This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.
Tastes really eggy. Would be better with maybe some strawberry whipped cream. I microwaved the cream cheese and it did turn out spongy. - 28 Oct 2018 (Review from Allrecipes US | Canada)
I followed the recipe and it worked out great. I will be making it again as it is a great dessert that is not too sweet. - 23 Jun 2018 (Review from Allrecipes US | Canada)
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe, only Diana's does not say to leave it in the oven after cooking! Sigh, I am not straying from Diana's perfect recipe again. Sorry, I really wanted to like this recipe. - 05 Feb 2018 (Review from Allrecipes US | Canada)