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Japanese Cheesecake

by Jolina 57 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

There’s this place in Toronto where people line up for as long as 2 hours (sometimes longer) to buy Japanese cheesecakes. They only allow a maximum of 2 cakes per person and only sell a certain number of cakes per day. So it doesn’t matter if you’ve been in line for half your life on a very cold winter day; if they’re sold out, you go home (crying and/or pulling your hair out optional). It’s gotten so crazy that they’ve set up a Twitter account to announce to the cheesecake-eating world how long the line-up is at that specific point in time. That’s how good their cheesecakes are.

Skip the lines, make your own Japanese cheesecake

However, I’m not really good with line-ups. In fact I kind of hate them. So I looked for bakers in YouTube (I think Baking with Mi is my favourite so far) to see what it takes to make these cakes. I certainly won’t stand in line for them but I will absolutely try to bake one myself.

Japanese Cheesecake fresh from the oven!

Because Japanese cheesecakes are delightful – not too sweet with just a hint of cheesecake. What makes them so great is the texture. They are unbelievably light, unlike the very dense New York cheesecake that I think we’re all more used to. They are closer to chiffon cakes than cheesecakes really, but wonderfully softer.

Soft As Cotton Japanese Cheesecake

You can do it!

Making a Japanese cheesecake is essentially the same basic ingredients and set of very specific instructions. I’m a self-taught baker so I have no idea if my technique is correct so all I can do is follow the recipe as best I can, handle the egg whites as carefully as possible, and watch the oven like a hawk. And I am rewarded with a lovely cheesecake every time. My point is: if someone like me can do it then certainly anybody can.

PS: The recipe I’ve been using measures ingredients by weight but I know not everyone owns a kitchen scale so I also provided the volume equivalents in the recipe below. I tested the recipe using that (I got your back) and I’m happy to report that version turned out great too (just make sure all your ingredients are room temperature ok?). Don’t let not owning a kitchen scale stop you from baking this (for lack of a more appropriate word) yummy Japanese cheesecake.

Japanese Cheesecake

Print this recipe
February 3, 2016
by Jolina
Category Cakes, Pies & Tarts Recipes
Japanese Cheesecake Slice - Soft as cotton!

Ingredients

  • 60 grams (1/2 cup + 2 tablespoons) cake flour
  • 20 grams (3 tablespoons) cornstarch
  • 1/4 teaspoon salt
  • 1 8oz block cream cheese
  • 50 grams (1/4 cup) unsalted butter
  • 100 ml (1/2 cup) milk
  • 1 tablespoon fresh lemon juice
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 140 grams (2/3 cup) granulated sugar
  • 6 egg yolks

Instructions

  1. Line the base of an 8-inch springform pan with parchment paper and grease with oil or butter. Since we're baking this cheesecake in a water bath, wrap your pan with heavy-duty aluminum foil to avoid seepage later.
  2. Sift cake flour, cornstarch and salt. Set aside.
  3. Melt cream cheese in a double boiler then add butter and milk. Mix well until combined. (I don't like double boilers so I sometimes just use the "Soften" feature of our microwave to melt the cream cheese. I don't melt it all the way - just until the point where I can finish the melting process myself by mixing the cream cheese with a spatula. I then add the butter and milk, pop it in the microwave for a quick 10 seconds and then mix again.)
  4. Remove from heat then add in the flour mixture and lemon juice, and stir until combined. This cream cheese mixture needs to cool so while waiting, preheat your oven to 325F and work on your egg whites.
  5. Using a stand mixer with the whisk attachment, whisk the egg whites with the cream of tartar until soft peaks form (you can also use an electric mixer or even whisk the egg whites by hand - just think of it as a mini-workout).
  6. Gradually add the sugar until stiff peaks form.
  7. At this point your cream cheese mixture should be cool so you can mix in the the egg yolks. Stir until well combined. To ensure there are no lumps, sift and transfer this mixture into another bowl.
  8. Go back to your egg whites and gently fold a third into your cream cheese mixture. Add another third and fold. Then add in the rest of your egg whites and fold until just combined.
  9. Pour your batter into your springform pan and lightly drop on your counter a few times to release any air bubbles.
  10. Put the springform pan in a roasting pan with about an inch of cold water.
  11. Bake for 45 minutes or until set and golden brown.
  12. Turn off the oven but to avoid cracks, leave the cheesecake in the oven with the door slightly open for another 5 minutes.
  13. Then take the pan out and cool completely. Carefully remove the cake from the pan and chill in the fridge overnight to allow it to set.
  14. Leave on the counter for about 10 minutes before serving.
© 2021 This delicious recipe brought to you by www.TheUnlikelyBaker.com | (c) 2016-2017

Happy baking!

Did you make Japanese Cheesecake? Tell me how it went in the comments section below. I’d love to hear all about it. There are more cake recipes here.

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Filed Under: Cakes, Pies & Tarts, Recipes

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Reader Interactions

Comments

  1. A_Boleyn says

    March 29, 2019 at 4:55 pm

    I made the cheesecake today … a half recipe divided among four one cup ramekins. The only thing I got wrong was the top didn’t brown. Otherwise, it was an easy and tasty recipe. Thank you for sharing it.

    Reply
    • Jolina says

      March 31, 2019 at 8:29 pm

      Doing it in ramekins is a great idea! Glad you liked it.

      Reply
  2. Anne M Hughes says

    January 18, 2018 at 1:40 am

    I know Instapots are all the rage now so I have started to use my Cuisinart Pressure Cooker (that does all the things the IP does) more often now. One recipe that keeps popping up is cheesecake. Would you recommend doing this recipe in one? Also – 1.. just 1 tablespoon of lemon juice is all the lemon that goes in this cheesecake? I am a huge fan of lemon things – this seems like a very small amount to get real lemony flavor.

    Reply
    • Jolina says

      January 21, 2018 at 4:46 pm

      Hi Anne. Believe it or not we don’t own an Instant Pot (!!) so I can’t say for sure if this recipe would work there. And it’s not meant to be a lemon cheesecake. If you’re looking for one, this is one of the most popular recipes on the blog: https://theunlikelybaker.com/best-lemon-cheesecake-ever/

      Reply
  3. Divya Prakash says

    August 16, 2016 at 1:11 pm

    Japanese cheesecake looks perfect! I have been wanting to try this cake for sometime now. Your recipe seems great, will give it a try soon.

    Reply
    • Jolina says

      August 16, 2016 at 8:38 pm

      That’s great Divya! Hope you like it 🙂

      Reply
  4. Charbel says

    August 16, 2016 at 11:25 am

    With lines that long, this must be delicious! I am like you in that I don’t like waiting in long lines, so I am going to try this recipe out instead. We love cheesecake at our house, so we are always up for trying anything cheesecake related 🙂

    Reply
    • Jolina says

      August 16, 2016 at 8:10 pm

      I heard it is quite good, though TBH I never really tried because I hate line-ups too! Hope you like this version 🙂 Thanks Charbel!

      Reply
  5. Michelle De La Cerda says

    August 16, 2016 at 11:00 am

    I haven’t heard of a Japanese Cheesecake until now. I would be intrigued to try it out. However, I would definitely search for it to compare. !

    Reply
    • Jolina says

      August 16, 2016 at 8:11 pm

      Japanese desserts are generally very light and delicate and this is no exception 🙂 I hope you like it Michelle!

      Reply
  6. Cait says

    August 16, 2016 at 10:21 am

    That looks awesome. I would love to try this.

    Reply
    • Jolina says

      August 16, 2016 at 8:12 pm

      Thanks Cait! Would love to hear how it goes.

      Reply
  7. Melanie says

    August 16, 2016 at 9:04 am

    I’ve made my own cheesecake before years ago but I’ve never heard of Japanese cheesecake. I’ll have to give this recipe a try

    Reply
    • Jolina says

      August 16, 2016 at 8:13 pm

      Hi Melanie! I find making this kind of cheesecake relatively easier than the traditional NY cheesecake. But do let me know what you think when you’ve tried it out 🙂

      Reply
  8. Taylor @ The Girl on Bloor says

    August 16, 2016 at 8:50 am

    Is is Uncle Tetsu that you’re talking about in Toronto? Looks like you’ve just saved me a trip! 😉 This literally looks like a cross between an angel food cake and cheesecake – both my favourites!

    Reply
    • Jolina says

      August 16, 2016 at 8:14 pm

      Maybe? I won’t name names Taylor haha! Your description is spot on though – this is light as an angel food cake with a lovely hint of cheesecake. Hope you like it 🙂

      Reply
  9. Sarah Walker Caron (Sarah's Cucina Bella) says

    August 16, 2016 at 7:39 am

    I don’t really understand lines like that. But I do understand — and want — this lovely, light cheesecake. It sounds amazing!

    Reply
    • Jolina says

      August 16, 2016 at 8:17 pm

      Oh me too. When there’s “hot” new place I wait until the hype has died down and then I call to make a reservation! 🙂 Thanks Sarah!

      Reply
  10. Raj says

    August 16, 2016 at 3:46 am

    I am so curious about this. And after reading your story about the 2 hour lines, I have to try this!

    Reply
    • Jolina says

      August 16, 2016 at 8:18 pm

      It’s crazy isn’t it? Hope I got you curious enough to do a little baking this weekend! 🙂 Thanks Raj!

      Reply
  11. Nicole Burkholder says

    August 15, 2016 at 9:58 pm

    Thanks for including the measurements along with the weight! There are so many more advanced baking recipes I’d love to try, but I don’t want to go buy a kitchen scale just for the fun of a few recipes! 🙂 Yours looks amazing!

    Reply
    • Jolina says

      August 16, 2016 at 8:19 pm

      You’re very welcome Nicole 🙂 I find that Japanese desserts are really the only ones I need a kitchen scale for but I thought, hey I’m sure I can measure these out too and I’m so glad it worked! Hope you give it a try. Would love to hear how it goes.

      Reply
  12. Hezzi-D says

    August 15, 2016 at 9:05 pm

    I’ve never heard of a Japanese cheesecake but it looks so fluffy!

    Reply
    • Jolina says

      August 16, 2016 at 8:20 pm

      It is wonderful. I actually prefer it over the traditional one we’re used to 🙂 Hope you get to give it a go. Thanks Hezzi!

      Reply
  13. Melanie says

    August 15, 2016 at 8:44 pm

    I have never had these before. I’m not sure that I could pull it off!

    Reply
    • Jolina says

      August 16, 2016 at 8:21 pm

      I’m sure you’d do great Melanie! A friend of ours bought a new mixer especially to make this recipe and she got it on her first try 🙂

      Reply
  14. Amber says

    August 15, 2016 at 8:09 pm

    I would love to try this!

    Reply
    • Jolina says

      August 16, 2016 at 8:23 pm

      You definitely should Amber! Would love to hear how it goes 🙂

      Reply
  15. Cassie Lopez says

    August 15, 2016 at 7:39 pm

    This looks delicious! I can’t wait to try it this weekend.

    Reply
    • Jolina says

      August 16, 2016 at 8:24 pm

      That’s awesome Cassie! Would love to hear how your weekend baking goes 🙂

      Reply
  16. Heather | All Roads Lead to the Kitchen says

    August 15, 2016 at 7:30 pm

    I’ve never tried a Japanese cheesecake, but anything good enough that people form long lines for them, even knowing they may not get one, sounds like something I need get to know! It definitely looks light and fluffy and inviting. Adding to my try-soon list!

    Reply
    • Jolina says

      August 16, 2016 at 8:25 pm

      Right?? I don’t know how that tastes like but this is one of my most requested cakes 🙂 Hope you like it! Thanks Heather!

      Reply
  17. Krysti says

    August 15, 2016 at 6:48 pm

    Looks absolutely divine! I love cheesecake and I’ve never tried Japanese. Saving for later xx

    Reply
    • Jolina says

      August 16, 2016 at 8:26 pm

      Thanks Krysti! Japanese cheesecake is a wonderful surprise for those of us who are more used to the heavier NY cheesecake. Hope you enjoy it.

      Reply
  18. candy says

    August 15, 2016 at 6:41 pm

    I would much rather make this at home nice and fresh over standing in line and going home empty handed.

    Reply
    • Jolina says

      August 16, 2016 at 8:26 pm

      Exactly! That’s what got me making this in the first place 🙂

      Reply
  19. Redawna says

    May 11, 2016 at 12:31 pm

    Your photos are great, the cheesecake looks feather light and so delicate!
    I have two men in my house who are not fans of traditional cheesecake but I do believe they both would love this version, with only 8 oz of cream cheese it is definitely nothing near traditional!

    Bookmarking to try.

    Reply
    • Jolina says

      May 11, 2016 at 9:49 pm

      Thank you! These are really super light and cottony soft. If you’ve never had them before and have only had the usual cheesecake you’re in for a happy surprise 🙂 Hope you guys enjoy it as much as we did! Do let me know how it goes 🙂

      Reply
  20. Sean says

    April 1, 2016 at 11:41 pm

    What a beautiful cake, and seriously tempting! I’ve always loved these Japanese cheesecakes. Even though Japan isn’t exactly the center of the dessert universe, there’s an exceptional dedication to perfecting a handful of amazing recipes there. Castella, Langue de chat, and of course… light, airy cheesecake. I’d never thought of tackling it myself, but your recipe is wonderfully helpful and detailed. Cheers.

    Reply
    • Jolina says

      April 3, 2016 at 1:06 pm

      I love Japanese desserts. They are never too sweet, always delicate, just perfect IMO. Thanks for stopping by!

      Reply
  21. Hilary says

    April 1, 2016 at 4:12 pm

    Fabulous!! Love the idea of a less dense cheesecake. Will try!

    Reply
    • Jolina says

      April 3, 2016 at 12:55 pm

      You will love how not dense it is 🙂 Thanks for stopping by!

      Reply
  22. Maria says

    April 1, 2016 at 3:08 pm

    Hi Jolina, This looks absolutely delicious! You make it seem so easy. I no longer have an excuse not to try. Thanks for the empowerment 🙂

    Reply
    • Jolina says

      April 3, 2016 at 12:50 pm

      Thank you! Hope you try it and like it as much as I do!

      Reply
  23. Janice says

    April 1, 2016 at 2:49 pm

    This is incredible! I have avoided the cotton cheesecake recipes because they honestly scare me a little. Yours came out perfectly! The texture is beautiful! And you do make a good point, sometimes we psych ourselves out of trying new recipes because they seem so daunting, but often, if you just take it one step at a time, and follow along carefully, they turn out great!

    Reply
    • Jolina says

      April 3, 2016 at 12:38 pm

      I feel like that about carrot cake. And pecan pie. And chocolate ganache. I can go on lol! But I’m slowly (oh so slowly) trying new things and experimenting and learning. Some fail, some succeed. Such is the like of a an unlikely baker lol! Hope you decide to try this recipe 🙂

      Reply
  24. KELLIE says

    April 1, 2016 at 2:02 pm

    A late bloomer and an unlikely baker – ha,ha what a great intro.
    You hit a few nails on the head for me. I really despise New York Cheesecakes, I get all queasy and dizzy and then break out into a cold sweat if I try to eat even a bit of that stuff. I love the idea of a Chinese version although, I’m no baker but with a ‘if I can do it…’ endorsement I think I’m hooked.
    This is my first time reading your blog and when I saw your name on the FBC thread I actually laughed out loud at the Banana part. So glad I took the time to visit your site. I enjoyed your post.
    Kellie from Princess & The Yard Ape

    Reply
    • Jolina says

      April 3, 2016 at 12:29 pm

      Thanks! Means a lot 🙂 And while I like NY cheesecakes once in a while, THIS cheesecake I can eat everyday…I’m not even kidding! It’s light and soft and not too sweet and just wonderful 🙂 Hope you try it and enjoy it as much as I do!

      Reply
  25. Vicky Chin says

    April 1, 2016 at 1:42 pm

    Nice! I made some Japanese Cheesecake a while ago too. Yours looks fantastic ! It’s a good idea to first melt the cream cheese. (I used soft cream cheese instead of the block.)

    Reply
    • Jolina says

      April 3, 2016 at 12:20 pm

      This kind of cheesecake is just great isn’t it? I love it. Thanks for stopping by!

      Reply
  26. Tita Kim says

    February 17, 2016 at 8:53 am

    Congratulations, Jojo. You made me proud! You’re a very good writer/blogger. I can see you writing your own cookbook someday featuring all the recipes that you tried baking/cooking and the story behind each recipe plus eye catching photos that will leave each reader heading to the kitchen and trying the recipe himself /herself. Looking forward to your next cooking adventure.

    Reply
    • Jolina says

      February 17, 2016 at 10:27 am

      Thanks Tita Kim! Really appreciate it 🙂 I was hesitant to start this whole project (I didn’t think I could do it) but support from you guys keeps me going!

      Reply
  27. Lilybells says

    February 4, 2016 at 10:22 am

    I’ll try to have the hubby buy a kitchen scale for a change! 🙂

    Reply
  28. Whybee13 says

    February 3, 2016 at 6:34 pm

    Looks heavenly

    Reply
    • Jolina says

      February 3, 2016 at 8:29 pm

      Thanks! Definite must try

      Reply
  29. geoff says

    February 3, 2016 at 5:09 pm

    That looks very nice indeed. But to read the recipe I had to highlight the text, so the background was black and the text white, since the font size and the colourfor the text you are using hardly stands out on the page. Those with older eyes will certainly struggle.

    Reply
    • Jolina says

      February 3, 2016 at 8:27 pm

      Hi Geoff. Thanks for your feedback! I didn’t even realize it displayed that light on some screens. I adjusted it now, hope it’s better.

      Reply

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