Japanese Style Cheesecake Perfection

Over the last week or so, my husband and I have been on a very serious journey to find the perfect cheesecake recipe. Our path to cheesecake perfection has been, well, anything but dull. Let’s just say that. We have now tried four different cheesecake recipes. Yes, four. And the score stands: cheesecake: 2, a pinch of sea salt: 2. This beautiful recipe below produced one of our two wins; that is, one of the cakes that was not either extra sweet and flat or a soggy mess. Read: cheesecake disaster. Twice. 

Japanese style cheesecake, cotton soft cheesecake, or by another name, heaven on a plate, is this cake. It’s easy to make, lighter than air, fluffy, not too sweet and absolutely delicious. And of course, it has that classic cheesecake taste, just without the density. It is perfect paired with fresh fruit, a little condensed milk, a drizzle of chocolate syrup, or fresh fruit and whipped cream. This cheesecake is crustless, which I honestly was a little suspicious of at first, but trust me, it works. Ok, enough about cheesecake perfection and on to the recipe! Hope you enjoy this one as much as we do!

Credit for this recipe belongs to ‘Tarta de Queso Japonesa’, by ‘Azúcar con Amor: Repostería Creativa’ on YouTube.

Japanese Style Cheesecake 

Yield: One 8 inch cake


3/4 cup of sugar (150 g)

9 oz of cream cheese (250 g)

1/2 cup of cornstarch (60 g)

1/2 cup of flour (60 g)

A pinch of salt

3 1/2 fl. oz. whole milk (100 ml)

1/4 cup of unsalted butter, at room temp. (50 g)

Juice of 1 lemon

6 eggs, at room temp., separated

1 tsp of cream of tartar


Preheat the oven to 325 F (160 C) and lightly grease an 8 inch (20 cm) springform pan. Cover the bottom and part of the sides with aluminum foil, taking care to keep the foil from tearing. Pour about half an inch of water into a baking dish (that the pan fits in comfortably) and place the water in the oven.

Sift together the flour and cornstarch and set aside.

Using a mixer at medium speed, beat together the cream cheese, butter and milk for 5 minutes, or until smooth and light.

Add the flour mixture, egg yolks, lemon juice and salt and continue mixing at medium speed for 3 minutes.

In another bowl, begin to beat the egg whites and cream of tartar, adding the sugar in sections as you go. Once all the sugar has been added, continue beating at high speed until stiff peaks form.

Gently fold the egg whites into the cream cheese mixture until just combined. Pour the batter into the prepared pan and place it in the baño maria in the oven. Bake for 55 minutes, or until the cake has risen and is golden brown on top.

Once the cake has finished baking, turn off the oven and leave the cake inside for an extra 5 minutes with the door open. This prevents the cake from falling when exposed too quickly to a change in temperature.

Remove from the pan once the cake has cooled completely. Serve warm or cold with your choice of topping.

An important note: I have converted this recipe from metric to imperial units, but if you have a kitchen scale, I strongly suggest using it. The conversions aren’t exact, and a good result is much more likely when the ingredients are properly measured.

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