Japanese Cheesecake (Fail Proof Recipe)
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4.5
864 reviews
Excellent
Japanese Cheesecake (Fail Proof Recipe)
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Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe. A must-bake for cheesecake lovers!
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Ingredients
- 8 oz (230g) Philadelphia cream cheese
- 2 oz (60g) unsalted butter
- 100 ml full milk
- 2 oz (60g) cake flour
- 1 oz (30g) cornstarch
- 6 egg yolks room temperature
- 1/2 tablespoon lemon juice
- 1/4 tsp salt
- 6 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 5 oz (140g) fine granulated sugar
Instructions
- Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
- On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
- Sift the cake flour and corn starch.
- Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
- Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
- Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
- Pour the mixture into the springform pan. Tap the cake pan gently before baking.
- Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch (2.5cm) of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
- Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch (1cm-2.5cm) after cooling.
- Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.
Notes
- Recipe contributor: CP Choong
- If you use a springform pan or loose base cake tin, make sure it's closed tight. It's best to wrap the base of your pan with 2 layers of aluminum foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.
- If you use a 8" round pan, it is very important to line the sides of the 8" pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5".
- If you use a 9" pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.
- You can also use an 8-inch or 9-inch square pan.
- If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture.
- Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion.
- Do not stir or blend vigorously.
Nutrition Information
Show Details
Serving
12slices
Calories
214kcal
(11%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
127mg
(42%)
Sodium
141mg
(6%)
Potassium
89mg
(3%)
Fiber
0.1g
(0%)
Sugar
13g
(26%)
Vitamin A
516IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
44mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 214kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 127mg | 42% |
| Sodium | 141mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.5
864 reviews
Excellent
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