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Japanese cheesecake recipe

Japanese cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Baked cheesecake

A deliciously different, light cheesecake that has a similar texture to souffle. It also has very little sugar so you've no reason not to try it!

67 people made this

IngredientsServes: 8

  • 85g cream cheese
  • 60ml milk
  • 2 egg yolks
  • 4 tablespoons sugar, divided
  • 2 egg whites
  • 1/3 teaspoon cream of tartar
  • 3 tablespoons plain flour
  • 1 1/2 tablespoons cornflour

MethodPrep:35min ›Cook:45min ›Ready in:1hr20min

  1. Preheat the oven to 180 C / Gas 4. Line the bottom of a 23cm round cake tin with parchment.
  2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
  3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornflour, and stir until blended.
  4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake tin. Place the tin on a swiss roll tin.
  5. Place the tin with the cheesecake into the oven, and pour water into the swiss roll tin until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 150 degrees C / Gas 2. Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
  6. Run a knife around the outer edge of the cake tin, and invert onto a plate to remove the cake. Peel off the parchment and turn out onto a serving plate so the top of the cake is on top again.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(65)

Reviews in English (49)

by Sherry

FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite interesting...very smooth with a consistency denser than pumpkin pie but not really gelatin-like either. Not horrible but obviously not the way it was suppose to turn out. -- SECOND TRY -- I used fat free cream cheese and added 1/2 teaspoon of lemon juice. It turned out alright - a little dense but I did change the recipe. It was somewhat like a sponge cake but not quite as fluffy. -- THIRD TRY -- Third time's a charm! I used fat-free cream cheese along with fat free skim milk. Although it looked dense, it turned out soft. It was flufflier this time probably because I did a better job of combining the ingredients (making sure the yolks and sugar were light and fluffy, etc.). I didn't have parchment paper so I just used PAM and I had no problem with it sticking. With the fat-free ingredients, each serving has barely any fat and less than 100 calories!-06 Jul 2006

by chocopop

This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake and added a tablespoon of freshly squeezed lemon juice. It turned out wonderfully! Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be), yet still delicious and easy to make.-06 May 2006

by Sza Sza

I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem to make the cheesecakes ` correctly `. Hence, I would have to give this recipe a low rating bc it is more of like a sponge - egg cake, that always sinks. If anyone wants a light dessert, a good custard will do rather than this mushy - spongey type of cheesecake.-12 Jan 2008

  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons (2 ounces) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces) granulated sugar, divided
  • Pinch of kosher salt
  • 5 large eggs, separated
  • 1 packed teaspoon zest and 2 tablespoons fresh juice from 1 lemon
  • 1/2 cup sour cream, at room temperature
  • 1/3 cup (1 1/3 ounces) cake flour
  • 2 tablespoons (1/2 ounce) cornstarch
  • 1/4 teaspoon cream of tartar

Adjust oven rack to lower-middle position and preheat to 340°F. Grease the bottom and sides of an 8- by 3-inch springform pan and wrap the bottom half of the pan with foil to create a waterproof seal (see note). Set into a roasting pan.

In a stand mixer fitted with a paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamyscraping down sides as necessary with a rubber spatula (about 2 minutes). Beat in egg yolks and lemon zest until smooth, about 30 seconds. Replace paddle attachment with whisk attachment. Whisk in the lemon juice and sour cream on medium speed, scraping down sides as necessary with a rubber spatula, until combined.

Sift the flour and cornstarch over the batter and whisk until completely combined. Transfer mixture to a large bowl, using a rubber spatula. Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly)

Using the mixer's whisk attachment, beat egg whites and cream of tartar on high speed until frothy. Slowly pour in the remaining sugar and continue to whip to medium-peak stage (see note). Don't over-whip.

Fold a third of the meringue into the batter with a rubber spatula until almost combined. Gently fold in the remaining meringue in two more batches.

Pour the batter into the springform pan and set on the oven rack. Pour about 2 inches hot water into the roasting pan (see note). Bake until the cake is golden and just firm in the center, 40 to 45 minutes.

Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes. Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours. Serve.

Other Cake Recipes You Might Like:

This Japanese cheesecake recipe calls for the following main ingredients:

  • Cream cheese
  • Butter
  • Milk
  • Cake flour
  • Corn starch
  • Eggs
  • Sugar
  • Cream of Tartar

There is no baking soda or baking powder in the recipe as the egg white meringue will make the cake rise tall.

Japanese-Style Rare "No-Bake" Cheesecake With Yogurt

"No-bake" cheesecakes are called rare cheesecakes in Japan. This is a soft type of cheesecake and usually, gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces.

It's easy to make this Japanese version of one of the world's favorite desserts at home with this recipe. The main difference between this and other no-bake cheesecakes is the use of yogurt instead of heavy cream this variation makes this cheesecake more nutritious than other cheesecakes and gives it an extra level of acidity that will appeal to more adventurous palates. This recipe yields a texture more closely resembling a super-creamy panna cotta rather than a traditional cheesecake.

The cream cheese and yogurt are mixed with gelatin or lemon juice, then poured over the biscuit crust and cooled to set inside the refrigerator. Eggs are not used in this recipe. This version is often served with berries or other types of fruits (mango is a favorite), fruit sauce, or jam.

Japanese cheesecake recipe - Recipes


Estimated Nutrition

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so much creative cuisine in Japan, had never seen this version, tonka beans, have never worked with them before, thank you for introducing these

hi, what kind of cream did you use here? is it ok to use nestle all-purpose cream? thanks in advance!

it’s just regular heavy whipping cream that has a milk fat percentage of 35%. i’m not sure what the all purpose cream percent is but if it’s around there it should work :)

hi,I’m koji tamura !
Thank you for made a Mr. CHEESECAKE!
I’m so so so happy.
cream fresh is 42%

hello tamura-san! thank you for dropping by!! :D
and thank you for letting me know that the cream fresh is 42%!!

This happiness is infectious! I’m looking forward to making my own Mr Cheesecake this weekend. Hopefully I can make it to Tokyo one day and try it first hand.

How can I convert this into cups and tbs?

hi kim,
i’ve done the conversion, but cups and tbsp are no where nearly as accurate as weight measurements! your cheesecake will probably end up looking slightly different, it’s really difficult to measure out cream cheese, sour cream, and yogurt accurately in cups :)

Hi Step, I’m planning to make it this weekend, for the cream can I use double cream option that has 45% fat milk content?
Cause the standard cream only has 35% fat.

hi billa,
you can use double cream too!

Can I change the white chocolate to dark chocolate?

hi peggy,
i haven’t tried but i think it’ll work. the cheesecake will be chocolate colored :)

This is not an impt call out, just got me confused,

On the steps above, u mentioned egg whites.

In the recipe, it says egg yolks…

I thought for a sec maybe u experimented ?

From what i understand, this is better without lemon?

hi kristy,
thanks for the heads up! fixed the typo :)
i liked it better without the lemon!

Hi.. should we wait until the cream and chocolate cool down before mixing it to cream cheese?
Thank you for posting.

hi yes if you’re mixing in chocolate, make sure it’s cooled down :)

I tried with digestive biscuit crust and it gave a tasty balance

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i am a food blog is an award winning food blog that’s been around since 2010 featuring hundreds of easy, fun, and delicious modern Asian- and globally-inspired recipes that celebrate the joy of home cooking. Our tips and tricks will have you cooking like a pro in no time. Pull up a chair and stick around for awhile, let’s be friends and eat together!

Souffle Cheesecake Recipe

Souffle Cheesecake is a popular cheesecake sold at western-style dessert shops in Japan. As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake. Soufflé Cheesecake is not overly sweet, as with other Japanese cakes, but it still has a good enough cheese flavor to be called a cheesecake.

There are mainly two kinds of cheesecakes in Japan rare and baked. Rare cheesecake uses gelatin to solidify and set in the fridge. Its texture is more like mousse or bavarois than the cheesecake we typically see here in the US. Baked cheesecake is the soufflé type in this recipe. Today, although there may be American or New York-style cheesecake available at some cake shops in Japan, the rare and soufflé cheesecakes will be sold at almost all stores.

There are a couple of tips to succeed in making Souffle Cheesecakes. First, you have to prepare the mold with paper liners very well. Use parchment paper a little taller than the cake pan in case the cake rises higher than the pan. Butter well on the paper and sprinkle powdered sugar so that the batter doesn’t stick to the paper and pull the cake as it’s baked. That pulling force will cause cracks on the cake. It also eases the release of the cake from the pan. Another important point is to whip the meringue well and fold into the cake batter without deflating too much foam of the meringue, just like when you make sponge cakes. If there are cracks on the cake, don’t worry. When cooled down, the cake will shrink a little and lines will be less noticeable. Finally, this recipe uses a hot water bath in the oven. Watch our video for details, but this is basically just placing the cake pan with the batter in hot water in a larger pan in the oven (the water is only deep enough to come partially up the side of the cake pan also, don’t use a springform pan in the bath, or it may leak).

Soufflé Cheesecake is not something you see at pastry shops often in the US, but this light dessert may be a perfect ending after big dinner or a feast. Make this one at home if you’d like to try a new dessert during the holidays!

Yield: 6" (15 cm) round cake pan

  • 150 g (5.3 oz) cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • 90 g (3.2 oz) sugar
  • 3 eggs, separated
  • 150 g (5.3 oz) warm milk
  • 50 g (1.8 oz) cake flour, sifted
  • 1/2 tsp lemon peel, grated
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla
  • Melted butter and powdered sugar, for parchment paper

What is the Japanese Cheesecake ?

Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you are exploring all the foods the country has to offer.

But remember, there is no such thing as “Japanese Cheesecake” in bakeries in Japan. Usually, you will see 3 Types of Cheesecakes in Japan.

  • Baked Cheesecake (ベイクドチーズケーキ)
  • Rare Cheesecake (レアチーズケーキ)
  • Soufflé Cheesecake (スフレチーズケーキ)

Baked Cheesecake is the typical cheesecake. It has eggs, cream cheese, heavy cream, flour and it’s baked in the oven. Some may have a biscuit crust on the bottom, and some don’t.

Rare Cheesecake is a “no-bake cheesecake” outside of Japan. The cream cheese and heavy cream are mixed with gelatin or lemon juice, then poured over the biscuit crust, and cooled to set inside the refrigerator. Eggs are not used in this recipe. This version is often served with berries or other types of fruits.

Soufflé Cheesecakeis the one you’re looking for. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).


1. Unsalted butter: When a baking recipe calls for unsalted butter or written as just “butter”, that means the salt is not required. As baking is chemistry, I highly recommend using unsalted butter because we don’t know how much salt is added in each brand of salted butter. Think of it this way: you can always add kosher salt to the butter but you can’t take it out from salted butter.

2. Eggs: An American large egg is about 50 grams without shell (56.7 g with shell).

3. Cream Cheese: Buy two Philadelphia Original Cream Cheese 8 oz. boxes instead of the round container type. You will need one full box (8 oz.) and 2.5 oz. from the second box (there is the measurement on the package in case you don’t have a kitchen scale).

4. Heavy (Whipping) Cream: Heavy cream or heavy whipping cream is the richest type of liquid cream with a fat content of at least 36%. You can also go light and use whole milk in this recipe.

5. Granulated Sugar: I often receive questions about sugar whether you can use a substitute or reduce the amount of sugar. To be honest, I am not sure. As I mentioned before, the amount of sugar affects baking and my recommendation is to follow the recipe first before adapting so you will know what works and what does not. I use regular white granulated sugar for my baking unless stated otherwise.

6. Cake Flour: I use King Arthur cake flour blend , but if you don’t have the cake flour in hand, you can always make it yourself. All you need is all-purpose flour and corn starch. To get 1 cup cake flour, take one level cup of all-purpose flour, remove 2 tablespoons, then add 2 tablespoons of corn starch back in, and sift to combine.

7. Lemon: To me, it’s important to include the lemon juice for tanginess and the zest for a wonderful aroma. If you don’t like “sourness”, don’t worry. The cake won’t taste sour. Just a hint will do the trick.

8. Apricot Jam: Typical soufflé cheesecake is covered with apricot jam. It gives the right amount of tanginess and sweetness as well as the sheer on the cake. I highly recommend getting a jar (my favorite brand is Bonne Maman ) .


1. Cake Pan: I use this 9-inch cake pan with 4-inch height . If your 9-inch cake pan is not 4-inches tall, you can still use it with parchment paper to support the rising cake. If you have a smaller or bigger cake pan, please adjust the amount of your ingredient following below, which I used an egg as a unit of calculation.

  • 1 large egg (50 g without shell)
  • 50 g cream cheese
  • 10 g unsalted butter
  • 33 g (33 ml) heavy whipping cream
  • 10 g granulated sugar
  • 13 g cake flour
  • 1 tsp. lemon juice + some zest
  • 17 g granulated sugar for beating egg whites

I used to use a springform pan for my soufflé cheesecake, and most of the time I didn’t have any water seepage issue (I used a heavy-duty 8″ long aluminum foil to secure). However, I discovered a better solution (read below) with this new cake pan, so now I don’t use my springform pan for this recipe.

2. Parchment Paper: You will need to pull out 30 inches of parchment paper. You will need one 30″ x 4″ (height of cake pan) sheet, and two 30″ x 2″ strips which are used to lift up the cake. To save time, I recommend this 9-inch round parchment paper liner for the bottom of the cake (because you’ll be making this cheesecake often!).

3. Mixing Bowls: You need 2 large mixing bowls for cake batter, and a third one to beat egg whites (or a stand mixer bowl if using a stand mixer).

4. Fine Mesh Strainer: It’s important to sift cake flour for a perfect texture. If you are going to make your own cake flour, then it’s even more important to have a fine-mesh strainer . We also use it to pass through the cake batter to achieve an extra refined texture.

5. Whisk: I use a whisk (I love this one ) instead of a silicone spatula to incorporate the air in the egg whites into the batter.

6. Stand Mixer or Electric Mixer: Have you beaten egg whites with the hand? It’s a real work-out for your arm. I’ve done it before and let’s say I’m thankful for my stand mixer. You can use a hand mixer too however, the speed level may be different, so trust your eyes.

7. Large Baking Sheet: You will need an oven-safe container to keep your 9-inch cake pan inside along with 1 inch of water. I use a large baking sheet.

I know it looks a lot to prepare if you have never baked before, but these are pretty basic things you’ll need and will use a lot. And you’ll definitely make this cheesecake more than once! Let’s talk about techniques next.

Japanese Cheesecake

The instructions for this cheesecake are pretty straightforward and simple, yet it’s not as easy as regular cheesecake. The common difficulties include shrinking and cracking, which are mostly caused by the outcome of beating egg whites or wrong oven temperature.

I had enough share of trials and errors before I finalized this recipe. Even cheesecake loving Mr. JOC couldn’t take any more cheesecake in the house, so I started to pass the “taste okay but not perfect” cheesecakes to neighbors and friends. Besides the taste (the easy part), my main issue was to work with my new oven.

1. Measure Everything First

It’s the basic of basic, but you must measure all ingredients and prepare everything before you start making the cake.

Timing is so important. You don’t want to lose the perfect condition of the cake batter and egg whites just because you forget to line parchment paper for your cake pan or the oven hasn’t finished preheating yet.

2. Make Parchment Paper “Strips”

These strips of parchment paper are for pulling the cheesecake out of the cake pan after it comes out from the oven. Normally you will just flip and take the cake out, but it’s not so easy for a cake with soufflé-like texture.

I saw this trick from either a friend’s blog or Japanese website when I was still using a springfoam back then to make my soufflé cheesecake. As I received feedback on seepage issue from some of JOC readers, it was time for me to switch my cake pan and try this “strips” method. I’ve been absolutely loving it since!

3. Grease Well

We grease the inside of the cake pan so that the parchment paper will stick to it nicely. And you will also need to grease the parchment paper that will touch the cake batter.

If the cheesecake is stuck with the parchment paper while rising, the cake will be pulled and end up cracking.

4. Use Double Boiler

With my original Japanese Cheesecake recipe, I’ve always mixed the cream cheese, egg yolks, heavy cream, and sugar in a large mixing bowl without a double boiler and it worked fine.

However, I really prefer this double boiler method for one reason. You do NOT need to bring the above ingredients to room temperature before making the cake!

For someone like me who forgets or plans last minute, this works in my favor. I usually forget to take out the ingredients from the refrigerator ahead of time and end up wasting time. If ingredients need to be at room temperature, don’t skip. It’s mentioned there for a good reason!

5. Use Cold Egg Whites

In Japan when we beat egg whites, we always use cold egg whites (even chill the bowl) to achieve a refined texture. When I started to bake in the U.S., I noticed American recipes call for room temperature egg whites to achieve the fullest volume instead. Maybe we look for different things? It’s up to you if you use cold or room temperature egg whites.

Also “cream of tartar” is not a common product in Japan and we do not use it when beating egg whites. So if you don’t have it in your kitchen, don’t worry (I don’t use it either).

6. Perfect Soft to Medium Peaks

This is the most important (and could be the scariest) part of making Japanese Cheesecake. The beaten egg whites generate small air pockets in the structure of the cake, keeping the cake airy and fluffy.

When you beat egg whites, there are 3 stages: soft, firm, and stiff peaks, and for this recipe, we need soft/medium peaks .

When you lift the whisk, the egg whites do not fold ribbons (drizzle) anymore. And when you turn your whisk upside down, the egg whites still cling to the whisk and hold their shape for a second, then start to “flop over”. That’s between the soft and medium stages that we need.

I used to whip until firm to stiff peaks when I used my original recipe and it worked fine. However, once in a while when I whipped a tiny bit too much, the cheesecake became a bit lopsided and cracked. Overall, it was a bit harder to control. Many soufflé cheesecake recipes in Japan call for both stiff peaks or soft peaks, so find what works for you, knowing this variable.

7. Fold in Egg Whites

I learned that a whisk does a better job than a silicone spatula when you gently fold the egg whites into the batter. It’s very important to keep the small air bubbles so that the cake will rise higher without flopping.

8. Bake in Bain-Marie

A bain-marie (ban mah-REE) is the fancy term for a water bath. We use this cooking technique to cook delicate foods like soufflé and custards. The hot water creates a gentle and uniform heat around the food as well as providing moisture inside the oven.

9. Bake at 2 Different Temperatures

The oven temperature is probably the second most important factor for a successful Japanese Cheesecake after beating the egg whites properly.

If the oven temperature is too high, the cheesecake will rise too fast, break the structure, and eventually crack. If the heat source is too close to the cake, the cake will also get big cracks. The taste will be fine, and after the cake cools down, the big cracks will be less obvious.

I preheat oven to 350 ºF (180 ºC) first, and this is not the temperature for baking the cheesecake. Every time you open the oven to set up bain-marie or put the cake into the oven, the temperature drops significantly. Therefore we set the oven higher.

Then when we put the cheesecake in the oven, we start baking at 320 ºF (160 ºC) and then reduce to 300 ºF (150 ºC) to make sure the cake is cooked through. My current oven is much bigger than my previous oven, and I had to test a few times to get the right baking time. If your oven is smaller than mine, you will probably need to reduce the baking time to 60 minutes. I have a “convection bake” option, but I used regular “bake” in this recipe so I could test the baking time for a majority of recipe users.

10. Cool Down Slowly

After baking in the oven, do not take out your cheesecake immediately. Let it cool down gradually by leaving the oven door ajar for a while.

This prevents a sudden change of temperature that could cause the cake to shrink or collapse. You want the cake to slowly come down to half the height, from 4 inches (tallest point) to 2 inches.

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Disclaimer: In order to achieve the best SEO (search engine optimization) practice, we can no longer keep my original Japanese Cheesecake post (published on September 24, 2012) as it has the same recipe name as an updated version. Now the original post is redirected to this post. The original Cheesecake post has over 500 comments which will be very difficult for readers to go through when they look for an answer for similar questions they have. Therefore, we decided to create a brand new post. For those of you who really enjoyed my original Cheesecake recipe, you can still read the post by clicking here (and zoom in to read).

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Fluffy Japanese Cotton Cheesecake and a Tokyo Feasting Trip

Funny how when you think or visualize of something you want, it happens. Stay focused and consumed with making things happen, it&rsquoll become a reality. During the holidays we were talking about the &ldquogut&rdquo feeling of going on a trip in early 2015. We were craving an international trip AND wanting to explore a new dessert. We&rsquore still pinching ourselves because both are happening and it doesn&rsquot get anymore real than this! Where to start to share? Well since you&rsquore gazing at these cake pictures, let&rsquos talk about cake first.

We&rsquove wanted to make this alluring Japanese cotton cheesecake for the longest time. It&rsquos been on our to-do list and finally, it happened because we&rsquore going to Tokyo! Wait, we&rsquore jumping ahead. Back to the cake.

Anyways, Japanese cotton cheesecake is not like the Western NYC cheesecake in the sense that the NYC cheesecake has a denser cream cheese center texture. Instead, Japanese cheesecake is similar to a soft sponge cake (or angel food cake) made with cream cheese, or a cakey- cheesecake that&rsquos fluffy like cotton. It&rsquos a combination of both and it&rsquos wonderfully pillowy, soft, delicately sweet and amazing. The tender crumb of the cake will just melt in your mouth. So be ready to devour 2 pieces.

To top it off, literally, we added a layer of berry compote. After a few bites, we died! Twice! It was so good and kept asking ourselves, &ldquowhere has this dessert been all our lives?&rdquo! Even without the berry compote, this cotton cheesecake is the perfect bite to start off your morning coffee or to finish off a rich meal. Seriously, if you love light sponge-cake style cheesecake, this Japanese cheesecake will rock your world.

And why is making this Japanese cheesecake recipe such perfect timing? We&rsquore heading to Tokyo. In fact, as we speak, today! The lovely folks at All Nippon Airways (ANA) recently launched their &ldquoBy Design&rdquo campaign highlighting their dedication to an inspired guest experience. Basically, they really pay a ton of attention to detail and thoughtfully craft every part of their travel experience, especially when it comes to their world-class-in-flight-menus, hospitality and convenient airport connections. You can learn more about their inspired guest experience here .

So when they reached out to collaborate together we definitely wanted to make it happen because on flights from Los Angeles to Japan, ANA has collaborated with the Patina Restaurant group , which is one of our clients. What a small world, to be working with awesome clients in different capacities. We knock-on-wood everyday and are so grateful to be working on projects and with people we absolutely love.

We were invited by ANA to experience and photograph Food Culture in Japan and ANA&rsquos unique in-flight menu, which includes food from our photography client, Patina Restaurants. We&rsquoll be sharing all our feasting adventures with you on-and-off the airplane over the next few weeks. Of course, you&rsquoll be seeing tons of food culture images and stories on our collaboration with ANA, so stay tuned and follow us.

In the meantime, look out for our feasting adventures on our Facebook page , our Twitter , Diane&rsquos Instagram , Todd&rsquos Instagram and the hashtag #ANAByDesign. And to top it off, ANA has created a super cool game designed to help people relax during their flight. This is perfect timing now that cell phones are allowed during take-off! We&rsquore actually looking forward to eating really REALLY GOOD airplane food and playing the game to relax. ANA is pretty amazing at taking care of their in-flight travelling guests.

Oh, the game? Again, it&rsquos an app from ANA called Take-Off and you can download and get it here.

Hope you enjoy this Japanese inspired cotton cheese cake and we&rsquoll connect again with a ton of feasting photographs and updates from Tokyo.

We&rsquore sharing this post in partnership with ANA- All Nippon Airways, and all opinions are always our own, including the obsession with this Japanese Cotton Cheese Cake. Great collaborations and good food. We love sharing what we truly enjoy.

Japanese Cheesecake

This Japanese Cheesecake was in my &ldquoto do&rdquo list for quite some time now. This is my first attempt of making it and I must say it is one of the best cheesecakes I have ever made so far. It is a very delicate cheesecake, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice.

I&rsquove added vanilla extract and lemon juice but you can add extra flavors like rum, almond or coconut extract, lemon or orange zest. The recipe uses less cream cheese, sugar and fat than a regular cheesecake which makes it a diet-friendly dessert.

I was quite pleased with the result though next time might turn even more perfect. This time I&rsquove used a springform pan and wrapped the pan with aluminum foil so no water gets inside but for better results I think a regular pan might be better and less work involved in preparing the pan.

The recipe is easy to prepare, there are only few ingredients involved and the process is quite simply but must be very careful when making the meringue as this is one of the main step that make the cake turn right or not. The whites need to be whipped to soft peaks and to be easily incorporated into the cream cheese mixture without deflating them. Also keep an eye on the oven while baking to make sure it is not too hot, as ovens heat differently try to adjust the oven temperature so the cake doesn&rsquot bake the top too fast while the interior to remain unbaked.

Hope you will try it out, I am sure you won&rsquot regret at all. Happy baking my friends.

Sparkling sake . It is quite popular in Japan and slowly getting more popular in the US.

If you haven’t tried sparkling sake before, the taste profile for sparkling sake is nothing like traditional sake. It’s sweet, fruity, and really gentle on the palate. It also has a much lower ABV than traditional sake (5% ABV similar to a beer).

We would recommend enjoying this cheesecake with a glass of sweet wine and we paired it with our favorite Mio Sparkling Sake (part of Sho Chiku Bai Shirakabegura series). The sweetness and the bright notes of the sparking sake complemented the sweet and caramel flavor of the cheesecake really well. The addition of tiny bubbles adding just a bit of texture accentuates the creamy texture as you sip on this delightful drink.

When we introduce our friends to Mio Sparkling Sake , many of them surprised by what a fun and delicious drink it is. If you’re looking for a new celebratory drink to try and like sake’s depth of flavors, give Mio sparkling sake a try!

Where to Buy Mio

You can find Mio Sparkling Sake in your local Asian supermarkets and wine stores. You can also purchase them from Takara Sake (21 years old and over only).

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