top of page
  • Writer's pictureJimmy Wong

Japanese cheesecake

This cheesecake is more like soufflé than cheesecake. It is light as air and perfect served with some green tea ice cream. Get your cuppa ready, this is a beauty!

Japanese cheesecake
Japanese cheesecake


50g butter

50g cream cheese

65ml milk

(In a pot, Stir on low heat until thoroughly mixed)

4 egg yolks

(Beat in your KitchenAid stand mixer with the whisk attachment until smooth)

30 g flour

30 g cornstarch

6 large egg whites

65 g of castor sugar

In the KitchenAid stand mixer, using the whisk attachment, beat egg whites to a peak, adding sugar until glossy. About 6 minutes

Remaining method

Add cream mixture to beaten egg yolks beat until smooth, then slowly fold in flour and cornflour with a silicon spatula. Fold in meringue, about 1/3 of the quantity first, then the rest

Line a cake tin with baking paper, put 2 layers of tinfoil to the outside and a large baking tray that can hold a paper towel on the bottom of the cake tin and add hot water to 1/3 of the cake tin. Preheat the oven at one 160°C, bake cake for 25 Minutes, then reduce heat to 140 C and bake for a further 55 minutes. Remove from the oven and carefully invert cake onto your hand and peel off paper. Be extremely careful the cake will be hot. Cool, then dust the top with powder sugar and serve with green tea ice cream


Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats

183 views0 comments

Recent Posts

See All


bottom of page