Tuesday, June 1, 2010

Japanese Cheesecake


There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself!

What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'.

We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I don't know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. This version is a even lighter version as it calls for less eggs (good for the cholesterol conscious like myself!) and has a mousse-like texture as it is incredible light and fluffy!

Right out of the oven...hmmmmm.

Japanese Cheesecake
Recipe from The Cookbook Chronicles
  • 300g cream cheese
  • 45g unsalted butter
  • 57g egg yolk (this equals to 3 yolks)
  • 20g sugar
  • 11g cornstarch
  • 150g milk
  • 95g egg white (3 egg whites)
  • 55g sugar
  • Use an 18 cm (7 in) cake pan with a fixed bottom
Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.

Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.

Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)

In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.

In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese

Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.

Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.

Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.


Pouring the mixture into the dish

All ready for the oven!

Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

So beautifully plump!

Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.


Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day


215 comments:

  1. that cheesecake looks freaking perfect! im drooling just looking at it!

    ReplyDelete
  2. yum, looks really great. sometimes i crave the fluffy japanese style cheesecake over the dense American style

    ReplyDelete
  3. You've inspired me Viv! There will be cheesecake at our place this weekend =)

    hui yee.

    ReplyDelete
  4. Wow, i love the second last photo... it looks so so perfect! I'm gonna give this recipe a go :)

    ReplyDelete
  5. @chocolatesuze - Thanks :) I was quite happy with how the cheesecake turned out as well. Still on the look out for a perfect recipe tho - I rem I've tried nicer ones before.

    @joanh - Yeah I love the dense version as well. I guess most cheesecakes you can find in TW are the Jap style ones?!

    @hui yee - Haha great! Good luck with it - perfect weather for baking as well! If you happen to have a lemon around, add in a tablespoon of lemon juice.

    @Jen - great, hope you like it! It's very light and not too sweet - very easy to eat the whole thing too ;)

    ReplyDelete
  6. wow i am so tempted to jump up from my chair and start making this. looks so friggin perfect!

    ReplyDelete
  7. @sugarpuffi: Wow really? I recall someone saying that they don't 'cook'?! ;)

    ReplyDelete
  8. I love Japanese Cheesecake!!!! I have got to make this..Thanks for the recipe!

    ReplyDelete
  9. Looks amazing! I need to give this ago!

    ReplyDelete
  10. Hi, I was wondering if you have any suggestions for the recipe turning from grams to US measurements..I do not have a metric scale o.o any help would be greatly appreciated. I really want to make this ;_;.

    ReplyDelete
    Replies
    1. Go to Google n convert the measuments LOL don't be lazy ohh n its called imperial system not US measurements LOL

      Delete
    2. No need to be rude. It seems a few people weren't sure how to convert it.

      Delete
    3. It's taught "Metric" and "US" in math classes in the United States. I've never heard "imperial system" before in my life.

      Delete
    4. I was just about too ask for the conversion as well... And in the US they teach it that way... Metric and US... It is just a difference in culture. I don't understand why people have to be so rude about this. This is a baking site not a controversial issue. Thank you to the person below who was kind enough to provide it and be kind to her fellow man despite their culture or nationality. Sheesh!

      Delete
    5. If you click on the link by the title of the cookbook she got it from, then it will take you to a page with the original recipe and the lady has it in parenthesis of what it is in tbsp, cups and tsp. much easier!!!!!

      Delete
  11. Hi Anonymous, does this help? :) Hope u make this soon and let me know how it goes! :)

    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)

    ReplyDelete
    Replies
    1. Thank you for posting the conversion. This really helps a mom like me who has the very small hyperactive kids who don't allow me a few minutes to try and look up conversions and such. Not to mention I'm horribly math handicap. :) i really appreciate giving us this conversion. Thanks again.

      Delete
    2. Thank you, I was thinking what I just saw Anonymous post!

      Delete
  12. hello
    i have a question, did you add something like baking powder coz mine was a 1.5 max 2cm thick, i followed exactly what u said, and it didnt raise at all. what should i do ?
    btw it tasts yummi ate all the borders while it was still hot couldnt resist:)

    ReplyDelete
  13. Hi Anonymous:

    what size baking pan/tin did you use?! i didn't add baking powder. the cheesecake should not rise too much during the bake...the size of the cake batter should be about the same as the final baked product.
    I'm not sure why yours is so thin/flat but maybe its likely due to the measurements or the size of the pan?

    ReplyDelete
  14. hello again
    yeah i think that was the prob.. just noticed that u said 18cm pan mine was rectangular and 28x21, but it looks so big in the pic never thought that could be the prob
    thx for everything :)
    xxx

    ReplyDelete
  15. How thick does the milk and egg yolk kixture have to be?

    ReplyDelete
  16. Hi Anonymous: as soon as you see the mixture thickens with the milk, remove from heat. it should be pretty quick since theres cornstarch in it!

    ReplyDelete
  17. Gorgeous, stunning, wow! Thanks for the recipe!

    ReplyDelete
  18. This looks faaantastic. Just mentioned it in my blog, and I plan to try it this weekend. I'll let you know how it turns out. :) love your blog, by the way.

    http://www.bohobeat.com/2011/06/friday-link-round-up-fathers-day-blog.html

    ReplyDelete
  19. In the ingredients list, you say 20g sugar, but in the instructions you say "Add a small amount of the 55g of sugar to the egg whites..."

    Which is correct - 20g or 55g? Looking forward to giving this a try. Thanks!

    ReplyDelete
  20. Digigirl: There are two lots of sugar in this recipe (as you can see in the ingredients list). The 20g of sugar is used to mix with the yolk and the 55g is used for the egg whites. Hope this helps and happy baking :)

    ReplyDelete
  21. Hi, I have encountered some recipes that require cake flour and some (such as yours) which do not use any flour.. Do you know what is the difference of using and not using the flour? Will they turn out the same?

    I can't wait to try this out! Except I need to figure out the flour part :)

    ReplyDelete
  22. Can I substitute cornstarch with potato starch??

    ReplyDelete
  23. I am confused, so this is a flourless cheesecake? you sure?

    ReplyDelete
  24. sorry for the late response...

    Nikki: I don't think it makes much of a difference. There is cornstarch in the recipe though! (Cornstarch is an ingredient in cake flour!)

    Anon: I think you can, but I haven't tried it myself. Please let me know how it goes if you do try!!

    anna: Yes! Although there is cornflour in it.

    ReplyDelete
  25. Hi! This cake looks amaziinnngg! I'm trying out the recipe tomorrow. Can I use a 9in standard cake pan? Or do I have to run out and bye a 7in pan?

    ReplyDelete
  26. Its time like these I wished my school system taught us metric! This looks like it will be worth the effort to convert!! ;)

    ReplyDelete
  27. I thought I should mention in case inquiring minds want to know...
    You can install a "google chrome" extension that will convert the measurements for you. Search for measurement converter then install. Once done anytime you move your mouse over the ingredient amount it will pop up with the conversion. So for me it converted the gr. to oz.

    ReplyDelete
  28. thank you SPUDMOMMY!!! that's very nice of you to share the info :) Appreciate it!

    ReplyDelete
  29. I tried it last night, followed the recipe almost to the letter, and I used oven thermometers to make sure my temperatures were mostly right. It turned out rather well, however is denser than I expected, more like a thick mousse than the airy Jap light cheesecakes from bakeries.
    I notice that this recipe uses more than double the cream cheese and half the whipped egg whites compared to another recipe http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html. So maybe this density is normal?

    ReplyDelete
  30. Please read up on eggs and cholesterol. Dietary Cholesterol has next to NO impact on your blood cholesterol. Eat as many eggs as you like.

    ReplyDelete
  31. What recipe can I follow for a 9 inch pan? I want to make this for my boyfriend's grandparents when I come home for Easter break and I only have a 9 inch spring form pan :/ And the cake looks great by the way! I can't wait to try it!

    ReplyDelete
  32. I cooked this today, and it was wonderful, thank you for the super recipe, I LOVE your blog, and will be cooking more of your recipes :)
    Jeni

    ReplyDelete
  33. I tried this yesterday as a Father's Day cake, and it's SOOOO good! Thank you so much for sharing this recipe!

    ReplyDelete
  34. Hi, these cake looks amazing! I was wondering if you have to do a tooth pick test to see if the cake is already done. because that's what I usually do when baking a cake. thx

    ReplyDelete
  35. Anon: I didn't really do a pick test and I don't think it is really necessary for this recipe because we are baking for 40 mins and letting it sit in oven for another 40 mins (with oven turned off). :)

    ReplyDelete
  36. At the suggested temperature, my cake didn't plump or cooked...it was watery. I have to raise the temperature to 320C degree. Going to play with the temperature abit.

    ReplyDelete
  37. Lmoa...sorry about the temperature... I forgot to convert it to Fahrenheit. No wonder it didn't cook....lol

    ReplyDelete
  38. 11 grams of cornstarch seems like not enough flour for this recipe? Would this make the cake kind of dense and wet and the same time?

    Great Photos!

    ReplyDelete
  39. Anon: Haha great that you managed to find out that the temp conversion was the problem! Hope it turned out well at the end :)

    Anon: Yea 11g of cornstarch is not much, but this cake is def on the other end of dense..it's super soft. It can be on the wet side which is why its important to keep the cake in the oven for another 40 mins after you switch off the heat!

    ReplyDelete
    Replies
    1. Anything is possible and any recipe can be altered. The amount of time should be reduced. You will have to test it out yourself though to see how long it takes to bake.. :)

      Delete
  40. So what temperature do you bake this on in F?

    ReplyDelete
  41. Would help a lot if this recipe could be converted to cups, teapspoons, and Fahrenheit etc instead of grams/C....can't wait to try it!

    ReplyDelete
  42. Converting measurements is easy. This website will convert everything from cooking measurements to temperatures. http://www.convert-me.com/en/

    ReplyDelete
  43. I don't believe there is a cheesecake on earth more fluffy than this one! Looks really delicious!!!

    ReplyDelete
  44. I've been searching high and low for a great Japanese cheesecake recipe, and I'm so glad I've found what looks like a winner! I can't wait to make this, especially in individual servings topped with fruit (and maybe some custard!). Thanks so much for sharing--looking forward to more scrumdiddly recipes!

    ReplyDelete
  45. Cheesecake never has flour...

    ReplyDelete
  46. how do you determine if the meringue is perfect? roughly how long did you mix at medium speed?

    ReplyDelete
  47. Made the cake! i turned out fabulous, BUT i almost cooked it at 180F instead of Celsius, I'm Canadian, and we use the METRIC system here but we all bake in Fahrenheit, you need to FIX the temp. I almost ruin a good 2hr and ingredients if i didn't read the comments
    Very tasty cake will make again at 350F
    Kym:)

    ReplyDelete
  48. Crap. I baked it at 180F. Well, tried to bake it. No wonder it wasn't turning golden

    ReplyDelete
  49. So now I guess I'll just bumble around until it turns the right color. Maybe. And then leave it a while. And then force my family to eat whatever comes out. Sigh.

    ReplyDelete
  50. mmm, mine is unsuccessful and i don't know why. The cake raised 15 minutes then it turn golden brown but as i checked it is raw and dense. I put it back to the oven 40 minutes or so and still dense, plus the cake turn very dark and deflated after.

    ReplyDelete
  51. Tried this last night and it's amaaaazing - my family loved it, especially my cheesecake-lover father. Thanks for the recipe! A question tho, it tasted a tad bit 'eggy' at certain parts of the cake - is it because I didn't mix it well enough/ something to do with the meringue?

    Cheers, Elaine

    ReplyDelete
  52. Wow, this recipe is fantastic! The only modification I made was to add a bit more sugar and some lemon zest. This was an absolute hit at my dinner party tonight. Thank you for this recipe.

    ReplyDelete
  53. SO Excited to bake this! Thanks so much for posting the American measurements. ☺

    ReplyDelete
  54. This cheesecake is amazing!!! I have made it twice in the last two weeks. It is so simple to make and it is fantastic. Light and airy, not heavy like regular cheesecake.

    ReplyDelete
  55. Oh my gosh. I have never of this amazingness. can coconut milk be used and a non dairy butter be used in place of the dairy versions?

    ReplyDelete
  56. Can I use Splenda instead of sugar?

    ReplyDelete
  57. Awesome recipe. My whole family loved the cake!

    ReplyDelete
  58. Is there an easier recepie...one that's not in Grams????

    ReplyDelete
  59. I made this and it was a success! Thanks for posting this recipe..

    ReplyDelete
  60. I tried this recipe twice and while it was good, it did not rise or turn golden-brown at all. I see the top of your cake turned quite brown. Any suggestions?

    ReplyDelete
  61. About the meringue....I couldn't get the whites and sugar to form peaks after I put the whites in the freezer.

    ReplyDelete
  62. Can't wait to try this and thank you so much for sharing! I've never had Japanese Cheesecake so this will be a nice treat! On another note, I feel the need to apologize for my fellow Americans that are complaining about the fact that you are using the measurement system you were raised on and live on. I'm even more appalled that so many of us have asked you to convert FOR us ... in this google-crazed age no less! No wonder so many other countries think Americans are arrogant and lazy. Shameful.

    ReplyDelete
    Replies
    1. Agreed and totally agreed.. Thank you so much for an awesome recipe.

      Delete
    2. Please, I am an adult I do not need anyone to apologize for me. Especially since I am not lazy, not arrogant. I was merely thinking I would have to convert everything since the school systems quit teaching metric system in the early 70's. Not that I needed it done for me, I know a few things about technology!
      Have a nice evening.

      Delete
  63. Japanese Cheesecake

    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.

    ReplyDelete
  64. This comment has been removed by the author.

    ReplyDelete
  65. Recipes are so annoying that are in grams and not cups or spoonsful. I can't be bothered weighing out 11 grams of cornflour - not everyone has digital scales!!!

    ReplyDelete
    Replies
    1. That's funny....I know something that's actually WAY more annoying....someone whining about a free recipe. Go buy a box cake at walmart if you "can't be bothered" to weigh out ingredients.

      Delete
    2. I totally agree! I don't know how to manually convert grams to ounces, but google sure is a wonderful thing.

      Delete
    3. Or better yet, go buy a cake already made so you wont have to be bothered measuring that half cup of water.......

      Delete
  66. THIS is going on the Holiday Menu!!
    Love all the comments and and follow up tips, especially the google conversion chart info!
    I can only imagine all the toppings that would go so well on top of this beautiful cake that would satisfy EVERY appetite!

    ReplyDelete
  67. I did all the conversions for the recipe but like some above I baked at 180 F. I just restarted the oven and will try cooking it at the proper temp for 1/2 the time and see what happens.

    Thanks for the recipe though, I had fun licking the whisks!

    ReplyDelete
  68. On behalf of every spoiled, lazy American, I apologize for some of these comments. And I commend you on a lovely recipe that I'm anxious to try. :)

    ReplyDelete
  69. I know this post is a few years old. The author has been so patient in answering questions, I thought that I would ask if anyone has tried this recipe in mini bundt pans? I know the recipe calls for a certain size pan, and it seems if you alter this, the recipe is altered too. However, I'd like to make mini cakes for Christmas and would love to use this recipe. Help?

    ReplyDelete
  70. Can this be made in muffin tins? I wanted to make individual servings for a cookie exchange, would I have to change the amount of time for this to work?

    ReplyDelete
    Replies
    1. Anything is possible and any recipe can be altered. The amount of time should be reduced. You will have to test it out yourself though to see how long it takes to bake.. :)

      Delete
    2. Sorry, I don't know why my reply ended up here instead of at the end of the page haha! Thanks for this great recipe though!

      By the way, does it matter what kind of milk is used? Thanks!

      Delete
  71. After melting the butter, do I have to remove it from the fire before adding the cream cheese?

    ReplyDelete
  72. I don't know how to convert the measurements. Is there somewhere I can get the ingredients in ounces and cups?

    ReplyDelete
    Replies
    1. If you go up in the comments some people have been very kind and provided conversions. Also on her original post about this where she linked the recipe, in three comments, someone converted it very well. Hope that helps!

      Delete
  73. i would to like to know ounces and cups,please,judyspeck@att.net thanks so much....

    ReplyDelete
  74. Love cheesecakes but have never tried Japanese cheesecakes. I cannot wait to make this. I am making it this week. Thank you

    ReplyDelete
  75. Everyone that's asking for conversions...if you take a few minutes to read through some of the earlier posts, there were a few people that posted the conversions. I found this out after spending an hour on Google to convert everything myself hahaha very helpful! And for the temps, the 180 deg. C is 350 deg F and the 160 C is 320 F from what I found.

    ReplyDelete
  76. Weighing ingredients is much more accurate than cups and tsps... I found this out when doing other gluten-free recipes. A scale really isn't that expensive or difficult to use. Worth it to get a recipe that is reliable across the board, especially since not everyone measures say, flour, in a cup the same way. (Yes, I know there is no flour in the recipe. Hopefully you get my point.)

    Happy Baking!

    ReplyDelete
  77. Pinning this and putting the converted measurements in a comment to maybe help out some who just can't be bothered to read through the comments (usually my favorite part of posts lol). This looks marvelous and I WILL be making it, thank you!

    ReplyDelete
  78. hey hey! my cake is in the oven right now, but i got to say, its taking a LOT longer to cook than i thought. i even bumped the oven up significantly but its been over an hour and the top still isnt browning. besides that, it looks like it is gonna come out GREAT (if it will ever start to brown!)

    ReplyDelete
  79. Hello, I saw this recipie on Pinterest and am so excited to try it out! I have two questions for you (which I hope you can answer as soon as possible) so I can get on to baking this!
    Firstly, I dont have any cornstarch at home. Can I use flour as a replacement? If I can, then can I put in the same amount of cornstarch or would I have to double it?

    Also, can I add raspberry or mango pulp to give a fruity flavour?

    ReplyDelete
  80. Mine is cooking now! Yum! It had not browned at all though, is this common and is there a way to brown it after (maybe putting it under the griller for a bit or will that hurt it?)

    ReplyDelete
  81. Hi Anon: Cornstarch would thicken the milk/yolk mixture. You could try with flour as well but I have not tried myself!

    Adding the fruit pulp: depends on how much you put in. Addign too much would result in a runny batter which might affect how the cake sets. Alternatively, you could add the fruits on the side or on top of the cake?

    ReplyDelete
  82. This cheese cake was disgusting and I'm very sad to say so. I don't think there was enough sugar. ):

    ReplyDelete
  83. Do not put egg whites in the freezer, I think that's why my cheesecake was 1 inch high...

    ReplyDelete
  84. Thank you for sharing this recipe. I'm going to make it for my husband's birthday.

    ReplyDelete
  85. I've always wanted to try a Japanese Cheesecake. Thanks for putting up the recipe.

    ReplyDelete
  86. Hi Viv!

    Your pictures look amazing, you have really great photography skills! Not only that but this cheesecake was delicious! It was so light and airy, completelly not what I expected, it blew me away! I actually featured your recipe on my blog as well, of course I linked the recipe back to your site :) If you want to see how mine turned out here is the link:
    http://www.loveforflavor.com/#!japanese-cheesecake/c1lk2

    Thanks for sharing this recipe!
    Angelika

    ReplyDelete
  87. Do you use the parchment paper for the ease of removing the cheesecake from the pan? I have a springform pan for cheesecake. Would that work ok?

    ReplyDelete
  88. I,found this recipe on Pinterest and made the cheesecake as a practice ahead of Japanese visitors visiting in July... Delicious! Thank you so much.

    ReplyDelete
  89. That looks good. I'm gg to make it. Also, what kind of camera do you use? Your pictures look great.

    ReplyDelete
  90. Has anyone tried to decorate on top with fresh berries? are fruits heavy for the texture of this cheesecake? Can it be decorated with it? any suggestion?

    ReplyDelete
  91. Hi Viv,just want to know what brand cream cheese you use to prepare the japanese cheese cake as i used one indian brand cream cheese which is locally available also as per your instruction i baked in convectional microwave oven but the top burnt also the cake turned like a custard,please if you can help out.thanx
    Arman

    ReplyDelete
  92. it looks amazing~~ cant wait to try it out! thanks for uploading this recipe!!

    ReplyDelete
  93. What is carb count?
    My granddaughter loves cheesecake but she is type 1 diabetic.

    ReplyDelete
  94. This was WONDERFUL!! Thank you so much. This is definitely a new family favorite.

    ReplyDelete
  95. my meringue is NOT thickening/forming soft peaks!!! >:( i have been hand mixing for 30 minutes now... what do i do???

    ReplyDelete
  96. hi Anon: The process shouldn't take 30 minutes at all. Usually when egg whites are not forming soft peaks is because the whites might have been in contact with some greasy substance, like perhaps some egg yolks went into the white mixture. Also before beating egg whites, make sure that your mixing bowl and beaters are clean and dry.

    ReplyDelete
  97. yeah i kind of assumed it had been in contact with some kind of oily/greasy substance based on this article i found while frantically searching for the answer to my problem... but it came out okay and it is cooking in the oven right now :) YAY!!!! it looks delicious~~~~ THANK YOU SO MUCH FOR POSTING THIS RECIPE!!! oh and i could not find a 7 in round cake pan so i just used a 9 in one. i hope it turns out okay~

    ReplyDelete
  98. so my cheesecake is currently in the oven. It is 1am and I am waiting. I followed the recipe and baked this cheesecake to the tip of a pin and it hasn't browned. I am baking in the proper temperature, have a proper spring form and used the roasting pan yada yada. My only giant mistake is I used wax paper instead of parchment (idiot!!) but is that the reason it isn't browning??
    Sincerely, Tired ._.

    ReplyDelete
  99. Just rechecked. The surface cracked - not that the whole beauty thing mattered to me, I'm worried about the taste. I am going to take it out and go to sleep here now, but I am still confused. Why hasn't it browned? Would love some advice for next time I attempt that beautiful creation, thanks : )
    Sincerely, Still Tired

    ReplyDelete
  100. Hi Tired/Still Tired,

    I don't see why too your cake hasnt browned in the oven. Are you sure it is at 180C? (That is, 356F).

    ReplyDelete
  101. Your cheesecake turned out beautifully :)
    The thing is when I tried it, it turned out really... cheesecake-ey and not exactly as bread-like as I thought it would. Although it still tasted good, it just wasn't that different from regular NY cheesecake. Any suggestions for a more bread-like version?
    Thanks.

    ReplyDelete
  102. Hi, i've tried this recipe 5 times and it tastes fabulous, however I always have a problem with the texture. (ps. out of the 5 times, its only been fully successful the first time!). Somehow it always turns out nice and fluffly on top, but too moist, pudding-like at the bottom. I tried "debugging" by comparing with the first 'successful' time - in other tries I've used spreadable cream cheese (Philadelphia) instead of block cream cheese (cant seem to find block cream cheese at my local grocer), will this make a difference? and if so, do you have any suggestions how i can alter the recipe accordingly?

    Thanks for the recipe and will appreciate any comments you/ anyone has! :))

    ReplyDelete
  103. Hi Laine, I believe there is a difference between the cream cheese block and spread. The spread is 'lighter' and more airy (thus spreadable) so I wouldn't recommend using it to make cheesecake...but perhaps some suggestions could be to decrease the amount of liquid in the recipe (e.g maybe add less milk) so that the batter is actually thick rather than flat and runny. But again, I haven't made it with spreadable cream cheese before so can't give you solid advice!

    Hopefully you can find block cream cheese elsewhere :)

    ReplyDelete
  104. Hello! i would like to make this tomorrow, but wondering, does it matter what kind of milk? i only have 1% milk in the refridgerator right now!

    ReplyDelete
  105. Hi AMI, I have not tried with 1% milk before but I am certain it should be alright :) Hope it turns out great tomorrow...let me know how it goes!

    ReplyDelete
  106. I love to try this recipe for my practical test at school. I was wondering can i add lemon zest to this recipe ? If yes, which stage ? may it affect the volume ? Thanks :)


    ReplyDelete
  107. I am taking it out of the oven as we speak and it looks fabulous and golden. It seems to work perfectly in France as well :) Thank you for this great recipe. It is my first japanese cheesecake. A bientot!

    ReplyDelete
  108. Thank you so much for this recipe :)
    I made it last year for a friend's birthday and she was extremely pleased - I have you to credit for all my friends' compliments.

    ReplyDelete
  109. My 16 m old daughter and i just made this in a bad pan. It is cooling right now. Can I wait to eat it until I chill it?? That's the hard part. It looks, smells (and that corner tastes) lovely! I had a scale and the sense to use a search engine for any questions on the temps. Can't wait to dig in! Thank you for the recipe!

    ReplyDelete
  110. Hi Tracy: Thanks for sharing with me! I can't wait for you to try it too! It def does taste better after chilling!

    ReplyDelete
  111. hi Viv! have you tried to cook the cheese cake in the microwave?

    ReplyDelete
  112. Just FYI, eggs are not bad for your cholesterol, eggs are a good source of vital protein, and not hi in cholesterol unless the chickens are fed high cholesterol food, which hasn't been done for over twenty years. This is one of the worst myths perpetuated in the last decades.

    ReplyDelete
  113. Hello,
    i baked this cake couple days ago, but mine did not look like yours at all. The top was cracked, and the cake collapsed after it came out of the oven. Can you think of any reason why this would happen? Thanks in advance!

    ReplyDelete
  114. I made this yesterday. Mine tasted like eggs. I like eggs, but I wanted cheescake

    ReplyDelete
  115. No flour required for this recipe...just a little bit of cornflour.

    ReplyDelete
  116. hello :) just wondering after the egg yolks mixed with the suger and the milk, how can it still be the orangeish colour ? coz after i mixed it the color turned to creamy yellow. Thanks for the recipe btw

    ReplyDelete
  117. The cheesecake looks absolutely wonderful!! And what a beautiful photo!

    ReplyDelete
  118. In the recipe, there's milk. What kind? (I'm sorry if I ask a stupid question) thanks!

    ReplyDelete
  119. Hi DW - I used full fat milk and would recommend that too

    ReplyDelete
  120. wow!!what a taste!and the texture...dreamy creamy!!!the perfect gift for my husband's nameday.thanks for sharing!

    ReplyDelete
  121. Tried to make this tonight, didn't brown/turn golden on top and wasn't cooked after the suggested cooking time. Didn't raise either. Tried putting it back in the oven at 10min intervals at 160 C which browned it but still tastes really eggy and like it's not cooked. :(

    ReplyDelete
  122. I am a low carber and found you through pinterest. I was wondering if I could substitute coconut flour for corn starch and stevia for sugar? I don't think it looks plain or boring, I think it looks elegant. Thanks!

    ReplyDelete
  123. Thanks for your article and sharing your expertise, it's really appreciated.It helped me a lot for what i was searching for. Keep it up. For more details about Glutenfree restaurant in Japan Visit: Glutenfree Japan

    ReplyDelete
  124. The posts that I’ve been waiting for from fro to seek social bookmarking and met in this blog,

    ReplyDelete
  125. I made this and absolutely gorgeous. Used Philadelphia cheese. followed the recipe as it is and came out beautiful. Thank you very much for sharing.

    ReplyDelete
  126. This looks amazing! I want to try making a smaller version of this recipe because I'm not serving very many people. How would you suggest adjusting the cooking time for 1/3 of the recipe?

    ReplyDelete
  127. me gusto mucho esta pagina Dios los bendiga

    ReplyDelete
  128. I did a double-take at a comment early in your description about not wanting too many eggs because you were "cholesterol conscious". This recipe was posted a long time ago and I hope by now you and your readers are up to date on the latest understanding about dietary cholesterol. If not then research it. There are lots of things to avoid in one's diet, but make sure they make sense.

    ReplyDelete
  129. hey hey! my cake is in the oven right now, but i got to say, its taking a LOT longer to cook than i thought. i even bumped the oven up significantly but its been over an hour and the top still isnt browning. besides that, it looks like it is gonna come out GREAT (if it will ever start to brown!)
    Klenteng Tao Di Indonesia

    ReplyDelete
  130. It's always been an exciting moment to come to this blog and find something very exciting and amazing.

    ReplyDelete
  131. Thank you so much for this wonderful recipe. Today I made this cheesecake for my bible study group and it was so delicious....Credit goes to you...the steps were easy to follow and the cake was just SO soft and it simply melted in my mouth. My friends said they might not eat any more regular cheesecake from now on :)

    ReplyDelete
  132. Im so glad to hear that your friends enjoyed it so much :) Thanks for trying out this recipe! Ive always been meaning to "clean up" this recipe to make it easier to follow...glad you were able to follow it well!

    ReplyDelete
  133. We experience more than happy about that. You should also consider their finest game titles with our free currently to find the sense of exciting that brings.
    happy wheels | friv4school

    ReplyDelete
  134. Viv, I just encountered this recipe because, as you, I am trying to find the perfect recipe for Japanese cheesecake after trying it for the first time in a restaurant a couple weeks ago. This was my third attempt. It tastes good, creamy, I am missing the lightness of the one I had (my previous attempt was all lightness and no creaminess...hard to achieve both combine I guess). I was wondering because in this recipe the proportion of cream cheese to eggs is higher...anyways, I wanted to ask you if you have tried other recipes for this cake with better results...

    ReplyDelete
  135. Very insightful post. Keep up the good works. Thanks.

    ReplyDelete
  136. Very insightful post. Keep up the good works. Thanks.

    ReplyDelete
  137. تعتبر العاب الفلاش أفضل وسيلة للعب خاصة بالاطفال وهي خطة ناجحة منذ فترة طويلة يوجد العديد من هذه المواقع التي تقدم اجدد الالعاب وأروعها العاب جماعية مميزة جدا بينما أغلبية الاشخاص يلعبون في صنف العاب سيارات 2017 هو الاخر جيد جدا ورائع يستحق التجربة

    ReplyDelete
  138. تعتبر العاب الفلاش أفضل وسيلة للعب خاصة بالاطفال وهي خطة ناجحة منذ فترة طويلة يوجد العديد من هذه المواقع التي تقدم اجدد الالعاب وأروعها العاب جماعية مميزة جدا بينما أغلبية الاشخاص يلعبون في صنف العاب سيارات 2017 هو الاخر جيد جدا ورائع يستحق التجربة

    ReplyDelete
  139. تعتبر العاب الفلاش أفضل وسيلة للعب خاصة بالاطفال وهي خطة ناجحة منذ فترة طويلة يوجد العديد من هذه المواقع التي تقدم اجدد الالعاب وأروعها العاب جماعية مميزة جدا بينما أغلبية الاشخاص يلعبون في صنف العاب سيارات 2017 هو الاخر جيد جدا ورائع يستحق التجربة

    ReplyDelete
  140. شركة نقل اثاث
    شركة شراء اثاث مستعمل بالرياض
    شراء اثاث مستعمل حائل
    الاثاث من الاشياء التى نستطيع ان نبذل فية الكثير من الجهد والوقت من اجل ان يتم القيام باعمال النقل من مكان الى اخر سواء الى اى مكان فى المملكة او اى مكان خارج المملكة ، فاعمال النقل من الخدمات التى تبدو لنا انها سهلة وبسيطة الا انة فى نهاية الامر من الخدمات التى تؤدى الى التعرض الى مشاكل كثيرا من الصعب ان يتم القيام بحلها من الكسر والخدش والتلفيات والضياع ،شركة قمم التميز من اهم وافضل الشركات التى تحقق اعلى مستوى من خدمات النقل للاثاث والقيام بالاتفاق مع مركز التعاون الخليجى من اجل ان يتم الحفاظ على الاثاث ضد اى مشكلة ، فاذا كنت فى حيرة من امر النقل فتاكد انك الان تمتلك افضل الشركات المميزة الخاصة باعمال النقل من خلال الاعتماد على توفير عدد من الخدمات المميزة . شراء الاثاث المستعمل بحائل
    شركة قمم التميز على وعى كبير باعمال النقل والتى تحقق افضل مستوى من خدمات النقل التى تؤكد ان الاثاث يتم الانتقال من مكان الى اخر دون ان يتم التعرض الى اى مشكلة من اهم الخدمات المقدمة الاتى :- شراء اثاث مستعمل بحائل
    1- التعبئة تتم من خلال صناديق مخصصة مغلقة حتى يتم انتقال بيه الى المكان المراد النقل الية .
    لا تكتفى شركة نقل اثاث بالقيام باعمال النقل فقط بل تهتم باعمال التركيب واعادة الاثاث الى ما كان علية بعد ان تتم اعمال النقل مباشرا . محلات شراء الاثاث المستعمل بحائل
    شركة تخزين اثاث
    تخزين الاثاث من المهام التى نجتاج الية فى اوقات معينة اثناء الانتقال من شقة الى اخر او القيام بالسفر لفترات طويلة ، فالحرارة المرتفعة والرطوبة والاتربة الناعمة تؤدى الى ظهور التشققات و تؤدى الى التكسير المفاجىء للاخشاب ، فاذا كنت فى حيرة من اعمال النقل فتعاون مع شركة المتخصصة فى اعمال التخزين من الامور التى لابد من القيام بية بطريقة مميزة على ايدى متخصصين فى القيام بهذة الخدمة .
    ارقام شراء الاثاث المستعمل بحائل
    شركة قمم التميز من اهم الشركات التى تقوم بانشاء مستودعات طبقا لمعاير ذات جودة مميزة والتى تساعد فى الحفاظ على الاثاث ضد اى عيوب او اى مشكلات
    ارقام محلات شراء الاثاث المستعمل بحائل
    شركة شراء اثاث مستعمل بحائل
    تظهر مع مرور مدة التخزين بالاضافة الى ان المستودعات مقسمة من الداخل الى اماكن مخصصه للزجاج واماكن مخصصة للاخشاب وهكذا حتى يتم الحفاظ على الاثاث فعليك ان تتعاون وتتواصل مع الارقام المتواجدة على الصفحة من اجل ان تتم الحفاظ على الاثاث ضد اى تغيرات من الممكن ان تحدث ، بالاضافة الى اننا نقدم عقود مميزة فى اعمال التخزين فى مقابل ارخص الاسعار .

    ReplyDelete
  141. The app is presently offered on iTunes.wallinside.com/ You could look as well as Know More install it conveniently.This is certainly an Install Music Paradise Pro Download on PC or Android impressive application to obtain on Music Paradise Pro Download your phones and PC. This is a should installed application for all Music Paradise Pro APK the music lovers all over the world. I have been utilizing.

    ReplyDelete
  142. Ever since the development of the web, people have Mobdro APK Download actually been locating a number of methods to delight themselves.Website Over the last couple of years, fast as well as affordable web solutions Download Mobdro started appearing. Therefore media documents began becoming preferred.

    ReplyDelete
  143. Ever since the development of the web, people have Mobdro APK Download actually been locating a number of methods to delight themselves.Website Over the last couple of years, fast as well as affordable web solutions Download Mobdro started appearing. Therefore media documents began becoming preferred.

    ReplyDelete
  144. Ở Việt Nam, tỷ lệ phụ nữ mắc các bệnh phụ khoa rất cao, đa số mọi người thường nghĩ viêm nhiễm phụ khoa, đặc biệt là viêm âm đạo là chuyện bình thường. Tuy nhiên, ít ai biết được những tác hại do viêm âm đạo gây ra sẽ làm ảnh hưởng không nhỏ đến cuộc sống thường ngày của người phụ nữ, thậm chí là ảnh hưởng tới sức khỏe sinh sản. Bệnh cần được điều trị kịp thời nếu không sẽ để lại những hậu quả nguy hiểm. Ảnh hưởng bệnh viêm âm đạo gây ra có nguy hiểm rất lớn với người bệnh mà còn ảnh hưởng đến những người xung quanh.
    triệu chứng viêm âm đạo, triệu chứng viêm phụ khoa , viêm âm đạo , viêm âm đạo có nguy hiểm không, viêm âm đạo dùng thuốc gì

    ReplyDelete
  145. Ở Việt Nam, tỷ lệ phụ nữ mắc các bệnh phụ khoa rất cao, đa số mọi người thường nghĩ viêm nhiễm phụ khoa, đặc biệt là viêm âm đạo là chuyện bình thường. Tuy nhiên, ít ai biết được những tác hại do viêm âm đạo gây ra sẽ làm ảnh hưởng không nhỏ đến cuộc sống thường ngày của người phụ nữ, thậm chí là ảnh hưởng tới sức khỏe sinh sản. Bệnh cần được điều trị kịp thời nếu không sẽ để lại những hậu quả nguy hiểm. Ảnh hưởng bệnh viêm âm đạo gây ra có nguy hiểm rất lớn với người bệnh mà còn ảnh hưởng đến những người xung quanh.
    triệu chứng viêm âm đạo, triệu chứng viêm phụ khoa , viêm âm đạo , viêm âm đạo có nguy hiểm không, viêm âm đạo dùng thuốc gì

    ReplyDelete
  146. شراء اثاث مستعمل بالرياض
    شراء الاثاث المستعمل بالرياض
    محلات شراء الاثاث المستعمل بالرياض
    ارقام الاثاث المستعمل بالرياض
    حقين الاثاث المستعمل بالرياض
    شراء اثاث مستعمل
    شركة مكافحة حشرات بجدة
    مكافحة حشرات بجدة
    شراء الاثاث المستعمل بجدة ومكة
    شراء اثاث مستعمل بالرياض
    شركة شراء اثاث مستعمل بالرياض
    أعزائنا العملاء ، يمكنكم شراء الاثاث المستعمل بالرياض من خلال متخصصين بشراء الاثاث المستعمل ، حيث نحن قادرين على شراء الاثاث المستعمل لديكم بأعلى الأسعار الممكنة فلدينا خبرة في شراء الاثاث المستعمل تمتد لدى أكثر من عشرون عاما في مجال المتاجرة بالاثاث المستعمل وإعادة تدويره مره أخري بعد صيانته وتنظيفه وإصلاح كافة عيوبه ، كلا منا يحتاج في بعض الأوقات إلى تغيير الديكور الخاص ببيته ليس فقط لديكور المنزل من حيث الشكل وإنما أيضا نحتاج إلى تغيير ديكور الاثاث لدي منازلنا ، وهنا يقع صميم عملنا حيث نقوم نحن بعض التواصل مع أحد مندوبينا بمعاينة الاثاث لديك والتواصل معك لأعلى سعر ممكن لبيعه ثم نقوم باصلح كافة العيوب المتواجدة بالاثاث وإعادة عرضه مرة أخرى لدينا في محلات شراء الاثاث المستعمل بالرياض وخصيصا بالحراج

    ReplyDelete
  147. How to make this dish with my Best Lasagna pan. I read about this here:
    https://bestlasagnapan.com

    ReplyDelete
  148. Cách phân biệt ổn áp standa 20kva chính hãng:

    √ Do Công ty Cổ phần Ổn Áp Biến Áp Standa Việt Nam sản xuất
    √ Trên máy ổn áp standa 15kva có tem cào SMS chống hàng giả, hàng nhái
    √ Vỏ máy standa 20kva sơ tĩnh điện đặc biệt
    √ Đỉnh máy standa được dập chìm chữ STANDA…
    Quý khách có thể chọn máy công suất lớn hơn như Standa 15KVA, Standa 20KVA, ổn áp lioa 15kva | standa | standa theo nhu cầu!
    ☎️ Hotline 0915.951.325 để có giá tốt hơn!
    lioa 15kva | ổn áp standa 10kva

    ReplyDelete
  149. Cách phân biệt ổn áp standa 20kva chính hãng:

    √ Do Công ty Cổ phần Ổn Áp Biến Áp Standa Việt Nam sản xuất
    √ Trên máy ổn áp standa 15kva có tem cào SMS chống hàng giả, hàng nhái
    √ Vỏ máy standa 20kva sơ tĩnh điện đặc biệt
    √ Đỉnh máy standa được dập chìm chữ STANDA…
    Quý khách có thể chọn máy công suất lớn hơn như Standa 15KVA, Standa 20KVA, ổn áp lioa 15kva | standa | standa theo nhu cầu!
    ☎️ Hotline 0915.951.325 để có giá tốt hơn!
    lioa 15kva | ổn áp standa 10kva

    ReplyDelete
  150. Thank you for some other wonderful post. Where else may just anybody get that type of info in such an ideal way of writing? I have a presentation subsequent week, and I am on the search for such info.
    Visit me


    standa | standa | standa | lioa | lioa

    ReplyDelete
  151. i would to like to know ounces and cups,please,judyspeck@att.net thanks so much net worth

    ReplyDelete
  152. Viv, I saved this pin the first time I made it! It was absolutely amazing! I did the conversion on my own, no complaints from me. Then I have moved and put things in storage, which included my written recipe of this. I have been going crazy trying to find the right recipe again. Lo and behold, I forget that I saved your pin until this morning. I will be making this next weekend when family comes to visit. I will have to make 2!! Thank you again!!!

    ReplyDelete
  153. You install MS Office 2016 you can enjoy the free trial for a period of one month. After the termination of this free trial a considerable amount of options do not remain functional anymore. In order to run those options you need to get the Microsoft Office 2016 Product Key.

    Microsoft Office 2016 Keys for Free

    ReplyDelete
  154. الآن من خلال عنود مكة نقدم لكم شركة تنظيف خزانات تقدم خدماتها لكم من خلال فريق من العمال محترف في التعامل مع مختلف أنواع الخزانات شركة تنظيف موكيت تعمل على تقديم خدمات تنظيف المفروشات بإستخدام البخار الطريقة الأكثر فعالية في تنظيف المفروشات شركة تنظيف شقق محترفات من الشغالات يقدمن خدماتهن في عالم التنظيف شركة جلي رخام رواد عالم التنظيف شركة مكافحة حشرات بغستخدام مبيدات آمنة على حياة البشر

    ReplyDelete