Japanese Cheesecake

Team Shambles

A Japanese cheesecake is a light and fluffy style of cheesecake that resembles a sponge cake, rather than a cheesecake. This unique texture is the result of the emulsification between cornstarch and eggs. Another interesting feature of this cake is that it is traditionally made without a crust. You could use a crust if you want to, but would need to bake it ahead of time as this cheesecake bakes at a low temperature.




  • 165 mL homo milk
  • 1 spoon flavour (green tea powder, coffee powder, black sesame, etc.)
  • 165 g cream cheese
  • 40 softened butter
  • 1 g lemon zest


  • 4 egg yolks
  • 36 g cake flour
  • 14 g cornstarch
  • 4 egg whites
  • 90 g granulated sugar


  1. Pre-heat oven to 320F.
  2. Prepare cake rings with parchment paper and aluminium foil, and brush melted butter on the inside of the ring.
  3. Warm up the milk and flavour over a hot water bath (warm enough to melt the cheese). Add any additional flavours
  4. Add in the cream cheese, butter, and lemon zest. Mix until smooth.
  5. Add in the egg yolks (ensure that mixture is not too hot or else eggs will scramble) and mix until smooth.
  6. Sift in the flour and cornstarch, and mix until blended. Don’t over mix.
  7. Whip the egg whites until they have a little bit of volume, then gradually add in sugar. Continue to whip until you have a medium peak meringue.
  8. Fold the meringue into the cream cheese mixture, starting with 1/3 then the rest.
  9. Fill the cake rings with batter, and bake in a water bath for ~45 minutes.


  • This cheesecake is very easy to over bake. The cakes should have an even jiggle, be minimally coloured, and have a springy top.
  •  This cake rises a lot, so don’t overfill your pan.

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