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Spongy Japanese Cheesecake

Fluffy, Flavourful and Fun!
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Dessert
Keyword: (Cannabutter), Cheesecake
Cost: 20 +/-


  • 8 inch round cake pan
  • Parchment Paper
  • Mixing Bowls
  • Measuring cups
  • Measuring spoons


  • 1 8oz package cream cheese cubed
  • 1/2 cup milk
  • 3 tbsp cannabutter
  • 10 tbsp cake flour
  • 2 tbsp cornstarch
  • 6 egg yolks only
  • 1 tbsp fresh lemon juice
  • 6 egg whites only
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 10 tbsp superfine sugar


  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
  • Place cream cheese in a bowl with milk; soak for 20 minutes.
  • Heat cream cheese with milk and cannabutter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
  • Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
  • Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
  • Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
  • Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Transfer to a wire rack to cool completely.