Smooth, rich, and creamy and deceptively easy to make, these individual Japanese baked cheesecakes are a tasty treat to easily whip up to wow all your friends and family. The mini size of these cheesecakes make them great little individual servings so no one needs to fight over who gets the biggest slice. Plus, 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!
A long time when I was in nursing school, on most weekends my friends and I would drive down to a beach-side city in Japan to visit a resort called Toba International Hotel. The reason we would make the long drive to this hotel is because it had the BEST Japanese baked cheesecake we had ever had; the hotel was even locally famous for their cheesecake. Extremely fortunately for me, my friend’s friend was friends with the chef who made these incredible cheesecakes so my friends and I were able to learn directly from him 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!
The chef at the hotel had no special ingredients but certain tricks for the method was his secret to making them so delicious. The first trick is to leave the cream cheese and eggs out at room temperature before using them. 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. 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. Also, to make them these individual sizes, you can use small, mini cake tins, or, if you don’t have these, you can easily make your own moulds by following the same instructions in my thick Japanese pancake recipe.
Usually the main difference, among others, between Japanese cheesecake and regular cheesecake is that the Japanese version doesn’t have crust. But I personally prefer when it does so I thought I would just change this little difference and add some. Japanese cheesecake is a lot lighter and less dense than other cheesecakes but is still very creamy and rich. The Japanese version is my favourite kind of cheesecake and I’m sure you’ll all love it to, so I hope you enjoy baking it!
- 250 g Philadelphia cheese
- 200 ml Pure cream
- 2 eggs
- 80 g sugar
- 3 tbsp Plain flour
- 1 tbsp Lemon juice
- 90 g Digestive biscuits Graham Crackers
- 40 g Melted butter
Preheat your oven to 180 c (356 f)
Leave the Philadelphia cheese and eggs out until they become room temperature.
In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
Line 4 mini, individual-sized baking tins with baking paper (or follow my guide on how to make your own forms in my pancake post, link is in this post).
Evenly pour the biscuit crumb and butter mixture into the bottom of each tin to create the crust then set it aside.
Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly.
Pour the mixture into the prepared tins and bake for about 40 - 50 minutes depending on your oven.
When the top is browned, insert a skewer and if it comes out clean then the cake is baked.
Allow the cheesecakes to cool down then cover them with cling wrap and leave them in the fridge overnight or for a few hours.
Serve with dusted icing sugar and your some raspberries.