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Donal Skehan
Japanese Cheesecake | DonalSkehan.com
  • desserts-baking

Japanese Cheesecake

January 29

The cooking method is a bit different from your traditional cheesecake, but results in a light, fluffy and giggly cheesecake! You fold in egg whites into the cream cheese mixture to give it that perfect airiness and you bake it in a bain marie to keep it lusciously moist!

  • time 45mins
  • serves Serves 6
  • video
  1. Preheat oven the oven to 140°C/280°F. Melt the butter, cream cheese and milk together in a bowl set over a saucepan of simmering water.
  2. Whisk the egg whites in a stand alone mixer with the cream of tartar until stiff peaks form and gradually add the sugar and whisk until dissolved.
  3. Mix the flour, cornflour, yuzu juice and salt into the cream cheese mix along with the egg yolks and mix until smooth.
  4. Fold the egg white mixture into this, one third at a time until fully incorporated.
  5. Gently pour into the prepared tin. Smooth the surface and place the tin inside a larger baking dish or roasting pan and add warm water to reach halfway up sides of cake tin. Bake on the lower shelf for 40-45 minutes or until almost set. Turn oven off and leave it in oven 30 minutes, then transfer to a wire rack and let cool completely. Refrigerate for at least 2 hours or overnight to allow to set.

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2oz / 1/4 cup unsalted butter 

8.8oz cream cheese

3.4 fl oz milk 

6 large eggs

¼ tsp cream of tartar 

5.3oz / 2/3 cup caster sugar

3.5oz / 1 cup plain flour, sifted 

2 tbsp cornflour 

1.5 tbsp yuzu juice 

Pinch salt

50g unsalted butter 

250g cream cheese

100ml milk 

6 large eggs

¼ tsp cream of tartar 

150g caster sugar

100g plain flour, sifted 

2 tbsp cornflour 

1.5 tbsp yuzu juice 

Pinch salt

You'll Need

8” high side cake tin

Parchment paper

Freestanding mixer

If you make this recipe, be sure to tag your photo #DonalSkehan
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