Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Oh my goodness, this is such a soft and fluffy baked cheesecake. A slice of this Japanese cheesecake with a lovely cup of coffee would be a perfect combination.

Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!


Here, Adelenne has kindly shared her lovely recipe to show us how she makes her Baked Japanese Cheesecake. Adelenne lives in Singapore and this type of Japanese cheesecake is very popular in South East Asia. It is light and as fluffy as a feather! Often served with a cup of tea, such as green tea, this makes for a lovely afternoon treat, and won't sit as heavy on your tummy as the traditional American cheesecakes.

If any of you enjoy baking or like to do an afternoon tea or high tea, then this Japanese cheesecake would make a lovely addition to your table. We've got some other lovely afternoon tea recipes that you could include in your afternoon tea party! Such as open sandwiches, chocolate eclairs, Classic English Scones, and a delicious vanilla pound cake amongst many other recipes so be sure to check them out!

This is always a popular recipe and easy to make. The trick is to make sure you incorporate the fluffy whipped egg whites to make this cheesecake light and fluffy, and of course, don't open the oven door whilst cooking... not even if you are impatient or very curious. Just tie your hands behind your back until the cook time is over!

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So let's get straight to the recipe and see how we make our lovely Japanese Cheesecake. Please enjoy!
Recipe by Adelenne Lee

Prep Time

15 minutes

Cook Time

Approx 1 hr 10 minutes

Yield

6 - 8 Persons

You will need

9 inch Springform

Ingredients

1 cup or 200 g castor sugar
6 eggs (separated)
1/4 tsp cream of tartar
1/4 cup or 2 oz or 50 g butter
8 oz or 250 g cream cheese
1/2 cup or 125 ml fresh milk
1 tbs lemon juice
1/2 cup or 60g All-purpose or plain flour
2 Tablespoons corn flour or cornstarch
1/4 tsp salt
Boiling water for roasting pan (for the water bath)

Instructions

1. Line and grease the base and sides of a 9-inch springform tin. Wrap the outside of the tin with foil tightly so the foil comes up the sides of the tin.

How to Avoid Cheesecake Cracks

2. Preheat oven to 160C or 310 F.

3. In a double boiler, add the cream cheese, milk, and butter. On a low heat, stir until all melted, then set aside to cool.

4. Once cooled, lightly fold in the flour, cornstarch, salt, egg yolks, lemon juice and mix well.

5. In a separate bowl, whisk the egg whites with cream of tartar until frothy. Add the sugar, a little at a time until soft peaks.

Japanese cheesecake showing egg whites consistency after beating

6. Fold the whisked egg whites in batches into the cheese mixture gently until combined. Do not over mix or the cake will shrink when cooling. Pour the mixture into the tin.

7. Bake in a water bath for 1hr 10 mins until golden brown.

During baking it is important NOT to open the oven door, to avoid surface cracking and collapse!

8. When the cooking time is over, switch the oven off and leave the cake to cool in the oven with the door slightly open for a couple of hours.

9. Once cooled, refrigerate for at least 4 hours or overnight to completely firm up before serving.

We'd love to hear from you and what you thought of our Japanese Cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking

How To Avoid Cheesecake Cracking

Recipe Card

Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!

Japanese Cheesecake

Yield: 6 - 8
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!

Ingredients

  • 1 cup or 200 g castor sugar
  • 6 eggs, separated
  • 1/4 tsp cream of tartar
  • 1/4 cup or 2 oz or 50 g butter
  • 8 oz or 250 g cream cheese
  • 1/2 cup or 125 ml fresh milk
  • 1 tbs lemon juice
  • 1/2 cup or 60 g All purpose or plain flour
  • 2 Tablespoons corn flour or cornstarch
  • 1/4 tsp salt
  • Boiling water for roasting pan, for the water bath

Instructions

  1. Line and grease the base and sides of a 9 inch springform tin. Wrap the outside of the tin with foil tightly so the foil comes up the sides of the tin.
  2. Preheat oven to 160C or 310 F.
  3. In a double boiler, add the cream cheese, milk and butter. On a low heat, stir until all melted, then set aside to cool.
  4. Once cooled, lightly fold in the flour, cornstarch, salt, egg yolks, lemon juice and mix well.
  5. In a separate bowl, whisk the egg whites with cream of tartar until frothy. Add the sugar, a little at a time until soft peaks.
  6. Fold the whisked egg whites in batches into the cheese mixture gently until combined. Do not over mix or the cake will shrink when cooling. Pour the mixture into the tin.
  7. Bake in a water bath for 1hr 10 mins until golden brown. *** During baking it is important NOT to open the oven door, to avoid surface cracking and collapse!
  8. When the cook time is over, switch the oven off and leave cake to cool in the oven with door slightly open for a couple of hours. Once cooled, refrigerate for at least 4 hours or overnight to completely firm up before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 186mgSodium: 277mgCarbohydrates: 50gFiber: 0gSugar: 26gProtein: 8g

Nutrition information isn’t always accurate

Baked Cheesecakes

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8 thoughts shared

    1. Hi, it shouldn’t deflate, a tip is to leave it in the oven, switched off, with the door closed until it’s cooled completely. Hope that helps!

  1. This cheesecake looks delicious! If I were to split this recipe in half and make it in a smaller sized springform pan, how much do you think the baking time would differ from the full size? Normally I would just check it sooner but this seems a little more challenging with these baking instructions. Thanks!

    1. Hi Keg,
      To be honest, I haven’t tried this recipe in a smaller size pan, but I am thinking about the shape and size of your pan. If it is ‘smaller’ in diameter, bu has the same depth, then I would go for around 40 minutes baking. Obviously if the pan is wider and gives you less height in batter when it goes in the pan, it will cook faster. Do you see what I mean? It is the depth which will be important for the timing. As a start, you could try around 40 minutes, and it should have a slight wobble in the centre, but not sloppy at all. If it looks runny, then just keep it baking and check every 10 minutes until you see that little wobble in the middle. Don’t forget, also , the cake will still carry on cooking a little once the oven is off, and the cake is sitting in there resting and cooling slowly.
      I hope this helps, and please do come back and let me know how you get on with the timings!
      Have a lovely weekend!