Japanese Cheesecake

    1 hour 20 mins

    A light and fluffy cheesecake made with whipped eggs and very little cream cheese.

    56 people made this

    Serves: 8 

    • 85 g cream cheese
    • 60 ml milk
    • 2 egg yolks
    • 50 g white sugar, divided
    • 2 egg whites
    • 1 g cream of tartar
    • 25 g all-purpose flour
    • 10 g cornstarch

    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. Preheat the oven to 175 C. Line the bottom of a 22cm spring-form pan with baking paper.
    2. Cook the cream cheese and milk in a small saucepan over medium heat stirring occasionally until cheese is melted. Remove from the heat and set aside.
    3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy. Fold the cream cheese mixture into the yolks. Sift in the flour and cornflour and stir until blended.
    4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar to soft peaks. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan and place the cheesecake in a baking dish. Pour in water until halfway up the sides of the baking dish. Bake for 20 minutes, then reduce the heat to 150 C and continue baking for 15 more minutes. Let the cake cool before removing from the pan.
    5. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the baking paper and invert onto a serving plate so the top of the cake is upright again.

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    Reviews and ratings
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    Reviews in English (49)


    FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite interesting...very smooth with a consistency denser than pumpkin pie but not really gelatin-like either. Not horrible but obviously not the way it was suppose to turn out. -- SECOND TRY -- I used fat free cream cheese and added 1/2 teaspoon of lemon juice. It turned out alright - a little dense but I did change the recipe. It was somewhat like a sponge cake but not quite as fluffy. -- THIRD TRY -- Third time's a charm! I used fat-free cream cheese along with fat free skim milk. Although it looked dense, it turned out soft. It was flufflier this time probably because I did a better job of combining the ingredients (making sure the yolks and sugar were light and fluffy, etc.). I didn't have parchment paper so I just used PAM and I had no problem with it sticking. With the fat-free ingredients, each serving has barely any fat and less than 100 calories!  -  06 Jul 2006  (Review from Allrecipes US | Canada)


    This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake and added a tablespoon of freshly squeezed lemon juice. It turned out wonderfully! Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be), yet still delicious and easy to make.  -  06 May 2006  (Review from Allrecipes US | Canada)


    I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem to make the cheesecakes ` correctly `. Hence, I would have to give this recipe a low rating bc it is more of like a sponge - egg cake, that always sinks. If anyone wants a light dessert, a good custard will do rather than this mushy - spongey type of cheesecake.  -  12 Jan 2008  (Review from Allrecipes US | Canada)