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.

5.6k Views 409 Likes
How to Make a Japanese Cheesecake Recipe
22 Steps
Ingredients
Embed
1
Here are the ingredients, I used light cream cheese and 1% milk but feel free to use whatever fat % you like. See supplies tab.

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

2
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.

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.

Recommended For You
3
Preheat oven to 325F (160C).

Preheat oven to 325F (160C).

4
In a pot, boil water. This will be used for your double boiler.

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

5
Put a metal bowl on top of the pot with boiling water and lower the heat. Add the cream cheese, butter and milk.

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

6
Whisk the ingredients together till free of clumps.

Whisk the ingredients together till free of clumps.

7
It should look smooth like this.

It should look smooth like this.

8
In another bowl, combine the egg yolks, cake flour, corn starch and lemon juice.

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

9
Mix it till its smooth.

Mix it till its smooth.

10
Combine the cream cheese mixture with the egg yolk mixture till it's all smooth.

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

11
Add cream of tartar to the egg white in a mixer bowl.

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

12
Whisk the egg white and cream of tartar till foamy. Add the granulated sugar bit by bit. Whisk till soft peak.

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

13
Whisk till soft peaks.

Whisk till soft peaks.

14
Soft peaks.

Soft peaks.

15
Add a little bit of the meringue to the egg yolk mixture.

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

16
Fold it together well.

Fold it together well.

17
Add the egg yolk and egg meringue mixture to the rest of the meringue in your mixer bowl and fold till it's smooth and one colour.

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

18
Pour mixture into baking pan then put it into a hot water bath. You can just use the hot water from the double boiler.

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

19
Center the pans in your oven.

Center the pans in your oven.

20
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)

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)

21
Mine came out a little cracked at the top. Maybe I baked it too long. Will bake for only 35-40 mins next time.

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

22
Enjoy your delicious light and fluffy Japanese cheesecake!

Enjoy your delicious light and fluffy Japanese cheesecake!

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments