Foolproof Japanese Cheesecake

Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake.

Image provided by Conran Octopus

Read Jack’s full review of Harumi’s Japanese Kitchen, here.

Image by our reviewer Jack Thomas

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Foolproof Japanese Cheesecake

People often think that baking cakes and desserts is difficult. But with this cheesecake, all you have to do is to mix the ingredients in one bowl and then bake. The result will be delicious, even if you are baking it for the first time. I often make this to give as a gift, decorating it with a tiny bouquet of herbs from my garden.

Author Harumi Kurihara

Ingredients

• 100 g digestive biscuits
• 30 g butter, salted or unsalted, at room temperature
• 200 g cream cheese, at room temperature
• 90 g granulated sugar
• 2 eggs
• 200 ml double cream
• 3 tbsp flour
• 1 tbsp lemon juice
• icing sugar, to dust

Instructions

• Preheat the oven to 160 –170°C, Gas Mark 3 –3½. Line the base and sides of an 18cm diameter springform cake tin with baking paper.
• Put the biscuits into a plastic food bag and coarsely crush them with a rolling pin, then mix in the softened butter. Tip the contents of the bag into the tin and press the crumbs evenly and firmly into the base. 
• In a bowl, beat the cream cheese with a handheld electric whisk until soft and smooth.
• Add the sugar and then eggs and mix well. Add the double cream and mix well until the mixture thickens.
• Sift in the flour and fold in lightly with a rubber spatula. Add the lemon juice and mix again. 
• Pour the batter into the tin. Gently lift and drop the tin several times on your work surface to get rid of any air bubbles. Bake for 40–45 minutes.
• Remove from the oven and set aside to cool in the tin. Once the cheesecake has cooled, remove from the tin and chill in the refrigerator. 

  *Baked cheesecake can be stored in the freezer.
• Cut into slices and dust with icing sugar to serve.

Image provided by Conran Octopus

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Kavey Eats received a review copy of Harumi’s Japanese Kitchen from publishers Conran Octopus. Book photography provided by Conran Octopus, additional photography by Jack Thomas, recipe published with permission.