Home > Cakes, Dessert > Blackberry Japanese Cheesecake

Blackberry Japanese Cheesecake

After making the Brownie Swirl Cheesecake, i had just under half a cup of cream cheese left in my fridge.
91 grams to be exact.It was pretty unnerving and I was really really itching to rid of it, but there aren’t many recipes that call for such a scant amount of cream cheese.

Then I remember the Japanese Cheesecake.

Unlike the western cheesecake, the Japanese cheesecake usually involve minimal amount of cream cheese. In fact, from the way it was made, and from its light and fluffy texture, this cake is closer to a chiffon cake rather than a cheesecake.

The Japanese cheesecake is usually subtly sweet, and rely on some kind of sweet jam for it sweetness.

I’ve used blackberry jam on this.

U can of course use other jams, (strawberry jams being most common).

Oh, you do want to be gentle when slicing into this cake. I really suggest in using a sawing motion with a serrated knife. Yes, this cake is THAT soft and delicate.

Japanese Cheesecake

I took the recipe from an Indonesian cookbook (50 Resep Cheesecake Variatif)

100 gr cream cheese (i only used 91 grams)

25 gr unsalted butter

50 gr heavy cream

1/2 tsp lemon zest

1/2 tsp juice of a lemon

40 gr cake flour

50 gr egg yolk

100 gr egg whites

1/8 tsp salt

1/4 tsp cream of tartar

50 gr sugar


1. double boil cream cheese till it is soft, smooth and not lumpy. Add the butter and heavy cream. Mix well.Add the lemon zest and lemon juice.

2. Sift flour into the cream cheese mixture. Mix till combined. Add egg yolks gradually. Set aside

3. With an electric mixer, whisk egg whites with salt, cream of tartar. Gradually add the sugar, and beat till peaks form.

4. Fold in egg whites mixture to cream cheese mixture.

5. Pour into a baking tin ( my pan was 18cm x 18 cm x7). Put the baking tin into a larger tin and spoon in about 2 TBS of water into the larger tin to create a water bath.

6. Bake in a preheated oven at 350 for 50 minutes or till cooked

  1. November 2, 2011 at 2:11 pm

    Yum – it just looks so delicate in the pic with the slice missing. And how can you go wrong with blackberry jam??

  2. November 2, 2011 at 4:06 pm

    I love that last photo. I love the recipe too!

  3. November 2, 2011 at 4:09 pm

    What a delicious looking cheese cake! That blackberry sauce looks gorgeous!

  4. November 2, 2011 at 8:05 pm

    What a beautiful glaze of jam on top…great photo’s! x

  5. November 2, 2011 at 9:35 pm

    Hello! Just wanted to let you know I’m passing on the Versatile Blogger Award to you, check out my latest post for more information. Have fun!!

  6. November 3, 2011 at 1:46 am

    I’m drooling, seriously too!
    I’ve never had a Japanese cheesecake, but I most certainly bet it is one of the best foods in the world!


  7. November 3, 2011 at 9:27 am

    Chiffon cake and cheese cake in one recipe? I WANT IT!:) Looks very very pretty!

    What are the green flowers in the first and second photos?

  8. November 3, 2011 at 2:12 pm

    Looks lovely, blackberry is my fave kind of berry and that sauce just looks amazing.

  9. November 4, 2011 at 12:20 am

    Wow I love this cheesecake, I am so tempted to make one soon

  10. November 4, 2011 at 3:10 am

    wow, can really see that it looks like chiffon! i love just eating that without the jam but you did the glazing beautifully!

  11. November 6, 2011 at 3:19 pm

    very tempting! i have to try this! thks 🙂

  12. November 10, 2011 at 1:21 am

    Blackberry Jam is devine! This cheesecake sounds perfect – very light and not overly dense like many cheesecakes can be 🙂

  1. February 19, 2012 at 8:59 am

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