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Japanese Baked Cheesecake ベイクドチーズケーキ
4.7 from 24 votes

Japanese Baked Cheesecake ベイクドチーズケーキ

This Japanese Baked Cheesecake is super simple to make and is so deliciously rich and creamy, you'll be fighting with everyone over the last slice!

Prep Time
30 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs
Total Time
9 hrs 50 mins
Servings: 8
Calories: 455 kcal
Course: Dessert
Cuisine: Japanese

Ingredients

  • 250 g cream cheese Philadelphia brand
  • 7 fl oz cream 1 or 200ml, pure
  • 2 egg
  • ⅓ cup sugar *2 or 80g
  • 3 tbsp plain flour
  • 1 tbsp lemon juice
  • 90 g digestive biscuits 6 Graham Crackers
  • 40 g butter 3 about 3tbs, melted
  • 2 tbsp apricot jam optional
  • 1 tbsp brandy optional

Instructions

    Cup of Yum
  1. Preheat your oven to 356°F (180°C)
  2. Leave the Philadelphia cheese and eggs out until they become room temperature.
  3. In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
  4. Line the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4
  5. Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside.
  6. Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
  7. Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly.
  8. Pour the mixture into the prepared tins and place in preheated oven.
  9. Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
  10. Turn the heat down to 320°F(160°C) and bake another 20 minutes.
  11. The top of the cake should be golden brown. Turn the heat off take it out of the oven.
  12. Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5
  13. Serve with dusted icing sugar and your some raspberries. *6

Notes

  • If you are unable to find graham crackers, you can skip this, instead line parchment sheet or baking muffin cups.  
  • *4 Do not line parchment paper on the side. It will pull the baked cheesecake and cause cracks or sink when it is baked and cooled down. 
  • *5 This cake supposed to be sink, so don't worry. It will taste better overnight settled in the fridge. 
  • *6 Or dilute apricot jam with brandy and glaze the baked cheesecake after it is cooled down. 

Nutrition Information

Calories 455kcal (23%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 34g (52%) Saturated Fat 19g (95%) Cholesterol 160mg (53%) Sodium 286mg (12%) Potassium 122mg (3%) Sugar 19g (38%) Vitamin A 1295IU (26%) Vitamin C 1.2mg (1%) Calcium 74mg (7%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 160mg 53%
Sodium 286mg 12%
Potassium 122mg 3%
Sugar 19g 38%
Vitamin A 1295IU 26%
Vitamin C 1.2mg 1%
Calcium 74mg 7%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.