Fail proof Japanese Cheesecake

Hey guys, how are you all doing? I hope 2017 is treating you well.It’s been so long since I’ve put out a post. I’ve been feeling uninspired and unenthusiastic lately. Anyway it’s Friday and Friday is always merry. I decided to try something different today. I made an item that I’ve been craving since so long – Japanese Cheesecake.

So here’s the story behind this item. My uncle brought back a bunch of goodies from Japan once and they honestly were the quirkiest and cutest food items packed into little covers. It was no surprise as Japan is well known for its quirky food items. The little cheesecakes were so light and so yummy. In the beginning I was stunned as to how cheesecake can be packed in such a manner. Well anyway, after that I lusted for that cheesecake so much.

So today I finally made it. Yes it is my first try but it turned out absolutely delicious and perfect. It’s perfect for those dieting as it contains less cream cheese than a normal cheesecake would and also it contains a lot less sugar. So it’s  awesome for those dieting or watching their calorie intake.


  •  6 eggs ( separated)
  • 3/4 cup of cake flour 
  • 2 1/2 tablespoons plus 1 teaspoon of cornflour
  • 3/4 cup of sugar ( you are free to add more if you like) 
  • 50 grams of butter 
  • 200 grams of cream cheese ( I used the Philadelphia cream cheese – low fat)
  • Vanilla essence- 2 tsps 
  • 1 tsp lemon juice ( I added more , love the citrusy flavor)
  • 1/4 tsp salt 
  • 7 tablespoons of milk 

Equipments you’ll need for baking :

  • A 8 inch or 9 inch round baking pan 
  • A large rectangular pan to hold your baking pan and create a water bath for your cheesecake.


I did not take many pictures as I was in a hurry to get evrything done on time. It takes quite sometime to bake so I was in a rush to get it on the table by lunch.

  1. Preheat the oven at 165 degree celsius. Separate the egg yolks and whites and set aside.
  2. Beat the egg whites at medium speed with the wire whisk attachment. Beat it until it holds the peaks well. The peaks do not have to be stiff. Add the sugar to the egg whites and whisk. Tip:  Beat the whites at medium speed itself as beating at high speed could lead to overbeating. This would make a cracked cheesecake.
  3. While the whites are beating , which could take around 10 mins at medium speed , melt the butter , cream cheese and milk together.
  4. Once melted , beat them nicely and incorporate the egg yolks two by two. Add vanilla essence , lemon juice and salt.
  5. Sift the cake flour and corn flour together and add the sifted mixture to the cream cheese batter.
  6. Once the egg whites are done , add them part by part to the cheese mixture. Fold it in gently making sure you dont beat out the air from the meringue.
  7. Wrap the baking tin with aluminum foil and set it in a larger pan half filled with water. Tip: Pour in the water after keeping the tray on the oven rack.
  8. Pour in the batter and bake.


  • Bake the cheesecake for 1 hour at 165 degree celsius and then bring the temperature down to 160 and bake for 10 – 15 mins. This ensures that the cheesecake does not crack and brown evenly on the top.
  • Do not overbeat the egg whites. To ensure proper meringue formation , make sure the egg whites are at room temperature before whisking. Also make sure that the mixer bowl is clean and contains no fats. 
  • If the egg whites are not holding up , you can add a pinch of cream of tartar.
  • It is important to use a water bath for proper even baking. Don’t skip out on this step. 

It is so easy and oh so delicious! You can top it off with some fresh berries and a layer of icing sugar. I hope you all enjoy it as much as I did ! 

Also I just bought my very first DSLR ! So much better pics than before. 

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