Japanese Cheesecake

>> Tuesday, June 1, 2010


There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself!

What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'.

We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I don't know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. This version is a even lighter version as it calls for less eggs (good for the cholesterol conscious like myself!) and has a mousse-like texture as it is incredible light and fluffy!

Right out of the oven...hmmmmm.

Japanese Cheesecake
Recipe from The Cookbook Chronicles
  • 300g cream cheese
  • 45g unsalted butter
  • 57g egg yolk (this equals to 3 yolks)
  • 20g sugar
  • 11g cornstarch
  • 150g milk
  • 95g egg white (3 egg whites)
  • 55g sugar
  • Use an 18 cm (7 in) cake pan with a fixed bottom
Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.

Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.

Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)

In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.

In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese

Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.

Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.

Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.


Pouring the mixture into the dish

All ready for the oven!

Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

So beautifully plump!

Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.


Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day


134 comments:

chocolatesuze June 2, 2010 at 12:52 AM  

that cheesecake looks freaking perfect! im drooling just looking at it!

joanh June 3, 2010 at 1:00 PM  

yum, looks really great. sometimes i crave the fluffy japanese style cheesecake over the dense American style

Anonymous,  June 4, 2010 at 12:23 PM  

You've inspired me Viv! There will be cheesecake at our place this weekend =)

hui yee.

Jen June 4, 2010 at 5:25 PM  

Wow, i love the second last photo... it looks so so perfect! I'm gonna give this recipe a go :)

Vivienne June 4, 2010 at 9:25 PM  

@chocolatesuze - Thanks :) I was quite happy with how the cheesecake turned out as well. Still on the look out for a perfect recipe tho - I rem I've tried nicer ones before.

@joanh - Yeah I love the dense version as well. I guess most cheesecakes you can find in TW are the Jap style ones?!

@hui yee - Haha great! Good luck with it - perfect weather for baking as well! If you happen to have a lemon around, add in a tablespoon of lemon juice.

@Jen - great, hope you like it! It's very light and not too sweet - very easy to eat the whole thing too ;)

sugarpuffi June 5, 2010 at 2:07 AM  

wow i am so tempted to jump up from my chair and start making this. looks so friggin perfect!

Vivienne June 6, 2010 at 11:37 PM  

@sugarpuffi: Wow really? I recall someone saying that they don't 'cook'?! ;)

Asha @ FSK June 7, 2010 at 11:53 PM  

I love Japanese Cheesecake!!!! I have got to make this..Thanks for the recipe!

Maria June 21, 2010 at 7:10 PM  

Looks amazing! I need to give this ago!

Anonymous,  April 28, 2011 at 11:37 AM  

Hi, I was wondering if you have any suggestions for the recipe turning from grams to US measurements..I do not have a metric scale o.o any help would be greatly appreciated. I really want to make this ;_;.

Vivienne April 28, 2011 at 4:41 PM  

Hi Anonymous, does this help? :) Hope u make this soon and let me know how it goes! :)

300g cream cheese (this equals to about 10.5 oz of cream cheese)
45g unsalted butter (this equals to a generous 3 tbsp. of butter)
57g egg yolk (this equals to 3 yolks)
20g sugar (this equals approximately 1 tbsp + 1 tsp sugar)
11g cornstarch (slightly less than 1 tbsp)
150g milk (about 2/3 cup of milk)
95g egg white (3 egg whites)
55g sugar (about a 1/4 cup of sugar + 1 tsp)

Anonymous,  May 4, 2011 at 1:10 AM  

hello
i have a question, did you add something like baking powder coz mine was a 1.5 max 2cm thick, i followed exactly what u said, and it didnt raise at all. what should i do ?
btw it tasts yummi ate all the borders while it was still hot couldnt resist:)

Vivienne May 4, 2011 at 6:03 PM  

Hi Anonymous:

what size baking pan/tin did you use?! i didn't add baking powder. the cheesecake should not rise too much during the bake...the size of the cake batter should be about the same as the final baked product.
I'm not sure why yours is so thin/flat but maybe its likely due to the measurements or the size of the pan?

Anonymous,  May 6, 2011 at 10:21 PM  

hello again
yeah i think that was the prob.. just noticed that u said 18cm pan mine was rectangular and 28x21, but it looks so big in the pic never thought that could be the prob
thx for everything :)
xxx

Anonymous,  May 8, 2011 at 2:01 PM  

How thick does the milk and egg yolk kixture have to be?

Vivienne May 8, 2011 at 4:37 PM  

Hi Anonymous: as soon as you see the mixture thickens with the milk, remove from heat. it should be pretty quick since theres cornstarch in it!

Tina@foodboozeshoes June 6, 2011 at 4:12 PM  

Gorgeous, stunning, wow! Thanks for the recipe!

Carrie Melissa June 18, 2011 at 1:32 AM  

This looks faaantastic. Just mentioned it in my blog, and I plan to try it this weekend. I'll let you know how it turns out. :) love your blog, by the way.

http://www.bohobeat.com/2011/06/friday-link-round-up-fathers-day-blog.html

Digigirl July 26, 2011 at 12:10 AM  

In the ingredients list, you say 20g sugar, but in the instructions you say "Add a small amount of the 55g of sugar to the egg whites..."

Which is correct - 20g or 55g? Looking forward to giving this a try. Thanks!

Viv July 26, 2011 at 10:05 AM  

Digigirl: There are two lots of sugar in this recipe (as you can see in the ingredients list). The 20g of sugar is used to mix with the yolk and the 55g is used for the egg whites. Hope this helps and happy baking :)

Nikki,  September 20, 2011 at 1:59 AM  

Hi, I have encountered some recipes that require cake flour and some (such as yours) which do not use any flour.. Do you know what is the difference of using and not using the flour? Will they turn out the same?

I can't wait to try this out! Except I need to figure out the flour part :)

Anonymous,  December 22, 2011 at 12:32 PM  

Can I substitute cornstarch with potato starch??

anna,  December 24, 2011 at 1:42 PM  

I am confused, so this is a flourless cheesecake? you sure?

Viv December 29, 2011 at 1:41 PM  

sorry for the late response...

Nikki: I don't think it makes much of a difference. There is cornstarch in the recipe though! (Cornstarch is an ingredient in cake flour!)

Anon: I think you can, but I haven't tried it myself. Please let me know how it goes if you do try!!

anna: Yes! Although there is cornflour in it.

Anonymous,  January 15, 2012 at 11:32 AM  

Hi! This cake looks amaziinnngg! I'm trying out the recipe tomorrow. Can I use a 9in standard cake pan? Or do I have to run out and bye a 7in pan?

Spudmommy January 30, 2012 at 3:23 PM  

Its time like these I wished my school system taught us metric! This looks like it will be worth the effort to convert!! ;)

Spudmommy January 31, 2012 at 7:28 AM  

I thought I should mention in case inquiring minds want to know...
You can install a "google chrome" extension that will convert the measurements for you. Search for measurement converter then install. Once done anytime you move your mouse over the ingredient amount it will pop up with the conversion. So for me it converted the gr. to oz.

Viv February 1, 2012 at 8:39 PM  

thank you SPUDMOMMY!!! that's very nice of you to share the info :) Appreciate it!

Erik de Viking Sheep February 23, 2012 at 2:40 PM  

I tried it last night, followed the recipe almost to the letter, and I used oven thermometers to make sure my temperatures were mostly right. It turned out rather well, however is denser than I expected, more like a thick mousse than the airy Jap light cheesecakes from bakeries.
I notice that this recipe uses more than double the cream cheese and half the whipped egg whites compared to another recipe http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html. So maybe this density is normal?

Anonymous,  February 25, 2012 at 2:25 AM  

Please read up on eggs and cholesterol. Dietary Cholesterol has next to NO impact on your blood cholesterol. Eat as many eggs as you like.

Anonymous,  February 25, 2012 at 11:54 AM  

What recipe can I follow for a 9 inch pan? I want to make this for my boyfriend's grandparents when I come home for Easter break and I only have a 9 inch spring form pan :/ And the cake looks great by the way! I can't wait to try it!

Jeni April 10, 2012 at 8:03 AM  

I cooked this today, and it was wonderful, thank you for the super recipe, I LOVE your blog, and will be cooking more of your recipes :)
Jeni

outsourcing service indonesia June 5, 2012 at 4:14 PM  

Wow! This post make my tummy squeaky >.<

Anonymous,  June 18, 2012 at 6:48 PM  

I tried this yesterday as a Father's Day cake, and it's SOOOO good! Thank you so much for sharing this recipe!

Anonymous,  June 22, 2012 at 11:40 PM  

Hi, these cake looks amazing! I was wondering if you have to do a tooth pick test to see if the cake is already done. because that's what I usually do when baking a cake. thx

Viv June 26, 2012 at 12:53 PM  

Anon: I didn't really do a pick test and I don't think it is really necessary for this recipe because we are baking for 40 mins and letting it sit in oven for another 40 mins (with oven turned off). :)

Anonymous,  June 28, 2012 at 6:38 AM  

At the suggested temperature, my cake didn't plump or cooked...it was watery. I have to raise the temperature to 320C degree. Going to play with the temperature abit.

Anonymous,  June 28, 2012 at 7:04 AM  

Lmoa...sorry about the temperature... I forgot to convert it to Fahrenheit. No wonder it didn't cook....lol

Anonymous,  July 4, 2012 at 6:38 AM  

11 grams of cornstarch seems like not enough flour for this recipe? Would this make the cake kind of dense and wet and the same time?

Great Photos!

Viv July 4, 2012 at 9:27 AM  

Anon: Haha great that you managed to find out that the temp conversion was the problem! Hope it turned out well at the end :)

Anon: Yea 11g of cornstarch is not much, but this cake is def on the other end of dense..it's super soft. It can be on the wet side which is why its important to keep the cake in the oven for another 40 mins after you switch off the heat!

Anonymous,  July 11, 2012 at 2:12 AM  

So what temperature do you bake this on in F?

Anonymous,  July 11, 2012 at 2:29 PM  

Would help a lot if this recipe could be converted to cups, teapspoons, and Fahrenheit etc instead of grams/C....can't wait to try it!

Nam Pham July 11, 2012 at 11:16 PM  

Converting measurements is easy. This website will convert everything from cooking measurements to temperatures. http://www.convert-me.com/en/

Emil July 24, 2012 at 12:01 AM  

I don't believe there is a cheesecake on earth more fluffy than this one! Looks really delicious!!!

wallflourgirl July 26, 2012 at 8:57 AM  

I've been searching high and low for a great Japanese cheesecake recipe, and I'm so glad I've found what looks like a winner! I can't wait to make this, especially in individual servings topped with fruit (and maybe some custard!). Thanks so much for sharing--looking forward to more scrumdiddly recipes!

Anonymous,  August 3, 2012 at 9:40 AM  

Cheesecake never has flour...

Anonymous,  August 5, 2012 at 7:00 PM  

how do you determine if the meringue is perfect? roughly how long did you mix at medium speed?

crush jewelry August 30, 2012 at 5:13 AM  

Made the cake! i turned out fabulous, BUT i almost cooked it at 180F instead of Celsius, I'm Canadian, and we use the METRIC system here but we all bake in Fahrenheit, you need to FIX the temp. I almost ruin a good 2hr and ingredients if i didn't read the comments
Very tasty cake will make again at 350F
Kym:)

Anonymous,  September 6, 2012 at 9:44 AM  

Crap. I baked it at 180F. Well, tried to bake it. No wonder it wasn't turning golden

Anonymous,  September 6, 2012 at 9:51 AM  

So now I guess I'll just bumble around until it turns the right color. Maybe. And then leave it a while. And then force my family to eat whatever comes out. Sigh.

noos September 7, 2012 at 1:24 PM  

mmm, mine is unsuccessful and i don't know why. The cake raised 15 minutes then it turn golden brown but as i checked it is raw and dense. I put it back to the oven 40 minutes or so and still dense, plus the cake turn very dark and deflated after.

Elaine,  September 7, 2012 at 8:02 PM  

Tried this last night and it's amaaaazing - my family loved it, especially my cheesecake-lover father. Thanks for the recipe! A question tho, it tasted a tad bit 'eggy' at certain parts of the cake - is it because I didn't mix it well enough/ something to do with the meringue?

Cheers, Elaine

Anonymous,  September 17, 2012 at 10:23 AM  

Wow, this recipe is fantastic! The only modification I made was to add a bit more sugar and some lemon zest. This was an absolute hit at my dinner party tonight. Thank you for this recipe.

erinz September 26, 2012 at 8:37 AM  

SO Excited to bake this! Thanks so much for posting the American measurements. ☺

Sandi September 26, 2012 at 10:38 AM  

This cheesecake is amazing!!! I have made it twice in the last two weeks. It is so simple to make and it is fantastic. Light and airy, not heavy like regular cheesecake.

Danielle October 10, 2012 at 10:43 AM  

Oh my gosh. I have never of this amazingness. can coconut milk be used and a non dairy butter be used in place of the dairy versions?

Megan October 15, 2012 at 3:11 AM  

Can I use Splenda instead of sugar?

Sheepyass October 15, 2012 at 3:29 AM  

Awesome recipe. My whole family loved the cake!

Anonymous,  October 17, 2012 at 5:20 AM  

Is there an easier recepie...one that's not in Grams????

Ei,  October 18, 2012 at 5:33 PM  

I made this and it was a success! Thanks for posting this recipe..

Anonymous,  October 20, 2012 at 1:29 PM  

I tried this recipe twice and while it was good, it did not rise or turn golden-brown at all. I see the top of your cake turned quite brown. Any suggestions?

FuzzyEmuAK October 23, 2012 at 5:10 PM  

About the meringue....I couldn't get the whites and sugar to form peaks after I put the whites in the freezer.

Anonymous,  October 29, 2012 at 10:56 AM  

Can't wait to try this and thank you so much for sharing! I've never had Japanese Cheesecake so this will be a nice treat! On another note, I feel the need to apologize for my fellow Americans that are complaining about the fact that you are using the measurement system you were raised on and live on. I'm even more appalled that so many of us have asked you to convert FOR us ... in this google-crazed age no less! No wonder so many other countries think Americans are arrogant and lazy. Shameful.

Gayle Seidelman November 9, 2012 at 1:02 AM  

Japanese Cheesecake

300g cream cheese (this equals to about 10.5 oz of cream cheese)
45g unsalted butter (this equals to a generous 3 tbsp. of butter)
57g egg yolk (this equals to 3 yolks)
20g sugar (this equals approximately 1 tbsp + 1 tsp sugar)
11g cornstarch (slightly less than 1 tbsp)
150g milk (about 2/3 cup of milk)
95g egg white (3 egg whites)
55g sugar (about a 1/4 cup of sugar + 1 tsp)
Use an 18 cm (7 in) cake pan with a fixed bottom.

Gayle S November 9, 2012 at 1:05 AM  
This comment has been removed by the author.
Anonymous,  November 12, 2012 at 7:15 PM  

Recipes are so annoying that are in grams and not cups or spoonsful. I can't be bothered weighing out 11 grams of cornflour - not everyone has digital scales!!!

Glenda Burke November 13, 2012 at 4:56 AM  

THIS is going on the Holiday Menu!!
Love all the comments and and follow up tips, especially the google conversion chart info!
I can only imagine all the toppings that would go so well on top of this beautiful cake that would satisfy EVERY appetite!

Anonymous,  November 20, 2012 at 8:42 AM  

That's funny....I know something that's actually WAY more annoying....someone whining about a free recipe. Go buy a box cake at walmart if you "can't be bothered" to weigh out ingredients.

Anonymous,  November 20, 2012 at 8:44 AM  

Agreed and totally agreed.. Thank you so much for an awesome recipe.

Anonymous,  November 21, 2012 at 12:07 PM  

I did all the conversions for the recipe but like some above I baked at 180 F. I just restarted the oven and will try cooking it at the proper temp for 1/2 the time and see what happens.

Thanks for the recipe though, I had fun licking the whisks!

Anonymous,  November 22, 2012 at 6:30 PM  

Go to Google n convert the measuments LOL don't be lazy ohh n its called imperial system not US measurements LOL

HoneyBeeStamps December 1, 2012 at 2:11 PM  

On behalf of every spoiled, lazy American, I apologize for some of these comments. And I commend you on a lovely recipe that I'm anxious to try. :)

Anonymous,  December 2, 2012 at 1:17 PM  

No need to be rude. It seems a few people weren't sure how to convert it.

missmarquisha December 5, 2012 at 4:15 PM  

I know this post is a few years old. The author has been so patient in answering questions, I thought that I would ask if anyone has tried this recipe in mini bundt pans? I know the recipe calls for a certain size pan, and it seems if you alter this, the recipe is altered too. However, I'd like to make mini cakes for Christmas and would love to use this recipe. Help?

KaiteKaite December 7, 2012 at 9:18 AM  

Can this be made in muffin tins? I wanted to make individual servings for a cookie exchange, would I have to change the amount of time for this to work?

Anonymous,  December 10, 2012 at 12:39 AM  

It's taught "Metric" and "US" in math classes in the United States. I've never heard "imperial system" before in my life.

Anonymous,  December 10, 2012 at 1:34 AM  

Anything is possible and any recipe can be altered. The amount of time should be reduced. You will have to test it out yourself though to see how long it takes to bake.. :)

Anonymous,  December 10, 2012 at 1:35 AM  

Anything is possible and any recipe can be altered. The amount of time should be reduced. You will have to test it out yourself though to see how long it takes to bake.. :)

Anonymous,  December 10, 2012 at 1:37 AM  

Sorry, I don't know why my reply ended up here instead of at the end of the page haha! Thanks for this great recipe though!

By the way, does it matter what kind of milk is used? Thanks!

Anonymous,  December 11, 2012 at 5:42 AM  

After melting the butter, do I have to remove it from the fire before adding the cream cheese?

Anonymous,  December 12, 2012 at 4:29 AM  

I don't know how to convert the measurements. Is there somewhere I can get the ingredients in ounces and cups?

Anonymous,  December 15, 2012 at 12:21 PM  

i would to like to know ounces and cups,please,judyspeck@att.net thanks so much....

Anonymous,  December 17, 2012 at 12:52 PM  

Love cheesecakes but have never tried Japanese cheesecakes. I cannot wait to make this. I am making it this week. Thank you

JoDee J December 21, 2012 at 5:42 AM  

Everyone that's asking for conversions...if you take a few minutes to read through some of the earlier posts, there were a few people that posted the conversions. I found this out after spending an hour on Google to convert everything myself hahaha very helpful! And for the temps, the 180 deg. C is 350 deg F and the 160 C is 320 F from what I found.

Anonymous,  January 21, 2013 at 2:41 AM  

Weighing ingredients is much more accurate than cups and tsps... I found this out when doing other gluten-free recipes. A scale really isn't that expensive or difficult to use. Worth it to get a recipe that is reliable across the board, especially since not everyone measures say, flour, in a cup the same way. (Yes, I know there is no flour in the recipe. Hopefully you get my point.)

Happy Baking!

Anonymous,  January 24, 2013 at 6:40 PM  

Pinning this and putting the converted measurements in a comment to maybe help out some who just can't be bothered to read through the comments (usually my favorite part of posts lol). This looks marvelous and I WILL be making it, thank you!

Anonymous,  January 27, 2013 at 2:02 PM  

I totally agree! I don't know how to manually convert grams to ounces, but google sure is a wonderful thing.

Anonymous,  January 27, 2013 at 2:04 PM  

Or better yet, go buy a cake already made so you wont have to be bothered measuring that half cup of water.......

Anonymous,  January 31, 2013 at 6:22 AM  

I was just about too ask for the conversion as well... And in the US they teach it that way... Metric and US... It is just a difference in culture. I don't understand why people have to be so rude about this. This is a baking site not a controversial issue. Thank you to the person below who was kind enough to provide it and be kind to her fellow man despite their culture or nationality. Sheesh!

Anonymous,  January 31, 2013 at 6:50 AM  

Thank you for posting the conversion. This really helps a mom like me who has the very small hyperactive kids who don't allow me a few minutes to try and look up conversions and such. Not to mention I'm horribly math handicap. :) i really appreciate giving us this conversion. Thanks again.

Anonymous,  January 31, 2013 at 6:52 AM  

Thank you very much. !

Anonymous,  January 31, 2013 at 6:55 AM  

If you go up in the comments some people have been very kind and provided conversions. Also on her original post about this where she linked the recipe, in three comments, someone converted it very well. Hope that helps!

Anonymous,  January 31, 2013 at 3:00 PM  

If you click on the link by the title of the cookbook she got it from, then it will take you to a page with the original recipe and the lady has it in parenthesis of what it is in tbsp, cups and tsp. much easier!!!!!

Lauren February 14, 2013 at 6:46 PM  

hey hey! my cake is in the oven right now, but i got to say, its taking a LOT longer to cook than i thought. i even bumped the oven up significantly but its been over an hour and the top still isnt browning. besides that, it looks like it is gonna come out GREAT (if it will ever start to brown!)

Anonymous,  February 23, 2013 at 5:39 AM  

Hello, I saw this recipie on Pinterest and am so excited to try it out! I have two questions for you (which I hope you can answer as soon as possible) so I can get on to baking this!
Firstly, I dont have any cornstarch at home. Can I use flour as a replacement? If I can, then can I put in the same amount of cornstarch or would I have to double it?

Also, can I add raspberry or mango pulp to give a fruity flavour?

Jo Gee February 23, 2013 at 7:31 PM  

Mine is cooking now! Yum! It had not browned at all though, is this common and is there a way to brown it after (maybe putting it under the griller for a bit or will that hurt it?)

Viv February 24, 2013 at 2:46 PM  

Hi Anon: Cornstarch would thicken the milk/yolk mixture. You could try with flour as well but I have not tried myself!

Adding the fruit pulp: depends on how much you put in. Addign too much would result in a runny batter which might affect how the cake sets. Alternatively, you could add the fruits on the side or on top of the cake?

Anonymous,  February 28, 2013 at 2:55 PM  

This cheese cake was disgusting and I'm very sad to say so. I don't think there was enough sugar. ):

Anonymous,  March 3, 2013 at 4:13 AM  

Do not put egg whites in the freezer, I think that's why my cheesecake was 1 inch high...

Flora Richards Gustafson March 6, 2013 at 6:49 AM  

Thank you for sharing this recipe. I'm going to make it for my husband's birthday.

Maria George March 8, 2013 at 3:52 AM  

I've always wanted to try a Japanese Cheesecake. Thanks for putting up the recipe.

Angelika March 9, 2013 at 4:01 PM  

Hi Viv!

Your pictures look amazing, you have really great photography skills! Not only that but this cheesecake was delicious! It was so light and airy, completelly not what I expected, it blew me away! I actually featured your recipe on my blog as well, of course I linked the recipe back to your site :) If you want to see how mine turned out here is the link:
http://www.loveforflavor.com/#!japanese-cheesecake/c1lk2

Thanks for sharing this recipe!
Angelika

EmeraldLimeKellyForest March 29, 2013 at 2:10 PM  

Do you use the parchment paper for the ease of removing the cheesecake from the pan? I have a springform pan for cheesecake. Would that work ok?

Janet NZ April 6, 2013 at 1:19 PM  

I,found this recipe on Pinterest and made the cheesecake as a practice ahead of Japanese visitors visiting in July... Delicious! Thank you so much.

Stooks May 23, 2013 at 11:06 AM  

That looks good. I'm gg to make it. Also, what kind of camera do you use? Your pictures look great.

Anonymous,  June 1, 2013 at 2:24 AM  

Has anyone tried to decorate on top with fresh berries? are fruits heavy for the texture of this cheesecake? Can it be decorated with it? any suggestion?

Anonymous,  June 21, 2013 at 10:45 PM  

Hi Viv,just want to know what brand cream cheese you use to prepare the japanese cheese cake as i used one indian brand cream cheese which is locally available also as per your instruction i baked in convectional microwave oven but the top burnt also the cake turned like a custard,please if you can help out.thanx
Arman

Anonymous,  June 27, 2013 at 8:11 AM  

it looks amazing~~ cant wait to try it out! thanks for uploading this recipe!!

Anonymous,  July 17, 2013 at 1:18 PM  

What is carb count?
My granddaughter loves cheesecake but she is type 1 diabetic.

blueskies July 22, 2013 at 10:07 AM  

This was WONDERFUL!! Thank you so much. This is definitely a new family favorite.

Anonymous,  July 30, 2013 at 3:24 PM  

my meringue is NOT thickening/forming soft peaks!!! >:( i have been hand mixing for 30 minutes now... what do i do???

Viv July 30, 2013 at 3:28 PM  

hi Anon: The process shouldn't take 30 minutes at all. Usually when egg whites are not forming soft peaks is because the whites might have been in contact with some greasy substance, like perhaps some egg yolks went into the white mixture. Also before beating egg whites, make sure that your mixing bowl and beaters are clean and dry.

Anonymous,  July 30, 2013 at 3:50 PM  

yeah i kind of assumed it had been in contact with some kind of oily/greasy substance based on this article i found while frantically searching for the answer to my problem... but it came out okay and it is cooking in the oven right now :) YAY!!!! it looks delicious~~~~ THANK YOU SO MUCH FOR POSTING THIS RECIPE!!! oh and i could not find a 7 in round cake pan so i just used a 9 in one. i hope it turns out okay~

Anonymous,  August 7, 2013 at 4:40 PM  

so my cheesecake is currently in the oven. It is 1am and I am waiting. I followed the recipe and baked this cheesecake to the tip of a pin and it hasn't browned. I am baking in the proper temperature, have a proper spring form and used the roasting pan yada yada. My only giant mistake is I used wax paper instead of parchment (idiot!!) but is that the reason it isn't browning??
Sincerely, Tired ._.

Anonymous,  August 7, 2013 at 4:45 PM  

Just rechecked. The surface cracked - not that the whole beauty thing mattered to me, I'm worried about the taste. I am going to take it out and go to sleep here now, but I am still confused. Why hasn't it browned? Would love some advice for next time I attempt that beautiful creation, thanks : )
Sincerely, Still Tired

Viv August 7, 2013 at 4:58 PM  

Hi Tired/Still Tired,

I don't see why too your cake hasnt browned in the oven. Are you sure it is at 180C? (That is, 356F).

Anonymous,  August 13, 2013 at 6:56 AM  

Your cheesecake turned out beautifully :)
The thing is when I tried it, it turned out really... cheesecake-ey and not exactly as bread-like as I thought it would. Although it still tasted good, it just wasn't that different from regular NY cheesecake. Any suggestions for a more bread-like version?
Thanks.

Laine,  September 29, 2013 at 9:40 PM  

Hi, i've tried this recipe 5 times and it tastes fabulous, however I always have a problem with the texture. (ps. out of the 5 times, its only been fully successful the first time!). Somehow it always turns out nice and fluffly on top, but too moist, pudding-like at the bottom. I tried "debugging" by comparing with the first 'successful' time - in other tries I've used spreadable cream cheese (Philadelphia) instead of block cream cheese (cant seem to find block cream cheese at my local grocer), will this make a difference? and if so, do you have any suggestions how i can alter the recipe accordingly?

Thanks for the recipe and will appreciate any comments you/ anyone has! :))

Viv September 30, 2013 at 2:14 PM  

Hi Laine, I believe there is a difference between the cream cheese block and spread. The spread is 'lighter' and more airy (thus spreadable) so I wouldn't recommend using it to make cheesecake...but perhaps some suggestions could be to decrease the amount of liquid in the recipe (e.g maybe add less milk) so that the batter is actually thick rather than flat and runny. But again, I haven't made it with spreadable cream cheese before so can't give you solid advice!

Hopefully you can find block cream cheese elsewhere :)

AMI November 12, 2013 at 6:51 PM  

Hello! i would like to make this tomorrow, but wondering, does it matter what kind of milk? i only have 1% milk in the refridgerator right now!

Viv November 12, 2013 at 8:46 PM  

Hi AMI, I have not tried with 1% milk before but I am certain it should be alright :) Hope it turns out great tomorrow...let me know how it goes!

Anonymous,  November 18, 2013 at 4:30 AM  

I love to try this recipe for my practical test at school. I was wondering can i add lemon zest to this recipe ? If yes, which stage ? may it affect the volume ? Thanks :)


Anonymous,  January 6, 2014 at 2:15 AM  

I am taking it out of the oven as we speak and it looks fabulous and golden. It seems to work perfectly in France as well :) Thank you for this great recipe. It is my first japanese cheesecake. A bientot!

celladoore February 11, 2014 at 2:14 PM  

Thank you so much for this recipe :)
I made it last year for a friend's birthday and she was extremely pleased - I have you to credit for all my friends' compliments.

Tracy K,  February 13, 2014 at 9:08 AM  

My 16 m old daughter and i just made this in a bad pan. It is cooling right now. Can I wait to eat it until I chill it?? That's the hard part. It looks, smells (and that corner tastes) lovely! I had a scale and the sense to use a search engine for any questions on the temps. Can't wait to dig in! Thank you for the recipe!

Tracy K,  February 13, 2014 at 9:11 AM  

Bread pan, not bad!

Viv February 13, 2014 at 9:12 AM  

Hi Tracy: Thanks for sharing with me! I can't wait for you to try it too! It def does taste better after chilling!

Anonymous,  March 13, 2014 at 8:03 AM  

hi Viv! have you tried to cook the cheese cake in the microwave?

Rare March 19, 2014 at 1:48 PM  

Just FYI, eggs are not bad for your cholesterol, eggs are a good source of vital protein, and not hi in cholesterol unless the chickens are fed high cholesterol food, which hasn't been done for over twenty years. This is one of the worst myths perpetuated in the last decades.

Chloe,  April 9, 2014 at 9:47 AM  

Hello,
i baked this cake couple days ago, but mine did not look like yours at all. The top was cracked, and the cake collapsed after it came out of the oven. Can you think of any reason why this would happen? Thanks in advance!

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