Japanese cheese cake recipe

by Tina Nguyen
Japanese-Cheesecake photo

The Japanese cheese cake is supposed to be one of the challenging recipes to make. You need to be patient and mindful with the temperature since this is the trickiest step of the whole process.  A successful cheesecake should have a smooth surface, straight sides, moist and cottony texture as its name says!  

However, the more difficult it is to make, the more you’ll feel accomplished when you succeed. Now keep calm and make a cheesecake with these 10- step instructions.

Preparation Time: 30 mins | Total time: 100 mins

1. Ingredients

Cream cheese batter

  • 60 ml full cream milk
  • 140 grams cream cheese
  • 40 grams salted butter
  • 5 large egg yolks (100 grams)
  • 15 grams corn starch
  • 50 grams cake flour
  • 50 grams sugar
  • 1/2 teaspoon vanilla extract 

Meringue

  • 5 large egg whites (220 grams)
  • 50 gram sugar
  • 1/4 teaspoon cream of tartar

2. Directions

Step 1:

  • Preheat the oven: put a roasting pan in the oven. Fill with water to about 1cm high. Preheat the oven at 200 Celsius degrees (392 Fahrenheit) with top and bottom heat on, but no fan.
  • In a pan, heat the cream cheese, butter, milk and 50 grams sugar at low heat until melted. Whisk the mixture to combine the ingredients until it is smooth. Turn off the stove before it boils.
  • Add in the cake flour and corn starch while the mixture is still hot and mix well. Add all the egg yolks and vanilla extract in and stir until they are all well combined and smooth.
Japanese-cheese-cake-recipe

Step 2:

  • Sieve the mixture through a sifter to avoid chunkiness.
  • Whisk the whites at low speed until foamy, and then add cream of tartar in.
  • Increase to high speed and gradually add in 50 gram sugar and beat until soft peaks form.
  • Gently fold the meringue into cream cheese batter 1/3 at a time to minimize air bubbles. Fold until the batter and meringue are well combined but do not over mix it.
  • Grease the cake pan with butter and line the bottom with baking paper.

Note: We do not need to line the sides of the pan because after being baked, the cake will shrink and it will cause crumpled sides.

Step 3:

  • Pour the mixture in the pan and tap it on the counter about 10 times to release the air bubbles.
  • Bake at 200 Celsius degrees (392 Fahrenheit) for 18 minutes then lower to 140 Celsius degrees (284 Fahrenheit) for 30 minutes with the door closed. Turn off the oven and leave the cake in the oven for 30 minutes. Remove the roasting pan and slightly open the door for another 30 minutes for cake to cool.
japanese-cheesecake-recipe

3. Decoration

When the cake cools down, sprinkle some icing sugar on top. Use a non-stick knife or soak the knife in warm water to have a nice smooth cut on the cheesecake. 

Japanese cheesecake photo

4. How to serve

The cheesecake is best served cold with a cup of tea or coffee!

5. Tutorial video


6. Recipe to download

Japanese-Cheesecake photo
6 servings | Preparation Time: 30 mins | Total time: 100 mins. Desserts Japanese cheese cake recipe Japanese Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Cream cheese batter

  • 60 ml full cream milk
  • 140 grams cream cheese
  • 40 grams salted butter
  • 5 large egg yolks (100 grams)
  • 15 grams corn starch
  • 50 grams cake flour
  • 50 grams sugar
  • 1/2 teaspoon vanilla extract 

Meringue

  • 5 large egg whites (220 grams)
  • 50 gram sugar
  • 1/4 teaspoon cream of tartar

Instructions

Step 1:

  • Preheat the oven: put a roasting pan in the oven. Fill with water to about 1cm high. Preheat the oven at 200 Celsius degrees (392 Fahrenheit) with top and bottom heat on, but no fan.
  • In a pan, heat the cream cheese, butter, milk and 50 grams sugar at low heat until melted. Whisk the mixture to combine the ingredients until it is smooth. Turn off the stove before it boils.
  • Add in the cake flour and corn starch while the mixture is still hot and mix well. Add all the egg yolks and vanilla extract in and stir until they are all well combined and smooth.

Step 2:

  • Sieve the mixture through a sifter to avoid chunkiness.
  • Whisk the whites at low speed until foamy, and then add cream of tartar in.
  • Increase to high speed and gradually add in 50 gram sugar and beat until soft peaks form.
  • Gently fold the meringue into cream cheese batter 1/3 at a time to minimize air bubbles. Fold until the batter and meringue are well combined but do not over mix it.
  • Grease the cake pan with butter and line the bottom with baking paper.

Note: We do not need to line the sides of the pan because after being baked, the cake will shrink and it will cause crumpled sides.

Step 3:

  • Pour the mixture in the pan and tap it on the counter about 10 times to release the air bubbles.
  • Bake at 200 Celsius degrees (392 Fahrenheit) for 18 minutes then lower to 140 Celsius degrees (284 Fahrenheit) for 30 minutes with the door closed. Turn off the oven and leave the cake in the oven for 30 minutes. Remove the roasting pan and slightly open the door for another 30 minutes for cake to cool.

Step 4: Decorate and serve

  • When the cake cools down, sprinkle some icing sugar on top. Use a non-stick knife or soak the knife in warm water to have a nice smooth cut on the cheesecake. 
  • The cheesecake is best served cold with a cup of tea or coffee!


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2 comments

Thuy June 21, 2018 - 8:26 am

Very useful for teenager.
Thanks Ms. Lieu Nguyen

Reply
Trang June 25, 2018 - 7:43 am

Yummy chị ui 🙂

Reply

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