Hanjuku (half baked) Cheesecake


Hanjuku (half baked) Cheese Cake


300g Cream Cheese, softened to room temperature
40g  Unsalted Butter
3 Eggs yolks (60g)
20g Corn Starch
80g Sour Cream
30g Milk
1/2 tsp salt (omit if using salted butter)
1 tsp vanilla extract

3 egg whites (90g)
75g Sugar



Melt the butter in the microwave.  Beat the cream cheese in a stand mixer then add the melted butter and whisk until well blended. Set aside. (You can also use the hand whisk to do this part, just thaw the cream cheese until really soft to make it easier.)

In a separate bowl, using the hand whisk, mix together the egg yolks and sifted cornstarch until smooth. Add sour cream and mix well. Next add in the milk and mix until combined. (Again, thaw the sour cream to make it easier on the elbow:P)

Add the egg mixture into the cheese mixture and mix until fully incorporated. Strain if you must.

Whip the egg whites until foamy then gradually add sugar and beat until just reached soft peaks.

Gently fold the meringue into the cheese mixture.

Pour into an 18cm (7″) round pan (line the bottom and grease the sides well). If using removable bottom pan, make sure you wrap it with several layers of aluminium foil.

Preheat oven to 170C. Bring temperature down to 150C and put in your batter to bake in water bath for 60 minutes, bottom rack.

Chill it over night before serving.




Original recipe from here


Variation to bake a Chocolate Hanjuku:

Replace 100g cheese with chocolate (I used dark chocolate buttons 54% chocolate).  Just nuke it with butter and add to the cheese to cream.  For chocolate version, I used 90g sour cream. The rest of the steps are the same.


46 thoughts on “Hanjuku (half baked) Cheesecake

  1. sandroscakery

    Such a nice blog + read! If you can get a chance, check out my blog. I bake and sell cakes & share all my endeavours on here. Would love for you to read and maybe leave a comment on one of my blogs. Thank you 🙂


    • jeannietay

      You can replace but might affect the creamy taste of the cake. Perhaps you might want to make your own sour cream by measuring out whipping cream and add a tsp or 2 of lemon juice and let it stands until thickens before using. If really want to use yoghurt, add a bit more butter, say another tablespoon?


  2. Ng Hwee Tenf

    Sister Jeannie! I need some SOS from you. I wanna try to bake your cake but I am not sure if corn flour is the same as corn starch. Hahaha…can I use corn flour?


  3. michelle poh

    Hi, what’s the difference for this and the light jap cheesecake? My mil wanted similar cake like these 2, topped w whipped cream n strawberries, so I am thinking which is more suitable. For taste wise, which is lighter? TIA!


  4. Latha C

    Would you know why the cake didnt raise? I used a 8 inch pan and didnt modify the quantity. Overall the cake tasted great and was soft and creamy


  5. Minny

    Hi Jeannie thanks for sharing this recipe. Can you advise if i want to make chocolate flavour. How should i adjust the ingredients?


  6. Quah

    Hi Jeannie,

    I tried baking it in a 7 inch pan and it turned out great! But when I try to make single serve portion using aluminium foil packaging, the cake rose nicely but then it dropped back after the oven is turned off. Is it possible to make small sizes and how long should it be baked for? Thanks in advance for your advice.


  7. Mel

    Hi jeannie .. Ive tried to bake diz recipe of yours n i love how light its is .. Ive got no problem baking diz as a whole cake but ive fail terribly when ive tried baking diz as cupcakes.. Does diz mean diz recipe not suitable to bake as cupcakes?? The top cracks n after bake it sunk down alot too.. Can u advise me wats the caused to the failure.?


  8. Leela George

    Thanks for sharing Jeannie. Tried baking it yesterday. Turned out well. Only problem is it crumbles when I slice it. Can’t get a smooth slice. Chilled the cake overnight.


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