Japanese Cheesecake recipe 日式芝士蛋糕

Japanese cheesecake is a wonderful dessert, it’s not too “cheesy” like other cheesecake, its’ soft and fluffy texture make you craving for more. After trying a few times with different recipes, I think this is one of the best recipe of all. 


6 large eggs

1 3/4 tbsp lemon juice

15g Corn starch

75g Cake flour

1/4 tsp salt

1/4 tsp cream of tartar

80g granulated sugar

4 tbsp unsalted butter

250g cream cheese

105ml milk

~ water bath

~ 8inch or 9 inch round cake pan



  1. Preheat oven at 160C.
  2. Microwave cream cream cheese, milk and unsalted butter together. Can take out a few times stir and microwave to help it melt better.
  3. Beat with mixer until smooth. 
  4. Sifted the cake flour and corn starch into the mixture. Add the egg yolks, sugar, salt and lemon juice and continue beat until smooth. Set aside
  5. Use another bowl, whip the egg whites with cream of tartar and sugar until medium peak. (Fresh and room temperature eggs can get to peak better)
  6. Use a cake spatula to fold in the egg whites mixture into the cream cheese mixture in 3 parts. Fold until the batter is well mix.
  7. Prepare a water bath by placing the cake pan on a larger pan, fill the water in the larger pan. You can also try wrap the cake pan with a wet cloth too. These are to keep the oven moist.
  8. Baked at 160C for an hour. Turn off the heat and leave the cake in the oven for another 30-45min. 



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.