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Easy Japanese-style Baked Cream Cheese Cake

Food & Recipes
Insert any thin skewer into the center of the cake, it comes out clean, with no streaks of batter, it is complete.

Easy Japanese-style Baked Cheesecake With Simple Steps and Ingredients

Rico McConnellRico McConnell
Enjoy the easy-step cheesecake recipe, the creamy Japanese classic you can make any time. This Japanese-baked cheesecake recipe features only a few steps and simple ingredients. It is not the famous Japanese jiggly cheesecake, but, not rich heavy new york style cheesecake. Rich, light, fluffy, enough sweet, and delicious. The key to making your cheesecake "Japanese" is using cake flour. Just be careful eating too many! It's perfect to make if you don't have time for Japanese jiggly cheesecake.
Fluffy and light after just baked, rich and creamy the next day.
I don't make graham cracker crust (because I am not a big fan of it), but, you can make it or use store-bought!
Course Dessert
Cuisine Japanese
Servings 6 servings


  • 8 ounce Cream Cheese, a room temperature (226g)
  • 1/2 cup Sugar
  • 2 Eggs, a room temperature
  • 1 cup half and half/ milk, a room temperature
  • 3 tbsp Cake Flour (45g)
  • 1 tsp Vanilla Extract or fresh squeezed lemon juice
  • 1 graham cracker crust (6oz) *optional


  • Preheat the oven to 350F.
  • Line a cake pan with parchment paper or butter it. Or use a graham cracker crust if desired.
  • In a large bowl, mix the room-temperature cream cheese until smooth using a rubber spatula.
  • Add sugar, and combine well using a rubber spatula.
  • Add eggs, and combine well using a rubber spatula.
  • Add the half and half or milk and vanilla extract. Use a rubber spatula or a whisk, and gently combine them well until the batter gets thicker.
  • Add cake flour while shifting, and roughly mix the filling with the rubber spatula. Make sure the batter is uniform but do not over-mix.
  • Pour the filling into the pan or crust.
    *Drawing a circle on the surface with a skewer or a stick makes the top flat neatly.
    Gently drop the pan to the counter 2-3 times to remove air.
  • Turn the oven temperature down to 320-340F.
  • Bake the cake for 50 minutes.
    Leave the oven door closed while baking.
  • Turn off the oven, but, leave the cake in the oven for cooling, about 30 minutes.
  • Remove the cheesecake from the oven and set it on a rack.
  • You can serve the cake after it gets cool during it's fluffy.
    Serve the wedge the next day, it'll be a rich cream cheese cake.
  • Store any leftovers in the refrigerator for several days or wrap each wedge with plastic wrap and store them in a freezer.


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Keyword Cheese, cold, Cream Cheese, Easy, Holiday, Sweet, Traditional
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