Japanese Cheesecake

Japanese Cheesecake

When I was home in Penang a couple of months ago, my friend and contributor CP Choong baked these cotton soft Japanese cheesecake and gave me some to try. Oh my, they were so good and exactly like the title of this post, cotton soft…and cheesecake. Japanese cheesecake is very different from the rich “western-style” cheesecake; Japanese cheesecake is soft, light, cottony, and absolutely to die for.

Japanese Cheesecake

After I tasted the Japanese cheesecake, I told CP Choong that I wanted her to contribute the recipe on Rasa Malaysia and share with the readers. She promised me to do that. A few days ago, I was just so happy that her email and gorgeous pictures popped up in my email inbox. Not only she made the Japanese cheesecake again, she did something extra…she decorated the top of the cake with beautiful patterns, as you can see from the photos here.

This Japanese cheesecake recipe is adapted from two recipes online. I am just so happy that we have this baking recipe now, and I can also bake this for my son. I can get Japanese cheesecake at Asian bakery here but they are just so expensive.

Japanese Cheesecake

For those who is curious about Japanese cheesecake, I strongly urge you to try the recipe. I will say that after you taste it, you might not want to go back to regular cheesecake again. Happy baking!

RECIPE HERE: Japanese Cheesecake
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67 comments... read them below or add one

  1. I had no idea that Japanese cheesecake even existed but if this cake tastes half as good as it looks……I’m a happy woman!

    The top is just beautiful and maybe I won’t ever go back to regular cheesecake again.

  2. Winnie says:

    What is double boiler ??

    • Vicki S says:

      It is 2 pans that nest together- the bottom or outside one holds water (boiling) and the smaller (inside) pan, the ingredients, (chips etc. that need melting)

  3. Liz says:

    A nice recipe. Thank you.

  4. Peter says:

    where does the salt in the ingredients list go please?

  5. BusyMom says:

    Thanks for a deliciously looking recipe. May I ask when you leave the cake to cool in the oven for 1 hour, do you first remove the cake tin from the water bath i.e. just the cake in the tin? Secondly, since the cream cheese usually comes in 8oz bar, is it detrimental just to use 8oz and not 9oz per recipe? Thanks!

    • Here is the response from CP Choong, the contributor of this recipe: you may leave the cake in tin to cool in water or without water. If you don’t feel too dangerous or too clumsy to remove the hot water pan from oven and quickly pop back the cake (with tin) back to oven. I got burnt once with the hot water splashing when moving out the hot water.

      Also depends on how what size of your water bath pan, some people use the shallow pan (black color that comes with the oven) that is too dangerous to remove. BUT I use a 12″ round baking tin as the water bath pan.

      • Jasmin says:

        Hi Rasa,
        I made the cheesecake twice and my daughters loved it! Can’t believe they ate the whole thing. I do have one question. The cake on your picture looks for pretty and high, mine’s after it cools off, it shrinks a bit and the top is a bit wrinkly even though I kept the finished cake inside the oven with doors slightly open. Do you know what could cause this?

        Thank you so much for sharing :)

  6. lizyeng says:

    Lovely, I can wait to try this recipe it looks super yummy. Just wondering in step 3 we should whisk it by hand or using the blender. Ty

    • Mixing soft peak meringue to cheese mixture :-
      Always FOLD IN the beaten egg white by hand gently, do not stir, no blender whatsoever. This is the prevent deflation of air. Unless you want a short and dense cake

  7. Interesting that you melt the cream cheese. I put it on my list of “to make” recipes and I hope I can make mine so it looks like the picture!

  8. Eulyn says:

    Very nice cake and thanks for sharing.Would appreciate your advice on what knife or best way to cut the cake to ensure a perfect slice like yours. Any technique to make sure the cake doesn’t stick to the knife. Thank you.

    • Response from CP Choong, the contributor of this recipe: I use normal knife but I warm it with hot water before cutting. But the cake will definitely stick to knife because the texture is more or less like pudding. The best is wipe the knife clean after each cutting. Also, cut it straight out from the fridge.

    • shah alam says:

      Cotton cheese cake recipe is very good and please send me whipped cream recipe

  9. kristine says:

    I remember eating the Japanese Cheese Cake from Lavender before. The texture is really tender, soft, cottony and light as you mention up there. I’m hungry just by looking at the picture. By the way, thanks for sharing this recipe. Can’t wait to try this. My son will definitely love it.

  10. wendy lim says:

    Hi, im one of your ardent fan. I’m a newbie to baking. May i know what is water bath??

  11. Kim says:

    Can I make a smaller cake with half d ingredients..wl it turn out just as nice??

  12. dot says:

    Can’t wait to try this. How do you make the decorations on the top?

  13. Iris says:

    Hi, do I use salted or unsalted butter?

  14. Agnes Ma says:

    I went to to see if there are more tips. I then found out there was no lemon juice mentioned in the ingredient list. May I ask if this lemon juice is added on after original post? Thank a million if you could ask CP Choong. The picture looks so awesome,I must try this weekend. Tks for sharing this recipe.

  15. MrsLim says:

    Hi, do you use room temperature water or hot water for the oven?

  16. Jessica Kwan says:

    I have tried this recipe, but my doesn’t turn out as your picture shown. It doesn’t come out as soft as you have mentioned. What did I do wrong?

  17. wendy lim says:

    Thanks for your reply. So the water in the water bath should be hot water right?
    The double boiler is NOT to be heated on a stove am i right??

  18. Lizyeng says:

    This cheesecake was so light and super delicious the only thing is that mine cheesecake shrunk like an inch from the top and a little from the sides. Did I do anything wrong? Other than a delicious recipe.
    Thanks for sharing.

  19. Elaine C says:

    The cake is super soft and yummy. However, mine shrunk quite a bit too. I always have this problem with cakes with meringue. Anyway, thanks for the recipe.

  20. Alicia says:

    Do we really need to chill the cake after bake? Thought Japanese cheesecake is normally eaten warm.

  21. Susan Goh says:

    Hi, I made this cheesecake today and followed exactly all the ingredients and method. Baked at 160 deg.C for one hour in a water bath as required.
    The cake cracked and the sides were wrinkly…I must admit, I forgot to grease after I lined the base and sides. No where near the image which you posted but it was light and delicious!
    Q: What did I do wrong?

  22. Azizah says:

    Hi there, tried this today but my cake shriveled like dried prune n looks so ugly. One thing that happened was I missed out d sugar. What other possibility made my product shriveled? Also the top cracked so I turned down the temp to 140 deg instead will try it again but appreciate if you could give me pointers for correcting my mistakes.

    • hi Azizah, here is the response from CP Choong, the contributor of the recipe: The ugly looking cake, cracked top are mostly caused by the meringue and the heat. (Remember I also failed so many times). Getting the right stage of meringue is important. Soft peak form and the texture should be silky smooth and bubble-less. This is how it should look:
      The cracked top problem means you over beaten meringue which is drier compared to soft peak form meringue, this would cause cracks. Also, sugar is crucial for meringue making. Without the SUGAR, bubbles volume (in meringue) will deflate faster. Your problems were caused by sugarless meringue.

  23. Yan says:

    Tried this recipe today and it came out perfect! Thank you so much for sharing.
    It is very important to read the notes and follow them!

  24. CCWK says:

    This cake is so delish. My favourite. Not easy to make but knowing the right techniques is crucial. I failed first 5 times, my 6th attempt made it right to get the correct texture and not sinking too much when it is done.

    However I still couldn’t get the side and top part of the cake smooth looking. The side is slightly wavy and top of the cake is not really smooth. It have fine little bubbling holes.

    By the way, what causes this. How to make it right? Please advise. Thank you.

  25. CCWK says:

    Are the patterns dusted with icing sugar? Please advise.
    thank you.

  26. holly says:

    i tried this today and the cake look so pretty, but when i cut into it, the bottom 2/3 has the texture of cheese, too dense…what did i do wrong? I notice that i couldn’t get the meringue to be thick enough, a little on the runny side…could this be why the cake has the texture of ‘cheese’?

  27. jue says:

    hye.. if I don’t have any cake or superfine flour, can I just use the all-purpose flour to substitute it?


  28. Munchie says:

    Hi I’ve tried this recipe twice in one day and failed both times. They turned out shriveled. The meringue was good,looked like yours in the llink. Could it be the folding? Do you have photos to show how to fold?

  29. Alice says:

    Thanks for the recipe! Will try soon!

  30. Alice says:

    Btw any chance you’ll be sharing the recipe for Japanese Soft Cotton Spongecake any time soon? :p

  31. Mary says:

    I will be trying this soon! Looks great! Your recipe didn’t say what size eggs. Are you using Large or Med eggs?

  32. John says:

    Will this cheesecake still come out soft using a gluten-free flour mixture?

  33. soonam says:

    Hi….the cake looks wonderful…i just have a doubt…do you have any alternatives for eggs as we are vegetarians. If yes, what could be the best alternative and what quantity?

  34. Alysa says:

    this is actually pretty cool because I was just telling my father in law that I wanted to try making a cheesecake by making meringue first and see how it would work out. I didn’t realize it was an actual recipe. So, I’m super excited to try this!

  35. Sean says:

    Hello, just wanted to let everyone know that I made this last night and it came out just as described. It deflated about 1/2″, which is normal, but I did do one thing differently. I substituted regular cream cheese for Mascarpone. Oh boy, the cake tastes amazing.

  36. Dana says:

    Hi, I really enjoy your posts! I tried making this cheesecake twice today and both times the tops were level with my 9″ cake pan after cooling, not dome shape like yours. The top didn’t crack but became wrinkly. How can I get the top to look smooth and domed? I baked for actually 55 minutes because I could tell the top was going to crack if I baked it longer. Thanks!

  37. paulyn says:

    Hi may I know what is water bath?
    Do you have picture to show bcos I just started to learn how to bake.

  38. Shiao says:

    Hi Rasa,

    Is there any substitute for the CREAM OF TARTAR? please help, I love this cake and cant find this ingredient here. thank you

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