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2-Ingredient Japanese Cheesecake
80min
Total Time
6 people
Servings
Easy
Difficulty
Budget
Cost
420 kcal
Calories
I dare you not to smile when this cloud-like cheesecake jiggly-walks onto your plate.
Ingredients
6
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
Instructions
1
Line pan with parchment neatly
2
Beat cream cheese until smooth
3
Add condensed milk slowly
4
Beat until fully combined
5
Tap pan to remove bubbles
6
Wrap pan base with foil
7
Place pan in slow cooker
8
Pour hot water around pan
9
Cover and steam on LOW
10
Cook 60 minutes until set
11
Cool to room temperature
12
Chill 4 hours before serving
Pro Tips
Use full fat cream cheese for richness
Smooth batter well to avoid lumps
Chill fully before slicing
Troubleshooting
Cake too wobbly extend steam time
Surface cracked reduce mixing speed
Too dense beat longer and fold gently
Recipe Variations
Add lemon zest for brightness
Fold in matcha for green flavor
Top with fruit compote
Serving Suggestions
Dust with cocoa or powdered sugar
Serve with fresh berries
Pair with green tea
Nutrition Facts
420
Calories
8g
Protein
35g
Carbs
30g
Fat
30g
Sugar
420mg
Sodium
95mg
Cholesterol
Common Mistakes to Avoid
Not softening cream cheese
Skipping the water bath
Removing too soon from fridge
Frequently Asked Questions
Can I add a crust?
Yes press biscuit crumbs into pan base first.
Do I need gelatin?
No this recipe sets without gelatin.
Can I use low fat cream cheese?
Yes but texture may be less creamy.
How to prevent cracks?
Cool gradually and avoid overmixing batter.
Can I bake instead?
Yes bake in water bath at 320°F for 50 minutes.
Reviews
Kim
May 6, 2026
So light and creamy like a cloud
Raj
Apr 16, 2026
Easy and impressive for guests
Sofia
Apr 30, 2026
Loved texture I added lemon zest
Chen
May 1, 2026
Perfect jiggly cake my family adored
Aisha
May 4, 2026
Quick, halal, and delicious dessert
