Japanese Chiffon Cheesecake

We’ve probably all tried the standard New York cheesecake…thick, creamy, cheesy goodness atop a graham cracker crust.  As a fierce competitor to that stands the Japanese cheesecake, a cotton-soft chiffon cake with the slightest hint of lemon mixed into the cream cheese clouds.


I tried out this recipe from here, but changed the cream cheese to 8 oz (whole box) and the sugar to 1/3 cup.  Also changed the directions a bit, putting it inside emptied eggshells and a 13 x 9 pan.  I copied the slightly altered recipe below for your convenience, but the link to the original recipe is provided in the link above.


Prep time: 20 minutes
Bake time: 45 minutes

8 oz cream cheese, room temperature
1/4 cup whole milk
1/3 cup confectioner’s sugar
3 eggs, separated
1/4 cup cornstarch
2 tbsp lemon juice
1/2 tsp cream of tartar
2 1/2 cups boiling water

  1. Preheat oven 350 degrees.
  2. Crack eggs at the top when separating the egg whites and eggs yolks. Save the eggshells
    (I like cracking a smaller hole at the top so that you can simply pour out the egg whites in one bowl and use your fingers to block the egg yolk from slipping out, and then put the egg yolk in a separate bowl.)
  3. Coat baking pan and eggshells with oil.
  4. Beat cream cheese with milk.
  5. Add egg yolks, cornstarch, lemon juice, and half the sugar. Beat until smooth.
  6. Beat egg whites in a separate bowl until foamy. Then gradually add the remaining sugar and cream of tartar and beat for about 4 minutes on high until soft peaks form.
    (When beating the egg white mixture to soft peaks, make sure you use clean and dry attachments. Water and other ingredients added to your mixture may make the peaks unable to form, only making a very foamy mixture. You can check if you’ve reached the “soft peaks” point by first stopping the mixer and scooping some of the mix up. The scooped up mix should stand up like the “peaks” of a mountain, except be “soft” like clouds.)
  7. Fold egg white mixture into the cream cheese mixture.
  8. Pour the mix into the three eggshells, a little less than 2/3 full in each, and the rest into the 13 x 9 pan.
  9. Place the cake pan into a larger roasting pan.  Make little foil stands for the eggs simply by making a ring with aluminum foil and scrunching slightly at the middle. Place into the larger roasting pan as well and the whole roastingn pan in the lower rack of the oven.
  10. Pour enough water into the roasting pan so it is halfway up the side of the cake pan.
  11. Bake for about 45 minutes, until a toothpick inserted in the center comes out cleanly.