Japanese cheesecake

Japanese cheesecake

We all know the typically baked cheesecake that we like very much. But what would you think about trying something a little more exotic?

We bring you this recipe for the palate adventurers. This Japanese cheesecake will open your mind with its super soft texture and delicate taste, perfect for a cup of tea.


Let's make a Japanese cheesecake


Egg yolks 6 units

All-purpose flour 2.12 ozs

lemon juice 2 tbsp

Milk 100 c.c.

Corn Starch 0.71 ozs

Sugar 4.94 ozs

Butter 1.76 ozs

American-style cream cheese 8.82 ozs


Sweet English sauce with matcha tea 6.7 ozs

Powdered sugar c / n

Mango fruit 1 unit

How to prepare it:

-Heat the cheese, milk, and butter in a bain-marie until combined.

-Cool to room temperature.

-Add the sifted flour and starch, then the yolks and lemon juice.

-Beat the egg whites with the sugar to the meringue point.

-Gently incorporate the meringue into the cheese preparation with a rubber spatula until everything is integrated.

-Line an 8.7 inches sponge cake mold with parchment paper on the bottom and the wall and grease lightly with butter.

-Pour the preparation and cook in a bain-marie in an oven at 320 ° F(160 ° C) for an hour and a half.

-Remove from the oven and let cool in the pan.

-Unmold while heating and serve portions with sweet English sauce with matcha and fine mango segments.

-Finish with powdered sugar.


Recipe by Osvaldo Gross