low fat Japanese light cheesecake

Supersoft Japanese light cheesecake


The Japanese light cheese cake is soft and moist in the mouth, has a refreshing and not greasy taste, and uses cheese with lower calories than cream cheese, making it fresh and healthy.


  • Egg yolks 3
  • Original cheese 145g
  • Low gluten flour 40g
  • Corn starch 18g
  • Oil (choose odorless) 30g
  • Egg whites 3
  • Lemon juice 1/2 spoon
  • Sugar 40g


  1. Mix plain cheese and oil, add egg yolk and mix well, sift in low-gluten flour and cornstarch and mix well
  2. Add lemon juice to the egg whites and beat, then add sugar in three batches and stir until the egg whites become hooked. Fold one-third of the egg whites into the batter and mix well, then pour into the egg whites and mix evenly.
  3. Grease the mold with butter, pour in the batter, and bake in a water bath at 130 degrees for 60 minutes. Take it out and sprinkle honey water on the cake.
  4. Please adjust the time and temperature according to your own oven. After the cake is baked, you can put it in the oven for 5-10 minutes before taking it out to reduce shrinkage.
  5. After the cake has cooled down, it is recommended to refrigerate it in the refrigerator for 2 hours or more. It will taste better when frozen.