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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:

4.5 from 52 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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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. Melissa on September 15, 2018 at 3:49 pm

    Hi Gemma,

    I followed the instructions exactly re: temperature and baking times – but the inside of the cake didn’t cook. It looked great but when I cut into the cake after cooling, it was not cooked in the middle. Any ideas about what to do differently next time? The outside parts (which were cooked), tasted amazing!


    • Gemma Stafford on September 16, 2018 at 4:05 am

      Hi Melissa,
      I am sorry that you had trouble with this recipe.
      Ovens vary. It is important to be able to judge a bake, and a failure is a great teacher, sad, but true. Believe me when I say I learned a lot by getting things wrong over the years!
      So, when this cake is baked it will form a dome, have a nice even color on top, and a SLIGHT jiggle, but slight. I think your cake needed a little longer in the oven, at the lower temperature. How the temperature is selected in your oven can throw it off a little too. A digital selector is really accurate, and 10C/20F can make a big difference to the bake.
      I hope you will try it again, you have learned a lot through this process.
      Gemma 🙂

  2. ola on September 13, 2018 at 6:07 am

    Cheesecake is not really an american invention

    • Gemma Stafford on September 14, 2018 at 5:05 am

      Hi Ola,
      Yes, you are right, actually traditionally a cake made in Greece, using local cheese, honey and flour. Not quite the confection we have today!
      Gemma 🙂

  3. Chiara on September 13, 2018 at 5:59 am

    Hi Gemma,
    Thanks for the recipe. I live in the UK and there is no such things as ‘cake flour’ . Could you please clarify if this is a self raising one? Or just plain flour?

    • Gemma Stafford on September 14, 2018 at 5:09 am

      Hi Chiara,
      All purpose flour is plain flour.
      Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
      Pastry Flour/cream Flour is a finer, lower gluten kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
      Cake Flour is even finer and lower in gluten than pastry flour. It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process.
      Self-raising Flour already contains the raising agent. should just be left in the shelf where it stands. If you want great results in baking, learn how to use and measure your own yeast and baking powders.
      In Ireland, just to add confusion to the mix, we have CREAM flour, which is a cake flour really!
      All purpose flour and raising agent is the best thing to have in your store cupboard, it truly is all purpose!
      Thank you for this question,
      Gemma 🙂

  4. Chiara on September 12, 2018 at 3:14 pm

    Hi Gemma,
    What do you mean by cake flour? Self raising flour or plain?
    Thank you

    • Gemma Stafford on September 13, 2018 at 4:19 am

      Hi Chiara,
      Cake flour is the lowest in gluten of all the plain white wheat flours. generally about 9% gluten. It is called cream flour in Ireland, and you can check the packs where you live. You can reduce the gluten in all purpose flour too by adding cornstarch as here ( or you can go with all purpose flour.
      Mixing really lightly is the secret to a tender bake, then the gluten is not developed, and it will work really well for you.
      I hope this is of help,
      Gemma 🙂

  5. Yvee on September 9, 2018 at 5:04 am

    Hello Gemma,

    My cake deflated during the 30 minutes when it is in the oven and turned off. What do you think happened here? My oven runs the fan when it is turned off. do you think it affected that?

    Thank you for sharing this recipe. It tastes good even though it deflated. 🙂

    • Gemma Stafford on September 9, 2018 at 2:27 pm


      I’m delighted it tasted good. I think it was the oven that made it deflate. This can happen as it is a temperamental cake at times as it is sensitive.

      Maybe next time no fan.


  6. Michely Rivera on September 6, 2018 at 10:35 am

    I dont have cream of tartar. and it’s out of stock at my closest grocery store and walmart. (who knows why!?!) How can I substitute this?

    • Gemma Stafford on September 7, 2018 at 7:29 am

      Hi there Michely,
      Cream of tartar is an acid by product of the wine making industry. Add a little lemon juice and that will do it for you,
      Gemma 😉

  7. Sherry on September 1, 2018 at 12:02 pm

    Hi Gemma, I have a bottle of limoncello that I purchased for one recipe and trying to think of ways to use it. Can I use it in this recipe? How much? Making tomorrow. I truly love all your recipes. Thank you.

    • Gemma Stafford on September 2, 2018 at 4:33 am

      Sherry! I think the Limoncello will be lost in this recipe.
      Alcohol evaporates at heat, and you may be left will very little flavor. This is best used in a cold dessert.
      How about using this in a tiramisu type dessert. Sponge cakes, sprinkled with a mix of this liqueur and lemon juice, topped off with lemon curd and a mix of cream and cream cheese! I think that would be divine! Very special, but adult. You can also infuse any cake with this, and return to oven to glaze the cake, this will be just powdered sugar,lemon juice and limoncello a light water icing, with limoncello as the water content. Pour a light layer over the infused cake and pop into the oven to set it up, very delicious.
      You can also make a sauce for your cheesecake with this, and that would be perfect. That is just lemon rind and juice, with a dash of linomcello, thickened with slaked cornflour. That is corn flour/cornstarch blended with a little water. Warm the juice, sugar and limpocello, add the cornstarch and stir until it comes together in a thin enough sauce, if it over thickens add a little more limoncello or water.
      Lots of things to try, and you are allowed a little cocktail too, or add to a sorbet recipe.
      I hoe this helps, I wish this were my problem, you got me thinking!
      Gemma 🙂

  8. bhavana gandhi on August 28, 2018 at 10:06 am

    Hi Gemma,
    I followed your recipe but mine is a convection oven and the time suggested here did not bake my cake completely. Could you advise me on the time?

    • Gemma Stafford on August 31, 2018 at 4:28 am

      Hi there,
      Ovens tend to be individual in the way they bake, there are no absolutes. You always have to monitor a bake for best results, if the bake does not finish in the suggested time then leave it a little longer. If there is a very big difference then there may be an issue with the thermostat in your oven.
      Testing the bake is really important too. a skewer inserted in the cake should come out hot, and without any raw cake batter attached. The center of the cake should also feel slightly firm to the touch. Learn how to do the checks and all will be well,
      Gemma 🙂

  9. Shubhangi Sharma on August 20, 2018 at 11:56 pm

    Can we make this in muffin tin as mini cheesecakes?

    • Gemma Stafford on August 21, 2018 at 2:50 am

      I think that will be fine, but you will need to keep a close eye on the bake, I cannot advise you on the time, but the temperature should remain the same.
      Let us see the result! I think muffin paper cases may be of help here too!
      Gemma 🙂

  10. Lauren on August 18, 2018 at 4:18 pm

    Hi Gemma!

    I’ve been so excited to make this, and thought your recpe was the most straight forward! So thank you for that 🙂 I followed this recipe to a T, however it did not rise like it should have. Which to me was a little disappointing, however I can’t wait to perfect this.
    Any ideas as to why this happened? Perhaps, I didn’t whisk my egg whites enough. Afraid of over doing them.
    I used a 9″ springform pan.

    • Gemma Stafford on August 20, 2018 at 4:33 am

      Hi Lauren,
      I think you may have the answer. It is not too easy to over whip egg whites, it is possible, but if you are watching it you will see the spot where they foam up, and form a lovely shiny meringue type finish. Stop then and it will not become grainy.
      I hope this will help, the egg whites provide the leavening in this cake,
      Gemma 🙂

  11. Silvia on August 17, 2018 at 2:06 am

    I followed the recipe step by step and he wasn’t ready yet when i took it out from the oven. I had to cook it for another 45 minutes

    • Gemma Stafford on August 19, 2018 at 11:53 am

      Hi Silvia! Yes, some ovens may be different but that’s a big difference. I hope it turned out well for you.

  12. Aastha Agrawal on August 17, 2018 at 12:34 am

    Hi Gemma
    I am Aastha from India
    I don’t eat eggs
    Plz make a vegan version on this cake
    I love all your recipe and they turn out really well
    I hope u can help me out with a vegan version

    • Gemma Stafford on August 17, 2018 at 5:25 pm

      Hello! I’ll have to work on that. Great suggestion!

    • jovannap2000 on August 31, 2018 at 12:05 pm

      Hi Aastha,

      You can actually use ground flax seed as an egg substitute.
      1 tbsp. ground flax seed to 3 tbsp. of water = 1 large egg

      • Gemma Stafford on September 1, 2018 at 10:41 am

        Hi there,
        Yes, but I have not tried it in this bake. Do you know if it will work out well. That would really be of interest to lots of other Bold Bakers. Do let me know, and thank you for taking the trouble to respond to this,
        Gemma 🙂

  13. Ezra on August 16, 2018 at 5:25 pm

    Can I exclude the lemon juice?

    • Gemma Stafford on August 16, 2018 at 9:28 pm

      Yes, sure you can.

      Happy baking,

  14. eileen bartel on August 14, 2018 at 3:59 pm

    Yesterday, I made this Japanese Cheesecake, by your recipe and it turned out absolutely delicious and perfect. I followed all the instructions to the letter and had no problems at all. Only thing is, that when it came to the part where it says, turn the cake out onto a serving plate, I didn’t know if it meant to invert the cake or slide it off the bottom of the springform pan, onto the plate. I inverted it. It was okay. When it chilled, I had made a lemony peachy glaze-like filling and spread it over the cake (about 1/3 inch thick) and it complimented the already delicious cheesecake beautifully. A few bits of maraschino cherries would add interest too……just having fun…thanks for your great recipes <3

    • Gemma Stafford on August 14, 2018 at 4:21 pm

      Hi Eileen,
      Oops! I guess turn it out is not the best phrase for this one! It would be better to remove the ring, and leave it on the base, it is a delicate thing!
      however, I am happy that you are happy having fun. That is always a good thing, we do not need to be getting stressed about baking!
      Good to have you baking with us, I am delighted with your kind review,
      Gemma 🙂

  15. sue on August 13, 2018 at 9:12 am

    How much sugar did you add to the cream cheese mixture? 3/4 cup or half of 3/4 cup?

    • Gemma Stafford on August 14, 2018 at 3:44 am

      Hi Sue,
      1/2 of the sugar (3ozs, 85g) goes into the cream cheese base mix. The other 1/2 (3ozs) goes into the egg whites. This is difficult to express as a fraction, but it is about 2/5. Easier in ozs and grams. Measure in your cup, and remove 1/2 that will be easier.
      Gemma 🙂

  16. Matthew on August 9, 2018 at 2:24 pm

    Hi Gemma

    Your recipe tastes amazing but I’m having a problem, my cheesecake keeps cracking and I’ve cooked it to your specification exactly twice and both times it has cracked.

    I’m sing an 8inch pan as per the recipe, I see that you use a 9inch pan in the video. My cheesecake also appears to rise more than your cheesecake in the video so I would change this recipe to use a 9inch pan and hopefully this will stop the cracking.

    Tastes wonderful though!

    • Gemma Stafford on August 10, 2018 at 2:35 am

      Hi Matthew,
      Yes, you can change the pan, but it may be that your oven temperature is slightly different to mine, this happens, oven thermostats can go a little off.
      Adjust the time a little, a wobble is good, it will firm up as it rests, but you are right, it will change when you adjust the pan size.
      I am happy you like this recipe,
      Gemma 🙂

  17. Natalia on August 4, 2018 at 8:37 am

    Thanks a lot for you recipe! The cake is really yummy and it’s so fluffy)
    However the edges „fell down“, they are as high as you have(
    what could be the reason?

    • Gemma Stafford on August 5, 2018 at 4:35 am

      Hi Natalia,
      Go back to the recipe and read all of the instructions, these will help to get it right, it is all there,
      Gemma 🙂

  18. Daph L on July 31, 2018 at 8:29 am

    Dearest Gemma, my conversations oven can’t change from 200deg to 160deg while the cake is still baking in the oven, that’s why I wish to know if I can bake this cheese cake with the same temperature till it is done and if this can be done, how many degree should I use..

    Thank u Gemma

    • Gemma Stafford on August 2, 2018 at 2:36 am

      Hi there,
      Ah! I do not know about your oven, and if it is an OTG then you may indeed need to adjust the temperature selection. The first setting is to get the cake to rise quickly, the second one is to allow it to set more gently. I think you can probable stop your oven after the first timing, and reset it for the lower temperature. If it is an OTG you will need to read and understand the instructions for your oven, they vary, and can be tricky to use.
      Gemma 🙂

  19. Daphne on July 29, 2018 at 10:16 pm

    Dearest Gemma,
    If I only needs to bake in 1 temperature, how many degree C should I use? Because mine is conventional oven, I can’t bake in 2 diff temperature😞
    Thank you very much

    • Gemma Stafford on July 30, 2018 at 6:20 pm

      Hi Daphne,

      the Celsius temp is given in the recipe. It’s beside the farenheight.


  20. fuzma on July 29, 2018 at 12:03 pm

    Hi Gemma , I am Farah. This is my first try in baking and I tried Japanese cheese cake and it came out really well . I used cane sugar instead of refined sugar. Thank u so much for these wonderful recepies.I am excited to try more of your receipies.

    • Gemma Stafford on July 29, 2018 at 4:42 pm

      I’m delighted to hear you had success!!!


  21. Kevin Wijaya on July 21, 2018 at 10:46 pm

    Hi gemma. Can u explain how you bake it ?
    I mean, are u using top heat or bottom, or both at the same time ?

    • Gemma Stafford on July 22, 2018 at 3:18 pm


      It’s just a regular oven. Bake without fan for the time I gave.

      Hope this is clear.

  22. Kristine Carlson on July 20, 2018 at 10:10 am

    How many calories are in a serving?

    • Gemma Stafford on July 20, 2018 at 11:24 am

      Hi Kristine,
      depending on the serving, 2 ozs/80g will be about 250 calories. this is of course a small portion.
      I have not quantified this exactly, this is a rough calculation,
      Gemma 🙂

  23. kageyama on July 19, 2018 at 1:14 am

    Hi Gemma,
    Thank you for sharing your recipe. Honestly, I am not fond of cheesecakes, but when i tried your recipe I started liking it. It ha a very fine and soft and fluffy texture. I started baking cheesecake with your recipe only 3 days ago, and everyday my siblings asked me if baked for the day. Whenever I took one out of the oven, the plate gets empty in a second.
    Again, thank you for the inspiring recipe.
    Have a wonderful day.😃

    • Gemma Stafford on July 19, 2018 at 1:16 am

      Hi there,
      Thank you for your lovely review, and little story too. you are very good to your siblings, I am sure they appreciate your efforts too.
      Good to have you baking with us,
      Gemma 🙂

  24. Lori on July 17, 2018 at 2:57 pm

    Hi Gemma,
    How did you manage to keep your springform pan waterproof? When I finally popped open the springform after cooling for a few hours, the entire bottom inch was soggy from the water and ruined. I was so disappointed. Can this recipe be made using a standard round pan, or would it be impossible to remove the cheesecake after baking?

    • Gemma Stafford on July 18, 2018 at 2:52 am

      Hi Lori,
      I am so sorry that this was a problem for you. The pan I use is waterproof. If you wrap the pan in foil before you add to the water bath it will keep it right.
      It will be very difficult to remove this cake from a regular pan, I would not try it.
      I hope this will not stop you making this cake again,
      Gemma 🙂

  25. Vanessa on July 12, 2018 at 9:48 pm

    Hi Gemma,

    Love your channel and this recipe! I am finding it hard to measure out tablespoons of butter, could you please give me the weight of 4 tablespoons in grams? I have tried Googling but am getting different answers. Thanks 🙂

    • Gemma Stafford on July 12, 2018 at 10:03 pm

      for sure, 4 tablespoons is (2oz/57grams). Hope this helps.

      You just made me realize I need to do a chart with butter info like this.

      Gemma 🙂

  26. Maria on July 10, 2018 at 5:33 pm

    Hi Gemma
    I have a microwave oven and I bake my cakes on a convention mode.
    Can I bake this cheesecake in my microwave?
    Will it yield similar results?
    Will the temperature differ?

    • Gemma Stafford on July 12, 2018 at 5:27 am

      Hi Maria,
      A convection oven, use in convection mode will give the same results as it is the same thing! Do keep an eye on it, the smaller oven can be quicker,
      Gemma 🙂

  27. Susan S Tan on July 5, 2018 at 11:02 am

    Hi Gemma, I tried this cake out and mine did not cook all the way through? I did not notice anyone else with this issue. I have looked at other similar recipes and the temperatures are all different – for example lower but they do it longer. I
    not sure what happened, any idea?

    Thank you,


    • Gemma Stafford on July 5, 2018 at 1:12 pm

      Hi Susan,
      Can you tell me about your oven! It sounds like this was not baked long enough. When it is done it should be barely set in the middle, with a little jiggle, which will set up in cooling.
      Given that you followed the instructions, you will still need to monitor a bake. Oven thermostats are notoriously temperamental, and this can be an issue.
      Does this make sense. Did the cake look done at the edges?
      This is my best guess until I hear more,
      Gemma 🙂

  28. Zea on July 4, 2018 at 3:58 pm

    can this be cooked in a microwave?

    • Gemma Stafford on July 4, 2018 at 5:34 pm

      Unfortunately, because this is such a delicate cake it can’t be made in the oven.

  29. Mona on July 4, 2018 at 1:47 am

    Hi gemma
    I wanna try this japanese cheese cake
    I dont have lemon and cream of tartar
    Can i replace with lime instead of lemon
    Thank u

    • Gemma Stafford on July 4, 2018 at 3:06 am

      Hi Mona,
      I think you can try this with lime. The acid in lime is slightly lower than in lemon, but it should work well for you,
      Gemma 🙂

  30. Nancy on July 2, 2018 at 9:04 am

    Love this recipe, tastes amazing…when properly baked. However, I have a huge frustration…I have made this cake several times, but it doesn’t always turn out the same. I had one turn out light and fluffy, but another unbaked in the center. I did this same steps each time, so I really don’t understand

    • Gemma Stafford on July 3, 2018 at 1:28 am

      Hi Nancy,
      This is to do with the temperature of your oven I think. This can also be affected by a number of things. The temperature of the room for instance when you are baking affects the temperature of ingredients, which in turn affects the baking time. monitoring a bake, just knowing when it is just right is all part of baking. Very few recipes give precise times for baking as ovens vary so much too, and oven thermostats can be slightly off.
      This cake should feel slightly firm to the touch in the middle when done, but it should still have a jiggle, it should not be wet. I am sorry this is frustrating you Nancy, it is always a tricky thing to judge until you are used to it,
      Gemma 🙂

  31. Zimana on July 2, 2018 at 12:58 am

    Thank you for the lovely Recipe.
    But but cheese cake shrinks after few minutes of resting. Is there any way to avoid it?

    • Gemma Stafford on July 2, 2018 at 1:41 am

      Hi there,
      This will happen to any cake, a slight shrinking, which is why we allow it to stand for a few minutes before removing from the pan. If it is over baked it may shrink a bit more. Keep a jiggle in it, set, but with a slight jiggle, that will do it for you.
      If it is falling then it may be slightly under baked.
      I hope this is of help,
      Gemma 🙂

  32. Kelli on June 28, 2018 at 7:44 pm

    Hi Gemma! I stumbled across your blog and YouTube videos and love them! Your crazy bread dough recipe is the best thing ever! I tried this recipe, however, and it didn’t turn out. I’m thinking it’s because I used an 8” springform pan, but am not sure. I followed the recipe exactly, placed the pan in another pan for the water bath and baked it in my gas oven. After it baked and cooled to room temp, I cut into it. The center was clearly not done and looked closer to a lava cake than cheesecake. Would the 9” pan have solved this? Thank you!!!

    • Gemma Stafford on June 29, 2018 at 1:31 am

      Hi Kelli,
      I think it was a temperature thing! The gas mark for this starting off should be 6. Then reduced to 3 for the remaining time.
      Depending on your oven, gas can be more difficult to get to an accurate temperature, though it will not be far off. This makes it really important to monitor the bake, allow it to be really set up before removing from the oven. Oddly a finger test, that is when lightly pressed to the center of the cake will tell you the difference between being set, and really wet. This baked cheesecake should have a jiggle when it is baked, but it should be set too.
      A 9 inch pan will give you a more shallow bake, and will be ok too, but I think you can get the deeper cake right, it will be good!
      Gemma 🙂

  33. Meowcat on June 28, 2018 at 6:39 am

    Hi Gemma, I really like your recipes! I wanted to do the Japanese Cheesecake,but I am afraid that it might taste and smell like eggs. So how to avoid that? Thank you

    • Gemma Stafford on June 28, 2018 at 9:00 pm

      Hi Mary,

      I know what you are talking about, it can be when eggs are high in the recipe and are cooked for long periods of time. So in my opinion it didn’t taste of egg however it is one of the main ingredients so if you are really sensitive I would try another recipe.

      Hope this helps,

  34. Debbie Trevi o on June 24, 2018 at 2:24 pm

    Does it matter if you use a gas oven or electric oven for the temperatures..I have an electric oven

    • Gemma Stafford on June 25, 2018 at 3:41 am

      Hi Debbie,
      Electric ovens tend to be easier in terms of selection and stability of temperature.
      I am presuming you have a full sized oven, not an OTG. The rules for using an OTG are specific to the model you have, and reading the instruction book is essential. there are too many types of this oven for a general rule.
      I hope I hit on what is worrying you,
      Gemma 🙂

  35. Fatema on June 24, 2018 at 10:38 am

    Hi, can you please mention the measurement of butter in grams and while baking, the lower and upper rack have to be on or only lower?

    • Gemma Stafford on June 25, 2018 at 4:26 am

      Hi Fatema,

      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 (3¾oz/105g) cake flour
      2 ½ tablespoons corn starch
      ¼ teaspoon salt
      ¼ teaspoon cream of tartar
      The recipes are usually given with grams, as this one is.
      The matter of the oven rack is really about your oven. Generally in a large oven you use the center rack for baking. For a fan assisted oven you can put it wherever it fits, as the heat is consistent. You adjust the temperature down too bt 10C/20F for this type of oven.
      The most important thing is to understand your own oven, there is no general rule, and many types of oven. If you have the instructions for your oven read them, or look them up online.
      I hope this is of help,
      Gemma 🙂

  36. Sarah on June 23, 2018 at 1:21 pm

    These instructions were easy to follow, and the batter tastes amazing. However when I baked it using the exact temperatures and times listed (with a well-preheated oven and without opening it at any time) my cake had a huge crack in the middle and about 50% of the volume of the cake was totally uncooked. I used an 8-inch diameter ceramic dish, so maybe the slightly smaller diameter gave the cake less surface area for cooking, and the ceramic dish instead of a thin-walled metal pan made it cook slower. The cooked parts still taste great and I did not have the eggy-quiche-flavored bottom layer like some other commenters. But I think I’ll add lemon zest next time since the cheesecake flavor does become toned down because this cake is a hybrid with the flour-containing chiffon cake. I’ll also cook it much longer, starting with the lower temp before moving to the higher temp, which is what most other recipes suggest.

    • Gemma Stafford on June 24, 2018 at 2:52 am

      Hi Sarah,
      I am missing a bit of information here! What oven did you use? This is crucial to a bake, and a good all round temperature will ensure a good bake.
      Other than that I am happy that the flavor was right for you, but it should not bake in parts if baked in a regular oven with good thermostatic control.
      Let me know,
      Gemma 🙂

  37. David on June 22, 2018 at 8:48 pm

    Hello Gemma,

    My cheesecake came out super delicious and fluffy, thanks for the wonderful recipe!

    I did have a slight issue with it being a bit more compressed around the edges. I was thinking that perhaps I shouldn’t have greased the sides of the cake pan?

    I’m using a solid cake pan (my springform one isn’t quite watertight), so I thought I may need to grease the sides to help get it out. Should I avoid doing that next time? It came out super easily for me (put parchment paper on the bottom too).

    Anyways thanks again for the recipe, I’d been wanting to make this for a while!


    • Gemma Stafford on June 23, 2018 at 1:13 am

      Hi David,
      I would also have greased the pan in the circumstances. I think if you wrap the springform in foil, the outside, to above the level of the pan, then it will be waterproof. I would be scared to turn this cake out, so well done you. I am not sure if that is why it compressed at the edges, it may have been a touch over baked, but it does have a slight dome.
      I am delighted you enjoyed this recipe, it is a good one,
      Gemma 🙂

  38. Mariana on June 19, 2018 at 5:13 pm

    Is the cream of tar tar necessary? Could I replace it with something else or could I just opt it out?

    • Gemma Stafford on June 19, 2018 at 6:27 pm

      So usually you would replace it with lemon juice but this cake already has lemon juice. You can leave it out and see what happens 🙂


  39. Sarah on June 16, 2018 at 11:19 pm

    Hi Gemma,
    This was one of the most easiest recipe ever. Other ones I’ve made feel like they have 100 steps to follow. The only addition I made was adding 2 tablespoon of lemon zest as I love the intense flavour lemon gives.
    Thank you for posting this scrummy recipe.

    • Gemma Stafford on June 17, 2018 at 2:26 am

      Hi Sarah,
      Well done you! Thank you for this lovely review of this recipe. Yes, I agree, lemon zest really does lift the flavor, and it is a great addition to the cheesecake. Orange zest would also be delicious, but less traditional.
      Good to have you baking with us,
      Gemma 🙂

  40. Caroline Chan on June 11, 2018 at 12:46 pm

    I see u used a springpan. Does the waterbath not cause water to seep in? Tx for your advice

    • Gemma Stafford on June 12, 2018 at 3:57 am

      Hi Caroline,
      Mine is leak proof. If your is not then you would use a foil wrap on the pan for baking.
      Gemma 🙂

  41. Shreya on June 8, 2018 at 10:13 pm

    Hello Gemma,

    Your blog and youtube channel is my guilty pleasure. However neither do I have much of a sweet tooth nor the patience for the exactitude of baking. Also, being a student its difficult to bake regularly, it is so expensive. Anyway I am hoping to give baking a shot this weekend. I am starting with this cheesecake. I will be halving the ingredients.
    Fingers crossed it turns out well enough to post a photo.
    Thank you for the recipe. Seems fairly straightforward.

    • Gemma Stafford on June 9, 2018 at 1:50 am

      Hi there Shreya,
      I wish you well with this cheesecake. It will work out well for you, but do watch the baking time. You need to take a look at it at about the 25 minute stage, give the pan a slight shake, see how it is setting up. The smaller cake will bake faster so watch it!
      I know it is expensive to bake, I will have my fingers crossed,
      Gemma 🙂

  42. kemala hayati on June 8, 2018 at 5:08 pm

    hi gemma for half recipe what temperature i must use? and how long for baking? i mean there are two temperature for the original recipe, i’m afraid there will be different thing, thanks

    • Gemma Stafford on June 9, 2018 at 2:31 am

      Hi there,
      and you are right, there are two temperatures to adjust, and also a timing issue.
      I cannot be precise as I did not try this reduced recipe. The baking time will not be 1/2 but I do not know exactly what it will be. I think you can reduce the time at the higher temperature to about 12 minutes, and then watch it. There are things I do not know here, such as the pan size, the type of oven etc. This will be an experiment for you, as it would have to be for me too. Try it!
      Gemma 🙂

  43. Amritraj Mathew on June 8, 2018 at 3:25 am

    I tried this recipe precisely following all the instructions. After letting the cake rest, as i cut a slice i see that the top half is nice airy ans fluffy but the bottom half Looked like a bland quiece or plain scrambled eggs. Not sure where i went wrong.

    Its a good recipe though..

    • Gemma Stafford on June 9, 2018 at 3:15 am

      Hi there,
      There are things I do not know here!
      The type of oven you use, the temperature, the pan, how it was mixed etc.
      A fan assisted oven is not ideal for this type of bake, a conventional oven will work best. Every step in this recipe is important. The mixing of the ingredients is vital here. It is a little like a meringue. You need to mix the ingredients carefully, and have the oven ready to bake. Go back to the instructions for this recipe, it will work for you,
      Gemma 🙂

  44. Khuraim on June 3, 2018 at 11:28 am

    Hi Gemma! I have previously tried other recipes of Japanese cheesecake and have not been a fan. Far too many eggs used in some and often the bottom of the cheesecake just tastes like scrambled eggs. Are you sure this won’t happen in your recipe? Also, can I just use regular all purpose gluten free flour for this recipe?

    • Gemma Stafford on June 4, 2018 at 3:59 am

      Hi there,
      The clue here for me is in the use of gluten free flour! I think this is why your recipe is not working out so well for you. I cannot be sure you will get a great result using GF flour with this recipe, I have not tried it. I am sorry.
      You could run a little experiment. It will be easy to reduce this recipe, by 1/2 in particular. This will tell you without wasting ingredients. The flour in this recipe gives it texture and structure. Cornflour/cornstarch is often used too. I hope you resolve the issue for you,
      Gemma 🙂

      • Khuraim on June 4, 2018 at 10:15 pm

        Ha Gemma I think you may have misunderstood😂. I was actually asking if I could use gluten free all purpose flour or just plain all purpose flour instead of the cake flour. My mother actually has a gluten allergy and I don’t want her to miss out on such a wonderful cake.

        • Gemma Stafford on June 5, 2018 at 2:42 am

          Hi there,
          I am not sure how it will work out as I have not tried it! However I suspect the all purpose gluten free flour will work well for this recipe. Cornstarch/cornflour is sometimes used for this cake. This can work well too, you will need to try it!
          Gemma 🙂

          • Khuraim on June 5, 2018 at 10:36 am

            Thanks Gemma!

  45. kemala hayati on June 3, 2018 at 3:00 am

    have you tried to give flavour to this cheesecake? like chocolate (cocoa powder), cookies & cream (crushed oreo), etc?
    btw sorry for asking to much, cream cheese is quite expensive, and i don’t wanna mess while making this thanks

    • Gemma Stafford on June 3, 2018 at 3:27 am

      Hi there,
      Japanese cheesecake is a delicate thing. A type of custard if you will. Adding cocoa to it would not be a problem, actually coffee too, lemon juice and zest could be added easily. I would not add oreo or other cookies to this recipe. Fresh berries are the usual addition, with a fruit coulis too if you wish, but after baking. Keep it simple!
      Gemma 🙂

      • kemala hayati on June 3, 2018 at 8:25 am

        Thanks so much for your explanation😍😍

  46. kemala hayati on May 30, 2018 at 12:31 am

    Hi, i think i wanna make this for 16/18 cm round pan? How much should i cut this recipe please? Thanks

    • Gemma Stafford on May 31, 2018 at 9:01 pm

      That is roughly the same size as my mum. Just follow the recipe exactly.


      • kemala hayati on June 1, 2018 at 12:10 am

        Actually if possible i wanna make it cheaper so i wanna cut the recipe, but if i cut the recipe using cake coverter calculator, will it turn out differently? please help me again thanka

        • Gemma Stafford on June 1, 2018 at 2:15 am

          Hi there,
          Actually you can just divide down this recipe. Write it out and carefully divide every ingredient by 2, it is math really.
          You then need to use a smaller pan to get the same result. Use a 6 x 6 inch pan for 1/2 of the ingredients.
          I hope this is of help.
          Gemma 🙂

          • kemala hayati on June 1, 2018 at 3:59 am


          • kemala hayati on June 1, 2018 at 6:35 am

            do you mean by 6×6 is the square one? how about the round one? will it work?

            • Gemma Stafford on June 2, 2018 at 4:29 am

              Hi there,
              I am sorry to confuse you, I meant a 6 inch round pan. That will work best, but it must have the depth,
              Gemma 🙂

            • kemala hayati on June 2, 2018 at 7:56 am

              How tall is this cake actually?

            • Gemma Stafford on June 3, 2018 at 5:09 am

              Hi there,
              My cake from the pan I use is about 3 inches tall,
              Gemma 🙂

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