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Kiri Japanese Cheesecake

  • 6-8 Servings


  • 1 Kiri Cooking Block or 11 Kiri Square Portions
  • 4 tablespoons butter
  • 7 tablespoons milk
  • 6 large eggs, separated
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar, divided
  • ¾ cup cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar



  1. Grease and line a 9-inch spring form tin.
  2. Melt together the KIRI cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
  3. Whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
  4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix.
  5. Whisk in the dry ingredients until there are no more lumps. Set aside.
  6. Using a mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar.
  7. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy.
  8. Fold 1/3 of meringue mixture into the cream cheese batter to loosen the mixture.
  9. Fold in the remaining meringue until blended.
  10. Pour the cheesecake batter into the prepared cake pan.
  11. Place the cake pan in the larger dish then place both in the oven.
  12. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
  13. Bake on the bottom rack in a preheated 200oC oven for 18 minutes, then lower to 160oC for 12 mins only. Turn off the oven and open the door slightly for 30 minutes only.
  14. Remove from the oven completely to cool at room temperature.
  15. Turn out the cheesecake from the pan onto a cake plate and serve!