Japanese Cheesecake 2

Japanese Cheesecake 2

Serves 8
Allergy Egg, Milk
Meal type Dessert
Misc Pre-preparable, Serve Cold
Occasion Casual Party, Formal Party


  • 400g light cream cheese
  • 60g granulated white sugar
  • 60g unsalted butter (room temperature)
  • 6 egg yolks (room temperature)
  • 200ml heavy whipping cream (room temperature)
  • 2 teaspoons lemon juice
  • 1 tablespoon rum
  • 80g cake flour
  • 6 egg whites (must be refrigerated)
  • 110g granulated white sugar (for the meringue)
  • 200g raspberry-strawberry jam


Preheat oven to 160ºC and start boling water for the water bath.
Cream cream cheese and 60 gr. sugar until smooth. Then, add butter and cream again. Add egg yolks and heavy cream and mix again. Now, add lemon juice and rum and mix once more.
Sift flour twice.
Add sifted flour to the cream mixture bowl at once.
To make meringue, make sure that your bowl and beaters are both free of grease and completely dry.
Beat the egg whites until foamy. Add 100 gr. sugar gradually, and once it's all added, keep whisking for 5 minutes until stiff peaks form (refer to Nami's pics, which are super helpful).
Add the meringue to the batter and mix very well.
Pour mixture into a spring form pan and tap to remove air bubbles.
Place in a baking dish filled with boiling water and bake at 160ºC for 60 minutes. Lower the temperature to 150ºC and bake for 30 minutes more. Turn off the oven and leave the door ajar for 15 minutes so the temperature changes don't make the cheesecake collapse.
Let it cool overnight before eating.