Japanese Cheesecake

Japanese Cheesecake

Watch the video for this recipe:

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 it out, I am sure you won’t regret at all. Happy baking my friends.

 

Related Posts:
Raspberry Cheesecake Bites
Classic Cheesecake
Nutella Cheesecake

 

Recipe slightly adapted after Rasa Malaysia

 

 

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Ingredients
  • Makes about 8-10 servings
  • 6 eggs
  • 9 oz (250g) cream cheese, room temperature
  • 3 1/2 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 1/2 tbsp (20g) cornstarch
  • 1/4 tsp (2g) salt
  • 2/3 cup (135g) sugar
Directions
  1. 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.
  2. Separate the egg whites from the yolks.
  3. 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.
  4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
  5. Gradually fold the whipped whites into the cream cheese mixture.
  6. 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.
  7. Pour hot water until about half way up the sides of the pan.
  8. 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.
  9. The cake deflates a little bit and pulls away from the sides of the pan.
  10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
  11. Dust with powdered sugar before serving. Cut with a hot knife.
Japanese Cheesecake-1
Japanese Cheesecake-2
Nutrition facts 1 Serving ( 88g) - Calories:247, Fat:15.8g, Saturated Fat:9.1g, Carbohydrates: 21.0g, Sugar:14.2g, Protein:6.2g, Cholesterol:138mg, Calories from Fat 142, Sodium 223mg, Potassium 80mg, Vitamin A 12%, Vitamin C 1%, Calcium 5%, Iron 6%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet
On July 30, 2016 at 02:50 am, Lily said...
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:)
On July 30, 2016 at 02:57 am, Lily said...
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:)
On August 01, 2016 at 09:08 am, Rahul said...
Can we use greek yoghurt instead of cream cheese?
On August 01, 2016 at 10:06 pm, Mila said...
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 :D Mila
On August 24, 2016 at 02:25 am, alym_rasec said...
can I steam this, not baked?
On September 03, 2016 at 07:01 am, You don't wanna mess with me said...
Hi I want to know can I use whipped cream instead of cream cheese. Thanks for the recipe.
On February 08, 2017 at 06:32 pm, Mary said...
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.
On July 08, 2017 at 08:26 am, Linda said...
I made this cake, light, fluffy, and very tasty. It's better than store bought! You saved me a lot of money.
On July 18, 2017 at 05:38 pm, Pia said...
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

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