Japanese Cheesecake

Saw this on Maria’s blog a while ago
and I have been wanting to make this for the longest time (:
and since I wanted to take a break from the typing of essays. haha.
(rather. just wanted to slack off a little)
I decided to bake it!
and I’m so glad I did. it turned out pretty good besides the cake sinking in a little.
but it still remained fluffy and light!

My mum use to get these on weekends when i was young
cause it was a family favourite! haha
I guess now we don’t have to buy it anymore.
I can bake for them to enjoy! (:
SUPER awesome!

so if you’re craving for cheesecake
but want to have it kinda guilt free (without the buttery base)
give this a try! I think it’s something everyone would like!


Ingredients :

7 ounces (200g) cream cheese, at room temperature
1/4 cup whole milk
1/2 cup caster sugar
3 eggs, seperated
1/4 cup cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
Boiling water

Steps :

1. Preheat oven to 170 degrees celcius and spray a 9-inch cake tin with cooking oil spray.

2. Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat till smooth.

3. Beat egg whites in a seperate bowl until foamy.
Gradually add remaining sugar and cream of tartar,
beating on high speed until soft peaks form.
(About 8-10mins)

4.Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.

5. Pour into the cake pan and smooth the surface.
Place the cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come halfway up the side of the cake pan.

6. Bake for 35-40mins, until a pick inserted in the middle of the center comes out clean.

can you see the wrinkles? haha
the cake sunk in a little. oopsie.

but still nice and fluffy and light on the inside! (:

i couldn’t stop at one slice. haha i needed to have 2!

YUMMY! (:

15 thoughts on “Japanese Cheesecake

  1. lyn says:

    I was so excited when I chanced upon your recipe! Reminds me of the cheesecake I used to have when I was a kid. I’m not a big fan of the ‘ang moh’ cheesecake, too rich for my liking…
    Tried your recipe yesterday, and it was PERFECT! So easy too!
    Thank you thank you thank you 🙂
    Going to dish them out into ramekins the next time round and have them as soufflé 😉

    • liannelow says:

      Thanks Lyn! (: So nice to hear when someone enjoys the recipe!! hehe I’m glad it turned out perfectly! Let me know how it goes in a ramekin! hehe Sounds exciting!

  2. hte says:

    Hey, I know this is several years old but I just started making them a few weeks ago. The recipe I followed is same as yours except without the lemon – It turned out nice and fluffy throughout, but once I added the lemon juice the whole cake seemed to sag and be dense at the bottom – these were consistently repeatable results =S
    Any thoughts?
    How does your recipe with lemon turn out? Fluffy? or Sag-y?
    haha thanks!

    • liannelow says:

      haha ive never made it without lemon juice before. But mine turns out quite fluffy! but it does get a bit dense once it’s cooled completely. so maybe without the lemon juice is better? hehe

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