Japanese Cheesecake

Japanese Cheesecake

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"A light and fluffy cheesecake made with whipped eggs and very little cream cheese."


1 h 20 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
  2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
  3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
  4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
  5. Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
  6. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
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  1. 56 Ratings


FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite interesting...very smooth with a consistency denser than pumpkin pie but not really gelatin-like either. No...

This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake a...

I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Ja...

This was delicious. I made it 3 times and it was gone within a few minutes. I am going to double the recipe next time. It was light, fluffy, and it tastes better than something that costs 1.3...

Problems falling, just like baking any cheesecake, crack the oven and let it cool down.

This was a light spongecake w/out a lot of "cheesyness". We really enjoyed it the day we made it but it dried out overnight in the fridge (even though it was covered) & the leftovers got tossed....

I tried this out today, tripled the recipe & it turned out yummy! Dad loved it. Although the egg smell is pretty strong, it's very light and similar to sponge cake. You can taste the cream chees...

The first time I tried this, the cake came out great. Second time, I doubled the sugar and it was even better. However, all attempts thereafter failed miserably. The cake always sank even tho...

Did triple the recipe to use up the tub of cream cheese I had (300 gr.) Added 1 tsp. vanilla extract per receipe. One cake I did in a toaster oven, two in my large convection oven. Strangely eno...