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Homemade Japanese Cheesecake

Fluffy Japanese Cheesecake

Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Japanese
Servings 12 slices


  • 1 cup Milk
  • 6 large Eggs at room temperature and separate yolk and whites
  • 250 grams cream cheese at room temperature(That is one pack)
  • 2 tablespoons butter
  • 1/2 cup All Purpose Flour
  • 3 tablespoons corn flour or corn meal
  • 1/4 cups granulated sugar
  • 1 tsp lemon zest


  • Preheat oven to 285 F
  • In a double boiler, melt together milk, cream cheese and butter. Set aside and cool.
  • once the mixture is cooled, add 6 egg yolks, lemon zest. Whisk like crazy (you don't want lumps or scrambled eggs)
  • To this mixture, add the flour and corn meal and whisk to get a smooth batter.
  • In a separate bowl or mixer , add all the 6 egg whites and beat on high, add the 1/4 cup sugar gradually until you have firm peaks in the egg whites.
  • Fold the egg whites gently into the first mixture.
  • Pour into a round cake pan and bake in a water bath (so you can set up a large turkey roaster with hot water inside and place the round cake pan into it).
  • If you are using a silicone bake pan you don't need to line it. If not, line it with parchment and butter to prevent sticking.
  • Bake for 40 minutes


Keyword cheesecake, fluffy cheesecake, homemade uncle tetsu cake, japanese cheesecake, jiggly cheesecake
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