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How to Make Japanese Style Cheesecake

Updated on July 29, 2011

Happy Tea Time!

What will make a perfect afternoon tea snack? I say a slice of Japanese Cheesecake. Imagine sitting on your porch (or anywhere), sipping a cup of your favorite tea (Earl Grey, Green Tea, or Matcha) and munching a piece of light and fluffy cheesecake.....will this not make your tea time more delightful? Read on and you will agree with me.

What is your favorite cheesecake?


Having tried Junior's and Cheesecake Factory's cheesecakes, I have to say that I liked both very much. I don't have a sweet tooth, per se, but I do love desserts (looking at them makes me happy : )) and recently, I have fallen in love with making them in my own kitchen.

Not only is it fluffy, the Japanese Cheesecake also has a wonderful flavor and a smooth texture. Best of all, it's perfect for those of us who are watching our diet.....the recipe calls for only 1 package of cream cheese!!!

Let the fun begin........



My version......

I followed exactly what the recipe called for, with only a few exceptions. After the cake came out of the oven, I felt that it didn't need any glazing. The cake was a huge success even on my first attempt so I couldn't be happier. I even have a few loyal fans!

Japanese Cheesecake

Recipe

Ingredients:

  • 7 ounces cream cheese, at room temperature (1 pkg of Philadelphia Cream Cheese)
  • 1/4 cup whole milk (I used water)
  • 1/2 cup superfine sugar (caster sugar - I just used granulated sugar)
  • 3 eggs, separated
  • 1/4 cup cornstarch (don't use flour)
  • 2 tablespoons lemon juice (1 Tbsp if you don’t like it too sour)
  • 1/2 teaspoon cream of tartar
  • 2 1/2 cups boiling water

Directions:

1. Preheat oven to 350 degrees.

2. Spray a 9-inch cake tin with cooking oil spray. (I lined my cake tin with parchment paper).

3. Beat cream cheese with milk (or water) to soften.

4. Add half of the sugar, egg yolks, cornstarch and lemon juice to the softened cream cheese.

5. Beat until smooth.

6.In a separate bowl, beat egg whites until foamy.

7. Gradually add remaining sugar (in 3 batches) and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.

8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.

9. Pour batter into cake pan and smooth the surface.

10. Place cake pan into a larger roasting pan and place in lower rack of oven.

11. Pour enough water into the roasting pan to come halfway up the side of the cake pan.

12. Bake 35-40 minutes, until a toothpick inserted in the middle of the center comes out clean.

***If the color of your cake is dark, cover with thin tin foil. CAUTION: DO NOT open the oven door until cake has been in oven for at least 20 minutes.


One Cake, Two Shapes! Which one do you prefer?

Round - 8 inch cake tin
Round - 8 inch cake tin
Rectangular - loaf pan
Rectangular - loaf pan
Ateco Round Cake Pan -  8 x 3 inches  $14.99 & Eligible for FREE Super Saver Shipping on orders over $25.
Ateco Round Cake Pan - 8 x 3 inches $14.99 & Eligible for FREE Super Saver Shipping on orders over $25. | Source

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    • profile image

      MarthaVee 

      4 years ago

      Just learned of this cheesecake version. Could you use skim milk?

    • profile image

      Jenni 

      5 years ago

      Your cheesecake looks so fabulous. What's your tip to get the smooth edges for your Japanese Cheesecake? I've tried several times but still can't get the smooth edges :(

    • profile image

      adiaelize 

      6 years ago

      I have tried your recipe, and It was a big success! The cake is so delicious. Now I have something to make for my co workers on our next potluck. It is going to be a big hit. Thanks for sharing your recipe.

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      Yes, it's very delicious! Hope you will give this recipe a try. I think the cheesecake will go very well with your coffee drinks :)

    • Om Paramapoonya profile image

      Om Paramapoonya 

      7 years ago

      Oh, this looks awesomely delicious!!! Thanks so much for the recipe. Bookmarked and voted up! :)

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      Thank you Michelle for your comment. Hope you will like this recipe as well.

    • profile image

      Michelle 

      7 years ago

      Thanks for sharing your favorite cheesecake recipe with us. Wow, the instruction seems very easy to follow and hopefully, this comes handy in the near future:)

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      @handicapped chef: Is the whipped cheese cake the one that doesn't require baking?

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      Thank you platinumOwl4! Hope you will give this recipe a try. It's very easy and that's why I like it so much.

    • profile image

      thehandicapped chef 

      7 years ago

      The fact that you use a water bath lets you know that your making real cheese cake not that whipped cheese cake.

    • profile image

      thehandicapped chef 

      7 years ago

      The fact that you use a water bath lets you know that your making real cheese cake not that whipped cheese cake.

    • platinumOwl4 profile image

      platinumOwl4 

      7 years ago

      The presentation of this cheese cake in magnificent. I have a problem with cheese cake, I love it.

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      Thank you Handicapped Chef for your nice comments! Yes, it is indeed a very easy to follow recipe. Enjoy baking in your kitchen!

    • Handicapped Chef profile image

      Handicapped Chef 

      7 years ago from Radcliff Ky

      Your cheese cake recipe looks very easy to make and the color is beautiful, I will try it in my test kitchen........thanks for the recipe and sharing your story.

    • Handicapped Chef profile image

      Handicapped Chef 

      7 years ago from Radcliff Ky

      Your cheese cake recipe looks very easy to make and the color is beautiful, I will try it in my test kitchen........thanks for the recipe and sharing your story.

    • happypuppy profile imageAUTHOR

      happypuppy 

      7 years ago

      The major difference is the amount of cream cheese required to make the cheesecake. For the Japanese version, I used one package of Philadelphia cream cheese only, and the resulting cheesecake still tastes very rich. I think it's very important to bake the cake in a hot water bath to maintain it's moisture.

    • PiaC profile image

      PiaC 

      7 years ago from Oakland, CA

      I love cheesecake, but have never tried the Japanese version. What would you say was the main difference with the classic version that is available in cheesecake factory?

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