This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.
The cake was so high and full but flattened while cooling. The only modification made was adding a little vanilla. While it is hard to call it a true cheesecake, the cake is unique. and got rave reviews. It had a dense angel food cake texture. It is not overly sweet, mild cheese-not eggy flavor, and is perfect with a fruit topping. - 23 Nov 2017 (Review from Allrecipes US | Canada)
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)