48 Reviews of Japanese Cheesecake

From: WaterMelon

On Jan 1, 2005

This is THE cheesecake that I've been searching for! I love the texture of Japanese cheesecake - it's soft, cottony, not too rich and so delicate. I followed the recipe to the T, except that I used peach jam for the glaze. And I baked it in a 8" square pan and cut out a heart using a metal mold for presentation's sake (birthday cake). I baked it for 30mins, and it has set perfectly. I let it cool in the oven, with the door ajar for 1 1/2 hrs. Thanks for the fantastic recipe.

From: Gerry

On Mar 17, 2006

Excellent! Light and lovely, the texture delicate, the lemon juice so balances the cream cheese making for cheesecake that looks and tastes great. I used an electric beater beating the cream cheese and milk until smooth and light, also beat the egg yolks before adding to the cream cheese mix. The egg whites were beaten to soft peaks and folded into the cream cheese mixture beautifully. Baked this in a 8" square pan just over 35 minutes. I was so impressed as to how evenly this baked. This will definitely be a go for that school project! Thank you for sharing a recipe that is so very unique in both taste and texture and one that will not only be served at the school function but to guests as well.

From: Chef Meela

On May 25, 2005

Gosh, but this is good!! I used Splenda instead of sugar and skim milk instead of whole- to make it lower in carbs- and it was still incredible!! It was so good, my husband and I ate the whole thing within 2 days. Just FABULOUS!!

From: Nisa

On Apr 1, 2005

This cake is sooo good. I've been searching for the recipe ever since I came to the Bahamas after staying in Malaysia where I used to eat it all the time. I made it last night and baked it in a loaf pan, it took longer than 40 mins to cook however, more like around an hour. My dad said that it was an excellent cheese cake! I made it last night and this morning it was finished!! everyone had it instead of breakfast.. LOL loved it thanks

From: DrLith

On May 5, 2007

I was looking for a light cheesecake recipe for my son's birthday, since I just started on a diet this week and didn't want to mess it up too badly even though son requested cheesecake! I had just about given up finding what I wanted in under "low-fat cheesecake" and started looking under just plain cheesecake and stumbled upon this one! What a great coincidence, as my son is (age 12!) loves Japanese food, and we were already planning on going out for sushi for his birthday dinner. Everyone though it was terrific! I mixed sliced strawberries with about 1/4 c sugar to draw out the juice, and served that over the cake instead of the glaze. I really love the fact that it achieves a lighter and healthier dessert without resorting to a lot of "frankenfood" ingredients (although I did successfully substitute Neufchatel and skim milk).

From: Marmee-of-3

On Jun 4, 2007

This is my first attempt at baking a cheesecake. The cheesecake was not as fluffy as i was hoping for but this is probably due to my own error. I whipped the eggwhites too early and by the time i was ready to fold it into the batter, it has become a bit watery. I will time my preparation better the next time to avoid this problem. I used only 1 tablespoon lemon juice but found the taste abit too tart. Next time, I will further reduce the lemon juice to 1/2 tablespoon for just a hint of lemon flavour. Thank you for sharing this recipe. Its not as rich as most cheesecakes but this is exactly what i am looking for. Something to satisfy our craving for cheesecake with much lesser calories compared to other recipes. Thanks

From: jacqie lamb

On Apr 30, 2005

This is a perfect recipe - healthy, easy, a little different and totally delicious. Light and airy while at the same time rich and fully flavored - it just knocked us out with it's delicacy and balance. We suggest a dollop of fresh fruit puree as a companion - mango is especially nice. Thanks for sharing this!

From: Ilovemy4kids

On Mar 14, 2007

Careless me used tap water instead of boiling water for the bain marie. Also, my tin kept floating up in the bath, so after 20 ,minutes, i had to refill the pan to make sure the water stayed somewhat near the halfway mark. Made the cake as instructed, and the result was a soft, fluffy delicious cheesecake. Not too sweet, not too lemony.. just right. Only thing is, even after spraying the tin, part of the cheesecake still stuck to the bottom of the tin. Maybe next time I will line tin with paper. Thank you for sharing.

From: Manue

On May 2, 2004

Thank you Maeva for this recipe, it is so delicious! and I like the fact that it is so light, compared to the traditional cheesecakes I will make it again soon!

From: berries

On Nov 9, 2007

Made it exactly as stated, except I added a crust of crushed nilla wafers mixed in with almond + butter. It was a super forgiving recipe. Even though my egg white failed to peak (lol, it was more like a pathetic soup monster) and even though I overbaked it by like 20mins (oops, hehe, where does the time go?), it still came out scrumptious. My cheesecake baked to a golden perfection. It was so pretty, i didn't even need to glaze it. I just sprinkled on leftover crust crumbs + white chocolate shavings and served. The company raved - definitely give this a go. you'll be so happy you did.