Name: Baked Cheesecake (ベイクドチーズケーキ)
Prep time: 25 min
Cook time: 55 min
Total time: 7 h 20 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 120g digestive biscuits or plain butter cookies; 45g unsalted butter, melted; 400g full-fat cream cheese, softened; 90g granulated sugar; 2 large eggs, at room temperature; 120g sour cream, at room temperature; 80ml heavy cream, at room temperature; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 18g cake flour, sifted; Pinch of fine sea salt

Question 1

How do I know when Japanese baked cheesecake is done?

Accepted Answer

Japanese baked cheesecake is done when the edges are set and the center gives a slow, small wobble when the 15cm springform pan is nudged. Bake at 160°C for 50 to 55 minutes. A fully firm center in the oven means the cheesecake will overbake as it cools.

Question 2

How long should baked cheesecake chill before slicing?

Accepted Answer

Chill this baked cheesecake for at least 6 hours, preferably overnight, before slicing. The long refrigeration time lets the cream cheese, sour cream, eggs, and cream settle into a dense, clean texture. Unmold the cheesecake cold for the neatest sides and most stable slices.

Question 3

What cream cheese should I use for Japanese baked cheesecake?

Accepted Answer

Use 400g block-style full-fat cream cheese, softened before mixing. Do not use whipped cream cheese spread because it has a looser texture and different aeration. This restrained Japanese baked cheesecake depends on the dairy flavor, so smooth, full-fat cream cheese gives the cleanest richness.

Question 4

Why did my baked cheesecake crack on top?

Accepted Answer

Baked cheesecake cracks when the batter traps too much air, bakes until the center is fully firm, or cools too quickly. Mix the eggs gently, stop as soon as the batter looks even, bake until the center wobbles slightly, then cool for 30 minutes in the turned-off oven with the door cracked.

Question 5

Can I make this baked cheesecake ahead of time?

Accepted Answer

Yes. Bake this Japanese baked cheesecake one day ahead and refrigerate it overnight. Overnight chilling makes the cream cheese filling denser and easier to cut cleanly. The pressed digestive biscuit crust can also be made in the lined 15cm springform pan and refrigerated up to one day before baking.

Question 6

How do I cut baked cheesecake cleanly?

Accepted Answer

Cut baked cheesecake cold with a knife warmed in hot water and wiped dry between every slice. Warm, clean steel moves through the dense cream cheese filling without dragging crumbs or smearing the cut face. Let each cold slice sit 10 minutes before serving so the flavor softens.

Culinary Explorer

Baked Cheesecake (ベイクドチーズケーキ)

Ingredients

digestive biscuits or plain butter cookies

unsalted butter

full-fat cream cheese

Where cooking meets culture.

Ingredient	Quantity
digestive biscuits or plain butter cookies	120g
unsalted buttermelted	45g
full-fat cream cheesesoftened	400g