Japanese Baked Cheesecake

Smooth, rich, and creamy (and deceptively easy to make), this recipe for mini Japanese cheesecakes is a tasty treat that’s easy to make and will impress your friends and family. All you need are 8 simple ingredients and you’ll have perfectly baked Japanese cheesecakes!

Are you a big fan of cheesecakes? Perhaps you’ve tried a classic new york style cheesecake and fell in love with it. But, have you ever tried a Japanese cheesecake?

What Is Japanese Cheesecake?

Traditional Japanese cheesecake is made without a crust. It has a texture that more closely resembles a souffle than an American cheesecake. It is typically lighter and less dense than other cheesecakes with a creamy and rich flavour.

Why You Will Love This Japanese Cheesecake

My love affair with Japanese cheesecake began when I was in college. I remember visiting the Toba International Hotel with my friends and regularly indulging in their locally-famous baked Japanese cheesecakes.

Through mutual acquaintances, the chef taught me and my friends how to make them. We were so surprised by how easy it was to make these famous cheesecakes! Luckily I’ve kept the recipe my whole life since then and now I am sharing it with you!

My Take On A Classic Japanese Cheesecake

As opposed to traditional Japanese cheesecakes, I gave this one a crust. I think it adds a deeper flavor profile and I just love how it feels as I bite into the sweet crumbs.

Ingredients Needed To Make Japanese Cheesecakes

Japanese cheesecakes are my favourite kind and I am sure you will love them too! You’ll really enjoy how filling and tasty it is, without being overly sweet.

These cheesecakes are also made in single-serving sizes, so they are perfect for parties, as a dessert after dinner, or for an individual little treat.

Here’s a closer look at the ingredients you will need to make them:

Cream Cheese

Use full-fat cream cheese for the best taste and results. My favorite brand is Philadelphia, but any type of cream cheese will work in this recipe.

Pure Cream

It might also be called heavy whipping cream or just whipping cream. Try to find the kind with the most fat in it so that it gives the cheesecake the best taste.

Eggs

The eggs bind all the ingredients together, so it is very important that you use them.

Sugar

Granulated sugar is the best kind to use in this recipe. It will mix in with the other ingredients and dissolve really well.

Flour

Just use plain (all-purpose) flour. If you are gluten-free, you can use your favorite gluten-free baking flour.

Lemon Juice

I only used about a tablespoon of lemon juice, so use fresh-squeezed if you can. It will give you the most taste.

Graham Crackers

I used the digestive biscuits to make the crust. You’ll need to break them up into crumbs in order to mix them with the butter.

Butter

This needs to be melted. You’ll mix it with the graham crackers in order to make the cheesecake’s crust.

How To Make Japanese Cheesecake

Although it doesn’t seem like it, they’re super easy to make but it’ll seem like you really put a lot of effort and time in!

Make The Crust

The first step is to create the graham cracker crust. To do this, combine the graham cracker crumbs with some melted butter. Then, press it down into your individual cheesecake tin.

Beat The Cheesecake Mixture

Start out by beating the cream cheese in a large mixing bowl. While you keep beating the cream cheese, start to add the sugar, eggs, cream, and lemon juice. It is important to add them exactly in that order.

Tip: Use an electric mixer or a stand mixer to make this step a lot faster and easier.

Fold In The Flour

Next, very carefully fold in the sifted flour. It is very important that you avoid overmixing it at this point.

Here’s how to fold the flour into the batter.

First, place the flour in the middle of the cream cheese mixture. Then, use a spatula to gently scoop the mixture from the side of the bowl onto the top of the flour. Gently press it down into the middle.

Repeat these steps with all sides until the flour is completely incorporated into the batter.

Bake The Cheesecakes

The final step is to pour your batter into the prepared cheesecake tins. Then, bake it for about 40-50 minutes. You will know it is finished baking when you poke a skewer into a cheesecake and it comes out clean.

Tips And Tricks For Making Japanese Cheesecakes

This is such an easy recipe to make. Follow these tips and they will turn out perfect every single time.

Hint: These are tips directly from the hotel chef.

Leave The Cream Cheese And Eggs Out

The first trick is to leave the cream cheese and eggs out at room temperature before using them. Let them sit out for a few hours before you start mixing everything together.

Mix Things Together In The Right Order

The second trick is the specific order of adding everything while whipping the mixture. Then all you need to do is just keep whipping it until it becomes creamy and feels plump.

The order is very important – and I wrote it out on the recipe card.

Let The Cheesecakes Cool Completely

You also need to make sure that you do not cut the cakes or eat them straight away after taking them out of the oven because they will not be firm and then will shrink and deflate a lot. So do your best to resist the temptation (I know, it’s hard), and leave them to cool overnight, or at least for a few hours.

What To Serve With Cheesecakes

This is the perfect way to finish a savory dinner. I like to sip on some black tea while I enjoy my cheesecake. You can also add some sliced fruit on top and this is ready for you to eat!

Frequently Asked Questions About Japanese Cheesecakes

Here are some questions people often ask about this Japanese dessert.

Incredible Japanese Desserts

Japan is known for its desserts as much as its sushi. Here are a few more rich Japanese desserts that you will enjoy baking next:

• Castella Pudding Cake
• Matcha Muffins
• Japanese Chifon Cake
• Daifuku Mochi
• Strawberry Shortcake Cake

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