Japanese Cheesecake

Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Japanese Cheesecake. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Cheesecake is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Japanese Cheesecake is something which I have loved my entire life.

Many things affect the quality of taste from Japanese Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Japanese Cheesecake using 14 ingredients and 10 steps. Here is how you can achieve that.

I first learnt how to bake this cake because my toddler nephew loves cheesecake......


Philadelphia cream cheese (made in USA) still remains the best for its creaminess & fine consistency.

Tips for a smooth top cheesecake:
1. Meringue is btw soft & stiff peaks. Look out for the eagle’s beaks on the meringue.
2. Low temp with bain marie.
3. Leave oven’s door ajar for an hour after baking is completed. (Off the oven)

Ingredients and spices that need to be Make ready to make Japanese Cheesecake:

1. Egg Yolk mixture
2. 250 g cream cheese, Philadelphia
3. 150 ml full-cream milk
4. 5 egg yolks, from 60 g egg
5. 50 g castor sugar
6. 50 g cake flour
7. 20 g corn flour
8. 30 g unsalted butter
9. 1 tsp lemon juice
10. Lemon peel from half a lemon
11. Meringue
12. 5 egg whites
13. 60 g castor sugar
14. 1 tsp lemon juice/ vinegar

Instructions to make to make Japanese Cheesecake

1. Preheat oven 150 C.
2. Double boil the cream cheese and milk over a bain marie. Stir continuously till all are blended well. Remove from fire and stir in the yolks, one at a time. Stir in the butter, sugar, plain & corn flour and lemon peel.
3. Whip up the egg whites, adding the sugar in 3 separate additions. Add in the lemon juice/ vinegar when adding the sugar for the first time. The meringue should be between soft and stiff peak. Meringue should be firm, dense and glossy.
4. This is the most crucial step for successful rising of cheesecake as this recipe utilises only the meringue as a leavening agent. Soft peak will cause separation of cheese and egg white. Stiff peak will result in over rising of cake and have a cracked top.
5. Rest the meringue for 2minutes. Check the meringue by using a spatula and use whisk to mix well in the lowest speed if meringue appears lumpy. Fold in 1/3 of the meringue into the cake batter. It is perfectly okay to sacrifice some volume at this point.
6. Fold in the remaining meringue in 2 separate additions, using a whisk. Finally check that all flour is well mixed and that there are no lumps of meringue. Fold in any other flour using spatula ensuring batter is folded in from all the sides.
7. Pour batter into a lined 8” cake pan with a removable bottom. Remove bubbles on the surface by dropping the pan twice onto the worktop from a height of 10 cm.
8. Wrap the bottom of pan with 2 layers of aluminium foil & place it in a larger pan with hot water. Bake for 50 -65 min (depending on your oven). Do not use fan mode as that dries the cake.
9. After the cake is baked, leave it in the oven with the door ajar for about 1h. This helps to reduce the shrinkage.
10. Enjoy! Tastes best after 1 day in the fridge after the cheese flavour develops.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Japanese Cheesecake. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!