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Japanese style cheesecake

gourmet wife Mar 19, 2009 11:05 AM

Does anyone have a fool proof recipe for Japanese style cheesecake? It's a cheese cake that's similar to a sponge cake texture, not rich but still satisfies the cheese cake craving. I've had it on numerous occassions but have no clue how to make it.

Thanks in advance CHs!

  1. monku Mar 19, 2009 11:15 AM

    Quick Google, this looks like the sponge cake texture you're looking for......(I've never made it, but your post peeked my interest into making it sometime)


    Interesting most of the Japanese style cheesecake recipes use cornstarch.

    1 Reply
    1. re: monku
      gourmet wife Mar 20, 2009 02:00 PM

      Thanks Monku! Can't wait to give it a try. Let me know how it goes if you ever decide to make it. =)

    2. a
      AngelSanctuary Mar 21, 2009 03:34 AM


      I tried the Diana one and this one and this one is better: http://theanimeblog.com/japanese-reci...

      4 Replies
      1. re: AngelSanctuary
        gourmet wife Mar 23, 2009 10:53 AM

        Hi all, I tried Diana's recipe last week and it turned out great. It's very light and not very sweet. My only complaint is that during the baking process, it puffed up beautifully, once I took it out, it deflated quite a bit, about 1/3. Anyone know if there's a formula for keep a cake high?

        AS, I looked at your recipe and it's similar to Diane's the only difference is it uses 3 eggs instead of 6, thus making the cake more dense. I'm just wondering why you prefer the Anime recipe instead of Diane's. Your feedback is greatly appreciated.

        1. re: gourmet wife
          Caitlin McGrath Mar 23, 2009 05:20 PM

          Cakes like this, made with separated eggs and the whipped whites folded in, without other leavener, will generally puff up during baking, then fall. It's a process similar to souffles rising and falling - steam causes the rise, cooling causes the fall.

          Just embrace the yummy cake, gourmet wife!

          1. re: gourmet wife
            AngelSanctuary Mar 23, 2009 11:23 PM

            I made Diane's cake six times (I'm pretty stubborn) and I found it to be the much denser one. And then the bubbles are unevenly distributed and the top is too dry and the bottom is too wet. I find the other one a lot lighter actually because it uses all cornstarch and no flour.

          2. re: AngelSanctuary
            buttertart Apr 13, 2009 11:11 AM

            I made this one for Easter dessert and LOVE IT!!! The texture is divine, you eat it thinking "is this cake? or cheesecake?". Added the grated rind of the lemon and some vanilla to this recipe, couldn't resist tinkering. It fell to about 1/2 the height upon taking it out of the oven but is still very light.

          3. b
            baby_tran Mar 23, 2009 09:53 AM



            1. The Dairy Queen Mar 23, 2009 11:09 AM

              Do you mean the kind that is cheesecake made with half tofu? There is a recipe for one in Ong's "The Sweet Spot" (which was dessert cookbook of the at one point in 2008) that is pretty good.


              1 Reply
              1. re: The Dairy Queen
                BigSal Mar 24, 2009 02:51 AM

                I don't believe there's any tofu in a Japanese cheese cake. The texture is less dense than a NY style cheesecake- I guess the texture is more cake-like than cheese-like. You can find them at United Noodles in MN should you want to sample. Beware, Japanese cakes/pastries are addicting.

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