Japanese Cheese Cake

DSC_2482 (3)

Happy Easter and Passover if that is what you celebrate or in you choose not to celebrate either I hope you have a wonderful spring time Sunday as well.

I stumbled upon this recipe and site purely by luck when I was looking for a light dessert for Easter.  The blog is called just one book and the creator is Nami all of her recipes are Japanese and everything I tried has been great.  I usually make something lemon like a tart or cake because lemon is so bright the flavor just seems like spring.  But when I saw this I knew I had to try it and I’m glad I did.

DSC_2439 (2)

This is a light and luscious cheese cake that is lightly sweet and sooooo delicious  after a large holiday meal.  Now you know I LOVE dessert but when it’s the holidays and we tend to do a little more eating than we should I like dessert that doesn’t go overboard.  This dessert definitely hits the mark light and luscious just a touch of sweet and looks gorgeous on a cake plate.  With raspberry sauce it looks out of this world.  Oh  your guest and family will be so impressed.

DSC_2441 (2)

Japanese Cheesecake (Souffle Cheesecake)
Prep time
30 mins
Cook time
1 hour 30 mins
Total time
2 hours
Serves: 9-inch cake
  •  2 8 oz packages cream cheese, at room temperature
  •  6 Tbsp. granulated sugar
  •  4 Tbsp. unsalted butter, cut into ½”  slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 1 cup heavy whipping cream, at room temperature
  • 2 tsp lemon juice
  • 1 Tbsp homemade bourbon vanilla or vanilla extract
  • 8 Tbsp  all-purpose flour sifted twice
  • raspberry sauce or 3 Tbsp. Apricot jam + 1 tsp. water
For Meringue
  • 6 egg whites
  • 10 Tbsp  granulated sugar for meringue
  • Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
  • Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy-duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
  • Preheat oven to 320°F (160C) degree. Start boiling water.
  • In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
  • Add the butter and mix until thoroughly incorporated.
  • Add the egg yolk and heavy cream and mix well.
  • Add lemon juice and rum and mix until the batter is very smooth.
  • Sift the flour twice.
  • Add the flour all at once and mix well.
  • Transfer the batter to a large bowl.
  • Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.To make meringue, beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low-speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
  • To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high-speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
  • Add ⅓ of the meringue to the batter and mix well first.
  • Then add the rest of the meringue all at once and fold it in (not mix this time).
  • Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the counter top to remove any air bubbles.
  • Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
  • Bake at 320°F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300°F (150°C) and bake for another 30 minutes.
  • When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
  • In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a fishing line or a warm knife (run a knife under hot water and wipe off completely before each cut).

Raspberry Sauce:

  • 2 cups raspberries
  • 2 Tablespoons sugar
  • 2 Tablespoons water

Place raspberries, sugar and water in a small sauce pan over medium heat.  Bring to a boil and let the berries cook down stirring often until they berries break apart and turn mushy soft.  Remove from heat and strain through a fine mesh strainer to remove seeds.  Using a wooden spoon to push the berry pulp through  the strainer.  Using a butter knife to scrape the pulp from the bottom of the strainer.  Stir the pulp back into the liquid and cool until ready to serve.


It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!                                         ~Mark Twain


Adapted from: Just One Cook Book Author: Namiko Chen


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s