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Japanese Cheese Cake Recipe (Fool Proof)

This has to be one of my most favorite cakes I've ever made! Sort of a mix of a light cheesecake and a sponge cake. My favorite part of this recipe is probably the foolproof-ness of the recipe, and how there were no cracks in this cake whatsoever! Feel free to comment down below any questions you have for the recipe and I'll be sure to reply as soon as possible.

Tools: 8 by 2 inch Cake Pan, Roasting Rack, 10 x 10 Pan or Hotel Pan, Kitchen Aid Mixer, Whisk

Japanese Cheese Cake Recipe

6 Egg WhitesA Dash Of Cream of Tartar (Optional)110 Grams (1/2 Cup) Granulated Sugar6 Egg Yolks55 Grams (1/4 Cup) Granulated Sugar260 Grams (1 Cup + 2 Tablespoons) Cream cheese 57 Grams (4 Tablespoons) Unsalted Butter 96 Grams 7 Tablespoons Milk88 Grams (¾ Cup) Cake Flour28 Grams 2 ½ Tablespoons + 1 Teaspoon Corn Starch¼ Teaspoon Salt23 Grams (1 ½ Tablespoons + 1 Teaspoon) Lemon JuiceDirections Prep cake pan, grease with butter with a parchment paper lined on the bottom. Melt Cream cheese,…

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