This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe, only Diana's does not say to leave it in the oven after cooking! Sigh, I am not straying from Diana's perfect recipe again. Sorry, I really wanted to like this recipe. - 05 Feb 2018 (Review from Allrecipes USA and Canada)
The cake was so high and full but flattened while cooling. The only modification made was adding a little vanilla. While it is hard to call it a true cheesecake, the cake is unique. and got rave reviews. It had a dense angel food cake texture. It is not overly sweet, mild cheese-not eggy flavor, and is perfect with a fruit topping. - 23 Nov 2017 (Review from Allrecipes USA and Canada)
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries. - 14 Sep 2017 (Review from Allrecipes USA and Canada)