Soft Japanese Cheesecake. This Japanese cheesecake is cotton soft, light, pillowy and taste wonderfully good.

The ingredients that you need are:

– 230 gr of cream cheese

– 1/4 cup of unsalted butter

– 1/4 cup of sugar

– 1/4 cup of all purpose flour

– 2 tbs of cornstarch

– 1 tbs of lemon juice

– 1/2 cup of whole milk

– 6 large eggs

(Make sure that the cream cheese, butter, and the eggs are room temperature)


1. In a large bowl, separate the egg yolks and the egg whites. Beat the egg white on a low speed for about 30 seconds until it becomes foamy. Once the egg whites has become foamy, add in the sugar gradually and increase the mixer speed to medium low and continue beating until it reaches stiff peaks.

2. In a separate bowl, add in the cream cheese, milk and butter. Mix this on a low speed until the texture has become creamy and smooth. This will take about approximately 2-3 minutes. And then add in the lemon juice, corn starch and flour. Combine and mix until everything are incorporated. After that, add the 6 egg yolk and mix for another minute. Make sure that you don’t over mix the egg yolk.

3. For silky and smooth texture cheesecake, you need to strain the batter. Trust me, you don’t want to skip this step. And then you want to gently fold 1/3 of the egg whites into the batter until mostly incorporated and then pour the batter into the egg whites mixture, fold gently until everything are combined.


Prepare a 20 cm springform pan and a heavy duty aluminum foil.

(The difference between the regular and heavy-duty one is that the regular foil is thinner and it doesn’t stand in high heat.) So your really wanna make sure to get the heavy duty aluminium foil.

1. Pull out about 2 of 18 inch foil, place it on top of the bottom of the pan making a cross section in the center of the tin. And then you want to sealed the edges making it tight so that the water doesn’t seep in.

2. Place the round tin on top of the foil and lock the pan and then you wanna wrap the bottom by lifting the edges of the foil around the outside of the pan.

3. Butter the side and the bottom of the pan and line with parchment paper. And then gently pour the batter mixture into the pan and tap a few times to let the air out.

4.  Fill the roasting pan with about 1 inch of hot water. Place the cheesecake pan on top of the roasting pan that has been filled with water And bake for 80 minutes in 315 Fahrenheit.

5. Remove the pan from the water bath, unwrap the foil and transfer your Japanese cheesecake to a cooling rack, slice, DONE & SERVE!


After 80 minutes, turn off your oven and crack the door open slightly and leave the cheesecake in the oven for 1 hour for it to cool down. This is to prevent your Japanese cheesecake to crack.


Check out our Delicious Chocolate Cake Recipe!

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