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Japanese Cheesecake

This cheesecake consist of cream cheese, milk , eggs , flour etc. Baked using the water bath method .


250 gms plain Flour (Maida)

200 gms margarine

3 eggs

150 gms cream cheese ( at room temperature)

200 ml milk

200 gms powder sugar

2 tsp vanilla essence

Preheat the oven to 170 degrees ( gas oven)

Or if using OTG preheat oven to 160 degrees.


Step 1

Separate the yolks from the whites. Add a pinch of salt to the egg whites , using an electric hand beater , whisk egg whites stiff. Add the powder sugar , a tbsp at a time and whisk till all is done , keep aside.

Step 2

Heat the milk to a temperature that is enough just to melt the butter. Once the butter is melted add the cream cheese. Whisk well using a hand whisk until a smooth mixture is formed. Add 2 tsp vanilla essence mix well and keep aside.

Step 3

Add the yolks one at a time to the egg white mixture and whisk using an electric beater ,on level 1. Now add the sifted flour a tbsp at a time and whisk . Once all done add the milk mixture. Using an electric beater , whisk well.

Step 4

Add this batter to the baking tray lined with parchment paper.

Baking tray 7 inch/ 7 inch

Step 5

Water bath method :

Bring 1/2 litre water to a boil in a separate vessel.

Use 8 inch/ 10 inch baking tray. Place the cake batter tray into it.

Carefully and gently add water in the outer tray.

Place the preheated oven to bake. Bake for at least 45 mins to 1 hour depending on the type of oven used.

Please note: I have used a gas oven to bake the cake. To brown the top , I put it in the OTG for 5 mins , with only the top coils on.

If using OTG , use only the bottom coil to bake.Once done turn off the bottom and use the upper coil to brown the top if not already brown.

Once cool dust with icing sugar

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