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Spongy Japanese Cheesecake

Rated as 4.5 out of 5 Stars
10

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

3 h 10 m servings 301
Original recipe yields 8 servings (1 8-inch cake)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
  2. Place cream cheese in a bowl with milk; soak for 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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


Per Serving: 301 calories; 17.8 27.8 8.2 197 174 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 (l...

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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 ...

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 ove...

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.

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 (l...

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 ...

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 fluff...

I feel the 1hr 10mins is little too long. 1st 35mins set at 165 degree, last 20 mins at 150degree. The TOP little brown n texture was perfect.

This is an absolutely perfect recipe. And I'm even at high altitude!! I was immediately attracted to the recipe based on this bain-marie method, which is exactly how a souffle cheesecake is supp...