How to Make a Japanese Cheesecake

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How to Make a Japanese Cheesecake

Try this light and fluffy cheesecake out! This tutorial is for a 12 serving cheesecake. I cut the recipe in half because I wanted to make a smaller cake. Feel free to do the same.

Sharon Chan

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Step 1 of 22

Here are the ingredients, I used light cream cheese and 1% milk but feel free to use whatever fat % you like. See supplies tab.

Step 2 of 22

Grease a round baking pan very very lightly. I used shortening. Then trace the bottom of your baking pan to the parchment paper and cut out. Put it into the baking pan. Set aside.

Step 3 of 22

Preheat oven to 325F (160C).

Step 4 of 22

In a pot, boil water. This will be used for your double boiler.

Step 5 of 22

Put a metal bowl on top of the pot with boiling water and lower the heat. Add the cream cheese, butter and milk.

Step 6 of 22

Whisk the ingredients together till free of clumps.

Step 7 of 22

It should look smooth like this.

Step 8 of 22

In another bowl, combine the egg yolks, cake flour, corn starch and lemon juice.

Step 9 of 22

Mix it till its smooth.

Step 10 of 22

Combine the cream cheese mixture with the egg yolk mixture till it's all smooth.

Step 11 of 22

Add cream of tartar to the egg white in a mixer bowl.

Step 12 of 22

Whisk the egg white and cream of tartar till foamy. Add the granulated sugar bit by bit. Whisk till soft peak.

Step 13 of 22

Whisk till soft peaks.

Step 14 of 22

Soft peaks.

Step 15 of 22

Add a little bit of the egg meringue to the egg yolk mixture.

Step 16 of 22

Fold it together well.

Step 17 of 22

Add that egg yolk and egg meringue mixture to the rest of the egg meringue in your mixer bowl and fold till its smooth and one colour.

Step 18 of 22

Pour mixture into baking pan then put it into a hot water bath. You can just use the hot water from the double boiler.

Step 19 of 22

Center the pans in your oven.

Step 20 of 22

Bake at 325F for 1hr 16minutes. I baked mine for 45 minutes because the recipe was cut in half. (Mine says 323F by mistake..should be 325F)

Step 21 of 22

Mine came out a little cracked at the top. Maybe I baked it too long. Will bake for only 35-40 mins next time.

Step 22 of 22

Enjoy your delicious light and fluffy Japanese cheesecake!

You're Done

Check out other guides by this author!

Sharon Chan

Toronto, Canada

tripleyum.com

Graphic designer . Shihtzu & Chihuahua . Love to cook & bake

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19 Comments

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Steven Ramkumar

San Francisco, CA

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Kentwood, Michigan

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Jacksonville, Florida

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Monique Costa

Paramaribo, Suriname

Melissa Thayer

Missouri

Chloe Wang

Bennn Jay

Zombie Gurl

Canada

Amber Brucker

250 Grams Cream cheese

6 Large egg yolks

6 Large egg whites

140 Grams Granulated sugar

50 Grams Butter

100 Mililiters Milk

60 Grams Cake flour

20 Grams Corn starch

¼ Teaspoons Cream of tartar

1 Tablespoon Lemon juice

Shortening to grease baking pan

Parchment paper

8 Inches Round cake pan

I meant to say "you need to use cake flour" stupid autocorrect sorry!

Sharon Chan (author) 3 weeks ago

ARGH MAYBE THAT'S WHY. Okay I'm going to try again hahaha

Kori C. 4 weeks ago

@kori you need to we cake flour and corn starch, no all purpose flour. Hope that helps!

Sharon Chan (author) 4 weeks ago

@sheena you might have over folded or stirred. When you add the egg white to the egg yolk flour mixture, just fold it gently..don't need to do it long. Do it till u see its mostly combined

Sharon Chan (author) 4 weeks ago

I just tried it but I made it into cupcakes instead and I put a dish of water one level below the cupcakes and it sank. I used plain flour not self raising.

Kori C. 4 weeks ago

I did the cake twice coz the first time it wasn't totally done. The second time it sank immediately afte I took it out and wasn't fluffy. Why?

Sheena Äy 6 months ago

Cool Michael! Thanks for trying it :p

Sharon Chan (author) 6 months ago

my mom tried it and it tastes delicious! Thanks :)

Michael Leung 6 months ago

Ah, makes sense now!! Yay!! Thank you!! Will totally be trying this out ^_^

Jo Kuah 7 months ago

Jo, sorry about that I wasn't clear, I fixed the guide to explain after you melt cream cheese, butter and milk in the double boiler and left to cool..you prepare the egg yolks, flours and lemon juice (mix together) then you add the cheese mixture into the egg yolk bowl and stir. Thanks for fixing that!

Sharon Chan (author) 7 months ago

Shenia is right!

Sharon Chan (author) 7 months ago

Stephany, the cake is very moist inside! Melts in your mouth lol :)

Sharon Chan (author) 7 months ago

Hi Corey, cake flour is a low gluten flour. Self raising flour is high in gluten since its just all purpose flour with baking powder. Gluten gives baked goods stiffness so I don't think it would be good for the cheesecake if you want it to be light and fluffy. It will probably cause it to be more dense. You can try the substitution method of 1 cup of all purpose flour plus 2 tbsp of corn starch but I've never tried that and the recipe calls for corn starch already.

Sharon Chan (author) 7 months ago

Thanks momo!

Sharon Chan (author) 7 months ago

is it moist inside?

Stephany Ruchti 7 months ago

Er, maybe it's a dum question, but when do you mix in the cheese mix made over the double boiler?

Jo Kuah 7 months ago

Hmm it's kind of like sponge cake but more moist.

Shenia Bean 7 months ago

Can I use self raising flour? And is corn starch the same as corn flour?

Kori C. 7 months ago

love it

Monique Costa 7 months ago

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Ok thanks!!

Perky Burkey 7 months ago

Hi Katie, I've searched online and found: "For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely". Personally I would just leave the cream of tartar out and not add any lemon juice or vinegar as it might alter the taste of the cake. Just keep whisking the egg white and sugar till soft peak..it should be okay.

Sharon Chan (author) 7 months ago

What can i use besides cream of tartar?

Perky Burkey 7 months ago

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