Japanese style baked cheesecake is different from Australian baked cheesecake. Japanese style is lighter and fluffy. This is the cake I used to miss a lot. When my family stayed in Japan many years ago, mother of one of my son’s classmates gave me a recipe. After some alterations, my baked cheese cake recipe is completed. Here it is to share with you.
18cm Round Springform Cake Tin
Plain Sweet Biscuits 100g
Butter 50g *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed.
Cream Cheese 250g *softened
Cornstarch 3 tablespoons
Lemmon Juice 2 tablespoons
Cream 3 tablespoons
Milk 2 tablespoons
Caster Sugar 1/4 cup
- Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper.
- In a food processor or a tough plastic bag, break Biscuits until fine crumbs. Add melted Butter and mix well. Press the crumb mixture into base of pan.
- Combine Cream Cheese, Cornstarch, Lemon Juice, Cream and Milk and mix well until smooth and creamy.
- Using an electric mixer, beat Eggs and Sugar in a large bowl until mixture is thick & pale. Add the egg mixture to cheese mixture and gently mix well. Pour into the cake tin.
Cover the bottom of the cake tin with foil, place the tin on the pan, pour boiling water to the pan about 1cm deep.
Bake for 45 to 50 minutes or until golden. Allow to cool completely. *Note: Steam baking is optional. You can bake this cake without hot water for dryer result.
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