Japanese Cheesecake Recipe

by liliana
Japanese Cheesecake Recipe

Today I’m sharing my recipe for Japanese cheesecake. If you’ve never had this type of cheesecake before, trust me, you’re in for a treat! This is a delicious, fluffy dessert that’s perfect for any occasion! This unique recipe is easy to follow and yields deliciously soft cake every time. Whether you’re looking for a new dessert to add to your rotation or just want to try something new, this Japanese cheesecake recipe is sure to please!

What is Japanese Cheesecake?

Japanese Cheesecake is an incredibly light and fluffy dessert that combines two classic elements into one delicious treat. The cake itself is composed of a sponge-like base that eats like a soufflé, and the top is covered with a creamy cheesecake coating — a combination that truly makes for an unforgettable experience. One of the defining features of Japanese cheesecake is its sugar content, which helps to give it its signature sweetness without being too overpowering. Another key element is its characteristic softness.

Most other types of cheesecake have dense and heavy textures, but this dessert has a delicate creaminess that simply melts in your mouth. Of course, the cake also contains ingredients like eggs, flour and dairy products that combine together to create its unmistakably smooth consistency. Ultimately, Japanese cheesecake offers all of the richness of traditional cheesecakes while providing an experience altogether different from anything else available. It’s no wonder why this delectable desert has such a devoted following around the world!

Homemade Japanese Cheesecake

Homemade Japanese Cheesecake

Types of Cheesecakes in Japan

There are 3 main types: Baked cheesecake, rare cheesecake and soufflé cheesecake.

1. Baked Cheesecake: This is the traditional cheesecake that most of us are familiar with, and it’s made by baking a mixture of cream cheese, eggs, sugar and other ingredients in a pie crust or pan. It typically has a rich flavor and dense texture.

2. Rare Cheesecake: Unlike its baked counterpart, rare cheesecake is not cooked in the oven. Instead, it involves mixing cream cheese, eggs and other ingredients together, then refrigerating the mixture for several hours until it sets.

3. Soufflé Cheesecake: This type of cake is made by folding beaten egg whites into a cream cheese-based batter before baking it in the oven. The cake is incredibly light and fluffy, and it has a unique texture that sets it apart from other types of cheesecake.

Making Japanese Cheesecake at Home

The process for making Japanese cheesecake at home is surprisingly simple. All you need are a few basic ingredients like cream cheese, eggs and sugar, plus some time to let the mixture set. Here’s a quick overview of equipment, ingredients and tips on how to make it:


– Cake Pan: You’ll need a 9-inch cake pan to bake your cheesecake in. If your 9-inch pan isn’t 4 inches tall, you can still use it by placing parchment paper under the cake before baking; this will provide additional support as it rises. On the other hand, if your cake pan is smaller or bigger than 9 inches, you’ll need to adjust the amount of ingredients accordingly.

– Parchment Paper: Parchment paper is always a good idea when baking as it helps prevent sticking and make cleanup easier.

– Mixing Bowls: You’ll need two medium-sized bowls to mix your ingredients in.

– Fine Mesh Strainer: This is an optional tool that helps remove any lumps from your batter.

– Whisk: A whisk is the best tool for mixing your ingredients together, but you can also use a hand mixer if desired.

– Stand Mixer or Electric Mixer: You’ll need a stand mixer or an electric mixer for beating the egg whites until stiff but still glossy.

– Large Baking Sheet: If your cake pan doesn’t have a cover, you’ll need to use a large baking sheet to cover the top of the cheesecake as it bakes.

Ingredients Notes

– Unsalted butter: In most cases, a recipe will note clearly whether unsalted or salted butter should be used; however, if it states “unsalted” this should have an extra meaning. Unsalted butter serves as a reminder to read through the full recipe; salt may or may not be included separately.

– Eggs: For this recipe, you’ll need to use large eggs. It is also important not to have too much egg in the batter as it could affect the texture.

– Heavy Cream: Heavy cream is used to make the batter creamy, as well as provide a good base for the recipe.

– Cream Cheese: Cream cheese is the star of this recipe, so it’s important to be sure you are using the highest quality available.

– Sugar: You should buy two Philadelphia Original Cream Cheese 8 oz. boxes instead of the round container type. One full box (8 oz.) and 2.5 oz. from the second box is needed for the recipe.

– Granulated Sugar: After all, different types of sugar have different properties that can greatly affect the outcome of any baked recipe. Generally speaking, white granulated sugar is the go-to choice for most baking recipes — unless otherwise specified by the recipe’s creator

– Cake Flour: A key ingredient for making this cheesecake is cake flour. Cake flour is a superfine, low-protein type of flour, which provides the cake with a light, airy texture.

– Lemon: A small amount of freshly squeezed lemon juice helps enhance the flavor and acidity of the cake.

– Apricot Jam: To create the topping for the cake, you’ll need apricot jam. The jam will be spread over the top of the cake before baking.

Japanese Cheesecake With Strawberries

Japanese Cheesecake With Strawberries

Bake Japanese Cheesecake Tips

When it comes to making Japanese cheesecake at home, there are a few tips and tricks that will ensure the best results:

1. Measure Everything First

As with any baking recipe, it’s important to measure all of your ingredients first. This will help ensure you get the right proportions and will help prevent any mistakes.

2. Make Parchment Paper “Strips”

Another helpful trick is to make parchment paper “strips”. You can do this by cutting two pieces of parchment paper into strips and using them to line the sides of your cake pan before pouring in the batter. This will help ensure that the cake doesn’t stick to the pan as it rises during baking.

3. Grease The Pan and Parchment Paper

To make sure the cake does not stick to the pan, be sure to generously grease both the pan and parchment paper.

4. Use Double Boiler

Unlike traditional methods of baking, double boilers allow you to help speed up the process by combining warm and cold temperatures. The high-warm air created by steam helps soften butter and other solid fats while also bringing them to an ideal consistency quickly.

5. Use Cold Egg Whites

American recipes usually call for room temperature egg whites that are whipped until full volume is achieved, while the Japanese approach uses cold egg whites that are beaten slowly until they become thick and glossy in texture. Cream of Tartar is another ingredient often called for in traditional recipes, but it isn’t found as a common product in Japan. This technique also requires careful whisking and watching with timing as meringue achieves its texture quickly at high temperatures.

6. Beat Until a Firm Peak

When beating the egg whites, they should be beaten until a firm peak is achieved. This means that when you take your whisk out of the mixture and turn it over, the peak at the end should stay in place and not collapse right away.

7. Fold in The Egg Whites

Once the egg whites are at a firm peak, they should be folded into the batter. This is done by gently combining them with the remaining ingredients until everything is thoroughly mixed together.

8. Bake in Bain-Marie

The cheesecake should be baked in a bain-marie, or water bath. This will help prevent the cake from browning too quickly and provide for an even baking process.

9. Bake at 2 Different Temperatures

The process of baking the cheesecake should be done at two different temperatures. First, bake the cake for 10 minutes at a high temperature (400 degrees Fahrenheit/200 degrees Celsius). Then reduce the heat to 300 degrees Fahrenheit/150 degrees Celsius and bake it for an additional 40 to 45 minutes until it is done.

10. Cool Down Slowly

When done, the cheesecake should cool down slowly. Allow it to cool for at least one hour in the oven with the door slightly open before transferring it to a wire rack.

Watch Video How To Make It


More Japanese Recipes


Japanese cheesecake is a delicious and fluffy dessert that is perfect for any occasion. Liliana Kitchen recipe is fairly easy to follow, and the end result is a cake that is sure to impress your guests. Give it a try the next time you’re looking for something special!

Japanese Cheesecake Recipe

Japanese Cheesecake

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 265 calories 18 grams fat
Rating: 5.0/5
( 1 voted )


  • Large eggs, at room temperature: 5
  • Cream of tartar: 1/4 teaspoon
  • Sugar, divided: 1/2 cup
  • Cream cheese, at room temperature: 8 oz
  • Low-fat milk: 1/2 cup
  • Unsalted butter, at room temperature: 1/4 cup
  • Lemon juice: 1 tablespoon
  • All-purpose flour: 1/4 cup
  • Corn starch: 2 tablespoon


  1. Before you begin mixing the ingredients together, it's important to prepare the pan correctly. Start by lining the bottom and sides of a springform pan with parchment paper and then wrapping it tightly in several sheets of foil.
  2. Place a large baking pan half-filled with water on the lower rack of your preheated oven and set your temperature to 315 degrees F (157 C). Now separate your eggs so that you have egg whites in a mixing bowl and yolks measuring cup.
  3. Begin whipping up your egg whites on Low speed for 30 seconds before increasing to Medium-Low speed for another 30 seconds or until foamy; add cream of tartar at this point. Finally, increase speed to Medium High until egg whites are just starting to thicken before gradually adding 1/4 cup sugar. Continue beating until soft peak stage has been achieved (around 3 minutes using stand mixer).
  4. Mix together cream cheese and milk in a bowl until creamy and smooth this should take approximately 2-3 minutes.
  5. Then butter, 1/4 cup of sugar and lemon juice must be added before flour and corn starch are added and mixed for another minute or so.
  6. Adding the egg yolks and mixing one last time for a minute before straining the batter through a sieve. Once done pour into a lined springform pan, then spread evenly into the pan and smooth out the top using a spatula.
  7. Place your springform pan into a water bath and preheat your oven for 1 hour and 10 minutes. For an evenly cooked result, make sure you check the doneness by inserting a toothpick.
  8. If it comes out clean, there's no need to worry - otherwise, bake for an additional 10-15 minutes to brown the top.
  9. When your cake is ready, turn off the oven and open the door slightly so that the cheesecake can slowly cool for one hour before taking it out of the pan.
  10. Let it refrigerate for at least 4 hours before serving (with fresh fruit or chocolate sauce!).


- If you don't have a 9 inch springform pan, you can use an 8 inch or 10 inch one instead but bear in mind that the baking time may need to be adjusted accordingly.

- Make sure your cream cheese is at room temperature before starting as it will be easier to mix together with other ingredients.

- To achieve a smooth texture, strain the mixture through a sieve before baking.

- If you would like to have it served with a topping, wait until cheesecake has cooled down before adding any fruits or chocolate sauce.

- Cheesecakes are best enjoyed chilled so make sure to refrigerate them for at least 4 hours before serving.

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