Double-Layer Japanese Cheesecake Recipe

This Japanese cheesecake is light and creamy and not overly sweet.

This light and creamy Japanese cheesecake has two layers. If you want to experiment and make it richer, you may add a small amount of mascarpone and ricotta—both work well and will keep the cheesecake light and airy.

Double-Layer Japanese Cheesecake Recipe

Aileen Anastacio
This Japanese cheesecake is light and creamy and not overly sweet.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Japanese
Servings 1 (8-inch) round cake


Double-Layer Japanese Cheesecake Ingredients

  • 113 Grams cream cheese
  • 1 tablespoon Butter
  • 2 tablespoons milk
  • 2 large eggs separated
  • 2 tablespoons cake flour
  • 1 tablespoon cornstarch
  • 1/8 teaspoon cream of tartar
  • 1/4 Cup sugar
  • 85 Grams cream cheese
  • 2 large egg yolks
  • 1/3 Cup sugar
  • 1 Cup whipping cream
  • store-bought chiffon cake or berries, to garnish


  • Make the baked layer: Combine cream cheese, butter, and milk in a double boiler over high heat, making sure the bottom of the bowl doesn’t touch the boiling water in the pan. Stir occasionally until mixture is smooth and thick. Remove from heat, transfer to a large mixing bowl and set aside to cool completely.
  • Once mixture has cooled, fold in egg yolks, flour, and cornstarch. Stir using a wire whisk.
  • Preheat oven to 325°F.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until foamy. Add cream of tartar; mix again. Gradually add sugar, 1 tablespoon at a time; whip until soft peaks form.
  • Add ¹?³ of the whipped egg whites into the cream-cheese mixture; mix gently using a wire whisk. Add the rest of the egg whites and fold gently until mixture is well combined.
  • Pour mixture into an 8-inch round pan lined with parchment paper. Place pan in a larger baking pan. Fill the larger pan with water until halfway up the sides. Bake in the preheated oven for 25 to 30 minutes. Make sure to carefully monitor the temperature of your oven to avoid burning the cake.
  • Carefully remove round pan from water and set on a wire rack to cool completely. (You can refrigerate overnight.)
  • Make the whipped cream- cheese layer: In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese until smooth and creamy. On medium speed, add egg yolks one at a time. Gradually add sugar; mix until smooth. Transfer to a bowl.
  • Clean the mixing bowl and reattach it to the electric mixer fitted with the whisk attachment. Whip cream on medium speed until soft peaks form. Gradually add the cream cheese mixture. Whip on medium speed until well combined and mixture holds its shape.
  • Pour whipped cream cheese filling over the cooled baked cheesecake layer. Spread evenly then allow to set for about 2 hours or overnight.
  • If desired, process chiffon cake in a food processor until fine. Unmold cheesecake and completely cover the top and sides of the cake with the chiffon cake crumbs. Top with fresh fruit, if desired.
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