This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.

lisamarie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.

    Advertisement
  • Place cream cheese in a bowl with milk; soak for 20 minutes.

  • Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.

  • Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.

  • Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.

  • Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.

  • Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

Nutrition Facts

301 calories; 17.8 g total fat; 197 mg cholesterol; 174 mg sodium. 27.8 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2017
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries. Read More
(3)

Most helpful critical review

Rating: 2 stars
02/05/2018
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe only Diana's does not say to leave it in the oven after cooking! Sigh I am not straying from Diana's perfect recipe again. Sorry I really wanted to like this recipe. Read More
(3)
14 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/15/2017
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries. Read More
(3)
Rating: 5 stars
02/15/2017
Made it exactly as the recipe said. Hate it when people change the recipe and then say it's terrible. I liked it immensely. My only complaint is it was a little underdone. Could just be my oven or incorrect water bath. Had never cooked anything in a water bath so it could be me doing something stupid. I fed some to my neighbor and he went home and made one. Good stuff and I will make it again. Thanks for posting this. Read More
(3)
Rating: 2 stars
02/05/2018
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe only Diana's does not say to leave it in the oven after cooking! Sigh I am not straying from Diana's perfect recipe again. Sorry I really wanted to like this recipe. Read More
(3)
Advertisement
Rating: 5 stars
09/15/2017
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries. Read More
(3)
Rating: 3 stars
10/29/2018
Tastes really eggy. Would be better with maybe some strawberry whipped cream. I microwaved the cream cheese and it did turn out spongy. Read More
(1)
Rating: 5 stars
06/24/2018
I followed the recipe and it worked out great. I will be making it again as it is a great dessert that is not too sweet. Read More
(1)
Advertisement
Rating: 5 stars
07/16/2019
This was light & delicioius - an unusual texture - but everyone loved it! Will definitely make again! Read More
Rating: 4 stars
08/11/2017
This is definitely more like a sponge cake than a cheesecake but it was still yummy. I made it exactly. Would be great with strawberry compote or any other fruit to complement. Light and fluffy! Read More
Rating: 5 stars
11/23/2017
The cake was so high and full but flattened while cooling. The only modification made was adding a little vanilla. While it is hard to call it a true cheesecake the cake is unique. and got rave reviews. It had a dense angel food cake texture. It is not overly sweet mild cheese-not eggy flavor and is perfect with a fruit topping. Read More
Rating: 3 stars
06/27/2019
Good but the texture was a touch rubbery. However it did balance well against whipped cream and berry syrup. Read More