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:
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.
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.
The eggs bind all the ingredients together, so it is very important that you use them.
Granulated sugar is the best kind to use in this recipe. It will mix in with the other ingredients and dissolve really well.
Just use plain (all-purpose) flour. If you are gluten-free, you can use your favorite gluten-free baking flour.
I only used about a tablespoon of lemon juice, so use fresh-squeezed if you can. It will give you the most taste.
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.
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:
If you like this recipe for sushi rice, please rate the recipe and leave comments below.
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Rich & Creamy Japanese Baked Cheesecake
- 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
- 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