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Japanese Cheesecake
JUNE 15, 2014 201 Comments
Japanese Cheesecake
Japanese cheesecake – cotton soft, light, pillowy, the BEST cheesecake recipe EVER. Tried and tested, a
MUST-BAKE for cheesecake lover!!
For those who is curious about Japanese cheesecake, I strongly urge you to try the recipe. I will say that after
you taste it, you might not want to go back to regular cheesecake again. Happy baking!
Cotton So Japanese Cheesecake Recipe
Makes 8″ or 9″ round tin | Prep Time: 30 mins | Bake Time: 70 mins
Adapted from: Diana’s Desserts and Little Teochew
Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. corn flour (cornstarch)
1/4 teaspoon salt
Method:
1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, the cornflour, salt, egg yolks, lemon
juice and mix well.
2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or
handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the
meringue should look.)
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated,
pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch
round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or
parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325
degrees F).
Cook’s Notes:
1. I baked the cake in 9″ round tin, did not line the sides.
2. If you use a 8″ pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the
parchment paper extends higher than the cake tin by about 1.5″.
3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to
prevent seepage.
4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).
5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the
water in the double boiler ON the stove. For the water bath, I used hot water.
6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden
6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden
change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½
inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white
mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or
blend.
7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.
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201 COMMENTS... read them below or add one
Laura @ Raise Your Garden June 16, 2014 at 4:40 AM REPLY
I had no idea that Japanese cheesecake even existed but if this cake tastes half as good as it
looks……I’m a happy woman!
The top is just beautiful and maybe I won’t ever go back to regular cheesecake again.
A. Leviton July 19, 2015 at 6:39 PM REPLY
Here is another recipe for this:

3 Ingredients Soufflé Japanese Cheesecake
Ingredients:
125g cream cheese, cut into cubes, soften at room temperature
120g white chocolate, break into pieces (I used Ghirardelli white chocolate chips)
3 extra large eggs, cold, separated (I used 4 eggs with 60g yolks, 140g whites)
1 teaspoon vanilla extract (optional)
Method:
Line the base of a 7″ round cake pan(fixed base) with parchment paper and grease the sides
with butter, set aside.
Separate the eggs and leave egg whites to chill in the fridge until ready to use, this helps ensure
a more stable meringue.
Fill a saucepan with water to about half full. Bring the water to a full boil. Turn off the heat. Place
white chocolate chips in a large mixing bowl and set it over the saucepan (make sure the bowl is
bigger than the sauce pan). Stir chocolate till smooth.
Add cream cheese and mix till smooth.
Remove mixing bowl from the saucepan. Add the egg yolks, with a balloon whisk, whisk to
combine. Add vanilla extract (if using), whisk to combine, set aside.
In a clean, dry mixing bowl, beat egg whites with an electric mixer until the egg whites reaches
the stiff peak stage. (Take care not to over beat the egg whites. Since there is no sugar added, it
takes a very short time to reach the stiff peak stage.)
Add the beaten egg whites into the cream cheese mixture in 3 separate additions, each time fold
with a spatula (I used a balloon whisk) until just blended.
Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air
bubbles in the batter.
Place cake pan in a baking tray. Fill the baking tray with some hot water.
Place on lower rack of the oven and bake at 170 degC for 15mins. Lower the temperature to 160
degC and bake for another 15 minutes. Turn off the oven temperature and leave the cake inside
the oven for another 15 minutes.
Remove cake pan from oven and leave the cake to cool before unmolding. Refrigerate for about
2 to 3 hours. Dust with icing sugar if desired.
Recipe source: from Anncoo Journal and this video by ochikeron.
Winnie June 16, 2014 at 8:24 AM REPLY
What is double boiler ??
Vicki S June 16, 2014 at 4:52 PM REPLY
It is 2 pans that nest together- the bottom or outside one holds water (boiling) and the smaller
(inside) pan, the ingredients, (chips etc. that need melting)
Sabine August 25, 2015 at 11:26 AM REPLY
Also known as a ban marine. .
anna paidoussi September 3, 2015 at 6:41 PM REPLY
bain-marie from the french bain de marie (marie’s bath)

not ban marine
MDB October 11, 2016 at 5:17 PM REPLY
C’est exactement ca !!
Theresa February 3, 2017 at 5:58 AM REPLY
A double boiler is not a bain-marie. In a bain-marie the bowl or pan sits directly in
simmering water. A double boiler sits above the water and it is important that the water
does not touch the bottom of the pan or bowl. The cushion of air is important in
controlling temperature.
Phyllis June 2, 2017 at 3:34 PM REPLY
Ooh Ms Winnie you must be young
Liz June 16, 2014 at 1:42 PM REPLY
A nice recipe. Thank you.

Peter June 16, 2014 at 6:09 PM REPLY
where does the salt in the ingredients list go please?
Rasa Malaysia June 17, 2014 at 10:52 AM REPLY
From the adapted recipes, it wasn’t mention at all too, but I think you can just add into the flour
mixture when sieving the flour before hand.
Janette January 27, 2016 at 1:36 PM REPLY
Mine fell when cooling? 😥
Rasa Malaysia January 27, 2016 at 9:36 PM REPLY
Your meringue is not beaten enough, that’s why.
BusyMom June 16, 2014 at 7:08 PM REPLY
Thanks for a deliciously looking recipe. May I ask when you leave the cake to cool in the oven for 1
hour, do you first remove the cake tin from the water bath i.e. just the cake in the tin? Secondly, since
the cream cheese usually comes in 8oz bar, is it detrimental just to use 8oz and not 9oz per recipe?
Thanks!
Here is the response from CP Choong, the contributor of this recipe: you may leave the cake in
tin to cool in water or without water. If you don’t feel too dangerous or too clumsy to remove the
hot water pan from oven and quickly pop back the cake (with tin) back to oven. I got burnt once
with the hot water splashing when moving out the hot water.
Also depends on how what size of your water bath pan, some people use the shallow pan (black
color that comes with the oven) that is too dangerous to remove. BUT I use a 12″ round baking
tin as the water bath pan.
Jasmin October 15, 2014 at 6:53 AM REPLY
Hi Rasa,
I made the cheesecake twice and my daughters loved it! Can’t believe they ate the whole
thing. I do have one question. The cake on your picture looks for pretty and high, mine’s
after it cools off, it shrinks a bit and the top is a bit wrinkly even though I kept the finished
cake inside the oven with doors slightly open. Do you know what could cause this?
Thank you so much for sharing :)
Rasa Malaysia October 15, 2014 at 9:50 PM REPLY
Wrinkly cake means the meringue deflated and couldn’t hold up…probably over-
beaten.
Jasmin October 16, 2014 at 3:46 PM REPLY
Hi Rasa,
For soft peak, how long does it usually take to reach and at what speed?
Thank you
Daze March 9, 2017 at 11:47 PM REPLY

I saw that in one of the responses you said that someone’s cake fell because the
meringue wasn’t beaten enough yet here, your response for a shrunken cake is
that it was over beaten, so I was ordering what it really is that causes the cake to
deflate? Over beatened or underbeatened meringue?
Rasa Malaysia March 10, 2017 at 9:59 AM REPLY
The meringue has to form soft peaks which means that they are ready.
lizyeng June 16, 2014 at 9:13 PM REPLY
Lovely, I can wait to try this recipe it looks super yummy. Just wondering in step 3 we should whisk it
by hand or using the blender. Ty
Mixing soft peak meringue to cheese mixture :-

Always FOLD IN the beaten egg white by hand gently, do not stir, no blender whatsoever. This is
the prevent deflation of air. Unless you want a short and dense cake
Bill @thewoksoflife June 17, 2014 at 12:51 AM REPLY
Interesting that you melt the cream cheese. I put it on my list of “to make” recipes and I hope I can
make mine so it looks like the picture!
Eulyn June 17, 2014 at 1:56 AM REPLY
Very nice cake and thanks for sharing.Would appreciate your advice on what knife or best way to cut
the cake to ensure a perfect slice like yours. Any technique to make sure the cake doesn’t stick to the
knife. Thank you.
Response from CP Choong, the contributor of this recipe: I use normal knife but I warm it with
hot water before cutting. But the cake will definitely stick to knife because the texture is more or
less like pudding. The best is wipe the knife clean after each cutting. Also, cut it straight out from
the fridge.
shah alam September 20, 2014 at 7:12 AM REPLY
Cotton cheese cake recipe is very good and please send me whipped cream recipe
kristine June 17, 2014 at 2:03 AM REPLY
I remember eating the Japanese Cheese Cake from Lavender before. The texture is really tender,
soft, cottony and light as you mention up there. I’m hungry just by looking at the picture. By the way,
thanks for sharing this recipe. Can’t wait to try this. My son will definitely love it.
wendy lim June 17, 2014 at 3:56 AM REPLY

Hi, im one of your ardent fan. I’m a newbie to baking. May i know what is water bath??
Water bath method is to bake the cake submerging into a shallow depth of water (1/2″ or 1cm+)
Rashida April 24, 2015 at 1:26 PM REPLY
i made this cake today and I’m in love with it. This is definitely a keeper
Wati July 13, 2017 at 4:33 PM REPLY
Hi Rashidah
Did yours rise stay that way? Did it shrink after it has cooled? Do you mind sharing how
long and at what speed did you beat the meringue?
Thks
Wati
Kim June 17, 2014 at 4:22 AM REPLY
Can I make a smaller cake with half d ingredients..wl it turn out just as nice??
I guess you can but you need to use a smaller baking pan 6″ or 7″.
dot June 17, 2014 at 6:08 PM REPLY
Can’t wait to try this. How do you make the decorations on the top?
Rasa Malaysia June 17, 2014 at 8:56 PM REPLY
The design is bought…nothing fancy…stencil design.
Monelle Richmond December 28, 2014 at 1:00 PM REPLY
Great looking recipe! I just found stencil for top design eBay at http://www.ebay.com/itm/Pack-of-
4-Variety-Cake-Template-Mold-Cupcake-Stencil-Birthday-Spiral-Decoration-/251740714883?
pt=Cake_Decorating_Supplies&hash=item3a9cea7783.
Iris June 18, 2014 at 1:46 AM REPLY
Hi, do I use salted or unsalted butter?
Unsalted butter.
Judy June 20, 2017 at 10:48 PM REPLY
May I know why unsalted? Can I use salted?

Yes you can!
Agnes Ma June 18, 2014 at 1:39 PM REPLY
I went to http://www.thelittleteochew.com to see if there are more tips. I then found out there was no
lemon juice mentioned in the ingredient list. May I ask if this lemon juice is added on after original
post? Thank a million if you could ask CP Choong. The picture looks so awesome,I must try this
weekend. Tks for sharing this recipe.
Agnes, CP’s adapted the recipe from two sources…
MrsLim June 20, 2014 at 1:18 AM REPLY
Hi, do you use room temperature water or hot water for the oven?
Hot water.
Jessica Kwan June 21, 2014 at 10:04 AM REPLY
I have tried this recipe, but my doesn’t turn out as your picture shown. It doesn’t come out as soft as
you have mentioned. What did I do wrong?
Jessica do you have a picture to share?
wendy lim June 24, 2014 at 2:10 AM REPLY
Thanks for your reply. So the water in the water bath should be hot water right?
The double boiler is NOT to be heated on a stove am i right??
Please check Cook’s Note. Water bath is hot water. Double boiler heated on stove.
Lizyeng June 24, 2014 at 8:19 PM REPLY
This cheesecake was so light and super delicious the only thing is that mine cheesecake shrunk like
an inch from the top and a little from the sides. Did I do anything wrong? Other than a delicious
recipe.
Thanks for sharing.
Check the Cook’s Notes.

Elaine C June 25, 2014 at 1:33 AM REPLY
The cake is super soft and yummy. However, mine shrunk quite a bit too. I always have this problem
with cakes with meringue. Anyway, thanks for the recipe.
Shrinking a bit is normal.
Alicia July 1, 2014 at 2:47 AM REPLY
Do we really need to chill the cake after bake? Thought Japanese cheesecake is normally eaten
warm.
Susan Goh July 4, 2014 at 5:06 AM REPLY
Hi, I made this cheesecake today and followed exactly all the ingredients and method. Baked at 160
deg.C for one hour in a water bath as required.
The cake cracked and the sides were wrinkly…I must admit, I forgot to grease after I lined the base
and sides. No where near the image which you posted but it was light and delicious!
Q: What did I do wrong?
Rasa Malaysia July 7, 2014 at 11:17 AM REPLY
Getting the right stage of meringue is important. Soft peak form and the texture should be silky
smooth and bubble-less. This is how it should look: http://www.craftpassion.com/wp-
content/uploads/2012/02/Make-Cranberries-Lemon-Zest-Steam-Sponge-Cake-3.jpg.
The cracked problem means you over beaten meringue which is drier compared to soft peak
form meringue, this would cause cracks
Azizah July 6, 2014 at 6:17 AM REPLY
Hi there, tried this today but my cake shriveled like dried prune n looks so ugly. One thing that
happened was I missed out d sugar. What other possibility made my product shriveled? Also the top
cracked so I turned down the temp to 140 deg instead will try it again but appreciate if you could give
me pointers for correcting my mistakes.
hi Azizah, here is the response from CP Choong, the contributor of the recipe: The ugly looking
cake, cracked top are mostly caused by the meringue and the heat. (Remember I also failed so
many times). Getting the right stage of meringue is important. Soft peak form and the texture
should be silky smooth and bubble-less. This is how it should look:
http://www.craftpassion.com/wp-content/uploads/2012/02/Make-Cranberries-Lemon-Zest-Steam-
Sponge-Cake-3.jpg.
The cracked top problem means you over beaten meringue which is drier compared to soft peak
form meringue, this would cause cracks. Also, sugar is crucial for meringue making. Without the
SUGAR, bubbles volume (in meringue) will deflate faster. Your problems were caused by
sugarless meringue.
Yan July 6, 2014 at 12:54 PM REPLY

Tried this recipe today and it came out perfect! Thank you so much for sharing.
It is very important to read the notes and follow them!
CCWK July 9, 2014 at 6:19 AM REPLY
This cake is so delish. My favourite. Not easy to make but knowing the right techniques is crucial. I
failed first 5 times, my 6th attempt made it right to get the correct texture and not sinking too much
when it is done.
However I still couldn’t get the side and top part of the cake smooth looking. The side is slightly wavy
and top of the cake is not really smooth. It have fine little bubbling holes.
By the way, what causes this. How to make it right? Please advise. Thank you.
CCWK July 9, 2014 at 6:32 AM REPLY
Are the patterns dusted with icing sugar? Please advise.

thank you.
It’s Stencil pre-made pattern.
Jennifer August 3, 2017 at 5:02 AM REPLY
You could place a paper doiley on the cake, dust with sieved icing sugar and carefully
remove the doiley. Presto – a lovely design!
holly August 2, 2014 at 9:59 PM REPLY
i tried this today and the cake look so pretty, but when i cut into it, the bottom 2/3 has the texture of
cheese, too dense…what did i do wrong? I notice that i couldn’t get the meringue to be thick enough,
a little on the runny side…could this be why the cake has the texture of ‘cheese’?
Rasa Malaysia August 2, 2014 at 10:13 PM REPLY
You have to make the meringue to be soft peaks like the picture linked from in the recipe section.
jue August 21, 2014 at 5:08 AM REPLY
hye.. if I don’t have any cake or superfine flour, can I just use the all-purpose flour to substitute it?
tq
Rasa Malaysia August 21, 2014 at 7:47 AM REPLY
Yes should be fine.
Munchie September 16, 2014 at 12:26 AM REPLY
Hi I’ve tried this recipe twice in one day and failed both times. They turned out shriveled. The
meringue was good,looked like yours in the llink. Could it be the folding? Do you have photos to show
how to fold?
Alice October 3, 2014 at 5:20 PM REPLY
Thanks for the recipe! Will try soon!
Alice October 4, 2014 at 1:34 AM REPLY
Btw any chance you’ll be sharing the recipe for Japanese Soft Cotton Spongecake any time soon? :p
Mary October 7, 2014 at 1:14 PM REPLY
I will be trying this soon! Looks great! Your recipe didn’t say what size eggs. Are you using Large or
Med eggs?
Rasa Malaysia October 7, 2014 at 2:23 PM REPLY
Large eggs.
John October 8, 2014 at 5:56 PM REPLY
Will this cheesecake still come out soft using a gluten-free flour mixture?
Rasa Malaysia October 9, 2014 at 9:50 AM REPLY
Sorry I am not sure.
soonam October 8, 2014 at 7:11 PM REPLY
Hi….the cake looks wonderful…i just have a doubt…do you have any alternatives for eggs as we are
vegetarians. If yes, what could be the best alternative and what quantity?
I don’t think you can make this cheesecake without eggs. Sorry.
Alysa October 10, 2014 at 8:51 AM REPLY
this is actually pretty cool because I was just telling my father in law that I wanted to try making a
cheesecake by making meringue first and see how it would work out. I didn’t realize it was an actual
recipe. So, I’m super excited to try this!
Sean October 12, 2014 at 6:40 AM REPLY
Hello, just wanted to let everyone know that I made this last night and it came out just as described. It
deflated about 1/2″, which is normal, but I did do one thing differently. I substituted regular cream
cheese for Mascarpone. Oh boy, the cake tastes amazing.
Wow Sean, sounds amazing, I will have to try my Japanese cheesecake with mascarpone in the
future!
Dana November 5, 2014 at 1:22 AM REPLY
Hi, I really enjoy your posts! I tried making this cheesecake twice today and both times the tops were
level with my 9″ cake pan after cooling, not dome shape like yours. The top didn’t crack but became
wrinkly. How can I get the top to look smooth and domed? I baked for actually 55 minutes because I
could tell the top was going to crack if I baked it longer. Thanks!
Rasa Malaysia November 5, 2014 at 1:21 PM REPLY
Hi Dana, please read all the comments for tips and tricks to make the cake perfect. It’s a very
sensitive cake (to look its best) but the taste will always be good. :)
Jenna March 26, 2016 at 1:06 PM REPLY
Hi Dana
This cheesecake is similar to a souffle. I expect your dome was wrinkly because you over-
whipped the egg whites, or used too much cream of tartar. Unfortunately, the recipe does not
specify the size of the eggs used, but if you used smaller eggs than the original chef did, you’d
have less white, and thus too much cream of tartar. The most likely culprit however, is the
whipping.
paulyn November 21, 2014 at 3:38 PM REPLY
Hi may I know what is water bath?

Do you have picture to show bcos I just started to learn how to bake.
Thanks
Shiao December 10, 2014 at 7:05 PM REPLY
Hi Rasa,
Is there any substitute for the CREAM OF TARTAR? please help, I love this cake and cant find this
ingredient here. thank you
Melissa January 24, 2015 at 7:32 PM REPLY
The standard substitute for cream of tartar is either lemon juice or vinegar (your choice of which,
depending upon what you plan to make). For this, I chose lemon juice. 1/4 tsp of lemon juice for
the 6 whites was perfect.
Ahna December 31, 2014 at 7:45 AM REPLY
How long to bake in a 8in pan?
titly January 1, 2015 at 7:17 AM REPLY
Hello!
Can I ask why do you have to refrigerate the cake overnight?
Rasa Malaysia January 1, 2015 at 9:49 AM REPLY
It’s supposed to be cold when served.

titly January 2, 2015 at 2:21 AM REPLY
okay thanks!
If U use cream cheese spread instead of Cream cheese, would it be okay?
No cream cheese.
Lina January 9, 2015 at 10:42 PM REPLY
Hi there
Just want to ask about how long should I bake this cake if I’m using a fan forced oven? And at what
degree.
Thank you
Sorry I am not sure.
Mimi January 17, 2015 at 11:22 PM REPLY
Hi, I have two questions.

1) How important is to weigh the ingredients instead of measuring? I don’t own a scale due to lack of
space.
2) Fresh milk? Can regular whole milk (UHT) from the store work?
Thanks.
You have to weight it this recipe has to be very precise. Yes on milk.
Thanks for the answers. Guess I’m going to have somehow some space in my crowded
kitchen for the scale before attempting the recipe.
Lili January 25, 2015 at 5:54 PM REPLY
Just made one! Thanks for the recipe.

I always buy this cake at the Japanese store – now I can make my own.
It was all perfect and browned beautifully until it kind of wrinkled in the end. I don’t think it has to do
with the meringue since I was very careful to get a soft peak and only folding it not over mixing it.
I suspect it has something to do with temperature change. But I also followed the tip and left it to cool
in the oven.
What else could be the cause?
Someone asked about baking in convection oven. I used mine and just converted to convection
temperature which is 25 F lower.
Oh well… It still tastes great. Didn’t wait to get cold, had a piece warm and it was delish.
Wrinkled but still great. Like so many of us! ;-)
Hi Lili, that’s great that you have success. Yeah this Japanese cheesecake is very
temperamental and likes to wrinkle a lot hahaha. Good luck, and one of these days it will not be
wrinkle I am sure. :)
Sorry, if this is a bit off-topic, but I decided to look at the two recipes this recipe is based on. I couldn’t
access Little Teochew and was directed to a Google Blogger sign-in page. I’m not sure what I’m
supposed to do in order to access Little Teochew. I tried using my gmail sign-in info and nothing.
From what I read online a number of ppl reference Little Teochew which makes me even more
interested to read Little Teochew’s post. For those who were able to access Little Teochew, can you
please let me know what I need to do? I submitted what I thought was a request to Little Teochew for
access, but I haven’t heard a thing. Fyi, I’m not a blogger (and have no interest in blogging) so maybe
that’s the issue. Any help would be appreciated. Thanks.
I am not sure what happened to Little Teochew website…sorry I can’t be of much help.
Mimi February 3, 2015 at 10:29 AM REPLY
Darn… I guess it’s good to know that it wasn’t me and there is something up with the Little
Teochew website. I wasn’t sure since I had never been on the Little Teochew website before
my attempt to view the Japanese cheesecake post.
Hopefully, Little Teochew will be restored. If anyone is somehow able to access Little
Teochew, can you please reply to this? I would appreciate it. Thanks. I would very much like
to read Little Teochew’s notes on this.
Jc February 3, 2015 at 8:18 PM REPLY
Hi…thanks for the lovely recipe..cant wait to try it out! but just out of curiosity, is it possible to reduce
the grams of cream cheese from the recipe ? many thanks!
Rasa Malaysia February 3, 2015 at 9:20 PM REPLY
No, please follow the recipe precisely, it’s a very sensitive cake.
Dana February 10, 2015 at 11:05 PM REPLY
Hi Rasa, happy new year! I was wondering do you use a 9″ x 3″ pan or 9″ x 2″ pan?
Also, please advise on the easiest way to remove the cheesecake from a regular cake pan. Yours
looks so beautiful and amazing!
Thanks! Dana
Urmi February 20, 2015 at 8:40 AM REPLY
If I use cake flour is it necessary to use 20g cornstarch?
Rasa Malaysia February 20, 2015 at 9:55 AM REPLY
Just follow the recipe as is and don’t make any modification.
Au February 22, 2015 at 1:10 AM REPLY

The top part of my cake seems to be burned already at 40th minute. I put it at the lowest rack and set
the temp at 160. What could possibly be the reason?
In your instructions you mentioned “or until golden brown”, if mine turned golden brown at around 30
mins, should I have turnd it off already at that time?
Different oven is different. Yes you should have taken out and check if the inside is cooked. Also,
you can cover the top with aluminum foil from browning too fast.
Donna February 28, 2015 at 5:52 PM REPLY
How did you get the cake out of the pan?
Donna February 28, 2015 at 6:21 PM REPLY
Surely, you can’t invert the pan
Crystal March 18, 2015 at 4:16 PM REPLY
Hello, may I know how you decorate the top part of the cake please? Would gladly appreciate it! I just
made the cake and so far it looks good, haven’t tasted it yet but i hope it’s amazing! =D
leedon March 21, 2015 at 4:06 AM REPLY
Hi,
Thanks for the recipe! BTW I have a small convection oven and I don’t think making a water bath
would be possible is it okay if the cake pan is not submerged in the water, instead it will be on top like
a steaming?
Lorna April 9, 2015 at 8:21 AM REPLY
I use dental floss to cut my cheesecake.
Roxy April 23, 2015 at 9:29 AM REPLY
the fine granulated sugar in the recipe is that the same as confectioners/powdered sugar or is it
regular granulated sugar?
Rasa Malaysia April 23, 2015 at 3:47 PM REPLY
Yes.
jina April 25, 2015 at 10:58 AM REPLY
For the meringue, do I pour all the sugar in at once then start beating or do I pour in sugar slowly
while beating? How long does it take to get to soft peak stage. Thanks
Ed Smith April 29, 2015 at 5:31 PM REPLY
Hi Bee,
Great recipe.
Can you put me on your mailing list please.
I was based in Penang for a few years to 1980 & enjoyed all the fantastic foods.
Cheers Ed
Hi Ed, please sign up here: http://rasamalaysia.us6.list-manage.com/subscribe/post?

u=15a0619f22cc75cd9bebef08c&id=7f9b7432d8
Felicia May 1, 2015 at 2:15 AM REPLY
Hi, do u preheat the oven?
Rasa Malaysia May 1, 2015 at 4:18 PM REPLY
Yes.
Laksmi May 4, 2015 at 8:03 PM REPLY
Thanks for sharing this recipe. I have tried it once and all my family loves it…the taste is perfect not
too sweet not too plain…all perfect.
Maria D. Vazquez May 7, 2015 at 6:52 PM REPLY
I have to make the Japanese cheese cake,it looks so good!
Umi May 15, 2015 at 6:25 PM REPLY
Can another fine flour, such as rice flour, be used in place of the cake flour? I would like to try making
this for my wife, but she has celiac disease and cannot consume any type of wheat flour.
No, no rice flour.
tamlin May 21, 2015 at 8:33 PM REPLY
No baking powder???
Alex G June 6, 2015 at 5:33 PM REPLY
Alright, just made one. Was my first ever attempt at whipping egg whites, I heard it can be tricky. The
end result is nowhere near as pretty as yours, but it still tastes delicious. It ended up being a bit
heavier on the bottom and lighter on top – I’m assuming I didn’t whip the souffle enough. Also I
couldn’t make a proper water bath (no baking tray large enough), so the cake pan wasn’t sitting in
water, but suspended right above it.
It was still a great first try, thanks for the recipe!
Jas June 7, 2015 at 1:53 PM REPLY
Have tried baking this cake 5 times already and it still comes out with a denser bottom. I’ve looked up
many techniques on folding and I think I have that part done properly. Could it be the oven? Mine is
fan-forced and I put it on the bottom most rack.
Jas – I am sorry but I am not expert in oven…not sure.
Rem July 19, 2015 at 2:32 AM REPLY
Im planning to make this tonight, but i dont have cake flour at the moment. What difference will it
make if i use all purpose flour?
Annie July 21, 2015 at 10:18 AM REPLY
Hi!
My dad loves cheesecake and I want to make this for his birthday. But we have a small family and I
wanted to make it in a 6″ round cake pan that has 3″ sides. How should I go about this (as in amount
of ingredients or how high I should fill the pan and for how long?)
Thank you!
KP Kwan August 9, 2015 at 3:04 AM REPLY
I bake cheesecake daily (working in a bakery) and did not realize that mine is very similar to the
Japanese cheesecake.
I read some comment here with recipes so I guess it is OK to share my recipe too:)
There is a detailed explanation about the technique I use in my blog too.
My Cheesecake Recipe
Ingredients
(A)
Cream cheese 440g
Superfine sugar 50g
Butter 70 g
(B)
Egg yolks from 3 medium-sized eggs
Egg white from 1 and a half medium-sized eggs
Cornflour 22g
(C)
Heavy cream 215g
Freshly squeezed lemon juice 24g
(D)
Egg white from 1 and a half eggs
Superfine sugar 50g
(E)
Digestive biscuit 180g
Butter 60g
My method to make the cheesecake:
1. Mix (A) with an electric mixer until it becomes fluffy and homogeneous.
2. Beat (B) with an electric mixer until the cornflour is well mixed with the egg. Combine (B) and (A)
and mix well.
3. Beat (C) until it reaches a density that is able to form stiff peaks when the mixer blade is lifted up.
Add to the mixture of (A) and (B).
4. Beat the egg whites with the superfine sugar over a hot water bath until soft peaks are formed.
Fold the egg whites into the batter in (3).
5. Crush the biscuit and mix with the melted butter (as in E), Place the biscuit / butter in a round
baking pan. Press firmly to form a solid base.
6. Pour the cheesecake batter to the biscuit base.
7. Place the unbaked cheesecake in a larger pan and add enough boiling-hot water to reach halfway
up the side of the smaller pan. Place it in a preheated oven at 150 degrees Celcius for 100 minutes.
8. Remove from the oven. Keep in the chiller until it is cool.
lim lh August 27, 2015 at 12:11 AM REPLY
What is water bath? Do you have foto to see ? Thanks
Skifvr September 5, 2015 at 7:42 AM REPLY
Any changes for high altitude? I live at 5280 ft.
Dina September 5, 2015 at 3:44 PM REPLY
Hi
I have made your cake successfully and let’s say it didn’t last more than 24 hrs . I would like a little
more lemon taste so could I increase the lemon juice or would that change the whole mixture?
I also thought of fine grated lemon rind?
Dina
Rasa Malaysia September 6, 2015 at 6:22 PM REPLY
I think you can add the lemon rind but adding more juice I am not sure as this is a very sensitive
recipe!
Mangales January 9, 2016 at 10:25 PM REPLY
Tried this cake yesterday and turned up so well. Thanks the recipe.
Thanks Mangales for trying my Japanese cheesecake recipe.
Mei Ching January 15, 2016 at 12:18 PM REPLY
Hi, this cheesecake recipe is great. I have made it a few times already. Do you know why the bottom
part of the cake is denser than the top? Initially I thought I may not have mixed the meringue well with
the cake batter and so I tried to fold more thoroughly. But the cake is still denser at the bottom. Hope
you can advise.
Yizhou January 24, 2016 at 2:53 PM REPLY
Hi I always love Japanese cheese cake and intried this recipe today. It shriked a little and the center
part of cake feels a little wet. When you gently press on the edge, it feels firm but not hard( i guess it
is good). But, when i press the center, it feels wet and it makes crinkling noise. Is this mean it is
underbaked? I know this cake will be sticky, so i am not sure if I still use a toothpick to poke into it and
seek clean stick come out? What would be the proper way to test the cake? Thank you
Cake tester is fine.
Tammy March 4, 2016 at 4:17 PM REPLY
How long to make the egg white because mine turned out doesn’t look like your..?
I need to know whisk the white egg for how long then put in the sugar. Appoximation time at
least!?Thanks
Rasa Malaysia March 4, 2016 at 7:37 PM REPLY
It’s not about the time, it’s about the egg whites become meringue and have soft
peaks.
Meiji February 8, 2016 at 8:03 PM REPLY
My cake looks so pretty! No wrinkle and no shrink but it tastes like steamed egg custard, more savory
side than sweet side ;( Should it taste like this?
Dianne August 11, 2016 at 8:37 PM REPLY
Maybe you used a cream cheese spread that has added salt? Use Philadelphia brand cream
cheese (not spread), or cooking cream cheese (usually with a dessert on the packaging) for best
results.
Madelyn March 18, 2016 at 7:05 AM REPLY
I used a 9 in. Round and the batter was starting to overflow before it even went into the oven!
I took some of the mixture and put it in a smaller pan since there was obviously too much for the 9 in.
round.
Recipe seems nice though, hoping the cheesecake turns out ok despite having to separate some of
the mix.
Farzanah March 25, 2016 at 11:14 PM REPLY
May I leave out the tartar?
No.
Tanya August 26, 2017 at 1:18 PM REPLY
What can i substitute the tarter with? I can’t find it where I live

I am sorry I am not sure.
Vincent April 8, 2016 at 8:21 AM REPLY
Hi Bee,
The first time I baked, the top part cracked but I know it was due to the over beaten meringue. The
texture of the bottom of the cake is western style cheesecake. As for the second time, the meringue is
perfect, the top is perfect, but 1/3 bottom of the cake is western texture cheesecake. May I know what
is the reason?
I have already place the cake at the lowest rack but the top is still over browning.
Sandy April 9, 2016 at 4:14 PM REPLY
I live at about 5500 ft above sea level. Any suggested changes? The middle was a bit sunken. Thank
you!
Stacie April 13, 2016 at 11:14 AM REPLY
Is there a way to check for doneness? Could I stick a toothpick in without deflating the cheesecake?
Trish April 22, 2016 at 5:58 AM REPLY
Why is the conversion from Imperial measurements to Metric measurements not the same, for
example 20 g/1 oz cornflour and
60 g/2 oz. cake flour. If 2 oz is 60 g, why 1 oz is not converted to 30 g?
Judy May 5, 2016 at 4:05 PM REPLY
Hi,
I just baked it but once I turned off the oven and open the door a little it was inflated a lot. When I was
folding the egg white foam with the cream cheese mixture the bottom became runny. It turned out
dense on the bottom and flat. What went wrong?
Over beaten meringue.
Judy May 5, 2016 at 4:19 PM REPLY
Hi again,
I meant to say deflate not inflate. Lol.
Nadzira May 31, 2016 at 3:19 PM REPLY
Hello,
I was just wondering if it’s possible to substitute cake flour with all purpose flour + cornflour – or will it
be too much cornflour since I noticed that your original recipe contains cornflour as well? Secondly,
are there any substitutes for cream of tartar as well? Thank you.
Please follow the recipe exactly. This is a very sensitive recipe.
lisa June 7, 2016 at 7:23 AM REPLY
Hi,
I have baked this cake 4 times and it has always been very delicious. But it always blows up into like
a balloon and sinks a lot, and becomes very wrinkly, what could i do to prevent this?
Thanks.
sravanthi June 16, 2016 at 5:31 AM REPLY
I have tried this recipe. It tastes good but flavor was too eggy wish I could add vanilla essence. Don’t
you add vanilla essence in this recipe?
Joo June 29, 2016 at 12:55 AM REPLY
I tried this recipe 3 days ago and it’s easy and delicious! I’m not a fan of super sweet cakes but this is
just nice. It’s a keeper. Thanks for sharing this recipe
Thanks Joo!
Sanober Khan August 14, 2016 at 12:51 AM REPLY
Looks sooo delicious. Thanks for your recipe, so easy to understand. Is there any way I can use
honey in place of sugar? I have a 6 and half inch tin, will this recipe work?
Rasa Malaysia August 15, 2016 at 8:52 AM REPLY
Please follow the recipe.
NIKOLETA September 25, 2016 at 12:39 PM REPLY
does this cake kept in room temperature like normal cakes or in the fringe?
Rasa Malaysia September 25, 2016 at 2:55 PM REPLY
In the fridge.
Renee September 30, 2016 at 9:58 AM REPLY
I tried doing this.. but after it is leave out from the oven it shrinks a lot and become wrinkly.. i hv check
the comment before. I pretty sure my meringue does beat properly. Could it be the water bath to be
the factor? Or is it because the temperature changed?
Might be the temperature change.

beniza November 9, 2016 at 4:51 AM REPLY
hi! i looooove japanese cheesecake and i really wanna try and bake it. i currently do not have a round
pan, can i bake this using square or rectangular pan? thank you! 😊
Rasa Malaysia November 9, 2016 at 8:38 AM REPLY
You can try, I think they should work.
Denise k December 18, 2016 at 12:17 PM REPLY
Love your recipe. Follow it to the T, it turned out fantastic. Thank you.
Axel December 30, 2016 at 3:25 PM REPLY
As everyone said above, the recipe is fantastic, I’ve done this 3 or 4 times now!
I have one question though, would this recipe go fine with a chocolate icing and/or some berries?
Rasa Malaysia December 30, 2016 at 7:13 PM REPLY
Sure, anything you like! :)
Alissa January 19, 2017 at 11:32 PM REPLY
I’ve tried this recipe and I got an eggy layer on the bottom… My top is perfect, what happened? And
any tips?
Mariechoi January 30, 2017 at 9:26 PM REPLY
Hi good day, i want to try your recipe, but i dont have cornflour/ cornstarch, can i just use cake flour?
How much will i use? Is there any difference on the outcome of the cake if not using cornstarch?
Just follow the recipe exactly.
Shristi February 4, 2017 at 5:01 AM REPLY
Hi, I forgot to add cornflour to the cream cheese+yolk batter. I added it after I added the meringue.
Would this ruin my cheesecake?
M February 5, 2017 at 9:04 AM REPLY
I was watch video of this cake on Tasty by Buzz feed and the video shows 1/2 cup milk where the
written recipe shows 2/3 cups milk and video shows 1/4 cup flour vs 1/2 cup on written and the same
with 1/4 corn starch vs 1/2. Which is right and what difference will it make?M
Rasa Malaysia February 5, 2017 at 12:03 PM REPLY
I am not sure about that video but this recipe is very very good and authentic.
Eve February 14, 2017 at 10:11 PM REPLY
Hi, I’ve tried baking this cake twice and both end up into 2 layer cake, cottonny on top with kueh like
bottom.Not that I’m complaining since it still taste great,but I really hope I get it right next time since I
love this cake.Do you have any idea why it turn out like that?
Tanya February 22, 2017 at 10:33 PM REPLY
I’m assuming ‘cake flour’ is ‘self-raising flour’ and not ‘plain flour’… is that correct? Thanks. Looking
forward to making this recipe.
Cake flour is for cake. It’s different.
Victoria Enright March 13, 2017 at 7:41 PM REPLY
Can you make them into cupcakes and what would be the tempature. How do you tell if it is done
too?
I think you can but I haven’t tried so I can’t tell you exactly!
Aqua March 15, 2017 at 12:49 PM REPLY
Hi Rasa!
I just cooked this cake using Buzzfeed’s recipe, but the bottom 1 cm of the cooked cake was like egg
custard! It’s good, but I would like the whole cake to be soft and fluffy. :(
Do you make the bottom of your cake not custard in texture? I felt like the cheese all went to the
bottom during the baking process and condensed down there. My sister liked it, but I prefer the whole
cake to be all soft and fluffy. I had like maybe 5 cm of the top of the cake fluffy and soft, so it worked.
Maybe I used to much egg yolks (8)? I used 9 egg whites (one extra was mistake but I didn’t want to
waste it. ^^)
I’ll try your recipe tonight and see how it goes! :)
Good luck, I think you will have good success with this recipe! :)
GLEE March 19, 2017 at 1:34 PM REPLY
Does the baking time differ in an 8″ pan?
Not sure since I didn’t try.
MSheen March 22, 2017 at 2:04 AM REPLY

Hi! Tried this recipe and it turned out well. Though at my end I need to adjust the temperature of the
convection oven as the top was a little burnt. Thanks for sharing this recipe! Keep up the good work!
Rasa Malaysia March 22, 2017 at 10:17 AM REPLY
Awesome, so glad it you liked this Japanese cheesecake recipe.
Sarah April 1, 2017 at 7:57 PM REPLY
I just made this recipe, the texture was very nice, very light and fluffy. It did crack slightly on the top.
However, I found there was bit too much sugar, I would have reduced it to 100g instead of 140g. Also
for someone who is used to American style cheesecakes, this tastes nothing like it at all. It has a very
distinct eggy taste that I couldn’t quite get over.
I added some lemon zest and I think that helped the flavour a bit, I would also recommend adding
some vanilla extract, perhaps between 1/2tsp to 1tsp. And lastly I did not have cream of tartar so I
didn’t use it and it still turned out okay.
Yes Japanese cheesecake is nothing like American cheesecake. It’s like a spongy cake with
cream cheese flavor.
Carla April 9, 2017 at 3:23 PM REPLY
Wow, really hard to find the recipe, which is what the majority of people are looking for and very hard
to leave a comment on this site without having to scroll through all the other comments first. Sad.
Yes, you can, just click the the word Comment below the Recipe name at the top of the page.
Lisa April 23, 2017 at 10:13 AM REPLY
Hi love ur recipes .
Can you pls email me the recipe of this cheesecake . Somehow i cannot open it 😞. Thanks
Judy June 20, 2017 at 10:59 PM REPLY
I read that baking is done without fan forced oven. But my oven is pretty much fixed at it. Can I still
bake this cake and at what temperature please? Have tried baking but not gettIng the right light
texture so wondered if it’s the oven.
Cat July 19, 2017 at 8:13 AM REPLY
Hi. I baked this cake today & it turned out pretty good except there was two giant cracks on the top
while baking. how can I prevent this? Also do you bake with fan force?(i did). & do you leave the cake
in the water bath while its cooling in the oven? thanks!
Dawn August 9, 2017 at 11:44 PM REPLY

Japaneese cheese cake. So tasty, so fluffy!
Carol August 13, 2017 at 3:12 PM REPLY
Just wondering, can this be made using vanilla or almond extract as flavor and omit the lemon juice?
Rajes Singam August 15, 2017 at 3:06 AM REPLY
Awesome Recipe.. Thank You so much Rasa Malaysia. Came out perfect on my first try and
everybody had heaps of compliments. Definitely a recipe for keeps… For those who want to try,
please read all the comments, and follow the recipe to the dot. You cant go wrong. Good Luck all!!!
David August 24, 2017 at 4:43 PM REPLY
That isn’t cheese cake.
This is “Japanese” cheesecake, as the name says so.
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201 COMMENTS... read them below or add one

Laura @ Raise Your Garden June 16, 2014 at 4:40 AM REPLY

A. Leviton July 19, 2015 at 6:39 PM REPLY

Here is another recipe for this:

Winnie June 16, 2014 at 8:24 AM REPLY

What is double boiler ??

Vicki S June 16, 2014 at 4:52 PM REPLY

Sabine August 25, 2015 at 11:26 AM REPLY

Also known as a ban marine. .

anna paidoussi September 3, 2015 at 6:41 PM REPLY

bain-marie from the french bain de marie (marie’s bath)

MDB October 11, 2016 at 5:17 PM REPLY

Theresa February 3, 2017 at 5:58 AM REPLY

Phyllis June 2, 2017 at 3:34 PM REPLY

Ooh Ms Winnie you must be young

Liz June 16, 2014 at 1:42 PM REPLY

A nice recipe. Thank you.

where does the salt in the ingredients list go please?

Rasa Malaysia June 17, 2014 at 10:52 AM REPLY

Janette January 27, 2016 at 1:36 PM REPLY

Mine fell when cooling? 😥

Rasa Malaysia January 27, 2016 at 9:36 PM REPLY

Your meringue is not beaten enough, that’s why.

BusyMom June 16, 2014 at 7:08 PM REPLY

Rasa Malaysia June 17, 2014 at 10:54 AM REPLY

Jasmin October 15, 2014 at 6:53 AM REPLY

Rasa Malaysia October 15, 2014 at 9:50 PM REPLY

Jasmin October 16, 2014 at 3:46 PM REPLY

Daze March 9, 2017 at 11:47 PM REPLY

Rasa Malaysia March 10, 2017 at 9:59 AM REPLY

lizyeng June 16, 2014 at 9:13 PM REPLY

Rasa Malaysia June 17, 2014 at 10:57 AM REPLY

Mixing soft peak meringue to cheese mixture :-

Bill @thewoksoflife June 17, 2014 at 12:51 AM REPLY

Eulyn June 17, 2014 at 1:56 AM REPLY

Rasa Malaysia June 17, 2014 at 11:00 AM REPLY

shah alam September 20, 2014 at 7:12 AM REPLY

kristine June 17, 2014 at 2:03 AM REPLY

wendy lim June 17, 2014 at 3:56 AM REPLY

Rasa Malaysia June 17, 2014 at 11:13 AM REPLY

Rashida April 24, 2015 at 1:26 PM REPLY

Wati July 13, 2017 at 4:33 PM REPLY

Kim June 17, 2014 at 4:22 AM REPLY

Rasa Malaysia June 17, 2014 at 8:20 AM REPLY

dot June 17, 2014 at 6:08 PM REPLY

Rasa Malaysia June 17, 2014 at 8:56 PM REPLY

The design is bought…nothing fancy…stencil design.

Monelle Richmond December 28, 2014 at 1:00 PM REPLY

Iris June 18, 2014 at 1:46 AM REPLY

Hi, do I use salted or unsalted butter?