japanese cheesecake

following my last successful mango light cheesecake, i had been wanting to bake the original japanese cheesecake… the only thing stopping me was cream cheese. Yes, believe it or not, i couldn’t find cream cheese in Beijing for nearly 1 month! out of stock was what the supermarkets said… so sad(;_・)… so when the maid saw a cake of cream cheese in the grocery store, she immediately grabbed whatever she saw…

referring back to all the notes in my last post together with Little Teochew’s tips, i once again baked a successful flawless cheesecake ヾ(@^▽^@)ノ

Recipe adapted from Little Teochew (original recipe from Diana’s Desserts)

Ingredients (8 inch pan with removable base, grease and line bottom of pan)

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour (can also use plain flour)
20g corn flour
1/4 tsp salt


细白糖 140克
蛋白 6颗
蛋黄 6颗
塔塔粉 1/4小匙
黄油 50克
奶油奶酪 250克
鲜奶 100毫升
蛋糕粉 60克(普通面粉 OK)
粟粉 20克
盐 1/4小匙


japanese cheesecake

– Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in flour, cornflour, salt, egg yolks and mix well
烤箱预热至 160摄氏度。奶油奶酪、黄油和鲜奶隔热水溶花。冷却后,将面粉、粟粉、盐和蛋黄加入拌匀

– Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form

– Add the egg whites to the cheese mixture to and fold well. Pour into prepared pan and wrap the base of your cake tin with aluminium foil, to prevent seepage

– Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown
蛋糕送入烤箱,水浴法烤 70分钟或直到定形、金黄色

– Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse
烤箱门稍微铲开约 30分钟至 1小时。突然的温差(既是冷空气)会使蛋糕极速冷却、塌陷

Personal notes/温馨小贴士:

japanese cheesecake

– my cream cheese was still slightly lumpy (multiple small lumps) after warming for a long time, so i used a hand whisk to give it a few hard whisk to break up the lumps

– i added a tsp of vanilla extract to the egg yolk mixture and sieved it 2x before folding in the egg white. Egg white is first gently stirred in using egg whisk, and then i switched to a rubber spatula to ensure the bottom of the mixture is well mixed

– sift 1 tsp of dark cocoa powder was added to 2 tsp of cake batter for decorating purposes. pour batter into piping cone and start drawing. Adjust this accordingly to the size of the image you like to paint
如想绘画,将 1小匙黑可可粉筛入 2小匙面糊。面糊可根据绘画大小适当调整。做好的绘画面糊倒入裱花袋即可食用

– i preheated the oven to 250 degrees
我将烤箱预热至 250摄氏度

– after placing cake pan into oven, i brought the temperature down to 230 degrees and baked the cake for 10 mins. The cake was then further baked for 1 hour at 150 degrees
蛋糕入烤箱后,将温度降温至 230摄氏度,烤了 10分钟。后转 150摄氏度续烤 1小时

– i used ice water for the water bath and continuously poured ice water into the tray at every 30 minutes interval
我用了冰水做水浴、每 30分钟注入冰水

– at the last 10 minutes of baking, i tented the cake
进入最后 10分钟烘焙时间是,我将蛋糕盖上细致

i am not slicing the cake this time as this is a giveaway to my favourite couple ~ the Chams…. they are delivering pandan leaves to me in a few hours! yipee!! (ღ˘⌣˘ღ) ♫・*:.。. .。.:*・

japanese cheesecake

for the Chams 。◕‿◕。

japanese cheesecake

Pollution index: 141 (lightly polluted)


  • You just remind me I have too long did not bake a Japanese cheesecake, and I have to Thanks to Ju for sharing the tips too,

  • Hi Victoria, I\’m glad you found your cream cheese! Your cheesecake looks just like those sold in bakeries, you paint really well!

  • Mixue says:

    Hi Victoria, your painting is so nicely done. Could you teach me how to paint it onto the cheesecake.

    Thank you.

    • Tks Mixue… Painting is very simple. First u need to make a paper cone out of your baking paper.

      Once your cheesecake batter is ready, take the appropriate amount, maybe few tsp and add about slightly less than a tsp of dark cocoa powder. If the batter becomes too thick from the addition, u need to \”dilute\” it with a bit more of cake batter. The drawing batter should be of a \”oozing\” consistency form your spoon when u hold the spoon up. If it is too water, add more cocoa powder… You will kinda know when it s the right consistency. If unsure, always try drawing on a tissue paper.

      Snip a very small hole on ur come and pipe away. Key is for tip of cone to be as near to the cheesecake batter as possible. Do not draw thick lines as they turn out thicker.

      Hope this helps and do let me know if u hv more queries

  • Zoe says:

    Hi Victoria,

    Of course I remember this cheesecake! Glad that I baked this recipe… No wonder that you are baking this cake again… It is very nice!

    Now, you even painted your cake with a cute moo-moo cow pic! You are brilliant!


  • DG says:

    I baked this recipe before and I love it too. Your cheesecake is well baked plus with special personal touch, super cute moo moo pic on top of the cake. I bet it will certainly brighten the day to whoever receive the cake.

  • Victoria, This looks perfect! As I said before I\’m very much inspired by you 😀

  • Tze says:

    Hi Victoria, thanks for dropping by my blog! You have so many creatives presentation here, love your cheesecake with Moomoo cow 🙂

  • Hi Victoria,
    Your cheesecake turns out great! And you have always made your cake into something cute and special.
    Your friends would surely find delight in this homemade cake. 🙂

  • lena says:

    good morning victoria, i didnt know that it\’s so hard to find cream cheese in beijing! yes, at times i just gotta use a whisk too to break the lumps, we have baked japanese cheesecake before in one of our bake along, i i did find it challenging to bake one..and i hv to keep watching the video in youtube several times for guidance!

  • Jessie Ng says:

    It\’s really hard to imagine why a big city like this takes so long to re-stock the cream cheese. This recipe doesn\’t seem easy to me but sure has no problem for an excellent baker like you, haha! Beautiful drawing on the cake!

  • Celine says:

    I like your blog and your creations.You\’ve done a great job. May I know whether you decorate the cake before or after the cake is bake?

  • Patricia says:

    hi Victoria, used your recipe to baked my first Japanese Cheesecake. It was simple enough for a newbie like me. Loved it. Taste delicious. Thanks for sharing the step by step instructions. 🙂

    I find that my cake has pretty big \”holes/ air bubbles\” in it. Wondering if you know what I did wrong?

    • hi patricia, i\’m glad you love it… you must hv talent to do it because i failed at my first attempt 🙂

      it sounds that you may have whipped your batter a little too much so air has been incorporated in it (and these can cause cracks). in the future, you may like to tap your pan on the table top before baking it so that these bubbles can rise to the top. it helps to eliminate the air bubbles.. and also, for bubbles that have risen to the top, you can use a toothpick to pop them… hope this helps 🙂

  • Irene says:

    Hi Victoria, tried this today..👏👏 followed ur instructions very closely but still I\’ve got bad cracks.. Lol
    Anw, its eaten among ourselves so who cares abt the cracks since it\’s taste sooo good…😋😋

  • Jan Jee says:

    This is adorable, Victoria!
    I love it! =)

  • Indah says:

    Hi Patricia.. as always nice cake and painting 🙂
    would love to try this cake, but if I dont have any springform pan, can I use normal round cake pan?
    any tips and trick? thank you 🙂

  • Indah says:

    sorry, i mean Victoria 🙂

  • Flavor Rules says:

    Dear Victoria

    Am from India and an avid home baker too…

    Your Japanese Cheesecake looks amazing…and thanks so much for the painting tip, its soo cool!

    Have a doubt regarding the Cheesecake….how come your Cheesecake din\’t shrink after you baked it? It doesn\’t look shrunk at all…how do u manage to keep it that way?

    Do revert when free, thanks again for a great post!

    • Hi ` thanks for coming by 🙂

      my cheesecake did shrink if you can see from the side picture 🙂 if you meant the surface, yes, it was very nice and smooth and that did not wrinkle up. i guess the temperature, together with the water bath helped. i realise however if i use hot water for the water bath, it results in my cake cracking and top shrinking.. but with ice water, it did the job perfectly. baking temperature and time are key factors for this light cheesecake i believe :). i read somewhere that lining and greasing baking paper for lining the baking tin helps with obtaining a smooth cake… do try that

  • Flavor Rules says:

    Thanks a bunch Victoria…I will surely try the ice water for the water bath…never heard that before…by the way, your Pandan Swiss Roll is spectacular too! Fantastic Job Victoria…it is such a visual treat.

  • Jenny says:

    Today started to bake w yr recipe added some lemon zest, btw is the cream batter suppose to be watery mine looks a bit watery now it\’s on the way dun kW how it gets. Hope it goes nice

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