everyone has a different oven with different settings.Mine has three different settings(up,down,up and down). My question is, which setting should I use? It would mean a lot for me if you could answer me back. Even if it was your first attempt to make this cheescake,it turned out beautiful.
    Best wishes for my favorite baker and her family:)

  3. Rahul Author says:

    Can we use greek yoghurt instead of cream cheese?

  4. Mila Author says:

    Hello,
    I have made this cake yesterday. All family loved it. Only negative was that the cake deflated a lot. Other than that it is kind of perfect.
    Thank you for the recipe 😀
    Mila

  5. alym_rasec Author says:

    can I steam this, not baked?

  6. You don't wanna mess with me Author says:

    Hi I want to know can I use whipped cream instead of cream cheese. Thanks for the recipe.

  7. Mary Author says:

    Thank you for sharing the recipe with video. I baked it yesterday and tasted it today. It is soooo good! Your recipe is a keeper.

  8. Linda Author says:

    I made this cake, light, fluffy, and very tasty. It’s better than store bought! You saved me a lot of money.

  9. Pia Author says:

    with is my Sons favorite Cake. Bei eurem Mädels so many

    Dear Ella

    I already made this japanese cheesecake so many times. It is my youngest sons favorite cake. He is studiing japanese sciences and so it is perfect for him. I already made so many recipes from your website . Ella, you are the best. Thank you for all your delicious recipes. Pia

  10. Judy Author says:

    It looks lovely what kind of flour do you use self raisen or plain flour.

  11. Ryan Author says:

    Hello. Just wondering, where I can print out the cut outs you used for the video ( or similar?

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