Japanese Cheesecake

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To create the swirls, remove a bowl of batter, add 2 tablespoons of black sesame powder and drop dollops on top of the plain batter

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Take about a quarter of batter and mix with some cocoa powder to make the chocolate layer

Latest bake! :D

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Ingredients:

250g cream cheese (1 block)

5 egg yolks (use 65-70g eggs)

60g butter (can reduce to 50g)

70g castor sugar

100g full cream milk

1 Tbsp lemon juice

60g cake flour (I have tried plain flour too and it still works)

20g cornflour

1/4 tsp salt

5 egg whites

1/4 tsp cream of tartar or substitute with 1 tsp lemon juice from above

70g castor sugar

Method:

1. Pre-heat oven to 160ยฐC (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar and butter till smooth on a double boiler. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. ย (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at medium speed till bubbles become very small but still visible.

10. Gradually add sugar and beat till very glossy soft peaks. Use medium speed to avoid over beating.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same handwhisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 160C (no fan) for 1 hr 10 minutes. Test by pressing lightly on the surface, if still soft and did not spring back, bake another 5-10 minutes.

15. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.IMG_4683IMG_4690IMG_4699

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93 Comments »

  1. lena said

    perfect! i am so inspired to make one.step 3, 4 and 5 do you whisk using a hand whisk ?

    Like

    • jeannietay said

      Hi Lena, Thanks! I used the handwhisk to do all the whisking for steps 3,4,5 and even 6! Then leave the handwhisk in the batter and prepare the meringue and then using the same handwhisk to fold in the meringue until the 2nd portion. For the last portion, I switch to a spatula to scoop the batter from bottom and fold up in order to get the batter mixed properly.

      Like

  2. Hi Jeannie,

    Your Jap cheesecake looks so flawless and perfect. I wish that I have the baking skill like yours!

    Zoe

    Like

    • jeannietay said

      Thanks Zoe, yours are not too bad, I had a lot of practise lol!

      Like

  3. Hi Jeannie,
    Your cheesecake looks so soft, fluffy and spongy! Perfect in every sense! Thanks for baking along with us!

    Like

  4. chloe said

    Hi Jeannie. Perfect Japanese cheesecake. No shrinkage and beautiful crust. For 1/2 recipe can I bake in 7 inch round as no confident at all. So you don’t need to line the sides just bottom only? Thanks Chloe. By

    Like

    • jeannietay said

      7″ is too big, Recommend you to use 6″ instead. Line the bottom and grease the sides.

      Like

  5. carrina said

    Is it a must to use a oven without fan? My oven is a fan oven

    Like

    • jeannietay said

      you can try reducing the temperature by 10-20 degrees.

      Like

  6. Jas said

    May I know the temperature you baked for 6 inch round without the top cracking.
    Thanks!

    Like

    • jeannietay said

      200C for 16 minutes then lower to 135C for 30 minutes and then switch off the oven and leave in oven for 20 minutes.

      Like

  7. Shiau Wei said

    hi jeannie,
    would like to ask, do i need to add water to the waterbath once it dries?
    thanks

    Like

    • jeannietay said

      No, make sure it is enough to start with.

      Like

      • Shiau Wei said

        thanks

        Like

  8. geikhwan said

    Hai, do you have a video to show the step 15? My cake come out nice, however, once I proceed for step 15, end up the top layer come out. No more nice and smooth surface. Thanks.

    Like

  9. jeannietay said

    HI geikhwan, once you peel off the paper, you have to invert the top up again for cooling, Did you use the non-stick pan for this step?

    Like

    • geikhwan said

      Hai, Jeannie. The cake tin is so hot until I have no idea how to invert it. I did not use the non-stick pan. IS it mean that I need a bigger size non-stick pan, example 8″ pan for invert if I just make a 6″ cake?

      Like

  10. Chua said

    Can i use your receipe for my airfryer?

    Like

    • jeannietay said

      Can you bake with waterbath in your airfryer? If can then you can try but don’t come and ask why your cake failed ya.

      Like

  11. Tina said

    Hi Jeannie, could you please share how you create the cartoon print on the cake surface. I want to make it for my friend’s BD.

    Like

    • jeannietay said

      Hi, Just take some batter and mix with some cocoa powder then put in a piping bag, cut a small hole and start piping out your cartoon:D

      Like

    • jeannietay said

      That print you have to purchase the embosser. Log into Etsy and search for Embosser.

      Like

  12. Belinda said

    Hi Jeannie, just clarifying – cornflour = corn starch yes?

    You add to the cake flour? (I can’t find the point where cornflour is added during the proceedings)

    If I add 6 yolks as I’m using 60g eggs, what would the impact of slightly extra yolk do to the cake?

    Can’t wait to try! ^-^

    Like

    • jeannietay said

      Yes sift cornflour/starch with cake flour. An extra egg will give you more batter. You might need to bake some in cupcakes liners.

      Like

  13. Karen said

    Hi Jeannie

    Your cheesecake looks perfect. Do I need to leave the cake in the oven with door ajar for another 30 mins of so after I turn off the oven? Or do I just take it straight out and invert?

    I tried your chocolate sponge with cooked dough and the effect was perfect as I inverted it onto the non-stick pan and back up right after I turn of the oven.

    Thanks for these wonderful recipes.

    Karen

    Liked by 1 person

    • jeannietay said

      Hi Karen, glad to know you did well with this cake. Most gave very good feedback. Very good for frosting!

      Like

  14. Lilian said

    Hi Jeannie, can you teach me how to prepare waterbath for baking. I tried to google about it. Do I pour hot water into the big pan and leave it in the oven to preheat first?

    Like

    • jeannietay said

      Don’t have to preheat the pan, just re-use the water that you used for melting your cheese. After batter is ready, place into baking pan, then put the baking pan into the waterbath pan and pour in the hot water and send to oven to bake.

      Like

  15. Wong said

    Hi jeannie, can i use a non stick (and no need to grease the side like u. But will it rise properly) loose base cake tin? (Wrap the bottom with aluminium foil)
    Thank you!

    Like

    • jeannietay said

      I don’t see why not, but make sure it’s well wrapped.

      Like

  16. Yin said

    Thank you jeannie!
    I managed to followe and baked a very Velvety fluffy soft moist n fragrance. Got a good fool proof recipe โ˜บ๏ธ
    Too bad i do not know how to attach picture of my cake here. It look fabulous!

    Like

    • jeannietay said

      Hi Yin, happy to know you are successful, I too adapted that recipe from a failed proof recipe.

      Like

  17. May said

    Hi Jeannie for the recipe. I have tried to make it today but the volume i got for the batter is a lot more and also it cracks on top. Can u please tell me where i went wrong? Btw, I’m using deck oven

    Like

    • jeannietay said

      I can only assumed that you have over beaten your meringue and also baked on too high temperature.

      Like

      • May said

        Hi jeannie
        Thanx for the reply
        I preheated my oven with upper fire 200 C and lower fire 200 C. Was the lower fire too high?

        Like

      • jeannietay said

        My oven cannot adjust upper and lower heat individually. Have to heat up upper and lower heat together. So I guess it’s ok for you to heat upper and lower to 200C. Watch your cake at the end of the baking time for 200C. If it’s showing signs of too hot, quickly lower it and open your oven door to let out some heat.

        Like

  18. giselle said

    Hi Jeannie,
    Did you use a non stick pan or an alumunium pan? Thanks!

    Like

    • jeannietay said

      Hi, I used a normal aluminium pan

      Like

      • giselle said

        hi Jeannie,
        After you grease the side with butter, did you coat with flour? I didnt and my cheesecake is still in the oven now.

        Like

      • jeannietay said

        Not necessary, just use a knife to scrap round the sides if you find it sticking

        Like

  19. Serene said

    What is the temp for water in the water bath?
    Thanks๐ŸŒธ

    Like

    • jeannietay said

      I didn’t take note of that, just use the leftover water from the double boiling to melt the cheese.

      Like

  20. Siew li said

    Hi Jeannie, just wanted to ask whether the butter u use is unsalted or salted?

    Like

    • jeannietay said

      depends on what I have. If using unsalted add in salt. If using salted, omit salt, simple as that.

      Like

      • Siew li said

        Ok, tq, ๐Ÿ˜Š

        Like

  21. May said

    Hi Jeannie, I have baked the cake and tried but my cake turn out to have a little floury taste. I have baked for 70 mins. Do you have any idea why?

    Like

    • jeannietay said

      No idea at all! after 70 minutes of baking, should not be floury.

      Like

      • May said

        I have try another time, it came out not floury anymore. Thanks for the recipe

        Liked by 1 person

  22. genevieve said

    mine is somehow densed… is not fluffy like yours… i wonder which part did it went wrong?

    Like

  23. Lydia said

    Hi Jeannie,
    My cake came out dense at the bottom half ok at the upper half.
    Do you know where i done wrongly?
    Thanks.

    Liked by 1 person

    • jeannietay said

      Hi Lydia, most likely you didn’t incorporate the batter evenly with the meringue.

      Like

  24. Dhita said

    Hi jeannie, recipe fofr the milk is 100gr or 100ml?
    Thx.

    Like

    • jeannietay said

      Try weighing it and pour into a measuring cup, you will get your answer.

      Like

  25. nahlay said

    Mine is not rising and it is dense (like it seems as though it is not cooked fully). It browns on top. I followed all of the instructions, including the wisking. I cooked it at 310F for 1 hour and 30 minutes because it did not seem done and it still did not help. I used a springform pan in a water bath and the waterbath did not enter the cake. What can be wrong?

    Like

    • jeannietay said

      Sorry to hear that, I can only think that you did not incorporate the yolk batter with the meringue well enough.

      Like

  26. nahlay said

    I have tried 3 times and it keeps coming out dense (as though it is not fully cooked but it is) and it does not rise much. I followed all of the instructions, step by step, including the wisking. I cooked it at 310F for 1 hour and 30 minutes total in a springform pan in a water bath. The water did not enter the cake at all. What can be wrong?

    Like

    • jeannietay said

      Is it only the bottom part dense or the whole cake has a consistent denseness? If it is the former, you have not mixed the cheese batter and the meringue properly. If it’s the later, you had probably overmixed and deflated all the meringue. When you mix the first portion of the meringue, you can whisk until fully blended, then the next two portions be more gentle. Towards the end of the mixing, switch to spatula and use the scoop and fold up method until no streaks of cheese batter can be seen.

      Like

  27. Ramela said

    Hi Jeannie, you listed lemon juice 2x in the ingredients when do we add the second 2 tsp lemon juice?

    Like

    • jeannietay said

      I have amended that, it’s a typo, I meant to use it in the meringue but changed to cream of tartar instead.

      Like

  28. Elaine said

    Hi Jeannie, can you pls advice me why my cake top crack and shrunk at the bottom after it is out from the oven. Can never stand firmly like yours. May I know when sit water bath the tin must not float on the water?

    regards
    Elaine

    Liked by 1 person

    • jeannietay said

      Ya, not floating. You need to adjust your temperature lower as it’s too hot. Reduce temperature means you must bake longer ya. Under baked will results in shrinking cakes.

      Like

  29. Joon Peng Tsoh said

    You bake this cheesecake at 160c for 1hr 10 mins and got this perfect smooth surface?

    Like

    • jeannietay said

      Smooth surface depends on how soft your meringue is.

      Like

      • Vicki said

        Hi Jeannie, my cakes always turn out with lots of small holes, not smooth, I tried soft peak or firm peak meringue, and came out the same. Also, we have only lower heat oven here in US, the cake never came out with nice brown color, using broiler (top heat) to brown it will make the cake dry and ugly (tried that once), how do I fix this? Thanks

        Like

      • jeannietay said

        Hi Vicki, without top heat I must say it won’t be easy to achieve golden crust. Perhaps you can lower the heat of the boiler? Not sure why you have small holes, maybe your cheese is not melted fully?

        Like

  30. Joon Peng Tsoh said

    May I know you to bake this cheesecake for 8in at 160c for 1 hr 10 mins can get smooth surface like yours?

    Like

    • jeannietay said

      Nothing to do with baking time, it’s the meringue and also temperature depends on your oven, yours might not work with 160C.

      Like

  31. Inge said

    Hi, Jeannie.. Do you place the baking pan on the lowest rack of the oven? And is this recipe suitable for an 8″ x 8″ x 3″ square cake pan? Thanks.

    Like

    • jeannietay said

      Hi! Yes, place on the lowest rack. If you are baking with a square pan use one size smaller

      Like

  32. Candice said

    Hi Jennie
    I wonder if you can let me know the baking time for 4 inches pan?
    Cheers

    Like

    • jeannietay said

      I have not baked such a tiny one, please adjust by half then gauge from there.

      Like

  33. Candice said

    Btw, i want to let you know that this is an awesome recipe. It came out so nice. I wonder when i take the cake out and flip it back to cool it. Should i cool it inside the oven or outside? I know your cake doesn’t have wrinkle on the side. Mine did but awesome taste and great brown top with no crack . Cheers

    Like

    • jeannietay said

      You can leave it in the oven and wait until the cake has pulled away from the sides, then unmould immediately. Flip, peel and invert back up

      Like

  34. Sa said

    Hi Jeannie, do I double the recipe for 9inch X 3inch pan ? Please advise. Need to make it urgently.

    Like

    • jeannietay said

      Multiply all ingredients by 1.27

      Like

  35. L said

    I made your cake this weekend and followed your directions exactly. The cake came out beautiful and delicious. Mine was not as brown as yours, closer to gold (my oven only has a lower heat source, the upper does broiling only), and it fell slightly as it cooled, but the flavor was excellent. The texture was both fluffy and moist, delicate but firm. Rich, creamy flavor balanced with perfect sweetness and the barest hint of lemon. A huge hit! Well worth the effort.

    To improve next time, I will try baking a little longer and allow the sides to pull away from the pan as the cake cools slowly in the oven, as you recommend in the comments.

    Thank you for sharing!

    Liked by 1 person

    • jeannietay said

      You don’t want to over cook this cake, as the moistness of this cake gives it the creamy taste. Over cook and will be more like a cheesy sponge cake. Which some people still prefers I guess. Thank you for your feedback.

      Like

    • Vivki said

      I too have only botton heat source, I made it several times, but the top never came up smooth and brown, always cracked even baking with 145C and egg white is soft peak, and the side was not smooth๐Ÿ˜ฆ

      Liked by 1 person

  36. Mel said

    Hello! Thanks for the recipe and it turned out real good and all 5 of us finished it within 30 mins! Just want to understand how else we can make the taste more ‘cheesy’? I know afterall, it is ‘cheesy chiffon’ cake, but we love CHEESE and hope to find a way to make it more cheesy? Eg. increase cream cheese to 300g or add other types of cheese?

    Like

    • jeannietay said

      I thought it’s got too much cheese already! You can try Hanjuku Cheesecake which has is rich and has less flour.

      Like

      • Melissa said

        Thanks!! Actually I tried the original recipe, added 25g parmijiano, reduced cake flour by 10g. D cheesy fragrant turned out good! Parmijiano has a slightly bitter after taste.
        Note: used erythritol to replace sugar
        Wish I could share pics with u๐Ÿ™‚

        Will try the hanjuku version soon then!

        Liked by 1 person

      • jeannietay said

        You can share in the Facebook group Bake The Talk:D Would love to have a peek at your cake!

        Like

  37. Kimmie said

    Thank you so much for posting your recipe. I have tried this many times and mine never rises high like yours and the top does not come out as nice and smooth. Do you think it’s due to the heat? Also is corn flour the same as corn starch?

    Like

    • jeannietay said

      Yes corn flour or corn starch is the same. I can’t say why your cake didn’t rise, the meringue is usually very soft for this cake. But it’s better than rising too much and cracked.

      Like

  38. Joon said

    If I want to make a chocolate layer at the bottom of the cake,do I need to bake it for a while first then only add the original batter on top and continue baking?

    Like

    • jeannietay said

      no, just pour in the chocolate layer first followed by the original. I did before you can see the pic in one of the recipes.

      Like

  39. Angelyn Ho said

    Hi, Jeannie. I had tried this three times by using 6 inch round. For the first time is quite good, but for the second and third time, the cake crack seriously and shrink double than when the cake is baking. Do u know what is the problems?

    Like

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