This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries. - 14 Sep 2017 (Review from Allrecipes US | Canada)
This is definitely more like a sponge cake than a cheesecake, but it was still yummy. I made it exactly. Would be great with strawberry compote or any other fruit to complement. Light and fluffy! - 10 Aug 2017 (Review from Allrecipes US | Canada)
Made it exactly as the recipe said. Hate it when people change the recipe and then say it's terrible. I liked it immensely. My only complaint is, it was a little underdone. Could just be my oven or incorrect water bath. Had never cooked anything in a water bath, so it could be me doing something stupid. I fed some to my neighbor and he went home and made one. Good stuff and I will make it again. Thanks for posting this. - 14 Feb 2017 (Review from Allrecipes US | Canada)