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Japanese cheesecake
Line the base and sides of an 18 cm round cake tin, at least 7 cm deep, with baking paper, letting the side paper stand 3 cm above the rim. If it is a springform tin, wrap the outside in two layers of foil. Heat the oven to 160°C, with the fan off if you can (fan air cracks and browns the top), and boil a kettle.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Japanese cheesecake take?
2 hr 10 min all in — 30 min prep, 1 hr 10 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl, Saucepan, Kitchen scale.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
80 g (caster) of Sugar.
What can I use instead?
Plain flour and cornflour → 80 g cake flour. Cake flour is lower in protein and gives the finest crumb. Use it on its own.
What should I watch for?
Do not open the oven in the first 40 minutes. A blast of cold air sinks it.
Any tips from this recipe?
Weigh the egg whites. Very large eggs throw the ratio; you want about 180 g of white. A thin coat of warmed apricot jam on top gives the shop shine.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.