Japanese Style Cheesecake Recipe

Name: Japanese Style Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g cream cheese; 128 g milk; 43 g butter, softened; 26 g cake flour; 14 g cornstarch; 4 egg yolks; 4 egg whites; 1/4 teaspoon lemon juice; 86 g sugar; 1/4 teaspoon cream of tartar

Servings: persons

1
cut cream cheese into chunks, place in a bowl and pour in milk. Set aside for 30 minutes.
2
Place the cream cheese over hot water, stir cream cheese and milk to combine, then add in butter. Set aside to let cool.
3
Sift flour and corn starch, add into the cheese mixture.
4
Add egg yolks and lemon juice.
5
Beat egg whites until foamy, add cream of tar tar. Add in sugar in 3 additions until soft peak.
6
Fold 1/3 egg white into the cheese mixture and then the rest. Do not overmix.
7
Get a large pan, pour in hot water and place a 8 inch cake pan on it. Bake 300F for an hour.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g cream cheese, 128 g milk, 43 g butter, softened, 26 g cake flour, and more.

Yes, Japanese Style Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Style Cheesecake

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