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Japanese Cheesecake


Japanese Cheesecake



  • 250g cream cheese, softened
  • 50g unsalted butter, softened
  • 100ml milk
  • 60g cake flour
  • 20g cornstarch
  • 6 large eggs, separated
  • 140g granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • Powdered sugar for dusting


1. Prepare the Oven and Pan:

  • Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

2. Make the Cream Cheese Mixture:

  • In a medium saucepan, melt the cream cheese, butter, and milk over low heat, stirring continuously until smooth. Remove from heat and let it cool slightly.
  • Sift the cake flour and cornstarch into the cream cheese mixture. Add the egg yolks, vanilla extract, and lemon zest (if using). Mix until well combined and smooth.

3. Prepare the Meringue:

  • In a large mixing bowl, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.

4. Combine the Mixtures:

  • Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue in two batches until fully incorporated. Be gentle to avoid deflating the meringue.

5. Bake the Cheesecake:


  • Pour the batter into the prepared cake pan and tap it lightly on the counter to remove any air bubbles.
  • Place the cake pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
  • Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool the Cheesecake:

  • Turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes to prevent it from cracking.
  • Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

7. Serve:

  • Before serving, remove the cheesecake from the pan and peel off the parchment paper.
  • Dust the top with powdered sugar and slice into pieces.


  • Make sure all ingredients are at room temperature before starting to ensure a smooth batter.
  • Folding the meringue gently is crucial for maintaining the light and fluffy texture of the cheesecake.
  • To achieve a perfectly smooth top, you can sift a thin layer of powdered sugar on the surface before baking.
  • This cheesecake is best enjoyed chilled and can be stored in the refrigerator for up to 3 days.

Enjoy your light and fluffy Japanese cheesecake!

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