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Japanese Cheesecake

already cooked this dish.
  • Total: 100min
    Preparation: 100min
  • Portions: 12.00
  • Difficulty: Challenging


  • 1 Pack Cheese, Cream
  • 1/4 Cup Butter
  • 3 Ounces CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1/4 Cup Cake Flour
  • 1/4 Cup Corn Flour Cornstarch
  • 1/4 Teaspoon Salt, Table
  • 6 Units Egg, Yolk, Raw, Fresh
  • 1 Tablespoon Lemon Juice
  • 6 Units Egg Whites
  • 1/4 Teaspoon Leavening Agents, Cream Of Tartar
  • 5 Ounces Granulated Sugar


    1. Melt cream cheese, butter and Evaporated Milk over a double boiler. Cool the mixture. Fold in the flour, the corn flour, salt, egg yolks, lemon juice and mix well.

    2. Make the meringue by beating egg whites with cream of tartar until foamy. Add in the sugar beat until soft peaks form.

    3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently. Pour the mixture into an 8-inch round cake pan (lightly greases and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

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