Japanese Cheesecake Recipe
Add a photo
1 of 9 Photos

Japanese Cheesecake

By: scuba diving cat  
"A light and fluffy cheesecake made with whipped eggs and very little cream cheese."

Rating: This weblink has been rated 31 times with an average star rating of 3.9 Read Reviews (24)

Rate/Review | 1,121 people have saved this

Prep Time:
35 Min
Cook Time:
45 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 (3 ounce) package cream cheese
  • 1/4 cup milk
  • 2 egg yolks
  • 1/4 cup white sugar, divided
  • 2 egg whites
  • 1/3 teaspoon cream of tartar
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons cornstarch

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 99 | Total Fat: 5g | Cholesterol: 64mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2006 by Sherry 
FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2006 by chocopop 
This was my first time baking a cheesecake. I like this recipe because it doesn't use as much... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by Sez 
I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by Sailor Mars 
This was delicious. I made it 3 times and it was gone within a few minutes. I am going to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2007 by IMVINTAGE 
This was a light spongecake w/out a lot of "cheesyness". We really enjoyed it the day we made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2005 by crzyboutbakin 
this is more like a sponge cake with cream cheese taste, mine sink, bt they still get eaten, I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by citrusoap 
The first time I tried this, the cake came out great. Second time, I doubled the sugar and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by sopania 
Did triple the recipe to use up the tub of cream cheese I had (300 gr.) Added 1 tsp. vanilla... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2008 by Erik 
Problems falling, just like baking any cheesecake, crack the oven and let it cool down. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by Cyle 
For what it was supposed to be, I think it turned out good. Very thin, though, and a bit... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?