226 g cream cheese — full fat, philadelphia (base)
55 g unsalted butter (fat)
120 ml whole milk (liquid)
40 g all purpose flour — low protein content flour, e.g. pastry flour is ideal (thickener)
15 g corn starch (thickener)
pinch salt (flavor enhancer)
5 medium eggs — yolk and white separated, room temperature (binder and leavener)
75 g granulated sugar — superfine sugar is ideal (sweetener)
Mise en Place
0/5
Process
1
prepare water bath
1.Line a 20 cm (8-inch) round cake pan with parchment paper.
2.Preheat the oven to 150°C (300°F) with a water bath inside.
3.Ensure the water bath reaches about halfway up the sides of the cake tin to promote even baking and prevent cracks.
4.If using a loose-base pan, wrap it thoroughly with aluminum foil to keep water from getting into the cheesecake.
2
prepare sugar and eggs
1.In case your sugar granulates on the larger side, pulse it in a blender to make superfine sugar, then measure the amount needed.
2.Separate the eggs into yolks and whites.
3
make cream cheese base
1.Place the cream cheese, butter, and milk in a saucepan over low heat, stirring until completely smooth, then remove from heat.
4
combine dry ingredients
1.Sift the cornstarch, salt, and flour.
2.Add them to the cream cheese mixture, until the batter is smooth and free of lumps.
5
add egg yolks
1.Then, add the egg yolks to the cream cheese mixture one at a time, mixing thoroughly after each addition.
6
whip egg whites
1.Using a stand mixer or hand mixer, start whipping the egg whites on low speed.
2.Gradually add the sugar one tablespoon at a time, increasing the mixer speed as you go, and continue until the mixture forms soft peaks.
7
fold meringue
1.Gently fold the whipped meringue into the cream cheese batter with a rubber spatula, ensuring the mixture stays light and fluffy.
8
bake cheesecake
1.Pour the batter into the prepared cake pan, and place it in the water bath to bake.
2.Start by baking at 150°C (300°F) for 30 minutes with the oven door closed.
3.Then, continue at the same temperature for another 20 minutes with the oven door slightly open.
4.Finish with an additional 20 minutes at 150°C (300°F) with the oven door closed, using a digital oven thermometer if available to confirm accuracy.
5.Keep an eye on the cheesecake as it bakes; aim for a gentle rise to avoid cracking on the surface.
6.Look for a golden-brown top—fully colored but not burnt—and adjust the temperature if needed to achieve this.
7.Take the cheesecake out of the oven when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch.
8.If you are confident that the cheesecake is well baked, remove it from the oven, flip it onto a plate, then flip it back onto another plate to keep its shape.
Plating
Serve immediately while warm and jiggly.
Sensory Checks
🎨
Color
Cheesecake is done when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch.
Common Errors
⚠ Cracked top: Caused by oven temperature being too high, causing the cheesecake to rise too quickly. Try baking at a slightly lower temperature.
⚠ Burnt top: Likely caused by oven temperature being too high and fierce. Test your oven with a thermometer, use a lower temperature, or move the cheesecake towards the bottom of the oven.
⚠ Raw in the middle: Cheesecake needed more time in the oven. Ensure the oven is preheated with the water bath. Check for golden-brown top, slight jiggle, and soft, springy texture. Try baking longer and ensure correct oven temperature.
⚠ Deflates: Mainly caused by under-baking. Ensure ingredients are measured accurately by weight using a digital scale.
Notes
Always use unsalted butter in baking and add salt separately.
Use full-fat cream cheese and milk.
For the flour, try to look for low protein content pastry flour.
When separating eggs, ensure no yolk goes into the white part, as that would make it difficult to whip up. It’s easier to separate eggs when they’re cold, as the yolks are firmer and less likely to break. However, for most baking, including this Japanese cheesecake, it’s best to let the separated whites and yolks reach room temperature before mixing, as they whip and incorporate better.
Be careful not to overwhip the egg white; check the consistency regularly to avoid stiff peaks. Stiff peaks tend to form lumps and are very difficult to fold with the rest of the ingredients.
To keep the batter airy while folding in the meringue, use a rubber spatula to cut through the center of the mixture, then sweep along the sides of the bowl, lifting the batter gently. Rotate the bowl with each fold, working firmly but gently to avoid deflating the meringue.
The baking part is absolutely critical when making Japanese cheesecake. The most common reason for the cheesecake top to crack is a too-high oven temperature - cheesecake rising too quickly.
A water bath, or bain-marie, is used to create a gentle and consistent heat around delicate baked goods like cheesecakes and custards. The water insulates the pan, helping the dessert bake evenly without direct high heat, which reduces the risk of cracking, drying out, or curdling. It also helps maintain a moist texture, giving cheesecakes a smooth, creamy finish.
Any leftover cheesecake can be stored in an air-tight container in the fridge for 2-3 days. Freezing is not recommended as it will affect the texture.
Flavor variations: dust with powdered sugar and serve with fresh berries, add vanilla extract, substitute 1 tbsp flour with cocoa powder for chocolate, or matcha powder.
Do not substitute ingredients as they are essential to the taste and texture.
The original Ricuro cheesecake has raisins on the bottom, but it is not strictly necessary for this type of cheesecake from a baking technique point of view.
The cheesecake will lose its jiggly texture as it cools and some wrinkles might appear on the top, which is normal.
Nutrition
Per 1 slice
Calories: 258
Protein: 6g
Fat: 18g
Carbs: 17g
Amanah Compilation
Engine: Amanah Engine v1.0
Structural completeness: 95%
Flagged:
The exact amount of salt is described as 'pinch', which is subjective and has been left as null for amount.
The exact amount of eggs is described as 'medium', which is subjective and has been left as the number 5 with unit 'medium'.