Dessert

Japanese Yuzu Cheesecake with Berries Recipe

Name: Japanese Yuzu Cheesecake with Berries Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Japanese
Ingredients: 250g soft cheese, at room temperature; 35g unsalted butter, at room temperature; 60ml milk; 3 eggs, separated; 2 tbsp yuzu juice; 20g cornflour, sifted; 15g plain flour, sifted; 75g golden caster sugar; Strawberries; Blueberries; A few mint leaves

ByJack Voss February 8, 2026February 8, 2026

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Introduction

Japanese cheesecake, or chizu keki, is a light and fluffy dessert that melts in your mouth. Its delicate texture and subtle tang make it a delightful treat perfect for any occasion.

A soft, light yellow sponge cake with a smooth, slightly porous texture and a thick bottom layer. The top of the cake is decorated with a colorful mix of fresh blueberries and sliced strawberries, along with small green mint leaves scattered among the fruit. One slice is cut out, showing the airy inside of the cake. The cake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g soft cheese, at room temperature
35g unsalted butter, at room temperature
60ml milk
3 eggs, separated
2 tbsp yuzu juice
20g cornflour, sifted
15g plain flour, sifted
75g golden caster sugar
Strawberries, blueberries, and a few mint leaves, to decorate

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas 6). Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight.
Step 2: Fill a small heatproof bowl or pan with just-boiled water. Place the soft cheese, butter, and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes until the butter melts, then stir with a spatula until smooth. Remove from heat.
Step 3: Add the egg yolks and yuzu juice to the cheese mixture and mix gently. Then fold in the sifted cornflour and plain flour until just combined. Strain the mixture through a sieve into another bowl for a smooth batter. Chill this in the fridge while preparing the rest.
Step 4: In a clean bowl, whisk the egg whites, gradually adding the sugar, until soft peaks form. Stir one-third of the whites into the cheese mixture to loosen it, then carefully fold in the remaining whites in two batches, keeping the batter light and airy.
Step 5: Pour the batter into the prepared cake tin. Place the tin in a medium roasting pan and fill the roasting pan halfway with just-boiled water to create a water bath.
Step 6: Bake for 20 minutes at 200°C (180°C fan/gas 6), then reduce the oven to 110°C (90°C fan/gas ¼) and bake for another hour until the top is golden and the cheesecake is set.
Step 7: Remove the cake from the oven and carefully lift the cake tin out of the water bath immediately. Remove the foil and leave the cheesecake to cool in the tin. This prevents the sponge from shrinking.
Step 8: Once cooled, decorate with strawberries, blueberries, and a few mint leaves before serving.

Tips & Variations

Be gentle when folding egg whites into the batter to keep it light and fluffy.
Substitute yuzu juice with lemon or lime juice if unavailable for a similar citrus flavor.
Use a thermometer to ensure the oven temperature stays steady during the low-heat baking phase.

Storage

Store the cheesecake covered in the refrigerator for up to five days. It can be enjoyed chilled or at room temperature. When reheating, allow it to come to room temperature naturally to preserve its texture.