Soft Japanese Cheesecake

Soft Japanese Cheesecake

Ingredients A

Cream cheese

250 g

Unsalted butter

50 g

Fresh milk

100 ml

Ingredients B

Cake flour

60 g

Corn starch

20 g


¼ tsp

Egg Yolk

6 nos

Lemon juice

1 tbsp

Ingredients C

Egg white

6 nos

Cream of tartar

¼ tsp

Ingredients D

Fine granulated sugar

140 g


  1. Melt Ingredient A over a double boiler. Fold in Ingredient B and mix well.
  2. Make the meringue by whisking Ingredient C until foamy. You can beat it with a mixer. Add in Ingredient D and whisk until soft peaks form.
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (line the bottom and sides of the pan with baking paper).
  4. Bake cheesecake in a water bath for 1 hr 10 minutes or until set and golden brown at 160C.

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