My First Japanese Cheesecake – Not Bad


I’m huge fan of cheesecake factory’s Cheesecake.  I made this cheesecake couple of way back but I forgot where the pics are stored. Finally I found them. This is my first attempt in making Japanese Cheesecake. Lately I’m hearing all about things ,Japanese. My friends love Japanese sewing patterns,Japanese fabrics and Japanese Baking and many more. I was inspired by the cheesecake picture in rasamalaysia.It is so good and inviting and you can sense by just looking at it that it is very light like cotton candy. Yummy.

My first attempt in making Japanese cheesecake was not bad. But I wish I can cut down some eggs or may be add vanilla essence to it. I’m used to some sort of flavoring in cakes or in baking. I felt this Japanese cheesecake just lacks flavoring, very eggy for my taste buds. Next time I’m planning to add vanilla essence to cut down that eggy taste also reduce sugar quantity as well. Otherwise this Japanese Cheesecake is to die for. If anyone out there who reads my blog just try this recipe and you will know why I’m bragging about Japanese cheesecake.

I have not taken good pictures after baking this cake. I wasn’t sure how this cake will turn out and didn’t have my phone handy. Please ignore my photography skills in this post. Want to record what I have dona and how it turned out. Here we go…

Ingredients for Japanese Cheesecake:

Cake flour 2 oz

Fine sugar 5 oz

Cream Cheese 9 oz

Unsalted butter at room temperature 2 oz

Egg Whites 6

Egg Yolks 6

Milk 100 ml

Cornstarch 1 oz

Cream of tartar 1/4 Tsp

Lemon Juice 1 Tbsp

Salt 1/4 Tsp

Making of Japanese Cheesecake:

Note:I have followed the regular cheesecake procedure instead of the original one.

Preheat oven to 325 F.

First beat cream cheese,butter and half sugar until they are well incorporated for couple of minutes.



Now add egg yolks one by one and mix thoroughly.


Add milk to this mixture and beat well.


Combine flour,cornstarch and salt.

Gradually add dry ingredients to wet ingredients.Make sure all the ingredients are well mixed. Add Lemon juice and combine again.


Take this mixture into a bowl.



Now clean your mixer and add egg whites and remaining half sugar and beat egg whites until you see soft peaks formed.Meringue is ready.


Japanese-cheeesecake-mixing-egg-whites-sugar  Japanese-cheeesecake-beating-egg-whites


Now gently fold meringue into the flour ,cheese and egg yolks mixture. Slowly by turning the bowl gently fold meringue.



Grease your pan with butter. Add flour into pan and gently tap all sides and coat nicely on all sides of pan.

I have used 9″ round cake pan. Use aluminum foil and wrap around the outside of pan.


Boil hot water and add it to roasting pan and lay the foil wrapped round pan in middle of it.


Now pour the cheesecake batter into greased pan.

Bake Japanese cheesecake on lower rack for about 1 hour 10 min. I checked mine after one hour to check if it done. Insert a toothpick if it comes out clean your cake is ready.My cheesecake was done in 1 hour 10 min.

Let the cake cool down in oven with oven door open for about an hour.


I have flipped my cake and allowed to chill in refrigerator for couple of hours.


You can use orange marmalade and give a nice coating on top of this cake and serve. I haven’t done that. Ignore my presentation skills and photography 😉

Its tastes so good and definitely lighter than regular cheesecake and similar to cotton candy very airy and fluffy. Enjoy !!!

Another Japanese cheesecake in my to do list.

Here are my favorite American cheesecake recipes.

  1. Chantal’s New York Cheesecake from allrecipes
  2. Tyler Florence cheesecake recipe
  3. My favorite chef Atlon Brown’s Cheesecake recipe

















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