The Unlikely Baker

Easy and Delicious Recipes for the Home Baker!

Japanese Cheesecake

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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.

Print
Japanese Cheesecake

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.
https://theunlikelybaker.com/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.

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Reader Interactions

Comments

  1. 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

  2. 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

  4. 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

    • 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

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

      Reply

  7. 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

    • 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

    • 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

    • 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

  11. 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

    • 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

    • 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

    • 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

    • 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

    • 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

  19. 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

    • 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. 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

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

      Reply

  22. 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

  23. 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

    • 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. 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

    • 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. 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

  26. 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

    • 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

  29. 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

    • 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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