Baking #83: Japanese Baked Cheesecake

Yes, I baked two cakes in within a short period of three hours yesterday evening. Jennifer left for Hong Kong this morning to meet up with Sister so that they can travel together to New York over the weekend. So, I made an Orange Chiffon Cake and this Japanese Baked Cheesecake for them to munch over their 16 hours long journey.

While I was browsing for baking video tutorials on YouTube, I came across this recipe of Japanese Baked Cheesecake by Ochikeron. Everyone heard about New York Cheesecake but has anyone heard of Japanese Baked Cheesecake apart from the famous Japanese Cotton Cheesecake?


This was my version of Japanese Baked Cheesecake after removing it from the oven. I found it weird that my cake top did not brown art all as compared to the one from Ochikeron and Jbeauty who had also attempted this recipe. After some comparison, I think it could be due to the baking pan. Both were using non-stick dark colored baking pan while I used an aluminium square baking tin.


Japanese Baked Cheesecake (adapted from Ochikeron)

120g vanilla wafers *digestive biscuits*
40g unsalted butter, softened

200g cream cheese, softened
60g fine granulated sugar *55g*
2 eggs, lightly beaten
150ml fresh or whipping cream *whipping cream*
1 tbsp lemon juice
3 tbsp flour, sifted *cake flour*
20g unsalted butter, melted

Line a 6″ baking or brownie pan with parchment paper.
Crush digestive biscuits in a Ziploc bag, add softened butter and mix well.
Pour mixture into the baking pan and press well. Set aside.

Beat cream cheese until smooth, add in sugar and mix well.
Add in lightly beaten eggs in two batches, whipping cream, lemon juice, flour and melted butter. Mix until smooth.
Pour cream cheese mixture into the baking pan and bake in a preheated oven of 180 degree Celsius for 35 to 40 minutes.
Allow the cake to cool to room temperature before refrigerate it to set for at least two to three hours.


So, this was how my Japanese Baked Cheesecake looked like when I had sliced them into sticks as per what Ochikeron did with hers too. I used a 7″ baking tin as I did not have a 6″. This recipe yielded about 16 but shorter sticks with a 7″ baking pan.

As little sugar was used, this Japanese Baked Cheesecake was not at all sweet but slightly salty due to the digestive biscuits that I used. Perhaps I should stick with the original recipe next time to check out how the taste would be with vanilla wafers?


I cling wrapped half of the sticks and gave four pieces for both Sister and Jennifer. This way, it will be easy for them to eat on the plane. Additionally, it could also be a light snack while you are on the go.

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