Japanese cheesecake

Here's one cake that needs no guinea pigs .....

As I can eat it all by my lonesome , expanding tummy be damned ! lol

Nearly the same as the recipe from Diana's Desserts that I've been baking from time to time .....

But when I stumbled upon this recipe , with so much rave reviews , I couldn't help but bake it asap ! 

I've seen this recipe's link from this awesome Japanese blog Just one cookbook .....

This one though only uses 3 eggs instead of 6 and the height is not as impressive but it's just as delectable ! 

This cake is much more softer , its texture's more like the lighter version of a traditional cheesecake sans the richness and much easier to slice so no messy slices !  

The recipe's link is in Japanese so use the translation button in your computer - the English translation is a little bit off but still easy to understand : )

I omitted the rum , used a generous teaspoon of lime instead of lemon and added a pinch of salt .

Recipe from Cookpad

200 - 225 grams cream cheese , at room tempearature
30 grams granulated sugar
30 grams butter , at room temp 
3 eggs , separated
100 ml cream , at room temp
1 tsp lemon juice
1/2 tbsp rum
40 grams cake flour
50 grams granulated sugar for the egg whites
some apricot jam for glazing

* Preheat oven to 150°C . Lightly grease the bottom and the sides of a 7-inch springform or removable- bottom pan and lined with parchment paper , grease it as well  ( the parchment paper should be an inch higher than the pan ) .
* Combine the cream cheese , cream , sugar and butter and whisk until smooth .
* Add egg yolks , lemon juice and rum to the cream cheese mixture , whisk until well combined .
* Add the cake flour in two additions and mix until well incorporated .
* In another bowl , beat the egg whites and add sugar in 3 additions ; whip mixture until the texture looks silky and is still dripping when you scoop it ( Don't overbeat or else the surface of the cake will crack when baked ) Mine still crack , so don't worry if you overbeat your egg whites !
* Add 1/3 of the egg white mixture to the cream cheese mixture and mix well then pour that mixture back in the remaining egg white mixture and fold well thoroughly but gently .
* Pour batter in the prepared pan and drop the pan to remove the air bubbles in the batter . ( Don't mind  that small craters in my cake heh ! ) .
* Bake cheesecake in a water bath at 150°C for 30 minutes then lower to 140°C and bake for another 30 to 40 minutes or until the skewer or toothpick inserted in the middle of the cake comes out clean .
* Leave to cool in the oven with door slightly ajar , about 30 minutes to an hour .
* Brush some warm apricot glaze on top ( I mixed a generous tablespoon of apricot jam and a tsp of water and heat it , strain if prefer )

This is how I bake my cheesecakes , instead of wrapping a foil around the pan and putting it directly into the pan with water , put a roasting tin at the bottom , add the hot water after preheating the oven  , and a wire rack at the top , that way , no water can seep into the cake .


  1. Hi Anne, no need guinea pig? Aiyah....I thought drop by help you eat 2 slices. LOL

    Very nice cheesecake, the texture look so good. Thanks for the steam bath ideas.

    Have a nice week ahead.

    1. Amelia , I kept forgetting to call it steam bath ! Thanks for that ! I still have some cream cheese here , will make you some later ! lol

  2. What a perfect looking Japanese cheesecake... thanks for sharing us your recipe and tips ...I'll look for an opportunity when I'm all by myself at home and bake it...this way I can eat it all by myself too ;P

    1. Annie , you need to make 2 or more batches of this for the whole family ! lol

  3. I can eat this WHOLE cake by myself too... yummy... love the beautifully fine texture of your cake.

    1. Mich , I've eaten 2 slices in less than 5 minutes ! #mcgreedy ! lol

  4. Perfect looking cheesecake! Yum! Love the texture, so moist and soft looking! It has been ages since I last had any cheesecake! Wish I can grab a slice over!

    1. Joyce , here ! I reserved a slice for you ! lol

  5. Anne, I love Japanese cheesecake very much. Your cheesecake looks super delicious!!

  6. This looks really fantastic. Wow.

  7. Mmmm, your Japanese cheesecake looks delicious! The texture looks light and fluffy, just the way i like it! Will definitely try this recipe soon!!!!

  8. It looks as light and soft as a feather. Absolutely irresistible!

  9. Hmm, yum yum, i have quite long did not bake a Japanese cotton cheesecake.But today i just baked one light cheddar cheesecake which i also long time did not bake it, hehehe..

  10. What a gorgeous cheesecake, Anne! I think I could eat it all myself, too!! LOVE your tip about the water bath...genius!

  11. that's a perfect cheesecake! i guess you really got to make another quick cos everyone's is asking for a slice..including me now!!

  12. I soo wanna bake this cake but don't dare! Looks really good , I'm really tempted to make. Thanks for the tips about the water bath & will definitely take note. BTW I'm happy to your new follower on Pinterest . Yeah! :)


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