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Japanese cheesecake

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  • 400g cream cheese, at room temperature
  • 60g granulated sugar
  • 60g unsalted butter, at room temperature
  • 6g yolks, at room temperature
  • 200ml double cream, at room temperature
  • 2 tsp lemon juice
  • 80g plain flour, sieved twice
  • 6g whites
  • 100g granulated sugar
  • 3 tbsp apricot jam
  • 1 tsp water (with the jam)
  • Cooking Time
    Should technically take 1 hr 30 mins (Read below)
  • Serving
    Serves 7
  • Skill Level
    So Easy


My friend was eating a shop bought Japanese cheesecake, so she sent a picture of her slice and challenged me to make it. Of course, me being the silly person I am accepted this challenge. Recipe seemed long winded, but turned out even more long winded on the day. So I have tried to write how you can avoid this below:
  1. Ensure the ingredients stated above as requiring room temperature are in fact at room temperature. In a stand mixer, or using an electric whisk, place the cream cheese and the 60g sugar together
  2. Once smooth, add the butter and beat until all is combined
  3. Beat the egg yolks separately  then add them to the mixture, alongside the double cream and whisk altogether until the mixture is smooth. Add the lemon juice and continue mixing to a smooth mixture
  4. Add the twice-sifted flour altogether to the mixture and mix until combined. (If you are using a stand mixer, transfer the mixture to a large bowl and clean the equipment)
  5. In a new bowl, whisk the egg whites briefly, then add the 100g of granulated sugar and whisk until soft peaks form (you can tell as the peaks hold shape when the whisk is lifted)
  6. Soft meringue peaks
  7. Add a third of the meringue to the cake mixture, and mix in well. Then add the remaining meringue but this time fold it into the cake mixture gently until combined
  8. In a 23cm springform cake tin, grease the tin, then add parchment paper, then grease the paper too. Add the batter to the tin, tapping it on the surface a few times to remove any air bubbles. Wrap the tin in foil, ensuring the bottom is well sealed to avoid water entering the cake tin, then place the tin into a baking pan, and fill the pan with 1 inch of boiling water
  9. Place the cake into the oven at 160 degrees Celsius for 1 hour, then bring down the temperature to 150 degrees and keep for another 30 mins. At this point, place a skewer and if it comes out clean and the top has browned, the cheesecake is done. (This had not occured for me, the skewer would not come out clean and the cake remained in the oven for around 2 hours before I decided it was enough - so I would suggest keeping the oven at 160 degrees for longer than an hour)
  10. Once cake is done, LEAVE IT IN THE OVEN!!!! (As you can see below, I removed it straight away hence the cake collapsed from the centre). Switch the oven off, and leave the cake inside the oven with the oven door slightly open for 15 mins - then transfer to a wire rack to cool
  11. Once the cake has cooled completely, mix the apricot jam and water and place in the microwave for 1 minute, then brush over the cooled cake. Refrigerate the cake before serving

This Japanese cheesecake actually tastes so yummy! My family loved it so it made all the time I spent staring at the oven worthwhile! It has such an interesting texture to it, soft and creamy - a cross between a cheese cake and a sponge cake. If you try this out, keep note of my comments above. Enjoy :)


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