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Japanese Cheesecake

Based on this recipe and this recipe with my adjustments.

Servings 22 cm round cake pan



  • 125 ml. (1/2 cup) milk
  • 225 grams (1 pack) cream cheese
  • 75 grams (2/3 stick) butter
  • 6 egg yolks
  • 1 tsp. vanilla extract
  • 70 grams (1/2 cup) all-purpose flour (see notes for gluten-free version)
  • 20 grams (2 tbsp.) cornstarch
  • 6 egg whites
  • Pinch of salt
  • 150 grams (3/4 cup) sugar

For serving:

  • sugar powder


  1. Preheat oven to 160c degrees and place a large pan with water on the bottom of the oven. Line your pan with baking paper on the base and the sides.
  2. In a pot, place milk, cheese and butter and heat over low heat until everything is melted and mixture is smooth.
  3. Remove from heat, allow cooling for 2-3 minutes at room temperature and add the egg yolks one by one, whisking between additions. Add vanilla and whisk until smooth.
  4. Add flour and cornstarch and whisk the batter until incorporated.
  5. In a clean mixer bowl with a whipping attachment, whip egg whites and salt until pale foam begins to form.
  6. Add the sugar gradually and continue whipping until stable, flexible and shiny meringue is formed.
  7. Fold the meringue into the cheese mixture gradually until you get a smooth and thick batter.
  8. Pour the batter into the pan and level the top using a spatula.
  9. Place the pan in the oven pan relatively deep and fill it with water.
  10. Bake for 25 minutes at 160c degrees. Then lower the oven temperature to 130c degrees and continue to bake for another 60-70 minutes. The cake is ready when it is golden, and slightly wobbly at the center.
  11. Cool the cake at room temperature and extract from the pan.
  12. Place on a serving plate, sprinkle with powdered sugar and serve.

Recipe Notes

  • The cake is at its best on the day of preparation, preferably relatively warm.
  • Keep the cake in a closed container in the refrigerator up to 5 days. It is recommended to warm it slightly before serving.
  • You can serve the cake with chocolate sauce, caramel or berry coulis, but it really is perfect as it is.
  • Gluten-free version: replace the flour with the same amount of cornstarch (a total of 90 grams in this case).