Japanese Cheesecake

[dropcap]F[/dropcap]rom time to time, I crave the kinds of cake that used to be abundant in the Far East. Chiffony, soft cakes in pastel pinks and greens, usually topped or decorated in something kawaii and twee like Hello Kitty. I had searched Pinterest for something similar that I could attempt at home, and decided to try a Japanese Cheesecake with a few simple ingredients. It was also a good excuse to dust off the bundt cake tin!
This is a bit of a fiddly recipe. Prepare to find yourself washing up a few bowls! So, first preheat your oven to 175C. You’ll need these ingredients:

7 ounces of cream cheese
1/4 cup milk (I used semi-skimmed)
3 eggs
1/4 cup of cornflour
juice of 1/2 a lemon



In a bowl, add your cream cheese and milk and mix together until smooth, then set aside.



Now, separate the eggs. Yolks in one bowl, whites in the other. I love separating eggs, it’s one of the weirdly calming things I like doing, like laundry (?!)

Add the eggs yolks to the cream cheese mix, along with the sugar, cornflour and lemon juice. Mix it all together and set that aside again.


I whisked the egg whites with my handy dandy Kitchenaid- or if you’re built like Jillian Michaels, mix it with just muscle power and a whisk- until fluffy and you could happily hold the bowl upside down over your head without any fear.
Gently fold the egg whites into the cream cheese mix- I’m not a fan of this step as it requires some patience! Once it’s folded in, pour the mixture into your greased cake tin.



Place the cake tin into a tray and fill it with boiling water, until it reaches halfway up the cake tin. Then place it into the oven for 35 minutes. Once the 35 minutes are up, turn the oven off and leave the cake inside for an hour. This helps to prevent it from sinking.


After my hour was up, I found that my cake sank a little bit, but the texture was there. After flipping it onto a plate, I found that the bottom of the cake, baked in the part of the tin that was submerged in water, had a really dense texture to it whereas the top of the cake was light and fluffy. However, I was still really pleased with the outcome; a light, citrusy, soft cheesecake. I’d like to have a go at this again, using matcha flavours instead. Also, this is gluten free, if that floats your baking boat!

Author: Angela Shek

just a clueless mama in East London

4 thoughts on “Japanese Cheesecake”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.