1. hello a question if I do not have tartar cream I can also make the cake?

    1. Author

      Hi, yes, just try replacing the cream of tartar with 1/2 teaspoon lemon juice to help stabilize the meringue.

  2. Hello! Your cake is really amazing and the recipe is so easy to understand but i have a question that if i dont find a cream of tartar so can i use salt and lemon juice to substitute? Thank you so much.

    1. Author

      Hi, the cream of tartar just acts as a stabilizer for the meringue. Try replacing it with 1/2 teaspoon of lemon juice.

  3. Sounds great. Going to have to try. You didn’t mention but do you line your pan with paper first? Or just pour batter right into the pan with out anything on it. So use to greasing and flouring.

    1. Author

      Hi Greg,
      I sprayed the pan with non-stick spray.

  4. I just made this today after having tasted Japanese Cheesecake for the first time a few weeks ago. Your instructions were very clear and easy to understand. I picked up an 8″x 3″ pan, used your weight measurements for the ingredients and it turned out perfectly. Thank you for such a nicely laid out recipe.

  5. This is the most unusual and exciting cake I have ever seen in my whole baking career. I am 76 years old and have just made it this afternoon while my husband is at golf and it has turned out 100% perfect so I have just rushed a large piece down to 2 neighbours and they were in raptures about it. I am going to enter this recipe into a local cooking competition.

  6. Looks like you’re using a springform pan. Do you wrap the pan in foil to avoid water seeping through?

    1. Author

      Hi Chris,
      No, I did not use a springform pan. That is just a regular 8″ x 3″ cake pan. If you use a springform pan, definitely wrap it in foil to avoid seepage.

  7. I have a question I made the cheesecake
    The question is the 165g of sugar there is nothing written what to do with it like the rest of the instructions can you please explain or break it down easier For me

    My cheesecake did not come out like yours

    1. Author

      Hi Larry,
      Thanks for the message. The 165 g is divided as follows: 55 g (1/4 cup) mixed with the cream cheese mixture; 110 g (1/2 cup) whipped with the egg whites to make the meringue. See steps 5 and 6.

  8. You cake looks amazing. So the cake needs to be in water while baking? Or water needs to be in water bath, not touching the cake form? Since it doesn’t have exact explanation. Thank you dear.

    1. Author

      Hi Taisa,
      The cake batter is poured into your cake pan. Then place your cake pan into a deep dish. Carefully pour hot water into the larger dish taking care not to splash it into the cake batter. So your cake pan holding the cake batter is now surrounded by water. That is called a water bath.

  9. I have to say, this looks amazing and I can’t wait to try it. Love your crocheted laces!

  10. I really like your recipe, it was very good looking :D.
    May i ask you a question? At the end of baking, should we take out the water bath and leave the cake inside the oven for 30mins?
    Because i read so many recipes, and they always take out the water bath.
    Thanks ^^

    1. Author

      Hi, at the end of bake time, I just leave the cake as it is in the water bath in the oven for about 30 minutes.

  11. Hello! Your cake looks absolutely beautiful and I’m going to make it today.
    But I have some questions about the amount of each ingredient. Could you please confirm it?
    cream cheese 260g
    unsalted butter 57g
    milk 96g
    cake flour 88gr
    corn starch 28g (please confirm)
    1/4 teaspoon salt
    lemon juice 23g (please confirm)
    1/4 cream of tartar
    165g sugar (55g added to the cream cheese and 110g to make the meringue)

    Thank you very much for our help!
    Best regards from PORTUGAL

    1. Author

      Hi Maria,
      Yes, you got that right.

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