How to Make a Perfect Japanese-Style Cheesecake in Germany

First, gather your ingredients — all are common in German supermarkets. I used 5 extra-large eggs (about 60g each), 50g cake flour (available at Rewe or Edeka, or substitute with Type 405 flour), 250g cream cheese (Philadelphia or any brand from Kaufland, about €2.49 for 200g), 60g butter, and 80g sugar. For the cream cheese, you can find 200g packs at most supermarkets; use 1.25 packs.

Separate the egg yolks and whites. Use two large bowls — you’ll need room for whipping later. Important: the egg white bowl must be completely dry and grease-free, or the whites won’t whip properly, ruining the cake’s texture.

1. Place 250g cream cheese and 100g milk in a small bowl and melt over a pot of simmering water (bain-marie).
2. Stir until smooth and no lumps remain.
3. Add 60g butter and continue stirring.
4. Once smooth and glossy, remove from heat.

1. Gradually add the egg yolks one at a time, mixing well after each.
2. Stir until fully combined.
3. Sift in 50g cake flour and fold gently.
4. Mix until you have a smooth batter.

This is the critical step: whipping the egg whites. It directly affects the cake’s fluffiness. Add 80g sugar in three batches: first when the whites are frothy (low speed), then when bubbles become fine (medium speed), and finally when soft peaks form. Whip until you reach soft peaks — the whites should be glossy and hold a gentle droop. Optional: add a few drops of lemon juice to stabilize the foam; it’s not essential.

1. Scoop 1/3 of the whipped egg whites into the cheese batter.
2. Fold gently using a spatula — do not stir, as that deflates the whites.
3. Once combined, pour the mixture back into the remaining egg whites.
4. Continue folding until the batter is uniform and smooth.

Line an 8-inch springform pan with parchment paper (bottom and sides). Pour in the cheesecake batter. It shouldn’t leak — if it does, your egg whites weren’t whipped properly. Note: parchment rounds are available at German supermarkets like Rewe or DM for about €1.50 for 20 sheets.

Bake using a water bath. What’s a water bath? Place the cake pan on a rack over a baking tray filled with hot water. The steam and gentle heat cook the cake evenly.

– Preheat oven to 150°C (300°F) for 10 minutes.
– Bake at 150°C (300°F) for 45 minutes, then reduce to 120°C (250°F) for another 15 minutes.
– Turn off the oven and let the cake rest inside for 30 minutes.

Success! ✌️