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Japanese Cheesecake

SLPAULSON's picture
A light and fluffy cheesecake made with whipped eggs and very little cream cheese.
  Cream cheese 3 Ounce
  Milk 1⁄4 Cup (4 tbs)
  Egg yolks 2
  White sugar 1⁄4 Cup (4 tbs) (divided)
  Egg whites 2
  Cream of tartar 1⁄3 Teaspoon
  All purpose flour 3 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.

Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.

In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.

In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.

Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.

Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.

Recipe Summary

Difficulty Level: 
Christmas, Wedding
Holiday, Kids, Party
Lacto Ovo Vegetarian
Cheese, Egg, Milk Product
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
80 Minutes

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Your rating: None
Average: 4.1 (9 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 149 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 78.2 mg26.1%

Sodium 68.3 mg2.8%

Total Carbohydrates 19 g6.3%

Dietary Fiber 0.24 g0.95%

Sugars 9.4 g

Protein 4 g7.5%

Vitamin A 5.2% Vitamin C

Calcium 3.3% Iron 3.2%

*Based on a 2000 Calorie diet


srividya76's picture
This recipe is really delicious.
Anonymous's picture
uh can we get the topping ingredience too!?
Anonymous's picture
yo...i neva made this cake but i might for my it any good?
Mmmmmm's picture
Is this an all in one recipe - ie does the cheesecake base form when cooked or is this a seperate step not included and the recipe only makes the filling?
umaima's picture
Hi, the cheesecake base is made using biscuit crumbs. You may use the tips to prepare a base given at this link
Japanese Cheesecake Recipe