Japanese cheesecake

5 servings
15 min
47 min
Very Easy


Number of serving: 5
1 cup graham cracker crumbs (100 g/3.5 ounces.)

3 tablespoons unsalted butter (42.5 g/1.5 ounces

1 cup cream cheese (225 g/8 ounces)

1/2 cup granulated sugar (112.5 g/4 ounces)

1 cup heavy cream

3 tablespoons sifted all purpose flour (23.5 g/0.85 ounces)

1 tablespoon lemon juice


  • Make sure butter and cream cheese are at room temperature. Line the a 7-inch springform pan with parchment paper.
  • Soften the butter and mix with the graham cracker crumbs. Pour the graham cracker mix into the bottom of the prepared pan and press down lightly to make a base. Preheat the oven to 340°F.
  • In a bowl, beat the cream cheese with an electric mixer until soft, then add the rest of the ingredients, in order, mixing each one thoroughly before adding the next.
  • Continue until the mixture thickens (about an extra 5 minutes after adding the lemon juice), then pour into the pan on top of the graham cracker crust.
  • Bake in the oven for 45 - 50 minutes until the top is golden brown. Remove from oven and set aside to cool.
  • Once it had cooled, remove from the pan, discard the lining paper and leave on a rack to cool completely.


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