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Japanese Cheesecake チーズケーキ
4.7 from 90 votes

Japanese Cheesecake チーズケーキ

Japanese Cheesecake combines cream cheese, eggs, and delicate meringue to create a soufflé-like cake with a soft, airy texture. Lemon zest and juice provide subtle brightness, balancing the creaminess. This recipe uses a water bath baking technique that results in a moist, tender crumb and a light, fluffy cake that's easier to slice after it has cooled and set.

Prep Time
45 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs
Servings: 8
Calories: 248 kcal
Course: Dessert
Cuisine: Japanese

Ingredients

  • 7oz/200g cream cheese This is the brand I used to use in Japan and it is readily available in Supermarkets in Australia and other places worldwide, Philadelphia brand
  • 4 egg I usually buy free range large eggs from a local farmer’s market and a whole egg weighs about 50 g. Yolks all together weighed approximately 65g, yolk
  • 0.7oz/20g caster sugar ( 1 tbsp + 1 tsp)
  • 3.4floz/100ml heavy cream 1/3 cup + 1.5 tbsp, aka whipping cream
  • 3.4floz/100ml milk (1/3 cup + 1.5 tbsp)
  • 1 tbsp lemon juice
  • 2 tsp lemon 1/2 lemon zest (only yellow part, no white
  • 1.4oz/40g plain flour (1/3 cup)
  • 0.35oz/10g corn starch (4 tsp)
Meringue
  • 4 egg from the 4 eggs’ yolks separated from. Egg white all together weighed approximately 120g, white
  • ¼ tsp cream of tartar
  • 2.1oz/60g caster sugar (4 tbsp)
Apricot glaze
  • 1oz/30g apricot jam (2 tbsp)
  • 1 tbsp water or brandy

Instructions

    Cup of Yum
  1. Leave the cream cheese at room temperature to soften. *1
  2. Prepare the 7 inch (17cm) in diameter and 3 inch (7.5cm) tall round cake pan. Spread unsalted butter thinly and line the bottom with baking paper and set aside in fridge. *2
  3. Sift the flour and corn starch and set aside
  4. Separate eggs to yolks and whites. Refrigerate the egg whites in a bowl. *3
  5. Stir the softened cream cheese with a wooden spatula to make it a smooth cream texture. 
  6. Combine milk and cream. Add the milk and cream mixture a little bit at a time and mix well each time.
  7. Add sugar and add egg yolks one at a time and mix well each time.
  8. Sieve the cream cheese mixture into a large mixing bowl to avoid any lumpy bits. 
  9. Add lemon juice and lemon zest to the mixture and mix well. *4
  10. Sift the flour and cornstarch into the egg yolk and cream cheese mixture and combine them.
  11. Start to preheat the oven to 338°F(170°C) degrees Celsius. * 5
  12. Make the meringue. Set the stand mixer and whip the egg whites till large bubbles form. Add the cream of tartar and whip.
  13. Add 1/3 of the caster sugar in 3 to 4 different times and whip the egg whites each time the sugar is added. Whip till soft peaks form (when the stand mixer’s attachment is lifted, the white egg peak bends a little bit).
  14. Remove the mixing bowl from the stand and hand whip to stabilize the meringue form.
  15. Fold 1/3 of meringue into the cream cheese mixture with a whisk carefully trying not to break the fine meringue form. Repeat the same one more time.
  16. This time, add the cream cheese mixture into the meringue bowl and fold all together carefully with a spatula.
  17. Pour the mixture into a prepared round cake tin. Fill the tin about 0.6 inch (1.5 cm) down the rim of the tin, tap a couple times on a kitchen bench to release the air bubbles. *6
  18. Place and bake it in a water bath in the preheated oven. Turn the oven temperature down to 320°F (160°C) and bake for 20 minutes. *7
  19. After baking on 320°F (160°C) for 20 minutes, turn the temperature down to 284°F (140 °C) and bake for a further 55 minutes. (it took about 20 minutes at my oven temperature to get down to 284°F (140°C)
  20. Turn the oven off after its baked in 284°F (140°C) for 55 minutes. Leave the cake inside the oven for a further 30 minutes to cool the cake down gradually.
  21. After leaving the cake for 30 minutes with the oven turned off, remove the water bath and leave the oven door slightly open and let it continue to cool down gradually.
  22. Place the cheesecake (still intact in the round tin) in an airtight container and refrigerate overnight. *8
  23. Remove the cake from the tin.
  24. Glaze the top of the cheesecake with apricot jam glaze with a brush and slice it with a sharp and warm knife to serve.

Notes

  • Allow cream cheese to come to room temperature for easier mixing and smooth texture.
  • This recipe is sized for a 7 inch (17cm) diameter, 3 inch (7.5cm) tall round cake pan.
  • Keep egg whites refrigerated until just before whipping to produce finer meringue.
  • Wash lemon thoroughly to remove any wax or chemicals; soak briefly in bicarbonate solution and rinse.
  • Preheat oven above baking temperature to offset heat loss when opening the door.
  • Do not fill cake pan batter over 1.5 cm below the rim to prevent overflow while baking.
  • The water bath should be warm, not boiling, around 60–80°C, to gently bake the cheesecake.
  • Let the finished cheesecake cool and set before slicing to maintain its airy texture.

Nutrition Information

Calories 248kcal (12%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 143mg (48%) Sodium 121mg (5%) Potassium 115mg (2%) Sugar 13g (26%) Vitamin A 675IU (14%) Vitamin C 1.7mg (2%) Calcium 58mg (6%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 248

% Daily Value*

Calories 248kcal 12%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 143mg 48%
Sodium 121mg 5%
Potassium 115mg 2%
Sugar 13g 26%
Vitamin A 675IU 14%
Vitamin C 1.7mg 2%
Calcium 58mg 6%
Iron 0.6mg 3%

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