Reviewed: Apr. 22, 2012

Only giving it 3 stars because next time I will add more sugar, it wasn't sweet enough for me. I'd also like it better with a little bit of a crust, only cause its what you're used to. But it was VERY light and fluffy and I liked that.

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Reviewer:

MalElaine

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

I took the precaution of mixing everything as much as possible to make it light and fluffy. Mine didn't cave in, however I made sure not to make loud noises or throw things too hard to rattle the oven. The cake didn't brown on the top but it's ok. I added vanilla (about 1/2tsp) because I couldn't believe this didn't have it. It came out beautiful but just not flavorful enough so I made homemade butterscotch sauce to top it & it desperatedly needs it. I would make it again but to enhance the deliciousness/richness of a sauce, not to display it.

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Reviewer:

JGo555

Cooking Level: Expert

Reviewed: Mar. 19, 2012

I always think of cheesecake as a heavy dessert so this is a welcome change!

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Reviewer:

The Omnivore

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Dec. 8, 2011

Mine didn't turn out spongy like all the reviews said it would. Nonetheless, the taste is quite good. Not too sweet and not too creamy. I whipped my egg whites for like 15 minutes in a mixer but it didn't look too foamy like most whipped egg whites. I am not sure what I did wrong and why my egg white didn't whip well. Wish it would have turned out the way I wanted. Like I said, I still like the taste. Will try to make it again and see I get lucky next time

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Reviewer:

chawsuu

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

Thanks for the recipe! This is a good recipe for a light cheesecake! Those who are looking for the tiramisu, custard-like kind of cheesecakes may not like this. I don't think this recipe is for that kind of cheesecakes. I did eat Japanese cheesecakes with this texture before, so I'd like to defend this recipe against people thinking that this is not a "traditional" Japanese cheesecake! There are different kinds of Japanese cheesecakes and this is just one of them! I've been looking for a cheesecake recipe like this one for a long time. It was frustrating that all I could find was the custard-like kind of cheesecakes. I made mine with fat-free cream cheese and skimmed milk, so I think that took away the flavor a little. I'll make it with original cream cheese and whole milk next time. I'd also like to add a little bit more sugar. Again, great recipe, thanks!

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Reviewer:

Christina

Reviewed: May 29, 2011

Delicious, but more like a pound cake, hence the lower rating. Everyone in my family loved it though.

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Reviewer:

Amber D

Cooking Level: Intermediate

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Feb. 26, 2011

We liked this very much. Not what you think of an American cheesecake - rich creamy lucious. This had a very nice flavor, not too sweet, not too rich and it doesn't hang on the hips and the arteries either. I've already made it again. Will still make a regular cheesecake from time to time but this was a very nice treat for a change.

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Reviewer:

WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Reviewed: Aug. 15, 2010

I really love this recipe cause it is so fluffly and softly cheesecake. I doulbed this recipe and it has gone in the blink of eyes

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Reviewer:

Dada

Cooking Level: Intermediate

Living In: Takamatsu, Kagawa, Japan

Reviewed: May 19, 2010

perhaps it's my oven or something... this didnt work for me. The texture was wrong , i'm not sure if it is because of the cornflour or too much eggs. tasted more eggy than cheesy.

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