Sunday, November 14, 2010

Japanese Cheesecake

Adapted from Dianna Dessert 


250g cream cheese (softened)
50g butter (softened)
120g caster sugar
90ml orange juice
10ml lemon juice
zest of 1 orange
6 egg yolks
60g plain flour
20g corn flour
6 egg whites
1/4 tsp cream of tartar


  • Preheat oven to 160 degrees C.  Grease and line a 23cm springform pan.
  • Sift together plain flour and cornflour.  Leave aside.
  • Beat cream cheese, butter and half of the sugar until soft and fluffy. Add in egg yolks and beat until combined.  Then beat in orange juice and zest.
  • Fold in sifted flours.  
  • In a separate bowl, whisk egg whites until foamy.  Add in cream of tartar.  Gradually add in the remaining sugar and whisk until soft peaks form.
  • Fold egg whites into the cream cheese mixture.  Stir until just combined.
  • Pour into the prepared pan.
  • Bake in a water bath for 1 hour.
  • Turn off the oven and leave the cake to cool in the oven with the oven door ajar for about 1 hour. 


  1. this is deliciously light and fluffy with a pleasant"zing" of the citrus flavour!

  2. This is one of my favorite recipe too for light cheese cake. Very neatly sliced,yum!

  3. Very pretty slice of Japanese cheese cake!

  4. Can I used corn starch as corn flour? ?

  5. Wow, lovely, I m in love with the Japanese light cheesecake, even better with citrus added. Yumz!


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