103 Comments

  1. Can I put my spring form pan inside a larger pan to avoid the water from getting in the cake?

    1. Author

      Hi Rani, I would think that would be ok.

  2. Looks delish! Can I make this on a 9×13 or 8×8 pan? Also if I can how will baking time differ? Thanks!

    1. Author

      Hi Kay,
      See reply below. I would go for the 8×8.

  3. Would like to try to make it for my sisters bday this weekend! Can I use a rectangular pan? Say an 8×8 square pan or would a 9×13 be better? Also how would the baking temp and or time differ? Thanks!

    1. Author

      Hi Kay,
      Choosing between an 8×8 or a 9×13 I would go with the 8×8. Use the same temp but watch it after 50 – 55 mins.

  4. Do you serve the cheesecake warm, or cool it in the refrigerator first? About how long does the cheesecake hold off n the refrigerator after baked?

    1. Author

      Hi Shanna,
      Serve the cheesecake either at room temperature or chilled. I would say it can be stored for about 3 days in the fridge, if it lasts that long = )

  5. Do u have to put a riser (cooling rack)when you water bath the cake?

    1. Author

      Hi Caroline,
      The rack in the water bath is not necessary. I just used one because it came with my pan.

  6. I did try to baked.It is the prefect and details recepi,thank you so much for sharing.
    Even a little fail but taste good just not so smooth .

  7. Hi, I love your recipes and I wanted to try this one out. I have tried it twice but it keeps coming out wet on the bottom.
    Can you give me some insite and advice on why and how to fix this?.

    Thanks you!

    1. Author

      Hi Chantha,
      Are you using a spring form pan? If so, you should wrap the pan in foil before placing it in the water bath to prevent water seepage. I’ve always used just a regular cake pan for this recipe.

  8. hi.. i’m trying to bake japanese style cheescake that requires waterbath. i’m baking the cake with a microwave oven that has only one heating element on the top. my cake appears to be burnt on the top but inside of the cake is still not done.. is there anyway I can bake it like any other conventional oven..?

    1. Author

      Hi Jenny,
      This cake is not meant to be baked in a microwave. Not sure what kind of oven you have. It sounds like a broiler if you have the heating element above instead of below. The heat should come from below.

  9. If I use 8 inch round with only 2 inches sides will it work and not over flow?
    How much do you fill pan please ?
    Thanks

    1. Author

      Hi, I would say go for it, but leave enough space for the cake to rise. So my guess is fill the pan to about 3/4 full then bake the excess batter in a ramekin.

  10. I would like to try this gorgeous cake; my question is I have 8 inch round baking pan but the sides are only 2 inches. What adjustments do you suggest in the ingredients? Or how much do I fill the pan half full or three fourths full to give enough space for the raise and not overflow out of pan ? I appreciate your time in making our baking experience with great outcomes for our time and effort!! Happy Baking to all

    1. Author

      Hi, if the depth of your pan is two inches, try filling it to about 3/4 full, then bake whatever excess you have in a ramekin.

  11. thank you for this delightful recipe, I can’t wait to get home to try this out.

  12. can I substitute lemon juice for vanilla essence?

    1. Author

      Hi Heather,
      This recipe calls for lemon juice, but you can try replacing it with vanilla extract if you prefer.

  13. Please let me know where can I order the Japanese cheese cake?

  14. hiya. im about to try out your recipe. pictures look wonderful. i just wanna know, if i follow everything perfectly how many cm should i expect the cake to raise by? and also is it alright to substitute cream of tartar with salt if i dont have it?

    1. Author

      Hi Nina,
      The cake will rise and be fluffy, but I didn’t measure how high it rose. If you don’t have cream of tartar, try substituting it with half a teaspoon of lemon juice.

  15. I only have a hand mixer can I still do this recipe

    1. Author

      Hi Simone,
      Yes, you can use a hand mixer for this recipe. Just make sure your bowl and beaters and very clean and oil free when you whip the egg whites.

  16. Hi, can I half the recipe like 3 eggs instead of 6?

    1. Author

      Hi Erum,
      I haven’t tried half a recipe but I would think you could. You would have to use a smaller cake pan to get a bit of height.

  17. Hi, just making sure if the temperature and baking time would not be different when made in a 9inch round pan and 8 inch round pan? wouldnt the one in the 9 inch pan cook faster?

    1. Author

      Hi Eva,
      For a 9-inch round pan, I would use the same temperature but I would shorten the bake time for about 5 to 7 minutes at 325F, then decrease the temperature to 320F and bake for another 5 minutes. That’s just a calculation; the key is to watch the cake and adjust the baking time as needed.

  18. Instead of using cooking spray around inside of the baking tin, can I butter it? Would that affect the texture of the cake whn contacted with the butter when baked? Thanks!

    1. Author

      Hi Evie,
      Although I always use non-stick cooking spray, I would think butter would work too.

  19. I haven’t made this yet, but thank you for giving the weights of the ingredients, it takes a lot of the guesswork out of prepping a new recipe.

  20. I have a question about the baking. What should the top look like before the temperature is turned down. Mine was still pale and didn’t start browning until the end of the 10 minutes at 320 and then never got brown all over. Also what is the texture of the cake suppose to be? I am trying to verify if my foil leaked and mine is sticky on the sides and bottom. (It is delicious though).

    1. Author

      Hi Jill,
      The cake should be a light brown when you turn down the temperature. At the end of baking it should be evenly brown all over. The texture is supposed to be light, fluffy and moist, but not wet. You might want to add a few more minutes of bake time if the surface hasn’t evenly browned.

  21. Will the batter be enough for a 9×9 square pan?

    1. Author

      Hi Kelly,
      Yes, but I would think it will spread out more since a 9×9 pan can contain more than an 8-inch round pan.

  22. I wondered if you’ve ever tried adding fruit to this cake recipe. I think the lemon flavor and raspberries would go great together. I love all things fruity ; )

    1. Author

      Hi Liliko,
      I haven’t tried adding fruit. If you get a chance to test it, let me know how it turns out.

  23. Hi. My oven has a top and bottom heating element, and can set which element I want. So should I use the top or bottom or both?

    1. Author

      Hi Gab,
      Just the bottom heating element.

  24. hi i found out my oven is quick bake so do i need to adjust my temperature? im using rinnai oven anyway

    1. Author

      Hi Lyde,
      I would think that for as long as you follow the temperature, you should be ok.

  25. Thanks for the receipe!!!!
    I’d like to ask about the oven ignition, i have a lpg digital oven with two ignition, should i used two under n above fire or just under fire for bake this? Thanks

    1. Author

      Hi Ronald,
      My oven is just conventional with the heating element at the bottom, so I would say the heat should come from below as most baking is done.

  26. I was wondering if you have ever used a ring shaped pan and if it would work well with this recipe.

    1. Author

      Hi Jammie,
      I’ve only used a regular round cake pan for this recipe.

  27. Hi ! Amazing recipe n pics ! Can I get a eggless version of d recipe ? How much egg replacer or veg gelatine shd I use ? Wd appreciate it if u cn share d eggless recipe of d above ! Thnx

    1. Author

      Hi Kirti, that’s something I would have to check if I get a chance. Will circle back if I do. Thanks!

  28. can i put foil around the pan to prevent the water

    1. Author

      Hi Ghada,
      Yes, if you use a spring form pan, definitely you should wrap foil around it to prevent the water from seeping through. I used just a regular cake pan so I didn’t have to worry about that.

      1. okay thanks btw i love your blog and your recipes

  29. hi thanks for the help, the water should not be toutching the cake pan with the batter?should it just be under the cake pan under the rack?

    1. Author

      Hi Sasha,
      The water should reach around half way up the sides of the pan.

  30. In the very early morning hours I saw another recipe for this cake but it was metric, so were at least 10 more!! THANK YOU for using our measurements!! Suggestion for everybody, get an oven thermometer. They’re inexpensive, and an off temp can destroy the recipe~trust me!!

  31. Delicious cake. Soft, light and fluffy. Everyone was surprised it was cheesecake! Thank you for sharing this recipe and the detailed instructions.

    1. Author

      That’s great Lorraine! Thanks for the feedback.

  32. I’m wondering how it would turn out using almond flour or gluten free flour. Gf recipes are best when the original recipe didn’t have a lot of flour to start with and this doesn’t have a lot.

    1. Author

      Hi, I haven’t tested it with almond flour or gluten free flour. That’s something I would like to try when I get a chance.

  33. Hi. I wanna try making the cheesecake but I only have the spring form pan, I don’t have the regular cake pan. So I’m wondering whether can I just use foil to cover the bottom of my spring form pan so that when I steam/bake the cake, water doesn’t seep into the batter.

    1. Author

      Hi Gabby,
      Yes, if you use a spring form pan, that would be the way to go to prevent seepage.

  34. Hi…how can u prevent the top brown part not sticky after baked n cooled.

    1. Author

      Hi Sherry,
      I haven’t found the top to be exactly sticky.

  35. Excellent recipe. Step by step instructions could not be better. Great tips. Turned out just like the picture. Thank you. A real keeper.

    1. Author

      Hi Maria Elena,
      Glad to hear! Thanks for dropping by.

  36. I feel like I’m missing something.. are you not treating the pan to keep it from sticking when you turn it out?

    1. Author

      Hi Deborah,
      The recipe box has all the details. As listed in step 2, spray the baking pan with non-stick cooking spray.

  37. Whao!!! Detailed and well explained. Thank you!

  38. Hi, may I know if the water bath touch the bottom of your pan? Thank you…

    1. Author

      Hi Liana,
      The water goes about halfway up the sides of the cake pan.

  39. Hi! I’m from Ecuador, hugs from here! and apologize for my english that is not so good. Now… your japanesse cheesecake is so PERFECT, just how I dream it. I’ve made it a lot of times because we love it in my family, it’s the most delicious cake ever!
    BUT, I have never gotten a perfect one like yours, no metter what I try, it always comes down when it gets cold, fortunately the flavor is still delicious, but the apparience is not what I dream. I use a gas oven, and a smaller pan covered with waxed paper on the bottom and the sides so that it could rise (that’s the way it was made on the recipe I found the first time and I still make it like this), and it does rise beautifully in the oven, but at the end when the oven gets cold, it always shrinks. What do you think I’m doing wrong? May be I should try with a bigger pan or a diferent oven? My oven doesn’t have numbers, it just have Low, Medium, High heat.

    Any way, I will definetly try your recipe and instructions. I hope I can get my dreamed japanesse cheesecake some time. Thanks for the detailed post!!

    PS: I loved the pictures and props, everythink is simply perfect.

    1. Author

      Hi Sara,
      Thank you. Ovens do vary a lot. It would help to get an oven thermometer so you can gauge exactly what the oven temperature is.

    2. Did you take out the cake from the oven immediately or you let it rest in the oven after the baking?
      Because from what I know, the a change in surrounding temperature will cause the cheesecake to collapse. So you just let it rest until it is cooled completely.

      1. Author

        Hi Gabby,
        Yes, see step 9 in the recipe box. Once the cheesecake is baked, turn the heat off and leave it in the oven for about 30 minutes.

  40. hi
    I would like to prepare your japanese cheese cake recipe. as i live in France, we do not have the same products or at least the same description of products.
    We have the ancestor of Philadelphia here. it is called Saint Moret. is this a cream cheese?
    What is tartar cream? I do not what it is all about.
    Thanks very much

    1. Author

      Hi Zoon,
      I looked up Saint Moret and it does look like cream cheese, so give that cheese a try. As for cream of tartar, it’s actually a powder that acts as a stabilizer for the egg whites. It can usually be found in the spice section. If it’s not available where you are, just eliminate it and be careful not to over whip the egg whites.

      1. May I ask how much cream of tartar you use? Can’t find the measurements.

        1. Author

          Hi Bonnie,
          It’s 1/4 teaspoon indicated in the recipe box, under “Prepare”.

  41. Hi! Can I halve all the ingredients?

    1. Author

      Hi Bree,
      The recipe box is at the end of the post.

      1. I have the same question – do you think this would work with the ingredients halved? If I make a cheesecake sized for 8, I’ll eat all 8 pieces! = ) I was thinking of halving it and baking it in a couple of ramekins.

        1. Author

          Hi, I would think so although I do like to try things out myself first before giving definitive answers, and I haven’t tried half a recipe. In theory, I think it’s possible. Let me know how it turns out if you decide to bake half a recipe. Thanks.

  42. can i adjust the recipe for a 7 inch pan?

    1. Author

      Hi Rumaisa,
      I haven’t tried it on a 7-inch pan. I’m sure it will work but you’ll just have some left over batter you could probably bake in ramekins.

  43. I don’t have a microwave, how can I melt the cream cheese and butter? Thank you.

    1. Author

      Hi Mary,
      Try melting them in a sauce pan on the stove top.

  44. Hi there,
    I would love to try the Japanese Cheesecake however, I have hunted high and low and cannot find the ingredients’ list. Cannot find it under ‘Recipes’ or any other.
    Please help.
    Thanks, Marie Strachan (South Africa)

    1. Author

      Hi Marie,
      Just scroll down to the very end of the post for the recipe box.

  45. I tried this today with my gas stove and although the top cracked a tiny bit, it came out beautifully. The texture was just right. Thank you for the detailed instructions!

    1. Author

      Thanks, Ava. That’s good to hear.

  46. I’m dying to make this. Potential problem: I have a gas oven and the heating element is at the top. I wonder how this will affect the baking.

    1. Author

      Hi Mimi,
      Use the rack that works best for your type of oven. I would use the middle in your case to play it safe.

  47. Oh looking so soft and fluffy. My cakes are never fluffy. Will try this xx

  48. This looks awesome. What type of cake tin do you use? All mine have removable bottoms like chiffon ring pans and spring tins. I wouldn’t want the water bath leaking into my tin.

    Thanks for sharing

    1. Author

      Hi Chang,
      I use just a regular 8-inch x 3-inch round cake pan. The bottom is not removable so I just spray it with non-stick cooking spray.

    2. This is my concern too as I also have the spRing form pans. If I’m not wrong, I think it is possible to use foil to wrap the outside of the cake tin to prevent water seepage.

      1. Author

        Hi Gabby,
        I just used a regular cake pan, not a spring form pan so I didn’t have to deal with that problem. Most def, if you use a spring form pan, use heavy duty foil or double line the outside of the pan to prevent seepage.

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