I must admit! I’ve already tried about 4 different recipes of a Japanese Cheesecake. It always says how “easy” it is to make and how few ingredients you need for this heavenly cake.
Well, when I baked them they suddenly collapsed and became really flat like a disc! No kidding! This cake is quite a challenge! It’s a sensitive type of cake very similar to a Chiffon Cake.
This obviously was a trial and error for me and I’m sooo happy to finally have found the right amount of ingredients to make this a “No Fail Japanese Cheesecake”.
I would recommend you to use your oven thermometer to have the right degree in your oven. Most importantly: This recipe is made for an 8 inch baking pan! I wouldn’t use any other size. It might not turn out the way you want your Japanese Cheesecake to be.
Just follow my hints and I’m sure you guys will be baking the most beautiful and fluffiest Japanese Cheesecake out there.