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Japanese Cheesecake ( Makes 1 8” Round tin and 1 5” Round tin)
Prep Time
15 mins
Cook Time
1 hr 20 mins
Chilling Time
3 hrs 49 mins
Total Time
1 hr 35 mins

Creamy, Light, Melt in your Mouth Japanese Cheesecake 

Course: cakes, cheesecake, Dessert, japanesecheesecake
Cuisine: desserts
Keyword: cakes, cheesecake, desserts, japanesecheesecake, lightcakes
Servings: 8 people
  • 5 oz. fine granulated sugar 140g
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 2 oz. unsalted butter 50g
  • 9 oz. cream cheese 250g
  • 200 ml fresh milk
  • 1 tbsp lemon juice Optional
  • 2 oz. cake flour 60g
  • 1 oz. corn starch 20g
  • 1/4 teaspoon salt
  1. Preheat oven to 150 Deg Celcius. Grease the 5” and 8” sides of the pan with non stick cooking spray or a little butter and line the bottom of the pans with non stick baking paper
  2. Place water bath in the oven. ( I use a larger pan filled with boiling water to create this)
  3. Melt cream cheese, butter and milk over a double boiler.
  4. Remove from heat and let cool down abit then add egg yolks and combine well. ( Make sure mixture is not too hot as you might cook the egg yolks)
  5. Sift in the flour, corn starch, salt and mix well.
  6. Using a handheld mixture, whisk the egg whites with cream of tartar until foamy. Add in the sugar in 3 different additions and whisk until soft peaks form.

  7. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold.
  8. Pour the mixture into the 5” and 8-inch round cake pan. Do not fill too high as batter will rise quite tall.
  9. Bake cheesecake in a water bath for 50mins - 1 hours or until set and golden brown at 150 deg Celcius at the lowest rack.
  10. Turn off the oven and leave the oven door ajar and let cake cool about 30-1hr. This helps prevent the cake from shrinking dramatically.
  11. Refrigerate the cake at least 4 hours or overnight before slicing to get a clean slice