Japanese Chiffon Cheesecake

If you don’t like traditional cheesecakes because you find them heavy and rich, you’ll going to love this Japanese Chiffon Cheesecake.

It’s incredibly light and delicate, with a hint of cheese. YUM!

It has become one of my family favourites!


1 block cream cheese (250g)
3/4 cup liquid cream
70g butter
5 large eggs (yolks and whites separated)
4.5 tablespoons plain flour
3 tablespoons cornflour
1/2 cup caster sugar


Preheat the oven to 180 deg Celsius.

Start by lining the base of a 22cm springform pan with baking paper. Measure a piece large enough for the pan.

Next follow Steps 1 to 6 to cut a circle that will fit the base of the pan nicely.

Step 1 – Fold the baking paper into quarter.
Step 2 – Keep folding paper till you get a slim triangular shape.
Step 3 – Measure the pan with the folded paper from its centre to its sides. Mark the length.
Step 4 – Snip the excess paper off.
Step 5 – Check again to ensure it is half the diameter of the pan.
Step 6 – Open up the paper. It should sit nicely in the pan.

Grease the entire pan and the baking paper well with cooking oil or melted butter.

Get a pot of water boiling on the stove. Then turn the heat to low.

Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.

Gently melt the cream cheese, stirring constantly.

Once the cream cheese is melted, add 70g of butter.

Mix well with a whisk.

And add 3/4 cup of liquid cream.

Whisk well to combine and then remove from the heat.

Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture.

Whisk well, ensuring that there are no lumps.

Let the mixture cool slightly and then add the egg yolks. Mix well.

Add 5 eggs whites to a mixing bowl.

And add 1/2 cup of sugar.

Whisk the egg white and sugar mixture till firm peaks form. When you lift up the whisk, the egg white should stand firm and not drip back into the bowl.

Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.

Pour the mixture into the springform pan.

Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.

Pour water (room temperature) into the large roasting pan till the water reaches halfway of the cheesecake pan.

Place in the preheated oven for 10 – 15 mins or till the top of the cake is brown.

Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.

When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.

Best served chilled. In fact, I say MUST chill. But somehow my husband likes it freshly cooled after being baked. Try it both ways!

The printable version of this recipe is here –
Japanese Chiffon Cake on FoodistaJapanese Chiffon Cake

Main Blog – Story of Bing


  1. Hi there :)
    Lovely to have stumbled upon your blog (from Leonny’s). Will try this tomorrow! I love chiffon cheesecakes, but so far have not succeeded in any recipes that I’ve tried. Will let you know how I go.

  2. Some of my friends tried chiffon cheesecakes and failed too. I think it’s important to –

    (1) Make sure the egg whites are stiff and hard after whipping.

    (2) Make sure we don’t break the egg whites into the egg yolk mixture. Be patient and fold gently. This is to trap as much air as possible into the cake.

    (3) Check the cake at the last 5 to 10 mins. Make sure the top is just nicely brown and not too light or dark in colour.

    (4) Use very fresh eggs only.

    Good luck! And have fun!

  3. Bing,
    I tried it and it was awesome!! Perfect result and delicious.
    Thanks! :)

  4. I’m glad you liked it, Grace! It’s really nice, isn’t it? =)

  5. Hi
    May i know where can i buy the liquid cream ?
    Can i also know the exact amount of liquid cream and sugar you use?

    • Hi Audrey, I mentioned liquid cream because some countries have thickened cream that looks like solid cream. Liquid cream is the kind that is pourable like milk. If you are in Singapore, I think Bulla is the brand that has cream and Cold Storage would have it.

      As per the recipe, you’ll need 3/4 cup of cream and 1/2 cup of caster sugar.

  6. instead of using 3/4 cup liquid cream, can we use 3/4 cup milk?

    • Hi Susie.. your comment was accidentally trapped by by overactive spam catcher and I just saw it. Sorry for the late reply! I have never tried baking with milk. But I would think the texture would be changed.

  7. Hi Bing!

    I tried out your recipe last night and just wish to say thank you for sharing! Love the texture!

    Wished instructions could be a little more detailed though, like how long you whisk to form the peak.

    Took me 20 min of whisking (at increasing speed) before I decided to seek help from google..(when u r noob at it, u tend to continue whisking n whisking n whisking…till u decided to get sm help). My bad for using ‘contaminated’ whisking blade. But I thought it might b useful for u to put in some ‘agaration’ timing next time! :p

  8. Well I changed the egg white batter again n got the correct texture! Perhaps u can share the peak’s secret with those frens who failed 😉

    • Hi Shwu, thanks for your suggestions! Glad you liked the recipe. I usually give the end result as a guideline rather than give “agaration timings” on how to get there for whisking egg whites and cream because I use a Kitchen Aid and it’s really powerful. It takes me like, seconds to get super stiff egg whites with that machine. So it’s not really realistic to say, whisk for X number of minutes. Coz some people whisk by hand, some with small whisks, some with large whisks, and some with machines. I hate whisking with a hand mixer. The mixer would be burning hot in my hands by the time I get the stiff peaks. So I really appreciate my KitchenAid. :-p But I would definitely give some tips on whisking egg whites the next time. It was something that took me a while to master too. Haha!

  9. Hi Bing! Just a question, can I use the bulla thickened cream for the liquid cream part? thank you so much for posting up such delicious recipes!they never fail 😀

    • I would use Bulla Cooking Cream instead of thickened cream but if that’s not available, then just try it with thickened cream and see how it works out! =)

  10. Hi..
    i used to make American cheesecake.. but i found it very heavy..
    so after i see the Japanese one,, i really liked it..

    Thanks Bing for this.. & I have a question..
    (What can I do if I dont have a liquid cream in my country ???)

    • What kind of cream do you have then? The thick kind? If yes, then dilute that with full cream milk till you get a creamy pourable consistency and try using that.

      If you don’t have cream at all, you can try using full cream milk. But I think there wouldn’t be enough fat in the milk to give it the creamy richness that comes with the light airy texture.

  11. Hi bing,
    i was preparing all the ingredients an getting ready to bake but I realised thy it’s corn flour not corn starch! Can I use corn starch?

    • Hi Huixian, it’s the same thing. Some places call it corn flour and some places call it corn starch. jUst make sure it’s in powder form. Like flour. =) Have fun!

      • I baked it, and it turned out perfectttttttt!!! Haha it’s my best baking session! And it’s easy and fast too :) thanks for sharing!

        • I’m glad! Happy New Year!

  12. Hi, tried out your Jap cheese cake recipe last night and my girls love it !!! My success last night has inspired me to try out your other recipes. Thank you so much for sharing.

  13. ey sis.. thanks for sharing ur chiffon cheese cake recipe.. i was about to give u a call for this, since father-in-law bought me a new mixer, im able to bake again.. THANKS

  14. Hi Bing, it is me again! =p
    Did this cake just now..
    My cheesecake cracked up on the top (displaying the chinese character “big”)! hehe I must have blundered it when i fold the whisked white egg into the cheese mixture.. Or there are other things i should take note?

    I find it difficult to fold in the white eggs properly.. i am not sure if it is coz i have over-whisked the egg white (is there such a thing?), coz when i tried to fold into the cheese mixture – there is small/big bubbles) so i have to press them to remove the ‘lumps’ (which are not really lumps – they are the whisked white eggs)…. So maybe air has lost? Hope I do not confused you here..

    One more mistake – my aluminium foil wrap is not so good – the water leaks to the cake! Oh My!! But well – not total disaster – I am still proud of my first attempt – the cake is fluffy!!!!!!! *LIKES*

    Thanx Bing once again for the step-by-step pics and instructions. This is a bit more challenging than the strawberry cheese jelly cake and the portugese egg tarts – but worth it!! =)

    Will try it again next time – to be more perfect! =)
    Anymore simple yummy recipe? =D

    Luv juskawaime

    • BTW, I think i love it when it is freshly cooled after being bake. So do my family =)

      Being fridge, it is not as fluffy and light. The taste is more concentrated, u will like if u like stronger taste =)


    • Hi Juskawaime, sorry for the late reply, I was stuck in the wilderness and had no internet access for days.

      When a cheesecake cracks in the oven, it’s usually because of an inefficient oven.. i.e. the oven temperature rose and dropped. Or the oven was too hot and the cake rose too quickly. Try reducing the temperature a little and bake longer. I usually use an oven thermometer to check my oven temperature because most of the ovens I’ve used are either too hot or too cold.

      I think you did fold the egg whites the right way. Don’t worry! Just try not to compress it too hard and lose all the air.

      If your foil leaked, then you didn’t wrap it well enough. I wrap all my cheesecake tins in 3 layers of foil. Press them close to the tin.

      Good luck!

      • Hi Bing, no wonder i didn’t hear from you earlier! Hope u have great adventure in the wilderness with ur hubby and daughter! =)

        I have tried it again… cheese mixture seems a bit dry (not sure why), anyway i added more cream – seems to work.

        This time round – no crack. One difference i did was previously the roasting pan was in the oven so when i added cold water in, it was already hot. This time, i place the roasting pan and cold water when i was abt to place the cake in. Not sure if this is the result of no crack. =)

        BTW, wanna check, can i place the cream cheese in the microwave to melt it first? or I’ve to put it in a heatproof bowl over the boiling water to melt it?

        My mum also wants to check if we can just place all ingredient in the mixture and mix/blend it.. save all trouble! haha I told her she can try and see if it works =p

        Take care
        Luv juskawaime

        • Orh one more qs – sorry i am such bothersome.. =p
          When i fold in, can i just leave the ‘lumps’ as it is.. coz they will anyway melt and cook in the oven?? Is that right?


        • I’m not sure if melting the cheese in the microwave first will change its texture. Try it if it works better for you!

          Every brand of cheese/cream/sugar is different, even if it’s the same brand in different countries. Adjust accordingly to what works for you as you go along. =)

          I don’t leave the lumps. I try to gently smoothen it all out till the mixture is like a melted ice cream.

          Hope you are having fun! =)

  15. Came upon your blog after looking for some recipes for fried bee hoon. However, I tried the Japanese Chiffon Cake instead. The top two thirds of the cake was perfect but bottom one third was dense. I followed every instructions but had to leave in the oven a little longer coz it wasn’t cooked thoroughly at the stated time.

    Keep up the good work with your blog.

    • Thanks Melvin! I’ve noticed that most ovens are inefficient. They are either too hot or too cold. Adjust accordingly to what works for you! Hope you had fun. =)


  16. sweetness is just right for me and not heavy…this will be my second time making it..did u place it in the middle rack or lower rack of the oven? i wonder because the 1st part of baking at 180 is quite a bit longer than the time u stated..maybe i shud put it on lower rack –cheers..eden

    • Hi Eden, all ovens are different. Some are more efficient than others. I use an oven thermometer to ensure I get the right temperatures now. Try adjusting the first part of the baking time or lower the rack if it browns too quickly on the top. Or check your temperature and perhaps lower it a little. Good luck!

  17. I’ll definitely be baking this for my mom’s birthday! Thank you so much for the recipe. :)

  18. Came across your blog, it’s very nice! I tried this recipe yesterday and it was a huge success, thanks for sharing! Any suggestions on how to decorate it so it can be used for say a birthday cake?

    • Hi Jaysmum, I’m glad you liked the recipe. =)

      Here’s what I would do to make it into a birthday cake. I would use writing icing (ready made, in tubes in supermarkets) and choose a darker brighter colour and write the words directly on the cake.

      Or if I want a more elegant look, I would melt some white chocolate until it’s runny and then pour the mixture on a piece of baking paper that has been placed on a flat surface. Then before the chocolate sets, I would use a offset spatula and spread out the white chocolate till I get a thin flat round sheet of chocolate. I would then do all kinds of words and designs on this sheet of chocolate and the place the whole seet on top the cake before I serve. Don’t make the white chocolate sheet too big. Leave some space on the top of the cake to put candles into.

      Have fun!


  19. Hi Bing,

    Chanced upon your blog a couple of days ago and I’m still reading it! I really enjoy reading your candid entries and love all the photos you have taken!

    You have an extraordinary life.

    Keep blogging! Reading your blog makes my mundane office hours more bearable. HAHA!

  20. Hi Bing,

    Thanks for providing steps by steps with pictures of your recipes, it’s like attending a workshop.

    I tried your japanese chiffon cheesecake recipe yesterday and failed. The whole cake collapsed when I removed it from the springform pan. The mixture was still wet. I’m not sure what went wrong. Was it due to my oven not hot enough or egg white mixture not stiff enough or water got into the cake mixture during baking? Just to check, what is the purpose of wrapping the pan in aluminum foil and pouring water into the roastpan before baking? Thanks!

    • Hi Puay Choo

      Sorry the cake didn’t turn out well for you.

      I presume you followed all the instructions, so I’m going to guess a few possibilities why your cake was wet when it was supposed to be done.

      (1) There’s a very high chance that water had seeped it, especially if you found water between the foil and the cake pan. The cake has to be cooked partly submerged in water because this is a steaming effect and slowly cooks the cake rather than hot bake it directly. If you didn’t wrap the cake pan tightly, water would seep in and destroy your cake. I typically wrap 2 to 3 layers and press the foil tight around the pan to ensure it’s well sealed.

      (2) There’s also a possibility that your oven is ineffective. It’s not unusual to have ineffective ovens. They are either too hot or too cold, or uneven in distributing heat. I use a oven thermometer to check my temperature every time I bake. If your oven was colder than what it should have been, your cake will not cook fully in the designated baking time.

      (3) It is unlikely that the cake collapsed because of the egg whites. If the egg whites were not beaten stiff, you would end up with a tough cake, instead of a light airy one. Beating the egg whites is to introduce air into the cake so that it is a delicious light airy chiffon.

      Good luck!

      • Thank you so much for your prompt reply and explanation, Bing. I’ll try it again next week. My husband enjoyed the ‘cheese crumbles’ as he called it, the little top part which was baked. :)

        • Hi Bing,

          My 2nd attempt on the Jap chiffon cheesecake was much better than the 1st though not perfect. The cake rose too fast and sank immediately after I reduced the temperature at 130 deg C. The top was crispy but dense at the bottom. I guessed my oven was not efficient in maintaining a constant temperature. Looks like I need to invest on an oven thermometer.

          Thanks for advice and sharing your recipes. I’ll try your other recipes soon.

  21. Hi Bing

    I baked this cake for my family and everyone loved it!!! It was really easy too and I followed your step by step very closely. Your advice to the previous comments was very useful too. My baking improved after I bought an oven thermometer from Robinsons! Thanks again!! Keep sharing recipes!!

  22. Hey Bing! I’m the one who tweeted a picture of the cake I baked today :) Thanks for the recipe, it’s my first time trying out such an elaborate one and I’m glad it turned out ok. I think I prefer it freshly cooled after baking. I realised after chilling in the fridge it becomes more dense and less fluffy, is that normal?

    I reckon I might have overbeaten the egg whites, because they were stiff but didn’t form peaks. Also, wanted to ask, do you just add the sugar in and beat everything together? I googled on how to beat egg whites, and I read somewhere that I should beat them to a certain consistency first before adding sugar gradually.

    • Hi Jasmine, my husband likes it freshly cooled after baking too. It has more of a chiffon texture that way. But I like it cooled because it’s more dense like a cheesecake and the flavour is stronger. So yes, when it’s chilled, the air bubbles shrink and it drys out a little in the cold so it becomes dense.

      I don’t think you can over beat egg whites. Unlike cream, where overbeating gives you butter. I always dump in the sugar and then let the machine whip up the egg whites with it.

      • Thanks for the quick reply :) I should have kept a portion out instead of refrigerating everything! But it still tastes good. And I’m sure I’ll be making this again at some point. Once again, thanks for sharing, I’ll be looking for more recipes to try out!

  23. Hi Bing!
    I made this cake for Valentine’s day and your step by step instructions were so helpful! I used slightly different proportions based on the size of the pan I had, and the quantity of eggs, but your steps were fantastic. And, the trick about getting the right size circle of parchment – wow! That’s a timesaver.

    I like it chilled and slightly warm. Either way this is delicious.

    • I’m glad you enjoyed it, Melissa. Thanks for letting me know! :)

  24. made this couple of times and taste great! not to sweet..so my diabetic friend manage not just one but a couple of slices.

  25. Hi! 1/2 cup sugar is how many gram of sugar ?

    Thanks !

  26. i made this into cupcakes instead but the top of my cake cracks up very badly. Any idea if i do it as a whole cake will the top of the cake cracks up too?

  27. Hi Bing! I’ve tried making this twice, and while both times it tasted delicious, the appearance wasn’t as great! The top of the cake did not brown evenly. Any ideas why? Also, is the cake supposed to rise a lot? Mine felt like it barely rose. I used cooking creme instead of liquid cream as I couldn’t find it. Could this be a huge factor? Thanks :) Love your blog btw!

    • Thanks Cherie for your support for my blog! =)

      Sounds like your oven is ineffective and it wasn’t hot enough. Invest in a oven thermometer and check your temperatures. There’s also a chance that the top heating panel of your oven is not as effective as the lower. If that is so, your baked goods will struggle getting browned. You can shift your oven rack higher and let the cake be closer to the top.

      If the cake still did not rise, then you’ve either not whipped the egg whites to stiff peaks. Or you’ve broken the air bubbles while folding in and the air was lost. Fold in the stiff egg whites slowly and gently and try not to push the egg whites into the mixture. I usually take several minutes to do this gently.

      Good luck!

  28. Do I have to place the oven themometer inside the oven to monitor the temperature throughout the whole baking process?

  29. Hi Bing, thank you for the step by step illustration, it so easy to understand.
    This is the 1st time i baked cheesecake & the result is WOW.
    Will continue to come back here to look for more cake recipes.

  30. Hi Bing,

    I’m so addicted to your blog after I chance upon it.
    The recipes are not complicated and i love your step by step pics directions.

    I need to ask u some qns..
    R u using a standard 240ml cup for ALL your recipes?
    So in this case 3/4 cup liquid cream would be approximately 180ml right?
    And 1/2 cup sugar will be abt 120g??

    As to the liquid cream that is required in this recipe, i see a few types in the supermarket, so i need your advise on which is the correct one and if that is not available, which will be the next best alternative.

    1) “Whipping cream” in tetra packs that states “no lesser than 35% milk fat”
    2) “cooking cream” that states “no less than 20% milk fat”
    3) “Thickened cream” which states “for cooking, pouring and whipping”
    4) “Pure cream” which stated 45% milk fat
    5) “whipped topping” in tetra packs and also spray cans.

    I hope that I can have an ans soon so that I can try it over the weekend!
    Looking forward to it! :)
    Thanks Bing!!

    • Hi Shanelle

      Yes, my measuring cup is a standard 240ml cup. I don’t convert cup measurements to grams directly because it may not be accurate. Whether 1/2 cup sugar is 120g or not depends on the TYPE of sugar. 1 cup of brown sugar wouldn’t weigh the same as 1 cup of caster sugar or icing sugar.

      If you don’t have measuring cups and want to bake seriously, I would highly recommend that you invest in a set of cups and spoons. They are very cheap these days and can be purchased from any budget shop. It’s so much easier to measure with cups and spoons, than to pour and weigh.

      The liquid cream I usually use is 30% fat. I would use Item (1) per your list for Japanese Chiffon Cake.

      Hope that helps!


      • Hi Bing!
        Thanks for ur reply! I tried it out today using Emborg Whipping cream with 35.1% fat as that was the only one that is available in the supermarket today. Im so glad that it turns out so well! I couldn’t have made it without your step by step tutorial. 😀

        I also tried ur Banana cake recipe today. It looks ok, just like yours, but its a little springy when i tried to cut it and many coarse crumbs start falling out when cutting.
        The sides of the cake is also dry n feels like walnut when eaten. Haha!
        Is is supposed to be like that or is there anything wrong?

  31. Hi Bing,

    I have followed your steps closely but the appearance turns out to be different. It has uneven top with holes. May I know why is this so? The egg white mixture is thick, light and fluffy after whisked. When I mixed bit by bit into the cream mixture, there are lumps so I pressed and stirred it to mix well.

    I did put water around but due to the roasting pan height is shallow, I did not feel it up to half the height of the springfoam pan. Is there any difference for type of pan? I am using a black pan instead.

    Will try to bake it again. Thanks for sharing your precious recipes!

    • Hi Elaine

      I’m not sure why you had holes on top of the cake. If you had browned the top of the cake for 10-15 mins before reducing the temperature, the browned top would seal the surface of the cake. I’m guessing that the egg whites may not have been completely incorporated into the cake batter, thus leaving large pockets of air in the batter that floated to the top when the cake was being baked.

      You have to submerge the pan as deep in water as you can. That is a slow-steaming-baking effect vs a direct heat on the pan that will cause the cake to bake too fast and probably air bubbles to form too quickly and crack the cake too.

      A black pan wouldn’t make a huge difference in this recipe.

      Hope that helps.


      • Hi Bing,

        I tried the recipe out and your suggestions yesterday and it turned out better than previous. Have some dounbts regarding the last part. When you fold in the egg whites into the cream mixture, are there lumps? How did you smoothen them out? As I still have bits of small lumps in the mixture.

        • Continue to fold patiently and eventually all the egg whites will be folded into the batter. Try looking for videos in YouTube on how to fold egg whites into batter. It may help you with your technique. Good luck!

  32. Hi Bing,

    I followed the steps closely, but ended with cake top full of holes. Why is this so? The egg whites are thick, light and fluffy after being whisked. When I mixed bit by bit into the cream mixture, it has lumps so I pressed and stirred to make the cream mixture smooth.

    For the water, I did not pour to half the pan height due to low dept of roasting pan. Is there any temperature difference if I use a black pan for baking cheesecake?

    Hope to be successful next time round. Thanks for sharing the recipe!

  33. Hi Bing, I got my 1st ever baking experience with this recipe.
    I follow each and every steps of yours and suprisingly it turned out to be very success except for cake texture which is very moist at the bottom part. I think the baking time should be 70mins then it would be perfectly baked. In short, I’m so proud of my 1st ever handmade cake and credits goes to you for the great tutorial. Thanks a lot, Bing. <3

    Have a nice day :)

  34. Made this 3 days ago and the cake turned out fantastic! This is gonna be one of my favorite cake to bake henceforth. Thanks for sharing this awesome recipe!

  35. Is cream cheese the same as cream cheese spread? I mean, can I use cream cheese spread instead of cream cheese for this recipe? In case you’re not sure what cream cheese spread is, it’s cream cheese in a plastic container. It’s meant to be spread on toast or bagels, so I’m not sure if they process it differently than regular cream cheese. What do you think?

  36. Hey Bing,
    I tried this recipe today and it turned out not bad!!!
    It is soft and light, really delicious. My wife was really impressed. The only thing with my cake is, the bottom layer (about 1 cm think)is more moist.
    Could you or anyone who tried this recipe explain why and how I can improve on that :)


    • Check your oven temperature. Your top heating element could be more efficient than the bottom. Also, make sure you wrap the cake tin tightly with a couple of layers of foil. If water seeps into the pan, the bottom part of the cake will be wet.

  37. Ok, gotcha Ping. Will keep those suggestion in mind for the next time :)
    Very nice cake, thanks for sharing the recipe!
    Love your photography skills too!

  38. Hi Bing
    Love your blog cos this is the only blog that has all the picture illustrations on the process of baking. Love to the max ! I have tried this Japanese Cheesecake yesterday and it was a success !!! Have also tried your Strawberry Hearts Jelly Cheesecake too. Nice !

  39. Hi Bing,

    The first time I baked this cake (your receipe), it turned out very nice, it looked exactly like the one in your picture. The subsequent tries (I think 6 or 7 times), all my bakes failed. The cracks just seem to follow me! This is so frustrating. I read all your comments and tried all remedies but failed. Maybe it’s just first timer’s luck? I shall retire my cheesecake from today onwards. On the other hand, my pandan cake (your recipe too) turn out fine (touchwood) every time I bake. Sigh…

    • A cake cracks because of poor temperature control. Which may be due to opening the oven door too quickly, causing the air in the cake to contract too fast. Or the oven is inefficient. Try baking with a oven thermometer. And try being careful with opening and closing the oven door. I never open the door till it’s ready to be removed and once removed, I will have a slightly damp kitchen cloth over the tin to keep the moisture and heat in.

  40. Hi Bing,
    My located in US. What kind of liquid cream should I use?

    • Use cream that is 30-36% fat.

  41. Tried this wonderful cake and it is cooking right now in my oven.
    Bing, you really know what you are doing and why it needs to be done that way. That’s really impressive!

    One little trick to have firm white, is to add 1 drop of vinegar while whisking. The white will be easier to fold and less risk of failure.

    Really looking forward to try the cake tonight.

  42. The recipe is so good that it is worth being translated in French.

    La recette est tellement bonne que ca vaut le coup de la traduire en francais.
    Je traduis a partir des ingredients et la methode image apres image.


    250g de Philadelphia nature non allege
    180ml de creme liquide 30%
    70g de beurre
    5 oeufs de bonne taille (jaunes et blancs separes)
    4 1/2 cuilleres a soupe de farine ordinaire
    3 cuilleres a soupe de maizena
    120g de sucre fin


    Mettre le four a pre-chauffer a 180 degC.

    Commencer pas couvrir le fond d’un moule de rayon 22cm. Prendre un morceau de papier sulfurise assez large pour le moule.


    Ensuite, les etapes 1 a 6 montrent comment couper un cercle qui entrera correctement dans le moule.

    IMAGE (numerotees de 1 a 6)

    Etape 1 – Plier le papier sulfurise en quatre
    Etape 2 – Continuer a plier le papier jusqu’a obtenir un triangle
    Etape 3 – Mesurer le moule avec le papier plie depuis le centre jusqu’a un cote, marquer le longueur
    Etape 4 – Couper l’exces de papier
    Etape 5 – verifier que le papier fait la moitie du diametre du moule
    Etape 6 – Ouvrir le papier et il devrait entrer facilement dans le moule

    Beurrer le papier sulfurise avec un pinceau


    Mettre un recipient d’eau bouillante sur le feu. Baisser le feu a feu doux.

    IMAGE (casserole d’eau qui bout)

    Placer le philadelphia dans un recipient resistant a la chaleur (Duralex) et le recipient sur la casserole d’eau bouillante.


    Faire fondre doucement le philadelphia en remuant constamment


    Quand le philadelphia est fondu, ajouter les 70g de beurre

    IMAGE (morceau de beurre)

    Melanger avec un fouet


    Ajouter les 180ml de creme liquide


    Melanger pour bien incorporer la creme puis enlever du feu


    Ajouter 4 1/2 cuillere a soupe de farine et les 3 cuillerees a soupe de maizena a l’appareil


    Melanger en s’assurant qu’il n’y ait pas de grumeau


    Laisser le melange refroidir et ajouter les jaunes d’oeuf, Bien melanger.

    IMAGE (5 jaunes d’oeuf)

    Mettre les 5 blancs d’oeuf dans le bol d’un mixeur


    Ajouter les 120g de sucre


    Battre les blancs d’oeuf et le sucre jusqu’a ce que les blancs en neige soient fermes et fassent des pics. Quand vous soulevez le fouet, les blancs en neige doivent etre fermes et ne pas retomber dans le bol.


    Ajouter petit a petits les blancs en neige au melange de philadelphia. Incorporer en faisant attention de ne pas faire retomber les blancs en neige.


    Mettre le melange dans le moule.


    Envelopper le moule avec de l’aluminium et mettre le moule dans un plus grand plat.

    Mettre de l’eau froide dans le plat jusqu’a que l’eau atteigne la moitie du moule.


    Mettre le plat dans le four pour 10-15 minutes jusqu’a ce que la croute soit marron clair


    Reduire la temperature du four a 125 degC et continuer a cuire pendant 60 a 70 minutes.

    Quand le gateau est cuit, arreter le four et laisser le refroidir pendant 5 minutes. Enlever le moule du four et laisser refroidir en le couvrant d’un linge propre et sec.

    IMAGE gateau

    Meilleur servi tres frais.

  43. My first time making a Chiffon Cheesecake and it was amazing. I took 30 minutes to whip the egg whites up by hand (a pinch of salt, and putting the sugar in at a later stage would speed up the process I believe).

    A bit of water seeped into the cake, but still turned out yummy. However I noticed that after chilling, the bottom of the cake seems damp. Have you ever had that problem?

    Though I monitored the oven temperature with the oven thermometer, my cake rose more in the centre. How do I make it look smooth and flat like yours?

  44. Hello, may I know if the “liquid cream” the same as the whipping cream in liquid form? And if I decided to use 2 block of cream cheese, would I need to change the temperature when baking?
    Loving your sites.

  45. Hello!

    Thanks for sharing the recipe! I made the cake last night! It was pretty! My friends all love it!
    But they commented that the bottom half of my cake was not baked enough.. I baked for 60 mins, so I should bake longer next time?

  46. Thanks for your blog, it’s great!

    I tried it and it was fluffy. After chill, much more dense like new York cheese cake. Not sure if that’s right?

    I am thinking to change the light cream to plain yogurt, will it still be light and fluffy?

  47. Hi Bing,
    Can i know the settings for the oven? Did you on both heating at top and bottom or?
    Mine’s a little wet at the centre. But awesome pictures with recipe! (Y)

  48. Hello!

    Many thanks for your recipe. I tried making the cake a couple of days ago. I can’t remember what the texture of the cake is supposed to be. The top of my cake was firm (not soft/springy) and the texture was dense. I left the door to the oven slightly ajar using a wooden spoon because I live in Tasmania and was afraid that room temperature would make it collapse plus I didn’t have a clean cloth with me. I used an oven thermometer but it didn’t brown after 20 minutes and the side closer to the oven door cracked a little (I kept opening it to see if it browned in the beginning). Does the texture and crack mean it was over-baked? What should I look out for if I want it fluffier? Is it correct to beat the eggs to stiff peak? Your reply would be much appreciated! :)

    Many thanks,

  49. What kind of cream cheese do you use? I used Philadelphia. But my cheese cake do not have strong cheese flavor, it is quite plain. What is wrong?

  50. Hi,
    For the liquid cream is it similar with Sour cream? Thanks

    • Liquid cream is not the same a Sour Cream. Sour cream will give a sour taste to this delicate cake.

      Liquid cream is also called whipping cream or Creme Fraiche or double cream.
      The important is that the cream is >30% of fat.

      In fact, you may experiment with sour cream, just tell us how it was.

  51. Hi! I jus baked this cake and the taste is good! However it was still a failure becos i think i underbaked it. The whole cake is very moist inside even after chilling.. im not sure is it becos of:

    1) i did not wait until the top of the cake turn brown enough and i went to reduce the temp. Mine was just bout 10% burned on the top.

    2) my temperature was too low? However ive compared other cheesecake recipes..most of them bake it at 150c for 60-80mins.

    Please advise if you can.. cos i wanna bake it again.. hehe hopefully i can succeed! Thanks!

  52. hi bing!

    Second recipe I tried from your blog & it turned out awesome, really appreciate your step by step instructions! :)

    Just a question, why is there a need to melt the cream cheese and butter over heat? Can we just whisk it directly? & instead of hand whisking it, why not just electric whisk? Cause I got lumps after adding the flour, then I went to electric whisk it. Wanted to know the difference & purpose of it.

    Thanks so much for the recipe, continue blogging, will keep looking for recipes!


  1. Japanese Chiffon Cheesecake. » Story of Bing - [...] Here are the rest of the photos and a step by step tutorial on how to make the cake.…
  2. a cheesecake chortler « the last word - [...] for a fried beehoon recipe, an innocuous tap landed me on this popular cheesecake recipe post by bing.  it had…
  3. Baking List | mycupofgallery - [...] http://cooking.storyofbing.com/2010/09/japanese-chiffon-cheesecake/ [...]
  4. Crazy Baking for Japanese Light Cheese Cake | SmashingPurple - [...] http://cooking.storyofbing.com/2010/09/japanese-chiffon-cheesecake/ [...]
  5. bing japan images - Search Yours - […] Japanese chiffon cheesecake | bing cooks […]

Leave a Comment

Your email address will not be published. Required fields are marked *