This Japanese Cheesecake was in my “to do” list for quite some time now. This is my first attempt of 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, hardly 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 more perfect. 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.
The recipe is easy to prepare, there are only few ingredients involved and the process is quite simply but must be very careful when making the meringue as this is one of the main step 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 to remain unbaked.
Hope you will try this Japanese Cheesecake as I am sure you won’t regret at all. Happy baking my friends and enjoy as much as we did!
Raspberry Cheesecake Bites
Recipe slightly adapted after Rasa Malaysia
- 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
- 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.
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.
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:)
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:)
Can we use greek yoghurt instead of cream cheese?
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 😀
can I steam this, not baked?
Hi I want to know can I use whipped cream instead of cream cheese. Thanks for the recipe.
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.
I made this cake, light, fluffy, and very tasty. It’s better than store bought! You saved me a lot of money.
with is my Sons favorite Cake. Bei eurem Mädels so many
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
It looks lovely what kind of flour do you use self raisen or plain flour.
Hello. Just wondering, where I can print out the cut outs you used for the video ( or similar?