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Japanese Cheesecake

By munatycooking (GoodFood Community)
  • Rating: 4 out of 5.3 ratings
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 10
Fluffy and light cheesecake


  • 11 tablespoons cream cheese
  • 2 tablespoons melted butter
  • 8 1/2 tablespoons milk
  • 2 3/4 tablespoon all purpose flour
  • 2 tablespoons corn flour (corn starch)
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 4 medium eggs (Separate the whites from the yolks)
  • 8 tablespoons sugar


  • STEP 1
    In a medium saucepan, add cream cheese, butter, and milk.
  • STEP 2
    Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
  • STEP 3
    In a bowl beat the egg yolks and vanilla just until well combined.
  • STEP 4
    Add the warm milk mixture to the egg yolks while whisking.
  • STEP 5
    Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
  • STEP 6
    In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
  • STEP 7
    Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
  • STEP 8
    Fold the egg white and egg yolk mixture gently by a spatula.
  • STEP 9
    Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
  • STEP 10
    Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4" high. Tap the pan three times on a table.
  • STEP 11
    Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
  • STEP 12
    Bake in a preheated oven of 150C - 302F, for 1 hour and then increase the temperature to 160C - 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
  • STEP 13
    Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
  • STEP 14
    Refrigerate and serve cold.
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    Rating: 4 out of 5.3 ratings
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