5 from 1 vote

Japanese Cheesecake - Creamy & Light

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.