Japanese cheesecake with a strawberry coulis Recipe

Drop all your preconceptions about what a cheese cake should be: Japanese cheese cakes are neither stodgy nor gooey, instead they are light and fluffy. Just like biting into a cloud!

  • Preparation
  • Cooking time
  • Rest time
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(6 votes) 2.2/5

Les ingrédients

Pour people
  • Semi-skimmed milk : 250 ml
  • Cream cheese : 250 g
  • Unsalted butter : 60 g
  • Whole egg(s) : 6 whole
  • Plain flour : 50 g
  • Corn starch : 25 g
  • Lemon(s) : 1 whole
  • Cream of tartar : 3 g
  • Caster sugar : 130 g
  • For the coulis
  • Strawberries : 300 g
  • Caster sugar : 100 g



    Preheat the oven to 150'C.

    Have the butter and cream cheese at room temperature before starting this recipe.

    Place a heatproof bowl over a pan of simmering water and add the milk, warm it gently and then add the cream cheese. Mix well and then stir in the butter.

    Remove from the heat and allow the mixture to cool a little.
    While it cools zest the lemon and separate the eggs into two bowls.
    Whisk the egg yolks into the cooled mix, add the lemon zest and then sift in the plain flour and corn flour. Fold gently until the flours are completely combined.

    Whisk the egg whites until they turn white, add the cream of tartar and then the caster sugar in a steady stream while you whisk the mixture to stiff peaks.

    Fold the egg white mix very gently into the cream cheese mix. Pour into a baking tray lined with parchment paper and then put this tray into a larger tray half filled with water (a bain marie). Cook for 50 minutes, if a skewer comes out clean it is cooked.
    Allow to cool and then slice and serve.


    Set aside six of the prettiest strawberries to use as garnish.

    Wash, if necessary, then hull the remaining strawberries. Place in a blender jug along with the sugar, and blend until smooth. Pass the syrup through a sieve to remove the seeds, and pour into a pan.

    Bring the coulis up to a simmer, and leave to cook for five minutes.

    Remove from the heat, pour into a cold bowl, and chill until needed.

Chef's tip

«The coulis can be kept in the fridge for several days, or even frozen, so take advantage of the season and stock up for later in the year.»

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