Japanese Cheesecake

  • 30 min preparation time plus 60-70 min cooking time

    Preparation Time

  • medium

    Difficulty Level

  • Round cake pan 20-22 cm in diameter


The Japanese cheesecake is a much fluffier and lighter version of the original cheesecake. It is something between a cake and a cheesecake. This dessert is so airy due to the meringue (beaten egg whites) used in this recipe. The key point of this recipe is that the cheesecake is baked in a bain-marie. There are two things you must pay attention to when making this recipe: you must whip the egg whites very well and you must bake it properly. If using a 20 cm cake pan, make sure that you line the sides as well with parchment paper and that the paper extends higher than the cake pan by about 5 cm because it rises. If you use a 22 cm cake pan, you don’t need to follow this procedure.



  • 250 gr cream cheese, at room temperature
  • 50 gr butter, at room temperature
  • 100 ml milk, at room temperature
  • 6 egg yolks
  • 60 gr flour, sifted
  • 20 gr corn-flour
  • 1 tbsp lemon juice
  • 6 egg whites, at room temperature
  • 1/4 tsp cream of tartar Sunspices
  • 140 gr sugar


  1. Preheat the oven at 160C (325F). Boil some water in a small saucepan. Place another bowl of large diameter over the pan so that the bottom of the pan doesn’t touch the water (bain marie). Place the cream cheese, the butter and the milk into that bowl. We stir until the cream cheese and the butter are completely melted and the mixture is smooth. We remove the bowl from the bain marie and we let it aside.
  2. In another bowl, we put the yolks, the flour, the corn flour and the lemon juice and we mix very well until the mixture is smooth. We pour the yolk mixture into the cream cheese mixture and we mix very well until the mixture is smooth.

  3. Put the egg white in the mixer bowl and add cream of tartar. Whisk them on high speed until foamy. Without stop whisking, add the sugar bit by bit. Keep whisking until stiff peaks form.

  4. We add 1/3 of the meringue to the yolk-cream cheese mixture and we fold it into the mixture using an elastic spatula. We fold with gentle and careful movements so that the meringue doesn’t lose its volume. We fold another 1/3 of the meringue into the mixture. Finally, we pour the batter back to the remaining 1/3 of meringue and fold.

  5. We lightly butter the cake pan (and line the bottom and the sides with parchment if using a 20cm pan). We pour the batter into the pan. Put the pan into a large tray and pour hot water into the tray up to 1/2 the height of the pan. The cheesecake will be baked in bain marie.

  6. We bake for 1-1:10 hour. After one hour, we check whether the cake is ready or not. We insert a knife into the center of the cake. If it comes out clean, the cake is ready. If not, we bake it for a few more minutes.

  7. We remove the tray and the pan from the oven, we let the cake cool down for a few minutes and we carefully remove the cake from the pan. We wait for it to completely cool down and we serve.

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