Nov 092019
Japanese Cheesecake

Light & Wobbly sponge cheesecake

Japanese Cheesecake

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 1 8" x 3" Cake
The spongy, jiggly cheesecake made popular in Hakata, Japan in 1947 Took me a few tries, but I believe I have managed to perfectly balance ingredients and baking time. **Important to note: If using a spring form pan make sure to cover the bottom with foil to avoid seeping
Print Recipe


Batter - Cream Cheese

  • 250 gram Cream Cheese
  • 70 gram Caster Sugar
  • 5 Egg Yolk Jumbo size - about 120g
  • 100 ml Milk
  • 60 gram Unsalted Butter
  • 1 1/2 Tbsp Lemon Juice
  • 1/4 tsp Salt
  • 60 gram Plain Flour
  • 20 gram Corn Starch
  • 1/4 tsp Vanilla Bean Paste optional


  • 5 Egg Whites Jumbo size - about 265g
  • 70 g Caster Sugar
  • 1/4 tsp Cream of tartar



  • Well Grease an 8" round pan with butter and line the bottom with baking paper
  • Pre-heat oven to 200°C (Top and bottom heat - NOT fan-forced) ~ 392°F
  • Over a warm water bath whisk cream cheese till smooth, Add yolks and sugar. Whisk together
  • Microwave the milk and butter for 1min on high Whisk into batter
  • Add salt, vanilla and lemon juice
  • Remove from water bath, sift in cake flour and corn starch and stir into mixture


  • Using an electric mixer, whisk egg whites on LOW till foamy
  • Add cream of tartar and whisk on high speed till the bubbles become very small and meringue starts to thicken
  • Still on high, slowly add the caster sugar
  • Whip until meringue turns glossy and medium peaks hold
  • Using a thin spatula or metal spoon fold 1/3 of the meringue into the cream-cheese batter. Do this with all the remaining meringue. Once blended it should be light and airy
  • Pour mixture into prepared pan. Gently tap the tin ONCE on the bench to release air bubbles. Place the cake pan into a larger oven proof pan or dish


  • Pour warm water into the water bath till half way - Place on the bottom rack and bake at 200°C for 18min
  • Lower heat to 180°C bake for 9min (5-9min).
  • Lower again to 160°C Bake for 11min
  • Lower again to 140°C for 7min (7-10min)
  • Don't allow it to crack
  • By this point it should be gorgeously risen, and have a golden top
  • Turn off the heat, open the door of the oven, slightly - I used a spatula handle to keep door ajar
  • Let cake cool in oven for 30min
  • Once cool, turn out onto your hand then onto a wire rack to cool completely Sprinkle with icing flour Serve with Cream
  • ENJOY!


Pan needs to be well greased on the sides, or it will rise unevenly.
If using a spring form pan, make sure to cover the bottom with foil to avoid seeping.

Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating