Skip to Content

Japanese Cheesecake

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.

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.

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and Google+. Or subscribe so you don’t miss a recipe (if you missed the pop-up form, there’s another form at the bottom of this page).

Japanese-Cheesecake-Pinterest

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out the awesome resources at the bottom of this page (they are affiliate links).

The products below are affiliate links too – these are products that I actually use and/or think are cool. If you click on them and subsequently make a purchase, please know that I will earn a small percentage from Amazon – at no additional cost to you. (See Terms of Use for more info on privacy and how we collect/use collected data on this site.)

A_Boleyn

Friday 29th of March 2019

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.

Jolina

Sunday 31st of March 2019

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

Anne M Hughes

Thursday 18th of January 2018

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.

Jolina

Sunday 21st of January 2018

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/

Divya Prakash

Tuesday 16th of August 2016

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.

Jolina

Tuesday 16th of August 2016

That's great Divya! Hope you like it :)

Charbel

Tuesday 16th of August 2016

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 :)

Jolina

Tuesday 16th of August 2016

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!

Michelle De La Cerda

Tuesday 16th of August 2016

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. !

Jolina

Tuesday 16th of August 2016

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