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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:

5.0 from 5 reviews
Japanese Cheesecake
Prep time
Cook time
Total time
Serves: 12 slices
  • 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 (33/4oz/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 1½ 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 ⅓ 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.


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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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  1. Peggie P on May 17, 2018 at 10:40 am

    Has anyone added a grahm cracker crusr/base to thiers? How did it turn out? Suggestions?

    • Gemma Stafford on May 18, 2018 at 11:52 pm

      Thats a great question. I think that would work.


  2. Peggie P on May 15, 2018 at 8:44 pm

    My 11 yo grandson loves to bake and we will definitely be trying this recipe this weekend. Is cake flour essential or can a substutute (AP flour and cornstarch, sifted) be used?

    • Gemma Stafford on May 16, 2018 at 3:36 am

      Hi Peggie,

      I hope he likes this recipe. I have a recipe for cake flour right here


  3. Nurimassiel Nunez on May 15, 2018 at 3:33 pm

    Thank you for posting this recipe it was so easy to follow and make

    • Gemma Stafford on May 16, 2018 at 3:38 am

      Glad you like it 🙂


  4. Jana on May 15, 2018 at 1:27 pm

    Would you be able to use Almond or Coconut flour in this instead of cake flour? If so, how much and would you need to add anything else to the flour?

    • Gemma Stafford on May 15, 2018 at 1:41 pm

      Hi Jana,

      You know, I’m not 100% sure about that. Japanese cheesecake can be so tricky I’m not sure if you would be able to use a nut flour instead. I suggest doing some search online to check if it’s possible.


  5. DANIELLA on May 15, 2018 at 9:39 am

    Hi, this recipe looks amazing and I’d love to try it! Can the cheesecake be frozen once it’s made?

    • Gemma Stafford on May 15, 2018 at 1:45 pm

      Hi Daniella,

      Really glad you like this recipe. You can freeze it, but for best results I think it should be eaten within a few days of baking it.


  6. Grace Kasal on May 13, 2018 at 9:38 pm

    I baked your Japanese Cheesecake today in honor of my Japanese stepdaughter who had been begging me to make it for her. I reviewed many different recipes on the web and as an advanced baker felt yours was the best. The cake turned out beautifully. My stepdaughter was extremely happy, bring fond memories of home. Thank you so much for your version of this absolutely delicious cheesecake. I will be making it often for family and friends!

    • Gemma Stafford on May 15, 2018 at 8:10 am

      I’m delighted to hear that! I love success stories. I’m glad it gets the seal of approval.


  7. Carol on May 11, 2018 at 8:04 am

    Hey Gemma,

    I can’t wait to try the recipe but had a quick doubt. I am planning to halve the recipe and was wondering if the time at each temperature needs to be halved as well, for example 9 min @ 400 F and 6 min @ 320 F or should it be as stated in the recipe itself.

    Thanks for the help !!

    • Gemma Stafford on May 11, 2018 at 8:33 am

      Hi Carol,
      What matters here is the pan you will use. If the pan is also 1/2 the size, it will be deep and will bake in slightly under the times indicated. If the pan is the same as mine the bake will be shallow, and then you will need to adjust the times as you say. This works best as a deep bake, its loses its ‘jiggle’ if baked too thinly.
      I hope this helps,
      Gemma 🙂

  8. Krithika on May 6, 2018 at 10:00 pm

    Made this today and it was delicious!! I followed the recipe carefully and had no cracks or anything. One thing I noticed with my cake was that the bottom third is a little dense compared to the top fluffy bit. I think it might have been because some water got into the base of the pan. I used two sheets of foil and tried to pack it as tightly as possible. What can I do to seal the pan better?

    • Gemma Stafford on May 6, 2018 at 10:20 pm

      Hum, thats a shame. Sorry to hear that. You know you might need to use a different tin next time if water is getting in. Sometimes when tins don’t seal properly you can wrap cling wrap around it to close it tightly.

      Hope this helps,

      • Jona Ozo on May 7, 2018 at 10:09 am

        Hi Gemma
        Forgive me for butting in (again), but leaky water-bath baking sucks….I think we all agree.
        When we [me, wife, daughter] had the bakery/coffee house, our biggest sellers (by far)
        were over-size muffins……and CHEESECAKE(s). We could ‘never’ be found out-of-stock !
        Many days I would bake at least 10 cheesecakes [more when we catered]. We used commercial
        pans, but even some of the expensive pans would leak after many trips through the oven cycles.

        I think I have tried every way to avoid the water seeping in [my mother used the aluminum
        foil method, but sometimes the condensation between the foil and pan would be enough to
        get the bottom too wet.
        True story: One (very busy, long) day, I poured my mix into one of the springform pans I had
        lined up in front of me, continued to fill the others, and noticed a little was leaking out onto
        the prep table, so I grabbed a slightly larger cake pan and set the springform into it. When it
        came time to put them in the oven, I just left the springform in the cake pan, and set it in the
        water bath, thinking [we will keep this in the kitchen, eat it ourselves]. It cooked perfectly.
        There was less than a 1/4″ of space between the springform and the cake pan, and any
        condensation that may have been between them…….simply evaporated while baking.
        Needless to say, I only use this method now. It may take a little effort to find the right cake
        pan to fit well, without being too large [you have the buckle on the side to consider], but
        once you have the ‘match’ you will never have a soggy bottom……..[as my great-grandson
        calls it when he demands a fresh diaper “Soggy bottom, Pawpaw” (he just learned how to talk)]
        A pie pan WILL NOT WORK, too shallow and has tapered sides, although you may be forced to
        in some ‘situation’ , but why risk it. Example: I have a 9″ springform that works perfectly in
        a 10″ cake pan ( they are made by USA Pans, so not sure what other brands fit together).
        I have some specialty pans that are much larger in diameter, but don’t remember which brands
        fit together, I would need to go look.
        Again, I apologize for my intrusion.
        God bless you, and Happy Bigger-Bolder-Baking.

        • Gemma Stafford on May 8, 2018 at 5:08 am

          Hi there,
          Well that was a masterclass! Thank you so much for taking the trouble to write this. I had no thought of that but it makes perfect sense. My mum too uses foil, and I think she will like this suggestion. Great to have your invaluable input, thank you so much,
          Gemma 🙂

      • Krithika on May 7, 2018 at 11:52 am

        Thank you for the reply! Is cling wrap oven safe?!

        • Gemma Stafford on May 7, 2018 at 5:02 pm

          Yes it is oven safe 🙂

  9. Grace on May 6, 2018 at 9:55 am

    Are the measurements still the same if I used a 12 inch pan? I don’t have an 8 inch or 9 inch pan.

    • Gemma Stafford on May 6, 2018 at 10:11 pm

      Yes use 12 inches just note Grace it might take a little less time to cook as it is wider.


  10. Vicky Keller on May 2, 2018 at 10:14 am


    Love your videos!!! But I’m one of the few here in the United States that doesn’t own a microwave. How would I melt the cream cheese, butter and milk? Low temperature double boiler?


    Lubbock, Texas

    • Gemma Stafford on May 3, 2018 at 3:19 am

      Hi Vicky,
      Yes, I think I picked this up yesterday too, but that will be perfect,
      Gemma 🙂

  11. anndaks on May 2, 2018 at 3:00 am

    I’m a fan of your microwave cheesecake. Can you make this Japanese cheesecake in a microwave too?

    • Gemma Stafford on May 2, 2018 at 4:37 am

      Hi there,
      No! I would not do this for this delicate cake.
      This is a little like a custard, or souffle, it would not be good in the microwave, sorry,
      Gemma 🙂

  12. Amira on May 1, 2018 at 4:49 am

    Hi Gemma,
    Thank you for your amazing recipe . I made it several times last monthes from other websites the same procedures but differ in baking method but i will try your method in baking . My question is what will happen if i bake it like other cakes 180 until i test it by a toothpick from the center

    • Gemma Stafford on May 1, 2018 at 5:01 am

      Hi Amira,
      Take a look here at the other Bold Baker’s photos of this recipe, really perfect results. Think about it like this: it is a mousse, or custard, and as such is a delicate bake. If you bake as a normal cake it will be over baked, no jiggle, but not necessarily bad, you will need to try it. Yoi cannot test this type of cake with a toothpick, it is moist, should not be dry!
      Gemma 🙂

  13. Candice on April 30, 2018 at 3:24 am

    Hi Jemma

    I tired the Japanese cheesecake and it came out half your size and it cracked on top.

    What went wrong?

    • Gemma Stafford on May 1, 2018 at 4:47 am

      hi Candice,
      First of all good that you tried it, you have learned a lot.
      1. The reason your cake was smaller than mine is because you either did not get the volume in the egg whites, or you knocked the air out by over mixing.
      2. This cracked because it was a little over baked.
      can you tell me about your oven, what type etc.
      Do go back to the recipe, take a look again at the video, this will help,
      Gemma 🙂

  14. Quyen on April 29, 2018 at 1:49 pm

    Hi Gemma,

    Cream of tartar cannot be found here at my place and the online one is super expensive or American amazon doesn’t ship to Finland. Can I replace it by lemon juice just like normal when we need to stablize the egg whites? Also, should I change the amount or still 1/4 tsp?

    Thank you <3

    • Gemma Stafford on April 29, 2018 at 9:37 pm


      So yes lemon juice is a substitute for cream of tar tar. I personally didn’t try it for this recipe but I do think you can try it and have success.

      Hope this helps,

    • Rabia on May 4, 2018 at 4:13 am

      I tried this just now n even without tarter the egg white was shinning n puffy. I used half amount of recipe n it is mind blowing.
      I tried other cheese cake recipe n it was disaster. The baking method (oven timings) didn’t work for me…
      I must thank you for making so easy for beginners the critical oven n baking timings n the overall procedure.

      • Gemma Stafford on May 4, 2018 at 5:02 am

        Hi rabia,
        Thank you for this very kind review of this recipe, I appreciate it. It is a goody, and other bold bakers are getting great results too, so win win!
        Gemma 😉

  15. mlmcb on April 29, 2018 at 9:12 am

    How can this recipe be baked as cupcakes?

    • Gemma Stafford on April 29, 2018 at 11:51 am

      Hum, I think for best results if is probably best as a cake. I’m sure you could do it as cupcakes but you might not get the exact same results.

      Hope this helps,

  16. Kathy on April 27, 2018 at 4:03 pm

    I only have a 10″ pan. Do I have to 1 1/2 the recipe or will it be okay? I want to make this over the weekend. Thank you in advance.

    • Gemma Stafford on April 28, 2018 at 4:41 pm

      It will be ok. Follow this recipe.


      • Kathy on May 5, 2018 at 11:38 am

        Thank you!

  17. Lianne Lewis on April 27, 2018 at 12:00 pm

    Hi Gemma,
    Is there a gluten free version of this cake?
    Thanks in advance

    • Gemma Stafford on April 28, 2018 at 4:40 pm


      You can use gluten free all purpose flour if you have it.


  18. Helen on April 27, 2018 at 2:43 am

    Hi Gemma
    Thanks for an amazing recipe!
    Pretty please can you help me? I made the cheesecake according to the recipe, and everything seemed perfect until I placed it into the oven. The oven was at 200C. The cheesecake rose very quickly and very (VERY) tall – probably a good 15cm above the top of the tin! I actually thought it might overflow. Then it cracked – very huge deep crater-like cracks! I kept going and reduced the oven temp when the recipe said to do so. By the time the cake came out of the oven after the 30mins cooling, it had shrunk down again, but the cracks were ever present and the top of the cake was much darker brown than yours.
    Please could you tell me what I did wrong? My cake tin is 8inches (20cm). My oven is a fan oven, and I used the bottom rack to bake.
    Any advice would be so very much appreciated! I would love to make this cake for my dad’s birthday, but I need to get it right first! 😛
    Love from South Africa

    • Gemma Stafford on April 27, 2018 at 4:40 am

      Hi Helen,
      I am happy that you tried this recipe. Here is what I think went wrong for you.
      1. 200C in a fan assisted oven it too high. This should be reduced by 10C/20F. A fan oven is considerable hotter than a baking oven/conventional oven.
      2. The baking pan is a lot smaller than mine, this will give a different result. However it will bake well too, if the oven temperature is lowered. You will need to keep an eye on this, to monitor the result.
      I hope this is of help, this is a great recipe for your repertoire.
      Gemma 🙂

      • Helen on April 29, 2018 at 9:07 am

        Hi Gemma

        Thank you so much for the reply and the advice. I am going to try it again with a lower oven temp and a 9″ cake pan. I am determined to get this right! 🙂

        Thank you again

        • Gemma Stafford on April 29, 2018 at 11:54 am

          You got this!!!!

          Gemma 🙂

  19. P.S. on April 26, 2018 at 11:23 am

    I made this today, my only problem is that it didn’t really cook in the middle down part… but I think it’s my fault because I forgot to pre-heat the oven and when I did it it was almost time to put the cake in… maybe that was the problem because I don’t think the middle of the cake was supposed to be like that right?
    *The rest of the cake tasted amazing, I was scared because I don’t usually like no bake chessecakes, but this one is baked and I loved it!

    • Gemma Stafford on April 27, 2018 at 5:13 am

      Hi there,
      It may have been the oven, or you may have needed to bake a little longer. I presume your pan was the same as mine, a 9 inch pan. If it was not tnen the baking time will be different. Monitor a bake, a touch on top of a cake will tell a lot. This is soft in the center, but not wet!
      Gemma 🙂

  20. Michaela Jade on April 24, 2018 at 5:53 am

    I commented on your YouTube video as well but amazing recipe Gemma, thanks again. I can’t stop raving about this recipe to anyone and everyone!

    • Gemma Stafford on April 26, 2018 at 4:37 pm

      I love to hear that, Michaela. Thank you so much for your lovely comment.


  21. Debking56 on April 24, 2018 at 12:58 am

    Hi, Gemma, thank you so! Much for another fantastic recipe. My cheesecake turned out perfect 1st time!
    I’ve uploaded a photo of it.

    • Gemma Stafford on April 24, 2018 at 1:30 am

      hi there,
      I saw your cheesecake, and WOW! So very well done. This recipe seems to be working out well for so many people, thank you for showing us,
      Gemma 🙂

  22. Jona Ozo on April 22, 2018 at 12:54 pm

    Thank you, Gemma.
    This recipe removed all reasons why I don’t make it more often.

    I made one last Thursday [yummo] and it was completely gone
    thirty minutes after it cooled…….[grandkids AND their parents]
    I was only able to get 1/2 a piece, which I ‘stole’ from one of them.

    I will bake another tomorrow, since all them hooligans are heading
    back home today. I-ME-MINE for the next one.

    Five stars on this recipe, both taste and ease of (quality) recipe.

    • Gemma Stafford on April 23, 2018 at 2:30 am

      Jona, you made me smile!
      I bet you love those hooligans, and they love you too, if it is only for the baking! haha.
      This is a great recipe, I am really happy to have your kind review,
      Gemma 🙂

  23. Nothing on April 22, 2018 at 12:41 pm

    Thank you very much for your recipe. For many years I tried to make a Japanese cheesecake using different recipes and your recipe is the one that worked for me today, Finally!

    • Gemma Stafford on April 23, 2018 at 2:30 am

      That is so good to hear, thank you for this lovely review,
      Gemma 🙂

  24. Mac on April 21, 2018 at 7:51 pm

    Making one of these is up at the top of my bucket list, but I do have one question. Do you think this recipe would lend itself to lowering the amount of sugar? Maybe half sugar, half Splenda? Would that let it brown enough? I’ve had good luck with Splenda in traditional cheesecake recipes. It doesn’t brown, but I never cared about that.

    • Gemma Stafford on April 22, 2018 at 3:13 am

      Hi Mac,
      You have hit on the issue! Splenda will not caramelize, therefore it does not brown. Reducing the sugar in this recipe should work really well, I cannot see a good reason not to try this. Though I have not tried this, I have an idea that a light sieving of powdered sugar, to the top of this cake before you bake, may give you a brown top. If oyu try it, let me know. Meanwhile 1/2 and 1/2 should do it too, or all Splenda as it has the bulk of the sugar, which is required boy the recipe.
      Thank you for this question,
      Gemma 🙂

  25. Mina on April 21, 2018 at 5:16 pm

    This cake is one of the best I’ve ever tasted – the taste is sublime, the sweetness is just right, the texture is like a cloud; however, a huge problem – the bottom of the cake got completely soaked! The spring form pan (mine looks exactly like yours in the video) must be draped in foil… I ended up cutting the bottom half of the cake off and throwing it out. The top was still worth it, but this is something people should be aware of before baking it.

    • Gemma Stafford on April 22, 2018 at 3:24 am

      Hi Mina,
      my pan is water tight, and you are right, it is a consideration. Test the pan by filling with water and allowing to stand. for the absence of doubt wrap the outside of the pan with foil or plastic wrap, that will help,
      Gemma 🙂

      • thehandymumma on April 25, 2018 at 3:08 am

        Plastic cling wrap around the base of the pan? Wouldn’t that melt in the oven or something? Also for the meringue, can you use dark brown sugar instead? (Just trying to save myself a trip to the supermarket as I live an hour away from the nearest supermarket lol)

      • Janet on April 29, 2018 at 11:39 am

        I use a heatproof turkey roasting bag when I use a water bath. Just wrap it around the pan before filling. Be sure that the bag stays below the top of the pan so it doesn’t interfere with the cake rising.

        • Gemma Stafford on April 29, 2018 at 11:58 am

          Thats a really great tip!!! Thanks for sharing, Janet.

    • Ronnie winterringer on May 3, 2018 at 7:45 am

      Wish I would have seen this before I baked mine…. same thing happend to me.
      That just means I get to retry this cake 😉!
      Wondering if I could replace the milk with baileys Irish cream?

      • Gemma Stafford on May 4, 2018 at 5:34 am

        Hi Ronnie,
        I would not interfere too much with this delicate recipe, though it may well work for you. It is a bit like a mousse, or a custard, needs gently baking. I do not know how the Baileys would behave, it may split in the recipe,
        Gemma 😉

  26. Christina Renfer on April 21, 2018 at 4:36 pm

    Tried this today and was scared, at first, because after it cooled and I transferred the cake to a plate, I had tasted a piece that fell off and it honestly tasted like scrambled eggs. I was mortified, however, was not going to give up. I placed it in the fridge. Husband and I just sampled it and OMG, hands down, best cheesecake ever. My go to recipe from now on!!!!!

    • Gemma Stafford on April 22, 2018 at 3:42 am

      Hi Christina,
      Haha! Yes, you see that baked cheesecake is effectively a custard! This is why it seems eggy when it is hot, and why it sets up so nicely when it is cold, texture changes too.
      I am happy you liked this, and that your husband is happy with it too, happy husband = happy wife = happy life!
      Gemma 🙂

  27. Revya on April 21, 2018 at 12:31 pm

    Hi Gemma, I know this is a lot to ask but can you please make a video on showing us how to decorate a cake like a record player, it is made with fondant. Please Gemma I will be sooooo great full. Please. I am making a record player cake and i REALLY need a GOOD video…. thnx…. btw u r the best baker in the world…. plz, plz, plz?

    • Gemma Stafford on April 22, 2018 at 4:18 am

      Hi there Revya,
      Thank you for your kind words.
      I wish you well with this, and I am sure there is such a video out there, somewhere!
      I am not a ‘character cake’ decorator as such, I tend to use a quicker/easier/informal method of decorating.
      I am sorry, I do not see myself doing this soon, maybe in the future,
      Gemma 🙂

  28. Pati on April 21, 2018 at 12:29 pm

    Looks amazing but I’m vegan! Any chance of a vegan version?

    • Gemma Stafford on April 22, 2018 at 4:24 am

      Hi Pati.
      NO! I think custard type recipes are the most difficult to make vegan as eggs are such a vital element. The cream cheese will be a challenge too, vegan cream cheese does not act like a dairy cream cheese in a recipe.
      there are some good suggestions on the web, google it, take a look through a number of recipes to see what may suit what ingredients you can get where you are.
      I hope you find one to your taste, sorry I cannot suggest one as I have not tried them,
      Gemma 🙂

  29. Erina on April 21, 2018 at 11:02 am

    Do you know who Kristina Pimenova is?
    Why I’m asking is because both of you are my inspiration ❤️❤️ so I thought to myself to ask if you knew her…. do you like her? Love your videos, will always be a part of the Bold Baking Community. I’m 11 years old. Kristina is 12.

    • Gemma Stafford on April 22, 2018 at 4:32 am

      Hi Erina,
      I did take a look at this girl and I can see why you like her.
      It is good to have you young followers here on BBB, I hope you are baking with us too, it is a skill for life, and a good time for you to start.
      Thank you for being in touch,
      Gemma 🙂

  30. Leona on April 20, 2018 at 11:01 pm

    Dear Gemma, thanks for the great recipe.
    I just want to ask do I need to turn on or turn off the fan in the oven for this recipe?
    Thank you!

    • Gemma Stafford on April 21, 2018 at 3:16 am

      Hi Leona,
      I tend to leave it on, but actually the baking oven should be the conventional oven without the fan, and for this cake, and all baked cheesecake, that is probably the best. True also for custards!
      Gemma 🙂

  31. Emma Reed on April 20, 2018 at 12:41 pm

    Hi Gemma!

    I was wondering if the cake flour in the recipe is absolutely necessary, or if it would be alright to use normal all purpose flour?

    • Gemma Stafford on April 21, 2018 at 3:35 am

      Hi Emma,
      Where you live there may be a low gluten flour/pastry flour. If so use that, if not use an all purpose/cream flour.
      Get to know your flours, take a moment to read the labels in the store, check for protein content, select the lowest one for cakes and delicate bakes, the highest for breads.
      In Ireland there is a flour labeled ‘CREAM’ flour, and this is a low gluten flour, though it does not say that on the pack, just in the nutritional information.
      Don’t stress about it, there is very little difference, perhaps 1% or so,
      Gemma 🙂

      • Emma Reed on April 23, 2018 at 10:46 am

        Thanks a lot Gemma! I am hoping to try this recipe real soon!

  32. Lucia sriram on April 20, 2018 at 7:10 am

    I am very happy with the Bigger Bolder Website. I Like how Gemma simplifies all the baking with her tips & techniques. Thank you Gemma.
    I’ll do my shopping tomorrow to make the Japanese Cheesecake

    • Gemma Stafford on April 21, 2018 at 4:15 am

      Hi Lucia,
      and I am very happy to have you here with us. We have a lovely community here, very helpful to me, and to each other.
      Our Bold Bakers are all over the world, and it is so interesting to hear from them, Uzbekistan, to Chile, to Australia, Germany, China, India, Pakistan, Africa, Middle East, far East etc. We can all learn from each other, we are all one people really!
      Gemma 🙂

  33. Chow on April 20, 2018 at 6:30 am

    Hi Gemma,
    I love all your recipes
    I watched a lot videos teach how to make japanese cheese. And they all use the same method : water-bath and cake tin (the one with the base can’t remove) so water from waterbath cant flow inside
    If you use the springform tin, the water might be flow in
    If i use 15 cm(6 inche) tin, do i have to bake less time
    Thank you

    • Gemma Stafford on April 20, 2018 at 7:10 am

      Hi there,
      Yes, you would use less time for a 6 inch cake, and less ingredients too.
      You will need to monitor the bake, easy to over bake in the smaller pan.
      The water bath is a method for all ‘custard’ type foods, and it works really well too. My pans are water tight, but if yours are not then you can use tin foil to seal them before you pop them into the water bath.
      I hope you enjoy this recipe,
      Gemma 🙂

      • Chow on April 24, 2018 at 9:09 am

        Thank you for the intruction
        BTW, can you make a recipe how to make dry Brownie mix and Chocolate Cake mix ( you already make the vanilla )
        I saw many that prepared box cake mix on some Youtube baking ( for example : Tasty used alot prepared box) , but in my country, it not available
        It hard to have to measure the ingredients and open/remember the recipe every time
        So can you help me

        • Gemma Stafford on April 26, 2018 at 4:27 pm


          Yes Tasty do use a lot of boxed cake. Ill see what i can do about the brownie mix.


  34. Eyasmin Hameed on April 20, 2018 at 1:17 am

    Hello- Could you please clarify -the 3/4 cup sugar. does that mean that’s all the sugar in the cake or does it mean 2 portions of 3/4 cup sugar?

    • Gemma Stafford on April 20, 2018 at 5:40 am

      Hi there,
      Here is the ingredient list:

      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 (33/4oz/105g) cake flour
      2 ½ tablespoons corn starch
      ¼ teaspoon salt
      ¼ teaspoon cream of tartar
      Here I tell you to divide the sugar. You add 1/2 with the dry ingredients, and the remainder is whisked into the egg whites to form a stable meringue. The cream of tartar helps with this, use a little lemon juice if you do not have cream of tartar.
      I hope this answers this for you,
      Gemma 😉

      • Kiran on April 30, 2018 at 9:16 am

        Hi Gemma, please can u share the recipe how to make cake flour?
        Thanks in advance.

  35. Monica Nicholls on April 20, 2018 at 12:45 am

    Cannot wait to try this recipe. Is it still slightly uncooked in the Centre when you cut into it? The texture looked a little different on the outer edge – to the centre when you cut into it?

    • Gemma Stafford on April 20, 2018 at 5:44 am

      Hi Monica,
      Yes, it is softer towards the center, but that makes sense, as the outside is more exposed to the heat.
      The center is soft, but it is set, and of course it is also baked/cooked.
      Do try it, I think you will like it, delicious with a side of fresh berries!
      Gemma 🙂

  36. Eunike on April 19, 2018 at 8:11 pm

    Hi, Gemma

    Can you teach us to make mooless chocolate pie

    • Gemma Stafford on April 20, 2018 at 5:58 am

      Hi there,
      This is a great suggestion for me, thank you, I will add it to my list,
      Gemma 🙂

      • Eunike on April 20, 2018 at 6:36 pm

        Morning Gemma

        Thank you. I’m looking forward for the recipe and video 🙂


        • Gemma Stafford on April 21, 2018 at 3:20 am

          Hi there,
          Good to have oyu with us Eunike,
          Gemma 🙂

  37. Faith on April 19, 2018 at 7:00 pm

    hi gemma i would like to know if i could bake this cake with a 10′ cheese cake pan? i only have the larger one since my family and i love cheesecake that much.

    • Gemma Stafford on April 20, 2018 at 6:03 am

      Hi Faith,
      I think a 10 inch pan will be a stretch for this recipe, though it will work, the cheesecake will be a bit thin, and the bake will need to be carefully monitored to keep the jiggle. Timing will be everything here!
      However you can try it, it will serve a big number, so that is a winner too.
      Let us know how you get on with this!
      Gemma 🙂

  38. Kristelle on April 19, 2018 at 5:36 pm

    This looks awesome, Gemma. I tried making Japanese cheesecakes long before but I get cracks. Since you’ve mentioned, I want to try making this recipe again applying your tips that already made sense to me. Thank you! ❤

    • Gemma Stafford on April 20, 2018 at 6:07 am

      Hi Kristelle,
      Good! I am happy to hear this. We always make a better job of something when we have had the experience of trying it, that is how we learn best.
      I am happy that you found a hint here for your next try, I bet it will be great,
      Gemma 🙂

  39. Pastor Ralph Unroe on April 19, 2018 at 11:44 am

    Where can I find your recipes for Mug Cakes: (Simple and for diabetics)

    Thank you

    T Unroe

  40. Lisa M Altemose on April 19, 2018 at 11:05 am

    I’ve been fascinated with the Jiggly Cake for a long time, but have never attempted it because it’s so detailed and I can’t stand on my feet that long. Thank you for simplifying the recipe! I’ve been making traditional cheesecakes for a long time, but was “afraid” of the Japanese Cheesecake LOL I’m looking so forward to making this version! Thank you again!

    • Gemma Stafford on April 20, 2018 at 6:43 am

      Hi Lisa,
      Good! Now this is what I love to hear, I am happy that this helps an experienced baker too.
      you will love this one, delicious with a side of fresh fruits too, go to it Lisa, and post a photo too!
      Gemma 🙂

  41. Barbara J Sheridan on April 19, 2018 at 10:06 am

    Gemma: Just love cheesecake and this one is a winner.

    However, noticed you were unable to make the degree sign for the oven temps of 400º F and 320ºF. The way to make the degree sign is to first type in the desired temperature. hold down the ALT key and type in the numbers 167 from in the number pad. all the while keeping the ALT key depressed. If you do so. you will end up with the temp i.e., 400º F or any other temp that is called for in any recipe or when the degree sign is required in any correspondence. I learned this trick about the degree sign years ago and always pass it on to others.

    • Gemma Stafford on April 20, 2018 at 7:05 am

      Barbara, you are a genius!
      I think another Bold Baker told me this some time ago, and I forgot where I left the note! I have added it to my notes more carefully now, so should be getting it right in the future. Thank you for taking the time to let me know,
      Gemma 🙂

  42. Salma on April 19, 2018 at 10:03 am

    Substitute for cream of tartar???

    • Gemma Stafford on April 20, 2018 at 7:06 am

      Hi Salma,
      Lemon juice! Just rub the mixing bowl with a slice of lemon before you add the egg whites, that will do it!
      Gemma 🙂

  43. Samira on April 19, 2018 at 9:41 am

    Thank you gemma for your simple recipe. I have been keenly waiting for it. I would really love to see you making mille feuille.

    • Gemma Stafford on April 20, 2018 at 7:11 am

      Hi Samira,
      I have this in my list, will get to it too!
      Thank you for being here with us,
      Gemma 🙂

  44. Robin on April 19, 2018 at 9:20 am

    It’s plain to see that this is an attempt to entice me to say sayonara to my obsession with Tiramisu!!!! Nothing you bring to the table is plain, and I am completely enticed.

    • Gemma Stafford on April 20, 2018 at 7:13 am

      Robin, I know, I am a temptress! haha!
      Now you have a second dessert to perfect, your repertoire is increasing all the time.
      Thank you, you made me smile today!
      Gemma 🙂

  45. Jasmine on April 19, 2018 at 8:58 am

    Ma’am… Really awesome cake…. Can we make this cake with homemade mascarpone cheese?

    • Gemma Stafford on April 20, 2018 at 7:20 am

      Hi Jasmine,
      I think you can! mascarpone is a really rich cream cheese. I cannot think of any reason not to use this delicious thing.
      Thank you for this question,
      Gemma 🙂

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