Japanese Cheesecake

Japanese Cheesecake

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  • 30 g Cream
  • 70 g Cream Cheese
  • 20 g Butter
  • 25 g Plain Flour / All Purpose Flour
  • 8 g Corn Flour/ Corn Starch
  • 3 Egg (weighs 58-60 gr. each with shell)
  • 50 g Fine Sugar


    1. In a pan, add cream, cream cheese, butter, flour, cornstarch and 5 egg yolk
    2. Stir on a low heat until the butter melted and the cream cheese soften
    3. Using stand mixer, in a bowl add in 5 egg white and 100g sugar
    4. Beat until stiff peak form
    5. Pour in the cheese batter into the egg wite batter
    6. Fold it in until well mixed
    7. Transfer it into 6 inch baking mold.
    8. Bake in baterbath oven preheated to 120c for 20 minutes
    9. Increase the heat after 20 minutes to 150c, and bake for 15 minutes
    10. Lastly reduce the heat until100c and cook for another 40 minutes
    11. Once done, open the oven door slightly and let it cool inside the oven for 1 hours.
    12. Cut and serve

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    More cake recipes can be found here: https://www.myweekendplan.asia/category/cakes/


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