Japanese Cheese Cake

Japanese Cheese Cake




20 min


1 hr 10 min


sugar, bakers (fine ground) 140 g
egg, separated whites/yolks 6
cream of tartar 1/4 tsp
unsalted butter 50 g (1/2 stick)
cream cheese 1 8oz package
milk 100 ml
lemon juice 15 ml
cake flour 60 g
corn starch 20 g
kosher salt 1/4 tsp



  1. Using a double boiler, melt cream cheese, butter and milk
  2. fold in flour, corn starch, salt, egg yolk and lemon juice. mix well
  3. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand
    mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
  4. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After
    incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the
    mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with
    grease-proof baking paper or parchment paper).
  5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325°f
  6. chill before serving

To finish this cake, you can dust with powdered sugar or serve it as is. If you want to get very decorative, you can get a nice stencil and then dust the cake with powdered sugar in any design you like from the stencil.


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