How to make: Japanese cheese cake |

How to make: Japanese cheese cake

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

41 Responses

  1. elles says:

    can i use evap milk or fresh milk instead of skim milk? thanks :)

  2. kreez 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!

  3. elles says:

    thanks for the reply. i’ll try it on saturday. :)

  4. april says:

    Hi Connie,

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


  5. Connie 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.

  6. Connie says:

    Yes, but evap will have to be diluted with water.

  7. Aime says:

    HI! This sounds good.
    Do you suggest a certain brand of cream cheese.?


  8. 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

  9. Connie says:

    OOps, I missed that. I’ll edit the entry.

  10. 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.

  11. 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!! :)

  12. princess says:

    Is there an alternative to a double broiler?

  13. AnP says:

    will be trying this out. Thanks, Connie!!!

  14. Connie says:

    Princess: A heatproof bowl over a pan of hot water. See the photo in the chocolate crinkles recipe.

  15. 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. :)

  16. Connie says:

    Steam will build up inside the pan and turn the cheesecake soggy if you cover it.

  17. Lourence 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!

  18. Connie says:

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

  19. 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?

  20. Connie says:

    It does. But creamier. :)

  21. Connie says:

    HIndi naman. But cover it with clingfilm to avoid dryness.

  22. Maruh says:

    Ok thanks :)More powers!!

  23. esquire says:

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

  24. Connie 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.

  25. danielle says:

    hi po. . ask ko lng po, ilan minuto ilalagay sa hot water?
    thank u po

  26. 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.

  27. 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…;)

  28. 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.

  29. 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!

  30. Connie says:

    I really suggest that, instead of a large cake, make two small ones.

  31. Lanie says:

    Thank you :)

  32. Connie says:

    Search “baine marie” for context.

  33. 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.

  34. 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.