Japanese Cheesecake
Before cooking
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Steps as written in the recipe card.
24 stepsTiming varies by step
Ingredient prep checklist
- Hot Water: 2 tsp hot water
Please note that this recipe requires a cooling time of 1–2 hours and a chilling time of at least 4–6 hours (or overnight) to achieve the perfect texture and balanced flavor. I encourage you to read the blog post for more detailed information about this recipe. Weigh your ingredients with a kitchen scale for best results. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.
Step help
Watch for
Timing60-120 minute
1–2 hours
Source
Japanese Cheesecake (Video) スフレチーズケーキ
References
This step uses
- ⅔ cup cake flour
Full ingredient reference
- 10.6 oz cream cheese ((full fat; see end Notes))
- 200 ml heavy (whipping) cream ((¾ cup + 4 tsp; or use whole milk))
- 6 large eggs (50 g each w/o shell) ((10.6 oz, 300 g w/o shells))
- 4 Tbsp unsalted butter ((plus 1 Tbsp to grease the pan and parchment paper))
- 4½ Tbsp sugar ((for the cream cheese mixture))
- ½ cup sugar ((for the egg whites))
- ⅔ cup cake flour
- ½ large lemon ((for the zest + 2 Tbsp juice))
- 2 Tbsp apricot jam
- 2 tsp hot water