Stupid-Easy Recipe for Japanese Style 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 or jam, 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 Style Cheesecake.

1. Info for Japanese Style Cheesecake

  • Cook Time: 1 hr 5 min
  • Total Time: 1 hr 5 min
  • Servings: 4
  • Calories: 385.47 kcal

2. Ingredients for Japanese Style Cheesecake

  • 250 gr. cream cheese (you can use light cream cheese if you want)
  • 3 eggs, separated
  • 50 ml. milk
  • 80 gr. sugar
  • 30 gr. cornstarch
  • juice of 1/2 lemon
  • 1 tsp. baking powder

3. Directions:

  1. Line a 20 centimeter cake pan with parchment paper.
  2. In an oven-proof dish large enough to hold the cake pan, cover the bottom with water.
  3. Preheat the oven to 170 degrees Celsius and add in the water covered dish.
  4. Mix the cream cheese and milk together.
  5. Add in 50 grams of sugar, the egg yolks, cornstarch, lemon juice, and baking powder. Mix well.
  6. Separately, in a large bowl whisk the egg whites with a pinch of salt until soft peaks form. Then whisk in the remaining 30 grams of sugar until stiff peaks form.
  7. Carefully fold the egg yolks into the cream cheese mixture.
  8. Pour the batter into the cake pan and introduce in the cake pan into the water-covered pan in the oven.
  9. Bake 25 minutes. Then shut off the oven and let sit in the heat another 10 minutes.
  10. Serve with jam or fresh berries on top.

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