Learn how to cook the ultimate japanese cheesecake recipe! Japanese cheesecake is famous for its fluffy, light, and almost ‘cloud-like’ texture. With this recipe, we will learn how to make cheesecake with Coconut Milk, which gives it a subtle tropical flavor and an extra creamy feel. We will follow all the stages—from preheating and preparation to baking in a bain-marie and proper cooling—to achieve the perfect result.
Coconut Cheesecake
- Preparation
Preheat the oven to 160°C (static, not fan). Line an 8-inch round cake tin with parchment paper. Wrap the exterior of the tin with a double layer of aluminum foil to prevent water from entering during the bain-marie bake. - Melt the Base
In a heatproof bowl, combine cream cheese, butter, and coconut milk. Place over a pot of simmering water (bain-marie) and stir until smooth and lump-free. Remove from heat and let it cool slightly. - Incorporate Yolks & Flour
Whisk in the egg yolks one by one. Add vanilla, lemon juice, and zest. Sift the cake flour and cornflour directly over the mixture and fold gently until fully incorporated. -
Whisk the Meringue
In a separate dry bowl, beat egg whites until frothy. Add the cream of tartar and gradually add the sugar in three stages, beating until soft peaks form (glossy and stable, but not overly stiff). - Folding
Fold 1/3 of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue in two portions using a spatula, being careful to maintain the air. -
Baking
Pour the batter into the tin and tap it gently on the counter to remove large air bubbles. Place the tin in a larger tray and fill the tray with hot water (about 2.5 cm deep).Timing
Bake at 160°C for 25 minutes, then lower to 140°C and bake for another 55–60 minutes until the top is golden and the center jiggles slightly. -
Cooling
Turn off the oven and leave the door slightly ajar for 15 minutes. Move to a wire rack to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight).Serving
Dust with icing sugar or garnish with coconut flakes before serving.
Extra Tips for better results:
- Oriental Express coconut milk gives a slightly more fluid and richer texture, so baking in a bain-marie (water bath) is necessary to prevent it from drying out.
- If you want lower sweetness, reduce the sugar by 10–15 g, without affecting the texture.
