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.
The best way to store these cheesecakes is in the refrigerator in an airtight container. It will stay fresh for 3-4 days.
Yes, you can freeze these mini cheesecakes. Make sure they are sealed tightly in a freezer-safe container or bag. They will stay fresh in the freezer for 3-4 months.
I like to sprinkle confectioner’s sugar and sliced fruit on top. You could also drizzle some chocolate syrup or leave them plain, without any toppings at all.
Yes, these little cheesecakes will taste delicious even without a crust. Adding a crust was a personal preference of mine. If you make it without a crust, I suggest coating the tins in non-stick baking spray first.
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 molds by following the same instructions in my thick Japanese pancake recipe.
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:
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Rich & Creamy Japanese Baked Cheesecake
Ingredients
- 250 g Philadelphia cheese
- 7 fl oz Pure cream *1 or 200ml
- 2 eggs
- ⅓ cup sugar *2 or 80g
- 3 tbsp Plain flour
- 1 tbsp Lemon juice
- 90 g Digestive biscuits 6 Graham Crackers
- 40 g Melted butter *3 about 3tbs
- 2 tbsp apricot jam* option
- 1 tbsp brandy* option
Instructions
- Preheat your oven to 356°F (180°C)
- 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 the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4
- Evenly pour the biscuit crumb and butter mixture into the bottom of the 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 place in preheated oven.
- Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
- Turn the heat down to 320°F(160°C) and bake another 20 minutes.
- The top of the cake should be golden brown. Turn the heat off take it out of the oven.
- Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5
- Serve with dusted icing sugar and your some raspberries. *6
Hi! I used your recipe and made them in a 12-ct cupcake tin without the crust and they tasted amazing! The only thing is the middle was completely hollow, I think it might’ve been because my batter was too runny and I had to beat it for longer than usual. I also didn’t place the bowl or whisks in the fridge and my heavy whipping cream was not very cold. Do you think those reasons were the cause of the deflated and hollow products?
Hi Amy Thank you for making this cheesecake. Sound like you may be over beaten and the mixture became separated?
I halved the recipe and they were great .
Thank you for this lovely recipe . I used 40% cream and crushed Hato Sabure biscuits for the base!
Thank you Anne 😀
Shikoko, I would like to try and make these for an even this Thursday but I can’t find pure cream. Would heavy whipping cream work?
Hi Angelina 😀 Are you in USA? I believe heavy cream is equivalent to pure cream (minimum 35 % fat content) here in Australia.
So glad to have found this recipe! And one with a biscuit base too! I agree — I prefer cheesecakes with a base as well 🙂 Can’t wait to try this!
Thank you Le 😀
I made these in different ways yesterday. One large (20cm), 6 small in lined ramekens, and 6 small, just slightly greased.
The slightly greased were beatiful! And super light! The others same batch of batter were denser.
Next time I’ll certainly just slightly grease the ramekens….that will be on Friday for my cooking class!
👍 Good luck on Friday Toni 😀
Hello, is there any video teaching on this Japanese baked cheesecake?
Hi Jy, Thank you for reading my blog 😀 I am updating slowly 😓 I will eventually update the post with video. Is there any part of instruction that is not clear?
Hello could I use a 20cm cake tin? I am very much looking forward to making this. Thank you for your terrific recipes.
Hi Ana, yes you can. Just change the serving size to 10 should work. Just hover over the serving number, when the sliding scale appear, move it to the right 😀
will try this soon !
Perfect! 😀
Oh Shiho, I was reading someone’s comments on using a cupcake tin. Was wondering if I can make it in a regular sized muffin (for 12 muffins)? The diameter is about 6.5cm. Will the baking time be affected? And as I’m using a fan-assisted oven (convection oven), so I’m assuming I’ll have to convert the temperature you’ve provided? Thank you so much!!
Hi Jenny, yes baking time will be shorter I think and you can use muffin tin too 😀 This recipe is a bit like souffle so will be shrink a bit. I have matcha muffin recipe. https://www.chopstickchronicles.com/matcha-green-tea-muffins-with-kuromame/
Thanks Shiho!
Hello again, Shiho! As I live in the UK, may I know what’s an equivalent to the Pure Cream you’ve indicated here? Thanks!
Hi Jenny 😀 I think it is equivalent to “Double Cream” in UK I think. In Australia, “Pure Cream” doesn’t usually contain any thickening agents and has a fat content of around 40%. Hope this help 😀
Hi Shiho, thanks! I tried googling for the answer and a website gave the alternative as “whipping cream”…but I’ll follow your recommendation of double cream instead (makes more sense). 🙂 Thanks!
You are welcome 😀 Let me know how your cake turned out 😀
Please advise what measuring method do you use in your recipe. Is it the same as American measuring unit?
Hi GChow, NO I don’t think it is same as American measuring units which I have learnt from other’s comments. Sorry I am Australian based but in the future I will post both in Australian and American since many of my blog readers are in USA :D. Hopefully, I will have time to update the post in upcoming 5 weeks holiday.
Hi
Your recipe and instruction is gone. Possible to upload again?
Hi Tracey. Yes!! As you can see. Chopstick Chronicles has a new look now and because I used different format recipe from what I use now, It is missing. I will fix it shortly.
Thanks Shihoko, looking forward to making this.
Hello,
These cakes look delicious. Looking forward to trying them.
When you fold in the flour, do you use a whisk or rubber spatula? Also, when the cheesecake is ready, do you have to leave in the oven to cool with the door ajar?
Thanks
Kaza
Hi Kaza, Thank you. They are delicious, I love Japanese cheese cake. I add flour in when the stand mixer is still on low speed and I stop it when I don’t see anymore flour. You don’t have to leave it in the oven, I take out straight away but as you can see it does sink a little bit, but still taste delicious.
Hello,Am I correct in assuming that your Tablespoon is a metric 20ml measuring spoons. Thanks
Hi Michele, Thank you for contacting me. My tablespoon is a metric 15ml measuring spoons. I think Australian measuring spoon are different? from rest of the world.
Thanks so much for your reply. Do you have a copy of the recipe with the measurements converted to ones we would use in the
United States. I am struggling to convert them.
Our noon gourmet group has a theme of Japan. I am making this cake. Would a cupcake tin work to cook these?
If it is a regular size cupcake, how many will it make and how full should it be filled. Same questions if is jumbo cupcake tin.
Would small ramekins work?
Hi Phyllis, Thank you for choosing my recipe to cook 😀 What a lovely group you have. Yes a cup cake tin will work. The size of cupcake tin vary and different in different countries, but will make 10-15, filling 2/3 of your tin. Small ramekins will work too 😀
Hi!
I was very excited to find this blog, it has many recipes I want to try (including melon pan). This recipe seems very simple.. are there any tips for baking the cheesecake(s)? I noticed that it doesn’t mention putting the cheesecake pans in water while you bake them:)
Glad to find a food blogger from Australia (I live here too!), please keep posting more fantastic recipes~
Hi Georgia 😀 Thank you for visiting my blog. I love sharing easy, simple and delicious Japanese food recipes with my readers. I usually don’t put pans in water in the oven, some recipe do though. My cheesecake is very simple, just keep adding ingredients to a mixer and I never failed and it is delicious if you leave it wrapped with cling wrap or in an airtight container overnight in fridge ;D
Hey there!
I hope you can give me some advice. I tried to bake the cake three times and twice I just cant get the texture creamy and plump. First time it worked somehow and the last one not.
It stays almost liquid after I added everything except the flour. I was beating it almost 5 minutes and it stays this way and I have no idea what I doing wrong. Can I add stabilizer for whipping cream maybe??
Love Jana
Hi Jana, Thank you for trying the recipe 😀 If you adding cold cream it will deflate the egg so I usually leave all ingredients to room temperature and then whip them up. Try it and let me know if it works 😀
How many servings does the above recipe make?
Hi Maddy, Thank you for visiting Chopstick Chronicles 😀 The recipe will make 4 of those mini cheese cakes. I used my home made form which is about 10 cm in diameter. The instruction to make the form is in or you can use 18-20 cm cake tin 😀