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Japanese Cheesecake Recipe


Japanese Cheesecake Recipe Japanese Cheesecake Recipe Japanese Cheesecake Recipe Japanese Cheesecake Recipe

Today we are taking a trip to Japan. Calm down, not a real trip of course. We will just get to know Japanese cheesecake. One of the lightest, no crust cheesecakes I have ever eaten. Actually It does not feel like a cheesecake to me. It tastes more like a cheese sponge cake to me:)

It’s really delicious. But it’s not easy to make. It’s easy to prepare indeed. the hard part is to prevent it from cracking (if it’s important for you). If I were not shooting photos and publishing the recipe, I would not care about the cracks. Because the cheesecake is so delicious that you don’t see its defects.

In order to prevent cracks we place the cake mold into a water bath. But it does not work all the time. So, please don’t get disappointed if it cracks despite all your efforts, just enjoy the taste:)

I used Philedelphia in the recipe, but if you have another favorite cream cheese, you can also use it.

The most important part of the recipe is to beat the egg whites very well and not to kill while mixing with the egg yolk mixture. Be very gentle at this process.

Enjoy the recipe…


  • 5 eggs (yolks and whites are seperated),
  • 250 g cream cheese,
  • 1 tsp butter,
  • 8 tablespoons of sugar,
  • 1/2 cup milk,
  • 4 tablespoons corn flour,
  • 1 tablespoon of flour,
  • Juice and grated peels of half of a lemon.


  1. Take cream cheese, butter, milk and 4 tablespoons sugar in a glass bowl,
  2. Put the bowl on another bowl with boiling water inside,
  3. Beat the ingredients until smooth, remove from the boiling water, set aside until cools down,
  4. Add egg yolks and beat,
  5. Add lemon juice and lemon peel, mix well,
  6. Sift the corn flour and flour into the mixture and beat to a smooth consistency,
  7. Beat the egg whites to a shaving foam in a separate bowl,
  8. Add the remaining sugar and beat it up until sugar melts,
  9. Add one third of the egg whites to the cheese mixture and mix with a spatula as gentler as possible,
  10. Add the mixture to the remaining beaten egg whites and mix gently,
  11. Cover the outer bottom of a 21-23 cm spring form pan with aluminum foil,
  12. Grease the bottom of the pan with butter,
  13. Pour the batter into the mold,
  14. Place the bowl inside the oven tray and pour hot water as much as a finger into the tray and bake in a 150 C degrees until pink,
  15. Decrease the heat to 120 C degrees and wait until it’s gold,
  16. Turn off the oven and leave cake in the closed oven for about 30 mins,
  17. Open the door of the oven slightly and wait for another 30 mins for cake to cool.

Bon appetit…


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