1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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

  9. 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.

  10. 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!!

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

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

  18. 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.

  19. 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.

  20. 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”.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

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

  28. 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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