Soft As Cotton Japanese Cheesecake

I've been looking on the internet at all these different blogs on Japanese Cheesecake recipes. And it left me feeling a bit...overwhelmed. I think someone could like write a book on perfecting the art of Japanese Cheesecake. But who really wants to read that. I know, it's good to know all the facts and tips and stuff before attempting a recipe, the more you read, maybe the the more fool proof your results will be. But this made me felt a little information-overload like I did with macarons. I'll simply give you this recipe, with my tips being-- Watch the oven incase something burns, because that's something you should always do during baking. Don't skip off and take naps when you throw your cake in the oven like I do.~ I think this is always a case with cakes, but lower the temperature of your oven if you see your cake rising too fast, meaning, you see bump in your cake, that your cake wanting to explode from all the heat. just simply lower temp by like 5-7 ish.

I think the part most people struggle with is probably making the meringue, (whipping the egg whites with sugar). It's weirdly a simple yet delicate process. In my video below I demonstrated in detail how to make the meringue, as long as you follow exactly what it says you'll be fine. If you have any questions feel free to comment or contact me anywhere listed below~

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How to make the Japanese Cheesecake Video:

Recipe for Soft As Cotton Japanese Cheesecake


  • 140g/5 oz. fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp. cream of tartar
  • 50g/2 oz. butter
  • 250g/9 oz. cream cheese
  • 100 ml/3 fluid oz. fresh milk
  • 1 tbsp. lemon juice
  • 60g/2 oz. cake flour /superfine flour
  • 20g/1 oz. cornflour (cornstarch)
  • 1/4 tsp. salt

  1. Melt 250 grams of cream cheese (cut it up beforehand to melt properly), 50 grams of butter and 100 ml  of milk over a double boiler (A hot simmering pot of water filled 1/4 of the way, with another bigger  pot on top of it. Make sure the pot on top does not touch the water because we are using the steam in between the two pots to heat this). Cool the mixture. Fold in sifted 60 grams flour, 1/4 tsp salt, the 20 grams cornflour. Fold in 6 egg yolks, l tbsp lemon juice and mix well.
  2. In a mixer bowl whisk 6 egg whites with cream of tartar on the speed level of 4 until foamy. Gradually sprinkle in the 140 oz of sugar and continue whisking until stiff peaks form (stiff,  shiny, and white). (Note: This may take a few minutes, but it really depends on your egg whites how long this may take. If its been a very long time there is a chance that your egg whites contained yolks or fats an it was not able to able to make a meringue, or if the the mixer bowl or whisk was dirty. You can watch on my YouTube video on how to do this.)
  3. Add the cheese mixture to the egg white mixture and fold together Pour into a 8-inch round cake pan (Line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (320 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.


I feel like lately I've been slightly burnt out of baking, though that doesn't really stop me from baking, because I love it so much~ Buuut I think I just need to remember baking is supposed to be fun~ Relaxing~ And you get to eat nommy things~ Sometimes I do want to turn off the cameras in my kitchen and just make mistakes, and not care if my baked good are ugly, and eat them either way because they're nommy. Though I gotta say, the people who have been following my videos, or are like watching them now. You guys really really make everything better. I could have like a terrible day that day, but I check my emails and I get the most uplifting comments and messages from you guys. I think all of you are so incredible, you have no idea. It really motivates me to make these videos, find these great recipes, and just do better in general. It's not just even from the videos, people that see my pictures I uploaded of baked good on Instagram are awesome. Thannk you guys for being there for me~ This cheesecake probably wouldn't have existed if it weren't for all of you. And I would just be this girl who baked at 4AM all the time with no one to share it with :D

Okay, to be honest, something a little crazy happened, I tripped while holding the pan of boiling hot water that's why there's like flecks of spots on the cake =D Hope no one noticed, good day.


  1. Hi! Loved your video and great recipe and photos! Quick question, how did you manage to get the cake out of the pan (it's my usual problem).

    1. Hello Raina~ Thank you! Comments like these make my day~ I know what you mean, I used to destroy my cakes trying to get them out of the pan. Before baking my cakes I always line my pans with either parchment paper, wax paper, or a paper bag. I would cut out a circle the size of the bottom of the pan, and leave it in there, and a long strip of paper to cover the sides. And all you need to do is wait 30 minutes or so for the cake to cool down and pull out the edges carefully and flip the cake over, and it should be effortless as long as you have something lining the cake. In this video I demonstrated how to prep the pans before baking: at 1:08. And at 2:21 is when I removed it from the pan. If you already baked your cake in the pan without lining, I think its just best to eat out of the pan, or play it off somehow by presenting the slices nicely and individually on a platter with doilies.

    2. So we can do the same flipping method for this cheesecake too, right? It looks so delicate that I get a bit nervous! >.<

    3. Haha don't worry you'll be just fine. And it'll be okay for this cheesecake too. It should plop right out easily with paper. Just don't hulk smash flip it. Be gentle and it'll be ok.

    4. Oh and after you finish baking it, and perfectly removing it from the pan, you should totally take photos of the cake and send it to me!

    5. Yes definitely! Also thank you for your fast responses, I really appreciate it! :)

    6. Anytime~ Like literally, it's like 3:00AM over here. But I'm happy to answer your questions.

    7. My cake looked beautiful when I took it out of the oven but then it fell. what did I do wrong?

    8. Hello Deb I'm sorry to hear that happened to your cake!
      It may be two of these possible reasons:

      Unstable meringue(egg/white sugar), building the meringue too fast on a high level mixer speed will make it collapse during baking. Need to gradually build the meringue on a lower mixer speed. (4)

      Cake may also be undercooked and needs a longer cooking time.

  2. Hi Sarah is there a substitute to cream of tartar.?cz we do not get it easily in India

    1. Hello
      If you do not have cream tartar it is okay to leave it out from the recipe. It is only used to stabilize the egg whites and it is something I added that was extra.

  3. Great recipe and great Q&A here!


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