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Japanese Cheesecake 3

Japanese Cheesecake

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 9 in round tin 1x
  • Category: Dessert
  • Cuisine: Japanese


Japanese Cheesecake is a type of baked mildly sweet cheesecake prepared with meringue, egg yolks, butter and melted cream cheese.



Butter and Cheese Mixture

  • 250g cream cheese
  • 50g butter
  • 100 ml milk
  • 6 egg yolks
  • 2 tbsp lemon juice

Egg White Mixture

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 3 tbsp cornstarch
  • 1/2 tsp salt


  1. In a double boiler melt together cream cheese, butter and milk. Once melted mix well to incorporate then set aside and let it cool.
  2. Sift together dry ingredients then set aside.
  3. Place egg whites on a mixing bowl together with cream of tartar, whip until really fluffy. Gently add sugar while mixing and continue to beat until its shiny and until soft peaks form.
  4. Mix in the egg yolks and lemon juice into the Butter and Cheese Mixture then add in the sifted dry ingredients, mix well to incorporate.
  5. Gently fold in the Egg White Mixture to the Cheese and Flour mixture, do not over mix just do it gently.
  6. Place mixture in an 8-in round springform pan that is lightly greased on all sides. Bake in a water bath for 1 hour and 15 minutes or until top is golden brown at 160C.
  7. Turn off the oven, open the oven door and let it cool in the oven while doors are opened for an hour. Chill then serve.