Japanese Cheesecake Recipe

Japanese Cheesecake – a very delicate cheesecake, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice.

To print the recipe check the full recipe on my blog:

Makes about 8-10 servings

6 eggs
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3 oz (100ml) milk
1/2 tsp (3g) vanilla extract, optional
1 tbsp (15ml) lemon juice
2 oz (60g) flour
2 1/2 tbsp (20g) cornstarch
1/4 tsp (2g) salt
2/3 cup (135g) sugar

1. Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.

2.Separate the egg whites from the yolks.

3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.

4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.

5. Gradually fold the whipped whites into the cream cheese mixture.

6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.

7. Pour hot water until about half way up the sides of the pan.

8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.

9. The cake deflates a little bit and pulls away from the sides of the pan.

10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.

11. Dust with powdered sugar before serving. Cut with a hot knife.

Background music http://www.audionetwork.com/browse/m/track/amadeus-amended_18558

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Zaki Siddique says:


Jesus is the Lord says:

I love the music

Nitesh Patil says:

Eggless cake

mizmokay says:

i tried this recipe and I really like how it came out! The cream cheese flavor is less strong once being chilled in the fridge and that’s something I like since I’m not a big fan of cheesecakes. ^^” It really was a success! =D I definitely suggest you all to give this recipe a try! You will love it!! <3 Thanks for sharing this recipe! ^_^

rawshop says:

If I were to make this cake and freeze it to save time, would it still be soft and moist when frozen? Do I have to put a cake soaking syrup in it after baking it to maintain moisture before freezing it?

Ria says:

This looks scrumptious but l’ve given up eating eggs. I’ll look at your other recipes and see if it’s possible to adapt.

Yummylove says:

You’re amazing

Kat B says:

can i use honey instead of sugar? if so, i read somewhere that should be about 1/3 of the sugar portion and it makes the batter more liquid.

Maureen Compoli says:

I love everything about this channel…the recipes, camera work, the chefs hands, even the utensils. The best part is the no talking. I’m sure you’re lovely people but the cooking and music at so therapeutic and relaxing.

Khosh Cat says:

Could you put these into cupcake molds and make mini? If so, how long would you bake it.


What does 2 ounces of flour add up to in cup or tablespoons?

Tammar Eitan says:

All I wanna is jump into the screen, haha.

Inderjit Sethi says:

How u cut the design and make with sugar or any thing else

PPX14 says:

Thanks for the recipe!

I tried this a couple of months ago. I think I let water in through the foil however, and the base was denser than the top.

Still tasty though. 🙂 going to try again soon.

Súper Paqui Gójar says:

éxito tarta de queso, acompañada de una bonita melodía, feliz verano desde España

Jorge Huerta says:


santos santos says:

hello am brasilera and see all revence videos you have. are delicious recipes i wonder if you can teach the recipe of how. to make super soft and fluffy cheesecake cotton chinese bakery and cheesecake japanes.

Zaki Siddique says:

is cream cheese optional ? cuz I don’t have any

Mary SweetPastry says:

Que harina es? Todo uso?

Marcella Timotius says:

Can I replace the milk with whipping cream?

nagasaki nagasaki says:

i really like your background musics!!!

zombie 66 says:

just tried.perfect.superb.highly recommended

kwonyunchon says:

what is the purpose of wrap the pan with aluminiun foil??

Roy Poh says:

Can I use a rice cooker to make this?

Abdo Sonti says:


Nerissa Arviana says:

Do i bake this with both, the upper and lower fire or just the lower fire?

Bunny Moon says:

I was honestly drooling because this recipe looks so delicious!

Mimi Nguyen says:

What kind of flour is that? all purpose flour?

يمنى أحمد says:

You are the best.

Seher Korkmaz says:

great Job!
bake with Ventilator ?

Putria Aghni says:

can i just steam it instead of bake it?

Famiglia Lagrini says:

Buono buono buono

Yen Chan says:

i made it and it came out really good! everyone should give it a try, my parents like it a lot too.

Memee0000 says:

?how much is the flour in cups

Meme Nebal says:

I was looking everywhere for an easy recipe for this amazing cake and you add it here simply .. thank you veryyyyyyyy much

Angela George says:

Does it taste eggy?

نسمات عابره says:

شو اللي حطتو اخر شي مع بياض البيض حد يحكيلي ؟

จุฑารัตน์ บุญเพียรผล says:


Rida Haq says:

which type of flour ??

Savita Doodnauth says:

can i make this without the lemon juice? it’s hard to find lemons where I’m from, weird right

jess lyn says:

cream cheese can i cahnge with cheese?

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