Tag Archives: cornstarch

Japanese Cheesecake

I got interested in the Japanese Cheesecake about 2 months ago when I was talking to my granddaughters. They showed me the video of the making of the Fluffy, Jiggly Japanese Cheesecake and commented about how they would like to learn how to make it. I agreed to help them. Meanwhile, I had to research the project and make certain I could make the cheesecake. So I went from the video to the web site and found several problems. The measurements of some of the ingredients were different in the video than on the recipe. So I started following the comments for the recipe and found others had the same problem; no one had corrected the recipe or video- whichever was wrong.

It also seemed to me that the comments were of two types- those that seemed taken with the recipe but hadn’t really tried to make it, and those who had really tried to make it and were not complementary. There were bad comments about the taste. One person even suggested a recipe on a different web site as being better. So I decided I needed to look at that recipe.

I made that recipe, and it was a failure. So I continued research and finally found a combination of recipes that work for me.

I will also say that the original Fluffy Jiggly Japanese Cheesecake recipe had an area that I couldn’t figure out how to solve- they had the cheesecake coming out of the oven at cooking temperature and immediately being turned upside down on your hand to remove the pan and parchment paper- how to do that without getting burned badly had me stumped.

Here is a version of Japanese Cheesecake that I made and felt showed the final texture and rise of the product. I notice that almost all cooks serve the cheesecake with a sweet topping. Some are just fruit like strawberries, and others are jam glazes, or powdered sugar or a combination of these. I will use frozen strawberries as they provide moisture and sweetness.

I have decided to leave the ingredient list in international units- grams and milliliters where the measure is not a natural one. That was how I put the recipe together and had no real problem. My kitchen scale allows setting the units to grams, and the back side of my liquid measuring cup shows milliliters. If that is too big of a problem, there are conversion programs to aid in getting the units back to ounces and cups.

Japanese Cheesecake


  • (Optional)Remove frozen strawberries from freezer to come to room temperature over-night.
  • Remove cream cheese from refrigerator to come to room temperature over-night.
  • Move oven rack to lowest position.
  • Cut parchment paper to fit a 8×3 cake pan bottom; spray the sides and bottom of the pan with cooking spray and line the bottom with the parchment paper. Wrap the bottom and sides completely in foil to prevent the water bath from oxidizing the pan. (the water bath with heat turns aluminum black so the foil protects the pan.
  • Separate 6 eggs

Mise en place

  • 9 ounces cream cheese (ouch, it comes in 8 ounce packages)
  • 6 egg yolks
  • 70g granulated sugar(this is half of the total 140g)
  • 4 Tablespoons butter
  • 100 ml whole milk
  • 1 Tbsp lemon juice
  • 60g cake flour
  • 20g cornstarch
  • 1/4 tsp salt
  • —————–

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70g granulated sugar (the other half of the 140g)

  • (Optional) Strawberries – to serve
  • (Optional) Powdered Sugar – to serve
  • (Optional) Cream Chantilly – to serve


  1. Preheat oven to 400 degrees F. (200 degrees C).
  2. Over a warm water bath (bain marie), whisk the cream cheese until smooth
  3. Add the egg yolks and continue to whisk
  4. Add half the sugar (70g and whisk
  5. Warm the milk and butter in the microwave or stove and whisk into the batter
  6. Add the salt and lemon juice and whisk
  7. Remove from the water bath, sift the flour and cornstarch and fold into the mixture.
  8. ————————

  9. Whisk the egg whites at low speed until foamy.
  10. Add the cream of tartar and beat at high speed till bubbles become very small but still visible
  11. Gradually add the sugar (70g)and beat till just before soft peaks form.
  12. Fold the whites into the batter 1/3 at a time.
  13. Pour the cake batter into the prepared pan and tap on the counter a couple times to remove air bubbles.
  14. Bake the cake on the bottommost rack in the preheated oven for 18 minutes, then lower the temperature to 325 degrees for 12 minutes; finally turn off trhe oven and leave the cake in the closed oven for 30 minutes. Open the door of the oven slightly at that time for 10 minutes for the cake to cool.
  15. Remove the cake from the cake pan, and remove the parchment paper from the bottom of the cake. Sprinkle the cake with powdered sugar, and serve with a side of strawberries and Cream Chantilly. Enjoy!

I found that I was not as taken with the soft sponginess of the Japaness Cheesecake as others seem to be.

Favorite Sauce

This is a very simple sauce that can take on fruit flavors by changing the first ingredient. I think Mother use to make this as a lemon sauce, but she did not show the exact values when Marlys got the recipe.

However, there is a issue that the amateur cook like myself might not catch; it can cause problems. I talk about it below.
Favorite Sauce

Favorite Sauce

  • 1 cup hot water (or fruit juice + 1 Tablespoon butter)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 teaspoons cornstarch
  • 1 teaspoon vanilla
  • Cook hot water, sugar, salt and cornstarch until clear and add vanilla.
    **Can stir in 1/2 cup whipped cream just before serving.

    Again, it is a cornstarch based sauce, which means it will set hard in the refrigerator, and need both whipping and heating to make it smooth again.

    I tried making it into a lemon sauce like I remembered Mother making, but I am not certain I got it right. With the wide variety of fruit juices on the market now, it could be fun to develop your own favorite flavor.

    I decided to make a strawberry flavored version of this sauce. I started with a pound of strawberries, and like the first steps of the Strawberry Devonshire Tart glaze, I used the food processor and then sieved the pulp to get a cup of strawberry juice. I then made the mistake of dumping everything into my sauce pan and turning the heat on. The mistake is that you need to dissolve the cornstarch in cold liquid- always! So my sauce had some lumps of undissolved cornstarch.

    The sauce was good except for that. But learn from my mistake; ALWAYS DISSOLVE CORNSTARCH IN COLD LIQUID.

    This makes me wonder about the first line of the recipe where it wants to use a cup of hot water; that just doesn’t sound right.

    Lemon Sauce

    I am not certain where Marlys got this recipe; it is simple and easy. Since it is based on cornstarch, it sets up if you refrigerate it, and so you need to beat and heat it after that to get it smooth again. Enjoy.

    Lemon Sauce

    • 1/2 cup sugar
    • 3 Tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 Tablespoon lemon rind
    • 2 cups boiling water
    • 4 Tablespoons butter
    • 3 Tablespoons lemon juice

    Combine sugar, cornstarch, salt and lemon rind. Stir in gradually water. Cook about 5 minutes or until clear and thick. Add butter and lemon juice. Makes about 2 cups.

    I strongly suspect that my experience making this sauce was somewhat as a good accident. This recipe calls for boiling water and cornstarch. What we amateur cooks don’t know is that you need to dissolve the cornstarch in cold liquid. I learned this the hard way making the Favorite Sauce.