Stupid-Easy Recipe for Japanese Cheesecake (#1 Top-Rated)


Cheesecake is not typically associated with Japanese cuisine, however the Asian dessert is a combination of the best aspects of a cheesecake and a souffle. Light and fluffy, this recipe for Japanese Cheesecake is lightly flavored with lemon for citrus twist perfect for summertime. The cheesecake will need to be baked in a water bath for the beautifully fluffy end result. Serve this cake with your favorite fruit topping and chopped nuts or drizzle with caramel or fudge sauce for a delicious dessert.

Satisfy your sweet tooth with this easy-to-make recipe for Japanese Cheesecake.

1. Info for Japanese Cheesecake

  • Cook Time: 1 hr 5 min
  • Total Time: 1 hr 5 min
  • Servings: 4
  • Calories: 383.97 kcal

2. Ingredients for Japanese Cheesecake

  • 250 gr. Philadelphia Cream Cheese
  • 3 eggs, separated
  • 50 ml. milk
  • 80 gr. sugar
  • 30 gr. cornflour
  • Juice of 1/2 lemon (may substitute with 1/2 tsp. vanilla or almond essence)
  • 1 tsp. baking powder

3. Directions:

  1. Line a springform cake pan, 20 cm, with parchment paper, and prepare a baking tray with water, large enough to cook the cheesecake in a water bath.
  2. Preheat the oven to 170C. Heat the baking tray with water until it boils.
  3. Mix the cheese with the milk and add 50 grams of sugar, the egg yolks, cornflour, baking powder, and lemon juice.
  4. Mix all the ingredients together until smooth.
  5. Whisk the egg whites with a pinch of salt until stiff, gradually adding the remaining sugar a little at a time.
  6. Gently fold the egg white into the mixture.
  7. Transfer to the cheesecake pan and place on the baking tray with hot water.
  8. Cook for 25 minutes. Halfway through cooking the cake will expand and the surface will appear to darken.
  9. Turn of the heat and leave the cheesecake in the hot oven for 10 minutes. Allow to set.
  10. Serve with strawberry jam or forest fruit jam gently heated in the microwave, and toasted chopped hazelnuts sprinkled on top.

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