Happy Easter & Japanese Cheesecake

>> Tuesday, April 26, 2011

I had a good Easter break (but is now sad to see it almost over...)

I met up with some old friends, I made a somewhat strange fruit crumble (next post!), and took advantage of the awesome exchange rate and bought myself some books from the U.S (any recommendations for a good book/cookbook?) But most importantly, I reflected on the reason why we celebrate Easter.

I made this favourite Japanese cheesecake a while ago...but I didn't think to post it since out of the dozen times I've made this cheesecake, this was the first time it had a crack right in the middle...a deep, visible imperfection. However despite this fault, I kept these photos as they reminded me of my own imperfections. Some are deep too, painful to look at or to acknowledge!

I thought I'd post this today, during Easter, because it is during this time that we rejoice and celebrate!

We celebrate that in all our imperfections, God still sent His son Jesus, who in His perfect nature suffered and died for our sins. He paid the full penalty for us and conquered sin and death once and for all through His resurrection. And now He reigns! Total joy and freedom and hope!

And so how comforting it is to know that grace finds beauty in the ugly....

Recipe for this fluffy, super light and delicious Japanese cheesecake is here. The only difference is that I used a loaf tin for this instead of a normal cake pan.

You'll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes! Beware though, it is likely that you'll have the whole loaf to yourself in one sitting!

Anyways, hope all of you had a lovely Easter break! 


LDH April 26, 2011 at 12:21 PM  

A beautiful post, Vivienne! I think your Japanese Cheesecake looks delicious even with its 'imperfect crack'. And what an interesting photo with the silhouette. It is a joy reading your words and sharing the joy of what we know Christ has done!

mr. pineapple man April 26, 2011 at 12:47 PM  

so good!! i love japanese re-invented desserts~

Jean April 26, 2011 at 1:42 PM  

hey who says it's not pretty, i'm drooling over here already!

Raji April 26, 2011 at 2:09 PM  

The cheesecake is looking very pretty to me, perfect slices. The pics are gorgeous...the last one especially caught my attention..so interesting.

Aizi April 26, 2011 at 9:24 PM  

to have lived for nearly 10 years in Japan, be half-Japanese, and to love baking, how is it possible i never made this before ;-)
probably cuz it was so much easier to buy it per slice at a bakery shop...
will be trying out this recipe for sure!
thank you for posting. and thank you for taking a look at my very amateur blog too.

Amos,  April 26, 2011 at 10:47 PM  

Beautiful post. Keep it up :D
And belated Happy Easter wishes.

chocolatesuze April 26, 2011 at 11:39 PM  

yum your cheesecake looks fantastic in a loaf tin!

Cooking Gallery April 27, 2011 at 3:53 AM  

This looks so so delicate and elegant, Viv! You're a real pro at creating baked goodies...!

Juliana April 27, 2011 at 5:27 AM  

Oh! Your cheesecake looks delicious, nice texture, light and fluffy. Nice pictures as well. Hope you have a great week ahead Vivienne :-)

Erika Beth, the Messy Chef April 27, 2011 at 6:19 AM  

Isn't it nice to see the love of God in simple things like food?

Book marking this because I like light, springy cakes. :)

Lisa @ Tarte du Jour April 27, 2011 at 6:37 AM  

Lovely post about the meaning of Easter... very insightful! And your cake is gorgeous... cracks and all!

Vivienne April 27, 2011 at 10:56 AM  

Lorraine: Thanks :) It was still delicious in its imperfection haha. Yeah, it is a joy knowing that we serve a living God :)

mr. pineapple man: me too! the Japanese have a way to make anything yummier!

Jean: hehe thanks ;)

Raji: Thank you girl for your kind words!!

Aizi: Yeah, it's hard to see how you'd want to make anything at home when you live in such a convenient place like Japan!! I hope you do make it. Let me know how it goes :)

Amos: Hello Amos! Funny to see you here! Thanks and hope you had a Happy Easter yourself :)

chocolatesuze: thanks suze! cheesecake looks good in any forms and shapes i guess ;)

Cooking Gallery: haha not pro, but thanks!

Juliana: Love the texture for sure!! you have a lovely week ahead yourself girl!

Erika: Definitely :) Hope you get to try this soon in your new kitchen!

Lisa: Thanks...I've gotten over the crack once i realised how yummy the cake was ;)

j3ss kitch3n April 27, 2011 at 1:57 PM  

such a light and beautiful cake viv! hope you had a great easter!

maameemoomoo - a ½ food blog April 27, 2011 at 7:13 PM  


I'm seriously bookmarking this. I don't normally leave comments but me ain't no keeping quiet over this post. I'm DROOLING!

Anonymous,  April 28, 2011 at 12:14 AM  

you have a beautiful soul.

Min {Honest Vanilla} April 28, 2011 at 12:34 AM  

What gorgeous pictures to go with the story :) Lovely cake, which I completely failed the last round, shall attempt it again soon! Thanks for the inspiration :)

chopinandmysaucepan April 28, 2011 at 1:03 AM  

I love the texture of these Japanese cakes because they are so light and fluffy :)

Anonymous,  April 28, 2011 at 2:35 AM  

Wow! That looks delicious!

Vivienne April 28, 2011 at 11:12 AM  

j3ss: thanks jess ;) and you too! hope to see more of your cooking adventures soon too.

maameemoomoo - thanks for leaving a comment :) glad this is making your drool lol. hope u make this sooon and let me know!

Anonymous: i have a wonderful God!

Min: Yikes, hope you get better results next time, Min!

chopinandmysaucepan: I know! Love the Jap version over the denser and creamier ones!

livininthekitchen: Thanks :)

The Future Chef April 28, 2011 at 12:37 PM  

Yes! Isn't is so amazing how God could ever find anything beautiful about your sinful hearts, enough to send his Son for us :) the cheesecake still looks wonderful! I'm really wanting to try this!

Anonymous,  April 28, 2011 at 2:33 PM  

I have never tried a Japanese cheesecake. This looks delectable. Bookmarked - ingredients on my shopping list! Thanks, Viv.

Janine April 28, 2011 at 10:12 PM  

Oh gosh I just made myself a japanese cheesecake for the first time but mine looks no way like yours - mine's wrinkled and the crumb's holey :/

Your 'imperfection' makes the cake all the more interesting to look at and I really like the same of brown you've achieved on top!

Vivienne April 28, 2011 at 10:29 PM  

Future Chef: I know...what amazing grace :) Thanks - hope u get to try it one day :)

ricekernel: you haven't tried?! yay its on your shopping list...can't wait to see how it goes for you!!

Janine: Oh noes! Which recipe did you use? This one? If so, that's really weird :( Coz the crumb is suppose to be very very fine...
That's a good way to look at it huh? Imperfection does make it look interesting ;)

Tanvi@Sinfully Spicy April 29, 2011 at 2:04 AM  

I love love this idea of making a cheesscake in loaf pan.Looks wonderful.I ate japanese version and loved the fluffy texture.I hope you had a Lovely easter celebration.

sugarpuffi April 30, 2011 at 3:34 PM  

i remember your first post about the japanese cheesecake! i tried your receipe but mine failed miserable haha! dont know how you do it so well. this looks even better than last time! so pretty :)

Lori April 30, 2011 at 11:31 PM  

That crack simply adds character. It is beautiful! This looks so good, something I've never had before, but that is going to change!

Vivienne May 1, 2011 at 12:23 PM  

Tanvi:Yeah it's easier to cut using a loaf pan! :P hope ur Easter was lovely too :)

sugarpuffi: ohhh yesss i REMEMBER LOL. that felt so long ago aye! I rem u telling us about your failed effort on the way to jazzushi! lol.

Lori: What a nice way to put it..."it adds character"! ;) thanks!

Yi @ Yi Reservation May 2, 2011 at 6:30 AM  

Thanks for sharing. The imperfection is what makes this cake unique.
Cheesecake is one of my favorite sweets. Compared to the what so-called New York Style Cheesecake, I like the smoothness and fluffiness of the Japanese style more.
However, if you ever come visit NYC, definitely hit up the Junior's Cheesecake here, it basically defines NY style cheesecake.

Kevin May 4, 2011 at 11:29 AM  

That cheesecake looks so smooth and creamy and good!

Cookie and Kate May 4, 2011 at 10:44 PM  

I've never even heard of Japanese cheesecake, but it looks dangerously delicious! I love anything with cream cheese. :)

Rebecca July 4, 2011 at 9:56 AM  
This comment has been removed by the author.
Anonymous,  July 19, 2011 at 11:49 AM  

the photos of e cheesecake is just beautiful. can i have the recipe? im craving for cheesecake... the one on ur photo. it looks the same as in my memory. it would b great if you could share ur recipe. i wanna try baking too! thks.

Viv July 19, 2011 at 12:03 PM  

Anon: The link to the recipe is on this post in the bottom section. Hope you get to bake it soon and that it is similar to what you had in your memory :)

Lily November 16, 2011 at 4:27 PM  

I thought this was a pound cake when I first saw the pics. But cheesecake is much yummier and this one looks pretty good!

Khyla,  January 13, 2012 at 1:22 PM  

Did you bake this in a loaf tin? I tried it in a springform pan lined with parchment paper but it was difficult to get off of the parchment paper...your loaf one looks smoother and less crumbly around the edges then mine..maybe I'll try a regular loaf tin next time- but would you still put it in a water bath? And do you grease the parchment paper first?

Viv January 13, 2012 at 1:35 PM  

Hi Khyla: Yes I baked it in a loaf tin lined with parchment, but I have also tried baking in springform pan lined with parchment like you. I'm not sure why yours stick to the paper. Maybe you could wait for it to cool down a bit before you peel off? And yes, I used a water bath for my loaf tin, and didn't grease my parchment paper.

I hope it turns out better for you next time. Make sure the batter (before adding the meringue) is really smooth. I beat the cream cheese+ yolk batter with egg whisk until there are no more tiny lumps!

hpe this helps!

Amanda January 31, 2012 at 11:18 AM  


You're cake looks so delicious! I looked at the recipe you posted and it's a bit difficult to understand. Not only are the conversions a bit fuzzy, but the directions aren't that clear.... Is it saying that you have to use two different double broilers??
Do you think you could email me your version of the recipe? Being you've made it a bunch I thought you'd have the best advice.

Thanks so much

Viv February 1, 2012 at 9:55 PM  

Hi Amanda,
Thanks and sorry that the recipe isn't the easiest to understand especially with the metrics system. I've only ever used this version of the recipe I posted up...I dont have my own version. This recipe is as it is from another site which I have linked to in my post. I will be doing a step by step guide of this recipe soon in the upcoming month (i hope!) so hopefully that'll help.
And yes, you are correct in saying that you will have to use dthe double boiler twice..once for the butter/cream cheese and once for the yolks and milk!

dont have your email but hopefully you will come back to check this msg!

Megan April 7, 2012 at 11:42 PM  

Anybody converted this to US measurements somewhere? I could do it myself, but I don't often so it would take me a while I think.

Erin June 2, 2012 at 9:53 PM  

I had a similar recipe but I lost it so I am thrilled to have found this! I actually forgot about it until I ran across your site! Thanks for sharing!

Anonymous,  July 7, 2012 at 3:11 AM  

I was on pintrest and saw this cheese cake and was wondering if you could post the recipe?

Anonymous,  July 13, 2012 at 8:34 AM  

The pictures are beautiful! Please post a US measurement recipe. I hate it when something so awesome is posted and there is no recipe to back it up!

Emil July 23, 2012 at 11:56 PM  

There is no imperfection in a wonderful cake like this! The crack has to be there! :-)

Karen,  July 25, 2012 at 1:16 PM  

I really want to try this. How can I find the recipe?

Lorri,  August 8, 2012 at 3:41 PM  

Yes Where is the recipe???

Viv August 8, 2012 at 4:08 PM  

The recipe can be found from the link in this post!

Anonymous,  August 11, 2012 at 1:47 AM  

uhm..this will be lengandry! but first does anyone know how to convert the measurements to w.e it is the states use?

Anonymous,  August 16, 2012 at 11:25 PM  

Hello. This cake looks delicious.I would love to make it, but for some reason it is not showing me the recipe. Could you please send it to me Thank you.fbettega@aol.com

Anonymous,  August 19, 2012 at 8:51 AM  

I can't see the recipe either! Please send it to me @ teresaburcham@aol.com. Thanks!

Kaye August 23, 2012 at 2:08 PM  

I would love to have the recipe as well....it's not showing up here..... kayenorrisdam@gmail.com


Viv August 24, 2012 at 11:13 AM  

Hey All, the recipe can be found on the link in this post. :)

Anonymous,  September 4, 2012 at 5:47 AM  

Does anyone have the United States version of this recipe I cannot do the conversion don't know how HELP!

Anonymous,  September 5, 2012 at 2:45 PM  

here is a great conversion site:
it's a good site for both measurments and temperature

Anonymous,  September 6, 2012 at 11:02 AM  

Where the recipe?

Little Nanny Girl September 16, 2012 at 3:31 AM  

I'm going to make this today! What size loaf pan did you use?

Anonymous,  September 16, 2012 at 10:29 PM  

if you get the recipe, please post it as a comment here :) or email it to me too

Pieter Maass September 21, 2012 at 7:26 PM  

Looks awesome and awesome post by the way.
Love it!


Anonymous,  September 26, 2012 at 6:50 PM  

where is the recipe? It looks yummy and I want to try to make it!

Deb October 5, 2012 at 1:15 AM  

Looks yummy, but where's the recipe???

Deb October 5, 2012 at 1:15 AM  

Looks yummy, but where's the recipe???

Anonymous,  October 8, 2012 at 3:06 AM  

1.25 cups cream cheese
3T unsalted butter
3 egg yolks
4tsp sugar
2.2tsp cornstarch
10T milk
3 egg whites
3.66T sugar or 10tsp
7" cake pan

Anonymous,  October 8, 2012 at 3:34 AM  

Sorry just saw my error. The 3.66Tbs sugar is 11 tsp not 10.

AndreaB October 24, 2012 at 1:09 AM  

What size loaf tin did you use, and how long did you cook it?

Anonymous,  October 24, 2012 at 2:31 PM  

Do you have the recipe with standard American measurements?

Anonymous,  November 12, 2012 at 2:25 PM  

The cheesecake is heavenly....
Would it be possible to post how I could get a picture of the silhouette picture to use for my bible study?


Anonymous,  November 16, 2012 at 12:32 AM  

Nice photo but why didn't you post the recipe? Doesn't make sense....guess I'll find it elsewhere.. Hmmmm

Anonymous,  November 20, 2012 at 1:34 PM  

Open your eyes and read...the link to the recipe is there.....gees. And quit whining about the fact that it's not in American measurements and buy a digital scale...they are not expensive.

Anonymous,  November 28, 2012 at 4:34 AM  

What is cornstarch??? Sorry to be a bit dumb!!

Anonymous,  December 23, 2012 at 2:06 PM  

That is standard american measurement. T is tablespoon.

Anonymous,  December 23, 2012 at 2:10 PM  

300g cream cheese (this equals to about 10.5 oz of cream cheese)

45g unsalted butter (this equals to a generous 3 tbsp. of butter)

57g egg yolk (this equals to 3 yolks)

20g sugar (this equals approximately 1 tbsp + 1 tsp sugar)

11g cornstarch (slightly less than 1 tbsp)

150g milk (about 2/3 cup of milk)

95g egg white (3 egg whites)

55g sugar (about a 1/4 cup of sugar + 1 tsp)

Use an 18 cm (7 in) cake pan with a fixed bottom.

Yii-Huei Phang December 29, 2012 at 2:42 PM  

I made this the other day, and while it tasted great, my texture was a bit crumbly? Could it be due to the cream cheese I used? I also made it into a loaf pan, but I had to put it in the oven for much longer than the required time? It didn't have a golden colour on top?

Anyway, I love the pictures!!!

Anonymous,  January 27, 2013 at 11:59 AM  

Lots of comments about getting the recipe through the link but I see NO link! Can someone please just post the directions here. Please.

Anonymous,  January 28, 2013 at 7:35 AM  

The link is in the first sentence of the last section (between the silhouette picture and the picture of the measuring cups with flowers in them). Where it says "Recipe for this fluffy, super light and delicious Japanese cheesecake is here", the word "here" is the link.

Anonymous,  January 31, 2013 at 6:46 AM  

This is a beautiful post. I think I'm going to start an Easter tradition with this "imperfect" creation. I love it! And thank you to those who posted the conversions of this recipe. It was very kind of you and saves an American mom like me who has three very small hyperactive children from having to try and covert while getting jumped on or interrupted every few seconds. Especially for some one like me who is math handicapped. In other words it makes it very possible for me to actually be able to make this. i would have still tried to convert this but probably would either have never finished or screwed it up. Thanks again!

Sophia Arredondo February 1, 2013 at 8:10 AM  

I just have to say, I'm so looking forward to making this for my parents. It's just a perfect dessert to go alongside coffee and tea.

Anonymous,  February 24, 2013 at 1:55 AM  

To avoid cracking place a large oven safe dish full of water on the bottom rack when you preheat the oven. Place your cake directly above it and bake. The moisture from the eater eliminates cracking. A must for gas ovens! Happy baking :)

Grandma loves to cook March 14, 2013 at 9:25 AM  

at what tempature do you bake it?

Heather Ainsworth March 27, 2013 at 5:00 AM  

I found this on Pinterest and pinned it because it looked so yummy...and then to come to your page and read the beautiful words that you wrote a couple of years ago for Easter and it will be Easter in less than a week now....I am blown away at how God has used this to speak to me!! I needed to read those words today, thank you so very much. God bless you!! :)

Rob S. April 10, 2013 at 8:08 AM  

Technically speaking Easter in it's original form was a pagan holiday celebrating the god know as Ishtar and was a celebration of sex and fertility. Ishtar held a rabbit and an egg as it's symbols and in their attempt to convert the pagans; Christians invented the holiday Easter and made it about Jesus

Anonymous,  June 3, 2013 at 11:40 AM  

can i use 150g of cream cheese instead? and can i substitute butter with canola oil?

Viv June 3, 2013 at 11:54 AM  

No you cannot use 150g of cream cheese. The 300g of cream cheese is essential in this recipe.

I would also recommend that you use butter instead of oil.

Charmaine,  June 4, 2013 at 9:31 PM  


the cake sure looks amazing!

I've made a Japanese cheesecake before - the recipe called for 250g cream cheese and used 6 eggs. Couldn't really taste the cheese in that one as the egg flavour was too strong. Glad I chanced upon this recipe. I noticed MORE CREAM CHEESE AND LESS EGGS! ((:

Am just worried how the taste would turn out. Was there any "eggy" taste in this?

Thanks in advance!


Viv June 5, 2013 at 2:34 PM  

Hi Charmaine,

I think I've tried the recipe you mentioned with 6 eggs and 150g cream cheese. This one is much lighter and less dense, and definitely has more of a cream cheese taste. But differs from your normal NY style cheesecake in texture.

Hope this helps!

Susana November 6, 2013 at 4:24 PM  

Hi Viv!

This cheesecake tastes so beautifully LIGHT! I made it yesterday in a loaf pan, which was actually pretty full, so I had to keep it in the oven much longer to get a golden top. I think that's what caused the surface to crack all over... well it's hard to be sad when the cheesecake tastes this good! I'm embracing its imperfections, as well as my own :)

Thanks so much for sharing this recipe. Next time I'll try baking in the bottom rack, as someone commented. That might work better for my oven.

PS: I don't have a microwave so I just "massaged" my Philly cream cheese block ;)
PPS: I also don't have an electric mixer, and totally whipped the egg whites by hand! Talk about guilt-free cheesecake... xx

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Thanks for discussing. The flaw is what creates this dessert exclusive.
Cheesecake is one of my preferred candies. As opposed to what so-called New You are able to Design Cheesecake, I like the and fluffiness of the Japanese people style more.

Anonymous,  May 21, 2015 at 12:45 AM  

Would you be able to tell me how long you had to cook the cheesecake for when making it in a loaf pan? I would imagine that it increased the time it took to bake, and I think it looks much nicer in a loaf pan! Thanks :)

Karissa Herrador June 1, 2015 at 8:47 PM  


I tried baking the cheesecake in a loaf pan. I baked it for 20 minutes at 180C & for about 40 minutes at 160C. My cheesecake didn't brown & it didn't come out fluffy and full like the pictures. I'm not sure what went wrong. I'm waiting for it too cool.

Has anyone else had issues with fluffiness/thickness. Mine came out rather small. (It didn't puff/rise much.)



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Unknown February 19, 2016 at 12:02 PM  

You were worried about the crack in your cheesecake, and I don't know if someone else has already mentioned this, (you have too many comments for me to read) but if you put a larger glass baking dish, or a metal baking pan, cake pan--anything with an inch or two of water in it (enough that you can set the cheesecake pan into it without the water flowing over the cake) and you put the pan with the water into the oven and then set the cheesecake pan in the water filled pan and bake as usual--you won't get cracks. That tip is out there, google for it and see ( :


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lenny face December 25, 2016 at 4:22 AM  

I tried baking the cheesecake in a loaf pan. I baked it for 20 minutes at 180C & for about 40 minutes at 160C.

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