Spongy Japanese Cheesecake

    2 hours 35 minutes

    This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.

    2 people made this

    Serves: 8 

    • 225g cream cheese
    • 120ml milk
    • 45g unsalted butter
    • 85g self-raising flour
    • 2 tablespoons cornflour
    • 6 egg yolks
    • 1 tablespoon fresh lemon juice
    • 6 egg whites
    • 1/4 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 10 tablespoons caster sugar

    Preparation:20min  ›  Cook:1hour15min  ›  Extra time:1hour cooling  ›  Ready in:2hours35min 

    1. Preheat oven to 160 degrees C. Lightly grease a 20cm round cake tin and line with baking parchment.
    2. Place cream cheese in a bowl with milk; soak for 20 minutes.
    3. Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
    4. Sift self-raisiing flour and cornflour together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
    5. Beat egg whites, cream of tartar and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
    6. Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared cake tin. Place tin inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
    7. Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

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    Reviews in English (7)


    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)

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