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Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!

Japanese Cheesecake Simplified

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My simplified Japanese Cheesecake Recipe is as soft as cotton and full of jiggle, reimagined without the complexity.

Hi Bold Bakers!

Whatever you know and love about cheesecake is about to change after you try my Japanese Cheesecake recipe! Think cheesecake but with the volume on high. Think “not just impressive,” but pro level. Think rich, creamy taste and light fluffy texture, but to the absolute max. 

What is Japanese Cheesecake?

Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.

What makes this cheesecake jiggly?

The not-so-secret secret to my fluffy cheesecake is plain ol’ meringue. Yep, you read that right. Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and whip the them into a glorious glossy meringue. Just at the point when your meringue is done, gently fold it into your warm mixture of melted cream cheese, eggs, sugar, flour, milk and cornstarch. This introduction of the meringue into the cheesecake mixture adds loads of structure and air into your Japanese Cheesecake. Through the baking process, the meringue will set into a tall and fluffy cake that requires no crust, no special toppings, and no bells and whistles. My cheesecake is that impressive on its own!

How to avoid a cracked cheesecake

While this recipe is truly fool-proof, I understand that these steps may be a bit of a departure for those that are used to American cheesecake recipes. That being said, here are things you can do to ensure your Japanese Cheesecake comes out perfectly every time:

  • First off, LIBERALLY grease and line your tin as this will ensure you can get the delicate cheesecake. Secondly, it’s essential that you make sure to properly make the meringue mixture to give the cheesecake its texture.
  • The next thing you need to do to buy insurance is baking the cheesecake in a water bath. This means baking the cheesecake in a large tin filled with boiling hot water. Water creates steam around the cake, keeps it super moist, and helps it rise like a souffle – this is exactly what you want.
  • The baking temperature plays a really important role. In the instructions for this recipe, I explain that you start the cheesecake at 400 degrees then lower to the temperature 320 degrees after 18 minutes. It is vital to the success of this cheesecake that you do this exactly on time – definitely a step you’ll want to use your timer for!
  • Precisely 12 minutes after lowering the temperature, turn off the oven and crack open the door. Leave the cheesecake in the oven for 30 minutes exactly. The purpose of this is to allow the baking process to stop gradually. Your cheesecake will continue cooking on the outside from the residual heat while the inside of the cake remains creamy and custard-like. This also ensures the top of the cheesecake doesn’t crack from the shock of the temperature change or from the moisture in the air that would be caused by taking it right out of the oven.

I promise that your Japanese cheesecake will look and taste like it was made by a pro if you follow all of these steps. Have no fear Bold Bakers, you’ve got this!

For more incredible cheesecake recipes check out my:

4.33 from 231 votes
Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!
Japanese Cheesecake
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

My simplified Japanese Cheesecake recipe is as soft as cotton and full of jiggle, reimagined without the complexity so any Bold Baker can make it.

Course: Dessert
Cuisine: Japanese
Servings: 12 slices
Author: Gemma Stafford
  • 1 cup (8oz/225g) cream cheese
  • 4 tablespoons butter
  • 7 tablespoons milk
  • 6 large eggs , separated
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¾ cup (6oz/170g) granulated sugar, divided
  • ¾ cup (3 3/4oz/105g) cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  1. Grease and line an 8-inch springform tin. A 9-inch round cake pan will also work. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.

  2. Melt together the cream cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
  3. Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
  4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix. Whisk in the dry ingredients until there are no more lumps. Set aside.

  5. Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.
  6. Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter be light and airy at this point should.

  7. Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.

  8. Bake on the bottom rack in a preheated 400oF (200oC) oven for 18min, then lower to 320oF (160oC) for 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.
  9. Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.
Recipe Notes


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Sydney on September 9, 2019 at 9:36 am

    What should i do if i only have a 10 in springform tin?

    • Gemma Stafford on September 9, 2019 at 10:02 am

      You can still use that as an option. It means the batter will be spread over thinly than it would in an 8-inch pan. So watch it closely as it should cook much faster. I hope this helps.

      • Sydney on September 9, 2019 at 10:30 am

        Thank you, just one more question. Do i still use the same temperature, just a shorter amount of time?

        • Gemma Stafford on September 9, 2019 at 10:59 am

          Hi Sidney. I would use the same temperature but I will watch it closely. You will have to adjust the time for baking and waiting for when it is to be taken out of the oven. It should cook much faster than when it’s baked in an 8-inch pan. I hope this helped.

  2. Maya on September 6, 2019 at 7:09 pm

    This recipe was really great, fairly simple. The cake tasted great, except it wasn’t fully baked in the middle, not sure why that happened. But the more outer parts of the cake tasted pretty good.

    • Gemma Stafford on September 7, 2019 at 9:39 am

      Hi Maya. Cakes bake from the outside going into the middle. If that’s the case, it may be that your oven’s temperature is too high or the oven door was opened prematurely. Or, it could also be because the pan is too small for the volume of batter. I hope this helps.

  3. Maya on September 4, 2019 at 4:24 pm

    I wanna make this because Japanese cheesecake is my favorite, but are you supposed to line the pan with parchment paper? Thanks.

    • Gemma Stafford on September 5, 2019 at 3:56 am

      hi Maya,
      I do line the pan, but it really does depend on your pan. Do make sure your pan is water-proof, that is most important. It is safer to line it as it will release nicely from the pan once baked. I tend to always line pans, but that is just to be sure!
      Gemma 🙂

  4. K on September 1, 2019 at 2:06 pm

    I halved the recipe because I wanted to make 4-ounce ramekin cheesecakes. I was able to make seven. Because I could only bake up to four at a time, I decided to try different baking times.

    For the first batch I reduced the baking times by two minutes each.
    I had to take them out right away instead of letting them sit in the open oven because they were already quite browned on top. They were more cakey, but still tasted like cheesecake!

    The second batch I reduced the baking times by five minutes each.
    The texture was much better, closer to something between cheesecake and fluffy cake.

    I’m assuming the few things that went slightly wrong was trying to make the meringue (I’ve never made it before and I’m not patient enough) and I didn’t have quite enough boiling water for the water bath.

    So maybe next time I should reduce the baking time a bit more?

    • Gemma Stafford on September 2, 2019 at 11:07 am

      From what you shared, it sounds like reducing the baking time is what works for you. It could also be your oven. Ovens have their own peculiarities – some heat up fast than others, and some the opposite. Whatever works best for you is your best option. I hope this helps.

  5. Lucy on August 27, 2019 at 7:35 pm

    Hi Gemma,

    I plan to make this cake in a few days. I was wondering, is it possible to substitute cream of tartar for lemon juice or vinegar in this recipe?

    • Gemma Stafford on August 28, 2019 at 12:44 am

      Hi Lucy,
      yes, and my choice would be lemon juice. Instead of adding the cream of tartar to the egg whites squeeze about one teaspoon of juice into the bowl of the mixer before adding the egg whites. Use a little kitchen paper, or brush and wipe the lemon juice over the inside of the bowl. This has the effect os stabilizing the egg whites.
      I hope you enjoy this recipe,
      Gemma 🙂

  6. Nellyra on August 21, 2019 at 9:20 pm

    Another question! Can I replace the milk for buttermilk or whipping cream/heavy whipping cream?

    • Gemma Stafford on August 22, 2019 at 5:18 am

      Hi there,
      I think you can do either, but be prepared for a slightly different texture.
      The acid in the buttermilk may change it too much. The cream will just enrich it,
      Gemma 🙂

  7. Nellyra on August 21, 2019 at 12:31 pm

    Hello Gemma, I want to make this recipe in the next days, I have some questions…

    – When remove the cake from the oven to cool at room temp, do I have to remove the pan from the Bain Marie or leave it until the water is at room temp?.
    – Can I use unsalted butter?

    Thank you!

    • Gemma Stafford on August 22, 2019 at 3:11 am

      Hi there,
      either or! I generally remove from the water bath as soon as it is safe to do so.
      Yes, you can use unsalted butter for any of your baking, it is still butter!
      Just be sure that your pan is waterproof. If it is not waterproof wrap it well in a continuous sheet of foil to make it waterproof.
      I hope this works well for you.
      Gemma 🙂

  8. Nellyra on August 13, 2019 at 10:56 pm

    Gemma, there is a way to make this cake with chocolate, like chocolate cheesecake?

    • Gemma Stafford on August 15, 2019 at 3:03 am

      Hi Nellyra,
      yes! really you just add cocoa to the mix. I think to remove a little of the flour and add back cocoa in its place. About 1/2 oz should do it. Remember cocoa is a lighter thing than flour so it will be a lot. If it is not enough to add a little more. I think to add it to the flour and sieve it through.
      1/2 oz is about 15g or a heaped tablespoon.
      You can make chocolate ganache too to serve alongside this which will be delicious!
      I hope this is of help,
      Gemma 🙂

      • Nellyra on August 15, 2019 at 2:48 pm

        Thank you so much!! I will try it.

  9. Shannon Xiao on August 12, 2019 at 6:54 pm

    Hello I am planning to make this tomorrow, can you please provide the brand of butter, type of milk (whole/skim), and what you greased the cake pan with (butter?). Thank you.

    • Gemma Stafford on August 12, 2019 at 8:34 pm


      I use Irish butter called Kerry gold. I use whole milk and I grease my pan with butter also.

      Hope this helps,

  10. VeryStaleCurry on August 11, 2019 at 1:16 pm

    I followed the instructions to a T and a chunk of it in the center was raw. Do you have an idea of where I went wrong?

    • Gemma Stafford on August 13, 2019 at 4:09 am

      Hi there,
      it was under baked! I am sorry, this needed a bit more time in the oven.
      Tip: Opening the oven door before a bake has set up will cause the bake to fall as it lowers the temperature in the cavity. This also slows down the bake. Trust the times indicated in a recipe. Do not open the oven door until you are close to the finishing time indicated, I would say 10 minutes or so before the end time. Have I hit it right? do let me know,
      Gemma 🙂

  11. Pauline Leung on August 7, 2019 at 11:58 am

    I halfed the ingredients but kept the time… maybe a little overcooked but yummy yummy

    • Gemma Stafford on August 8, 2019 at 1:44 am

      Hi Pauline,
      Yes! I am delighted you liked this recipe. The timing is important, but underbaking is as bad as over baking! Experience is our best teacher and you have learned a lot. When you reduce or increase ingredients the bake time will change, and you just need to monitor it.
      Well done, thank you for this input,
      Gemma 🙂

  12. Crlynj on August 6, 2019 at 5:49 am

    I’ve made this twice so far….and it is fan favorite in my house. I baked in in the Nordicware Charlotte pan, giving it the look of lady fingers around the outside. I then topped it with a blueberry compote. I also made mini size, adding chocolate chips to the batter and then drizzling with dark chocolate ganache. Thanks so much for a great recipe!

    • Gemma Stafford on August 8, 2019 at 1:13 am

      Hi there,
      Wow! that is a very bold baker!
      I am delighted, I am particularly delighted that you made this your own. Pairing this with a compote is just about perfect.
      The mini ones too, with chocolate, very yummy. Well done you, thank you for telling us about this,
      Gemma 🙂

  13. Lilian Tan on July 31, 2019 at 4:56 am

    Thank you Emma for this recipe. I tried today n the cake taste beautiful. But I believe my oven was too hot when I placed my cake in. But I don’t understand why the cake sunken.

    • Gemma Stafford on August 1, 2019 at 6:09 pm

      Hi Lillian,

      The sinking can happen because of the oven. It is a sensitive cake that’s why the directions are kind of different than normal.

      I made this twice before I got it right :).

  14. Mary A Williams on July 30, 2019 at 1:11 pm

    Have you ever heard of the very popular Japanese Jiggly cake. I have always wanted to try this. It is awesome to them make it and cut it on youtube

    • Gemma Stafford on July 30, 2019 at 7:44 pm

      Hi Mary,

      Yes this is it! But mine didn’t has AS much of a jiggle but it’s still really good 🙂


  15. Jorge on July 29, 2019 at 1:47 pm

    Hi Gemma! Huge thanks for this detailed recipe and also for showing us how to make Graham crackers and cream cheese at home! Here in Russia, they aren’t available at groceries (even at gourmet groceries), so one has to make ingredients one day in advance to bake and eventually enjoy the authentic taste of a cheesecake.

    As to this particular recipe, I have three questions: 1) is it okay that the batter starts bubbling (big bubbles showing up) after folding in the meringue with a spoon? That looked weird to me given that there were no big bubbles in the meringue itself – only stiff foam, secured with the cream of tartar. When in the oven, the bubbles became bigger and more numerous on top of the cheesecake. It looked as if baking soda had been added to the batter or the flour (but it hadn’t). What might have caused the bubbling then? Won’t it hurt the inner texture of the cheesecake?

    2) if poured right out of the kettle, should the water in the water bath start boiling shortly after being put in the preheated 200°C oven? I watched the baking process at 200°C then at 160°C with the door closed, and throughout the entire time I never saw the water boil or even simmer (meaning, the way it looks on the stovetop, with bubbles and streams moving around). I never baked anything in a water bath previously, so please bear with me if this question sounds silly 😉 I actually expected to see the water boil around the cheesecake in the oven and produce lots of steam.

    3) if a well-buttered glass dish (such as a casserole dish) is used instead of a springform pan, should baking times be adjusted? Or it works the same provided that the oven has been preheated to the same temperature?

    Once again,
    HUGE thanks for your blog
    and sharing your creative gifts
    with the world!

    Moscow, Russia

    • Gemma Stafford on July 31, 2019 at 12:52 am

      Hi there Jorge,
      It is good to have you here with us. The ingredients commonly available here in the US certainly are not so common elsewhere, Graham Crackers are rare outside of the US. In the UK and in Ireland the cookie used for this is a Digestive Biscuit, this is made by a number of manufacturers, Mc Vitie being one of the more popular. It is as close as it gets to a Graham cracker, but not identical. It is worth making your own too, they make a great snack.
      The bubbles are caused by over mixing the batter. This is a common issue in a cake which is low in flour, which tends to keep the texture ‘close’ or dense.
      The way to prevent it is to mix lightly when incorporating the cheese with the egg, then, when it is in the pan give it a firm tap on the countertop, this bursts the air bubbles.
      The water in the Bain Marie, water bath, should not boil. It is there to keep the fiercer heat of the oven away from the bake, almost having a cooling effect, so to speak. It is not to steam the cake, but to keep the heat gentle around the pan.
      A ceramic dish will certainly work really well for this, it takes away the worry about a leaking pan. If you make a wide + (CROSS) with baking paper, place it in the buttered pan with the ‘arms’ of the cross extending over the sides of the dish you may be able to lift it from the dish when it is cold, for presentation.
      Thank you for your interest in this, and for your input too, we like to hear from you. Do let us know how this works for you. Also, make sure your cake is golden brown on top before removing from the oven, this will tell you it is baked,
      Gemma 🙂

      • Jorge on August 3, 2019 at 9:13 am

        Hi again, Gemma! Thanks a lot for this detailed reply! The cheesecake has been a real showstopper — I kid you not. At work, I had EVERYBODY ask me where I’d gotten this magic recipe from — and I gladly referred folks to your blog. As I had never tasted New York-style cheesecake (or any real cheesecake, for that matter) before, I couldn’t help enhancing this buddy with a Graham cracker crust and a strawberry glaze topping — and those two worked perfectly with this version of cheesecake as well. A couple of my friends who’d traveled to the U.S. in the pre-sanctions era were the first to tell me that this cheesecake tasted exactly as they remembered it back in America. I knew this one was lighter and fluffier than the traditional version, but it must be the homemade cream cheese that made all the difference for their tastebuds. See, since 2014, because of political tension, we have a ban on many kinds of dairy and other foods previously stocked from Europe and America (including cream cheese), so these days cheesecakes sold in stores and even served in restaurants have substitutes for cream cheese and other ingredients that alter the taste substantially. Those friends of mine are hardcore cheesecake fans and they hoped to get a slice of genuine cheesecake only if they got a chance to again travel to the U.S. someday — but thanks to you, now we can enjoy this luxury here. Social media provide a platform to transcend political and geographic barriers, but it’s the good will of people like you that makes it happen. So again, huge thanks from all of us! I will try your dulce de leche cheesecake recipe next time 😉

        Thanks for clarifying about the bain-marie! And, last but not least, you were spot on about the bubbling issue. I actually mixed the batter at high speed when incorporating the eggs, and I’ll know better next time. Just to make sure, I’ll also give the batter a tap on the countertop – that’s a great trick!

        Have an awesome day,
        and we’re looking forward
        to your new content!

        • Gemma Stafford on August 5, 2019 at 1:36 am

          See, this is what I love to hear, you are bringing a big smile to my face at this time, thank you.
          I love that you made this your own too, rocking it up with the glaze was a lovely addition for sure, and the crust too, no harm at all I think.
          Sad that sanctions affect the lives of so many people around the world, I am sorry to hear that they impact your life.
          Thank you for your lovely input here Jorge, I appreciate it,
          Gemma 🙂

  16. Stella on July 29, 2019 at 12:59 am

    Hi Gemma,

    I plan to bake this tomorrow. Just want to confirm is the baking time really only 30 min in total? ( ie 18 min on 200c and 12 min on 160C. )

    Thanks for your time.


    • Gemma Stafford on July 29, 2019 at 3:24 pm

      Yes, you are correct about the above timing but don’t skip the step that follows

      ‘Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.’

      This is a sensitive cake so I suggest watching the video if you haven’t already just for extra tips.


  17. maya Mathew on July 28, 2019 at 8:03 am

    What can I substitute cream of tartar with? I have read somewhere to use lemon juice instead. So would that mean additional lemon juice from what is already mentioned in the recipe?

    • Gemma Stafford on July 28, 2019 at 7:03 pm

      Yes Mathew, add that extra bit of lemon juice in instead of the cream of tar tar.

      Hope this works well :).

      • maya Mathew on July 28, 2019 at 7:23 pm

        Thanks a lot, Will try and let you know how it turned out..

  18. Cheese cake eater on July 26, 2019 at 2:15 pm

    Used this recipe but wished I’d read the comments first- I also used a fan over and so the cheesecake cracked straight away. Turned the temperature down by 20 of what mentioned and turned out fine- except the original cracking.
    Cooked all the way too and delicious.

    • Gemma Stafford on July 28, 2019 at 6:14 pm

      Oh no, I’m sorry to hear that. I’ll make a note of the fan in the recipe.

      Delighted it tasted delicious though 🙂

  19. Binaifer on July 25, 2019 at 4:30 pm

    Hi Gemma,

    Can I use all purpose flour instead of cake flour? I don’t think it is available where I live.

    • Gemma Stafford on July 26, 2019 at 11:55 am

      Yes you can, but you can also make it easily at home


  20. Diane Reynolds on July 19, 2019 at 5:37 pm

    Made this four times already and everyone loves it! Thank you for sharing!

    • Gemma Stafford on July 20, 2019 at 7:58 am

      That is what I love to hear, Diane!

      Thanks for trying it out,

  21. Marilyn Le on July 2, 2019 at 7:49 pm

    Hi Gemma, this recipe looks awesome. I am making this in a few days. Is it important to have a kitchen cloth in the pan or can I omit that?

    • Gemma Stafford on July 3, 2019 at 2:17 am

      Hi Marilyn,
      the purpose of the cloth is to anchor the pan and prevent it from jiggling when the water gets under it. However it is not vital, it is security.
      The real issue is that the pan you use is watertight. That is so very important. If it is not you need to wrap it carefully in one sheet of foil, no joins in this, to make the pan waterproof. Some people would say use two sheets of foil, but it matters that there are no joins for the water to get through.
      Other than that you can carry on, the foil too will help to anchor the pan.
      I hope you enjoy this cake,
      Gemma 🙂

  22. Daanish on June 27, 2019 at 4:19 pm


    Thanks for the delicious recipe! Is it possible to split this recipe and make it in 2-6in pans? How would the cooking time be adjusted? Thank you

    • Gemma Stafford on June 29, 2019 at 1:15 pm


      Yes you can do that but I can’t give you a time as I haven’t done that myself. I reccomend checking it after 30 minutes and go form there.


  23. JoAnne McCrone-Ephraim on June 23, 2019 at 12:30 pm

    WOW,…it came out of the oven looking SPECTACULAR, and I haven’t even decorated it as yet.
    No doubt kudos will be received during Sunday family dinner/dessert.

    Presentjng Asian fare today, as a Welcome Home from Tokyo for our grandson.

    • Gemma Stafford on June 24, 2019 at 3:14 am

      Hi JoAnne,
      How lovely, your grandson will appreciate the effort I am sure, there is nothing quite like a Grandma to a grandchild, of any age!
      Thank you for letting us know, do let us see it too, you can submit a photo at the end of the recipe,
      Gemma 🙂

  24. Cam on June 19, 2019 at 6:27 am

    My first time trying the Japanese style souffle cheesecake and it went well!
    I suspect the 200 deg Celcius was a non fan forced oven temperature as we noticed the top becoming too brown after 10-15 mins so quickly lowered the temperature to 160 deg (fan forced) for the rest of the duration.
    The result was a cheesecake that ticked boxes texture and taste wise 🙂 The bottom middle section was not as cooked as the rest of the cake but it wasn’t pudding like/eggy.
    I am keen to repeat the recipe and adjust the temperature settings to compensate for a fan forced oven (perhaps 180 deg celcius then 140 deg celcius) and see if the same result is obtained!

    • Gemma Stafford on June 19, 2019 at 3:54 pm

      Hi Cam! Well done! Is there a way you can turn off the fan in your oven? The fan may have caused your cheesecake to cook on the outside much faster, which is why the center was not as cooked. Gemma 😊

  25. Noora Kazi on June 15, 2019 at 8:46 pm

    Hi Gemma,
    I followed the instructions exactly but my cheesecake cracked and did not brown as well. It was white on the top and cracked. The center was a bit raw but otherwise the taste was awesome.
    What could I do to make it look like yours next time.

    • Gemma Stafford on June 17, 2019 at 8:35 am

      Hi Noora! Happy to hear you gave my recipe a go. One of the key reasons cheesecakes crack is because of the drastic change in temperature. Resist the urge to keep opening your oven door to check as well as leave the cheesecake in for a while before removing from the oven. As your cheesecake’s center is still raw, it may have needed more time in the oven. Give it another go! This is good as you are learning. Gemma 😊

  26. Penny McClard on June 2, 2019 at 6:53 pm

    Can gluten free all purpose flour be used? If so, any other changes, adjustments required?

    • Gemma Stafford on June 3, 2019 at 8:49 am

      Penny, I think that would be the best alternative choice for this cake, though the results may be a little different, I think it will work well for you,
      Gemma 🙂

  27. Debbie on June 2, 2019 at 4:45 pm

    Hi Gemma,
    I always follow you recipes , so easy to follow ,I like that Japanese cheese cake ,love the taste and texture.

    • Gemma Stafford on June 3, 2019 at 8:41 am

      Hi Debbie,
      That is good to hear, thank you. This can be a bit tricky so well done to you,
      Gemma 🙂

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