Rachel Khoo

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Posted by Rachel

February 23rd, 2018

Recipe: Osaka style cheesecake

Rachel Khoo Osaka style cheesecakePhoto: Laura Edwards Food styling: Frankie Unsworth

Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!

Osaka-style cheesecake

Improbable as it may seem, cheesecake is hugely popular in Osaka. It’s cloud-like in its airy texture, meaning you can easily munch a fair few slices at a time; I am speaking from experience here.

100ml full fat whole milk
280g cream cheese
35g cornflour
35g plain flour
4 eggs, separated
zest of 1 lemon
120g caster sugar

20cm springform tin

Preheat the oven to 150c. Take a 20 cm springform tin and line the base with parchment and grease the sides. Wrap a large piece of aluminum foil around under the base and up the sides of the tin. Repeat this 3 more times. Place the cream cheese in a large mixing bowl. Heat the milk in a saucepan to boiling point and pour over the top of the cream cheese. Beat with a whisk to remove all the lumps and whisk until totally smooth. Add the cornflour and flour, followed by the egg yolks and lemon zest.

Place the egg whites in a free-standing mixer and whisk to frothy soft peaks before adding the sugar bit by bit until fully incorporated. Keep whisking, then lightly fold the whites into the cream cheese mixture. Pour into the lined tin and place in a baking tray. Pour cold water half way up the sides and bake in the oven for 1 – 1 hour 10 minutes, or until golden and puffy on top and light and airy in the middle. Dust with icing sugar to serve.

Osaka style cheesecake

Serves Ingredients: 100ml full fat whole milk ,280g cream cheese ,35g cornflour ,35g plain flour ,4 eggs, separated ,zest of 1 lemon ,120g caster sugar, Method:

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19 thoughts on “Recipe: Osaka style cheesecake

  1. Sorry I am American. What do you mean by cornflour? Is it what I would call cornstarch? I found several different interpretations on the internet.

    Thank you for helping me translate!

  2. I Bake in pounds, cups , tablespoons , teaspoons, etc. I love your recipes, but I’m having a crazy time converting them…could you please❣️
    Thanks so much

    1. Ah sorry, Susan! I do recommend trying using scales. You really won’t regret it. It’ll save you on washing up and buying a digital set isn’t that expensive.

  3. Hi! I’m guessing this should be served cooled/chilled? Does it keep for a day or two (If it hasn’t been scoffed by then)? Thanks

    1. Hi Becki, You can eat it warm out of the oven which I personally think is best but cooled/chilled is fine. It’s best eaten the same day but can be kept for a day or two in the fridge. Make sure cover well as otherwise it might take on other odours in the fridge.

  4. Hi Rachel, I have just discovered your web because of the Zumbo just desserts program and it is great! I couldn’t resist the pleasure of baking this Osaka Style Cheesecake, really light and soft. I felt a little sad because it went down when I put it out of the oven, maybe a temperature problem (?), but the taste worth it!!! Thank you for cooking and sharing, kisses from Spain!

    1. Hi Maria, Great to hear you made the cheesecake. It will deflate a little when it comes out of the oven simply because it’s a bit like a souffle.

  5. Hello Rachel, I have found out about your website due to the Zumbo’s Zust Desserts show and I thing that you have done an amazing job. I want to ask you if we can use baking powder instead of cornflour. Thank you. Looking forward for new things!

    1. Hi Vaggelis, Thanks for stopping by. Definitely can’t use baking powder instead of cornflour. Baking powder is a raising agent and cornflour is a thickening agent.

  6. Hi Rachel. I have read this recipe and I want to ask you something. Is there anything that we can use instead of cornflour?

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