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Japanese Cheesecake

Japanese cheesecake uses whipped egg whites and has no crust.
Prep Time25 mins
Cook Time1 hr 40 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: Japanese
Keyword: cheesecake


  • 10.5 oz cream cheese
  • 3 tbsp butter
  • 3 egg yolks
  • 3 egg-whites
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 2/3 cup milk
  • 1/4 cup sugar


  • Preheat the oven to 350
  • Prepare a cake pan with parchment paper.
  • Separate your eggs into two bowls
  • Beat the egg-whites until stiff peaks form and place in the freezer to chill.
  • In a large bowl, melt the butter and cream cheese and whisk to combine. You can use a double broiler or microwave in 10-20 second intervals. You want it to combine and be soft, but not liquid.
  • In a separate bowl, mix the egg-yolks, 1 tbsp of sugar, and cornstarch. Set aside.
  • Heat the milk to a boil.
  • Add milk to the egg-yolk mixture
  • Place milk and egg mixture in a double boiler/heatproof-bowl-over-boiling-water-on-stove and whisk until it thickens.
  • Add this mixture to the cream cheese mixture and combine well.
  • Remove the egg-whites from the freezer. Scrape into a new, clean bowl, gradually add 1/4 cup of sugar. Mix on medium speed until a soft meringue forms.
  • Add 1/4 of egg white mixture to the cream cheese mixture and stir well to combine.
  • Add the remaining egg white meringue by gently folding it in with a rubber spatula.
  • Fill the prepared cake pan and smooth the top with the spatula.
  • Place the cake pan into a roasting pan and add boiling water until it comes approximately half an inch up the cake pan.
  • Bake for 15 minutes at 350
  • Reduce the heat to 300 and bake 25 minutes or until top turns slightly golden
  • Turn off the oven and let it sit inside for another 40-60 minutes.
  • Take the cake out of the roasting dish and place it on a wire rack to cool. Refrigerate the cheesecake and chill it completely before taking it out of the cake pan.
  • Serve with fresh fruit!