How to make: Japanese cheese cake

How to make: Japanese cheese cake |

Updated from the recipe originally published on March 3, 2009.

Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I did a little experiment to find out if it was possible to bake it without the water bath. And I found out that it was possible although the bottom and sides turned out to be more brown than it should have been. It was delicious though, never mind the appearance, I posted it anyway.

The second time, I used a water bath but ditched the springform pan in favor of a silicone cake pan.

The inside was the same as that of the cake baked without a water bath. The real difference is in the outside. No brown crusty sides for this Japanese cheese cake. Instead, the sides were the same color as the inside. And the same texture too. Only the top was lightly browned.

The idea of using a silicone pan was a good one. The sides of the cake pulled away from the pan without any prying. However, the bottom was another matter. It’s an even better idea to still line the bottom of the silicone pan with non-stick paper.

How did I take the cake out of the pan? By inverting it on to a plate then re-inverting to another plate. That was what made me realize that I should have lined the bottom of the silicone pan with non-stick paper. Next time, it’ll be perfect. Japanese cheese cake

Based on a recipe found at Red Vanilla.


  • 1 250 g. block of cream cheese, room temperature
  • 1/4 c. butter, room temperature
  • 1/3 c. + 1 tbsp. of skim milk, room temperature
  • 1/4 c. of flour
  • 1/8 c. of corn flour
  • 1/2 tbsp. of lemon juice
  • 1 tsp. of vanilla
  • 6 eggs, separated, room temperature
  • 3/4 c. of white sugar


  1. Preheat the oven to 310oF.

    In a double boiler, melt the cream cheese, butter and milk. Mix with a wire whisk until the mixture is creamy and evenly blended. Cool.

    Sift together the flour and corn flour.

    Beat the egg whites until foamy. Add the sugar little by little while beating continuously until soft peaks form.

    Into the cooled cream cheese mixture, add the egg yolks, sifted flours, lemon juice and vanila. Mix until smooth.

    Add half of the egg white mixture into the flour mixture. With a spatula, blend using the cut-and-fold method. Add the rest of the egg white mixture and continue cutting and folding until evenly blended. Be careful not to break the air bubbles in the egg whites because it is these air bubbles the make the cake feathery and light.

    Pour the batter into a springform or silicone pan (line the bottom with baking paper!). If using a springform pan, wrap the bottom with two sheets of aluminum foil to prevent the water from seeping in. Place in baking pan inside a larger pan. Pour the larger pan with hot water until the water level reaches halfway up the pan that contains the cake batter.

    Bake the cake in a 310oF for about an hour and a half. After the first hour and 10 minutes, test the cake occasionally by inserting a thin pointed knife at the center. If it comes out clean before you hit the hour-and-a-half mark, turn off the oven. Leave the cheesecake in the hot oven and allow it to cool slowly.

Quick Notes

The cheese cake rises well during baking but shrinks at the center as it cools. Maybe it shouldn’t — I’ll adjust the temperature next time.

Cooking time (duration): about 2 hours

Number of servings (yield): Makes an 8-inch cake Japanese cheese cake


  1. says

    Hi Ate Connie,

    Thanks for this wonderful recipe, i tried it last Friday night, it was really delish, super light! hubby and I finished the entire cake over the weekend!

  2. april says

    Hi Connie,

    Where can I get corn flour? Can I substitute it with cornstarch instead?


  3. says

    Corn flour and corn starch are the same. It just depends on where you are. In Australia and some other countries, they are called corn flour; we call them corn starch.

  4. elles says

    i was about to make the japanese cheesecake when i noticed that that the egg yolks are not included in the procedure although 6 eggs, separated is listed in the ingredients not 6 egg whites. why is that so? thanks

  5. Jenny says

    Is that 1250g or 250g of cream cheese? Looks like a big number…not sure if it’s a typo or not. Looks soooo soft and heavenly.

  6. Maruh says

    bonjour ms connie

    i made a japanese cheesecake today for hubby’s bday tom pede po bang ilagay ko sa ref pagkalamig na sya? medyo warm pa sya i am thinking baka pag nilagay ko sya sa ref bka mag iba ang pag ka soft nya i mean yung texture
    thanks in advance!! :)

  7. ingrid says

    Ms. Connie, pwede kayang takpan muna ng foil yung cheesecake sa initial baking tapos 10-15 before it cooks through tanggaling yung foil para pantay ang kulang ng cheesecake? nde kaya undercooked sya if i do this? wala lang, just a thought. :)

  8. says

    Hi Ms Connie! My name is Lourence and I’m an avid reader of your website. It’s been wonderful discovering your site (about a year ago now) because this is where I learned to cook. Just to give you an overview how clueless I was in cooking, I only learned to cook rice at the age of 25 with the use of a rice cooker pa! Hehee. So ever since I discovered your website, it’s been really helpful in guiding me and even more, I get good compliments from family members when I make them recipes from your site. Hindi sila makapaniwala na kahit papaano eh marunong na akong magluto (actually kahit ako rin, hehee).
    Anyway, question lang po. I’m also an avid fan of baking and I really love cakes and pastries. I want to try sana some of your easy recipes but I don’t have an oven, pwede po bang microwave or turbo broiler? If pwede, ano po kayang “settings” dapat? I tried doing cheesecakes in the microwave pero matigas po ang outcome. I also had the same result when I did your Perfect Custard :( Pero success naman ako when I did your Cassava Cake using a turbo broiler, so I guess it’s just for the cakes that I’m having problems. Thank you Ms Connie and more power to you and your family!

  9. says

    Turbo broiler is a small convection oven. Settings are usually the same, no preheating required, but baking time might be a bit shorter.

  10. ruth says

    i could not wait for the cake to cool down so 30 minutes after i took it out of the oven, i cut a slice and tasted it-YUM!x3. Rochelle said all it needs is a dollop of whpped cream and some fresh strawberries. Is it just me or does this cake taste like a cross between angel’s food cake and mamon?

  11. esquire says

    Would this work in a chiffon cake- tube pan? May silicon pan is that way. Maybe that will prevent the sagging middle?

  12. says

    Actually, the last time I baked a Japanese cheesecake, I used a larger cake pan. 11 inches, round. And the cake didn’t sag at the center.

    I should update the recipe.

  13. CuriousReader says

    Hi I hope you don’t mind me asking (It sort of says not to in your rules), but I just made this a few nights ago. It has a slightly eggy flavor, and the today I noticed that it has separated into two layers, one being cake-like and the other being “cheese-like.” I don’t think it was separated at first, but I didn’t check.

    I did use less Creamcheese (228g because it isn’t sold in 250g blocks here), so I am afraid that may have reduced the creamcheese flavor. But I am just wondering if this is normal for the cake.

  14. Lee says

    Hi mam connie…

    Just wondering… I have a silicon muffin tray…is it possible If i use it so that it will be mini versions of your cheesecake… Maybe you have an idea how many minutes ill waterbath them? 30minutes you think? It’s just easy and good for my son as he bring snacks to school and sharing for classmates ofcourse…

    And lastly.. Have u tried the philadelpia creamcheese in a circle container? It says on the packet for cooking and baking.. It is sourcream texture… I thought it’s just easy to use because it’s already soft or the philedelpia block type is still the best???

    Thanks and more power to you…;)

  15. Connie says

    No idea about the mini version as I’ve never tried it.

    Re Philadelphia cream cheese in tubs: it is not as thick as the block type. If you use that, the cheese cake will be softer (possibly soggy). Adding more eggs might be a solution but that’s just a guess.

  16. Lanie says

    Hi connie!

    I have tried this recipe and i was so delighted how it came out! It was heavenly soft and is very tasty! I would like to make a bigger cake for a house party im attending, will i just double the ingredients? e.q. 6 eggs will be 12 eggs? And also can i use a square baking pan instead of round? Sounds silly but im afraid the shape of the pan can affect the texture or whatever. I hope you can find time to answer my question :))

    I so love your site and it makes me so inspired to try new things! Please continue inspiring others! Thank you!

  17. Connie says

    Re separation. That means the egg whites were not sufficiently beaten. Or the cut-and-fold process was not done correctly. Or both.

  18. Toni says

    If you’d read the recipe one more time, you’ll see that egg yolks will be later on used in cream cheese mixture.