Japanese Cheesecake – Creamy & Light

I’ve never tasted Japanese cheesecake in a coffee shop, or had it at a friend’s place. I saw it’s image on internet and read how people enjoyed the taste, texture, and the feeling left afterward. Couldn’t help but to bake it!

I’ve also read that many have failed in baking it, which scared me a bit. Baking this beauty is no joke but it’s not impossible.

I’m going to share how I made it work, what are the things to avoid, and please don’t laugh at the measurement, yes! I used a measuring spoon for everything, but take a look at the result.

Before going any further it’s fair that I mention two sources that helped this cheesecake be a success.

Christine’s Recipes I took tips from here.

Bjoycefull Got ingredients from this video, and  made few changes.


Here it is …


Japanese Cheesecake - Creamy & Light

5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Japanese
Servings: 10


  • 11 tablespoons cream cheese
  • 2 tablespoons melted butter
  • 8 1/2 tablespoons milk
  • 2 3/4 tablespoon all purpose flour
  • 2 tablespoons corn flour corn starch
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 4 medium eggs Separate the whites from the yolks should be at room temp.
  • 8 tablespoons sugar


  • In a medium saucepan, add cream cheese, butter, and milk.
  • Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
  • In a bowl beat the egg yolks and vanilla just until well combined.
  • Add the warm milk mixture to the egg yolks while whisking.
  • Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
  • In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
  • Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
  • Fold the egg white and egg yolk mixture gently by a spatula.
  • Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
  • Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4" high. Tap the pan three times on a table.
  • Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
  • Bake in a preheated oven of 150C – 302F, for 1 hour and then increase the temperature to 160C – 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
  • Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
  • Refrigerate and serve cold.
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  • Every oven is different so although I baked the cheese cake for 1 hour and half, in other ovens it will take 50 minutes using same temperature.
  • Baking this cheesecake in high temperature oven will make it rise quickly and break from the top.
  • When I was folding the egg whites and egg yolk mixture, I rotated the spatula at the same time.
  • Keeping the oven door open a jar prevent the cheesecake from sinking, by letting it get used to lower temperature gradually.
  • Do not use spread cheese for this recipe.
  • In many recipes they used cake flour, but all purpose flour is what I always use and saw no difference.


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