Japanese cheesecake - coffee flavour

6 servings
15 min
50 min
Very Easy


Number of serving: 6
125 g Cream cheese

25 g  Unsalted butter

25 g  Milk

3   Egg yolks

25 g   Milk

30 g   Pastry flour

10 g   Corn flour

1/8 teaspoon Salt

1 tablespoon Coffee Extract

3  Egg white

1/8 teaspoon Cream of tartar

70 g Sugar


  • Preheat oven to 160C. Over a Bain Marie, melt cream cheese, butter and milk to get a smooth, creamy consistency. Leave to cool. Tip 1: mix with a spatula. Do not use a whisk.
  • In a mixing bowl, beat the egg yolk with a hand whisk lightly, add milk and flour/corn flour/ salt. Add in coffee extract. Add in 2 and mix well with a spatula.
  • In a separate mixing bowl, whisk egg white until foamy. Add the sugar/cream of tartar to the egg white in 2 additions.
  • Beat egg white until soft peaks are acheived.. Do not over beat unless you are looking for a split cake.
  • Mix 1/3 of meringue with the egg yolk/cheese batter. Fold the rest of the meringue into the batter.
  • Pour into a greased baking tin lined with parchment paper at the bottom of the tin.
  • Bake the cake in a water bath at 160C for 50 minutes.


Japanese Cheesecake - Coffee Flavour, photo 1Japanese Cheesecake - Coffee Flavour, photo 2Japanese Cheesecake - Coffee Flavour, photo 3

Rate this recipe:

Related recipes

Recipe Mocha cake, a classic coffee dessert
Mocha cake , a classic coffee dessert
10 servings
5 / 5
Recipe New-york cheesecake
New-york cheesecake
12 servings
Very Easy
4 / 5
Recipe Japanese cheesecake
Japanese cheesecake
5 servings
Very Easy
Recipe Japanese matcha cheesecake
Japanese matcha cheesecake
4 servings
50 min
1.5 / 5
Recipe Japanese cotton cheesecake
Japanese cotton cheesecake
8 servings
21 min
4.3 / 5


Daily Menu

Receive daily menu: