Japanese Cheesecake

Japanese Cheesecake

So I had been eating this cheesecake at the "Bread Talk" bakery in Bangalore as well as Hyderabad for quite some years now and have introduced a lot many people to it. So when I tried baking it myself for the first time, I was pretty nervous about replicating my favorite cheesecake. And to make matters worse, my first time was a total disaster, it was overbaked, tough and so not the cheesecake I imagined it would be. I tried again after almost an year when I was comfortable baking other kinds of cheesecakes and it was a big hit. I have made it a few more times since. Hope you will all love it. :)

Sunanda Sharma


  1. 140 Grams Sugar Powdered
  2. 6 Eggs (separated)
  3. 50 Grams Butter
  4. 250 Grams Cream Cheese
  5. 100 Millilitres Milk
  6. 50 Grams Flour
  7. 20 Grams Corn flour


60 mins
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    Preheat oven to 160 degrees.

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    Prepare a 8 inch springform pan to avoid any leakages when baking in a water bath.

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    To do that, take a sheet of wide, square aluminium foil. Place it above and in the center of the base of your springform pan and clutch the sides tight over it. Lift the edges of the foil up around the outside of the pan. I usually add another layer of foil just to be sure. Grease the pan well.

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    Melt cream cheese, butter, milk over a double boiler till no lumps remain. Cool and keep aside.

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    Fold in flour, cornflour and egg yolks into this mixture.

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    Beat egg whites and sugar until stiff peaks form.

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    Gently fold the egg whites into the flour and cheese mixture.

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    Add this to the prepared pan.

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    Bake in a water bath for about 50 mins.

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    Cool in the oven with the door open for about an hour. Cool in refrigerator thereafter for atleast an hour. Serve.

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