Japanese Cheesecake Recipe

Japanese Cheesecake is a light and fluffy cake. Learn how to make/prepare Japanese Cheesecake by following this easy recipe.
Japanese Cheesecake Recipe
Difficulty Average
Rating 7.5 / 10 (2 votes)
Recipe Type Non Veg.
  • 7 Ounces cream cheese, at room temperature
  • 1/4 Cup whole milk
  • 1/2 Cup powdered sugar
  • 3 Eggs, separated
  • 1/4 Cup cornstarch
  • 2 tbsp Lemon juice
  • 1/2 tsp Cream of tartar
  • 2 1/2 Cups boiling water
How to make Japanese Cheesecake:
  • Spray a 9-inch cake tin with cooking oil spray.
  • Beat cream cheese with milk to soften.
  • Add half of the sugar, egg yolks, cornstarch and lemon juice to the beaten cream cheese.
  • Beat until smooth.
  • Beat egg whites separately, in a medium sized bowl, until fluffy.
  • Gradually, add the remaining sugar and the cream of tartar to the egg whites, beating on high speed until soft peaks form (about 8-10 minutes).
  • Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  • Pour into cake pan and smooth the surface.
  • Preheat oven to 350 degrees F.
  • Place cake pan into a larger roasting pan and place in the lower rack of oven.
  • Pour enough boiling water into the roasting pan to come half way up the side of the cake pan.
  • Bake for 35-40 minutes.
  • Japanese Cheesecake is ready.