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Spongy Japanese Cheesecake

Spongy Japanese Cheesecake

Have you ever craved cheesecake, but you didn’t want all of the heaviness of the traditional kind? You’re in luck because today we’re making Spongy Japanese Cheesecake.

Light, fluffy, spongy and fun – Japanese cheesecake is a great alternative for cheesecake lovers.

Does it sacrifice taste? Not at all. In fact, some might argue that this style of cheesecake is in fact, the better and tastier option!

Ready to bake, and get baked?

What’s The Difference Between Traditional Cheesecake & Japanese Cheesecake?

The main difference between this cheesecake and a standard baked cheesecake is that the Japanese version is crustless.

It also uses less cream cheese, and it has a lot of whipped eggs for lightness, making it very fluffy and tasty.

Japanese cheesecake still offers all of the same yummy tastes you crave.

What Ingredients Do I Need?

Besides cream cheese, you’ll need to prepare:

  • cannabutter
  • milk
  • cake flour
  • cornstarch
  • eggs
  • fresh lemon juice
  • cream of tartar
  • salt
  • superfine sugar

Today’s Recipe: Fluffy Japanese Cheesecake with Cannabutter

Enjoy this version of a classic!

Fluffy, Flavourful and Fun!
No ratings yet
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Keyword: (Cannabutter), Cheesecake
Cost: 20 +/-


  • 8 inch round cake pan
  • Parchment Paper
  • Mixing Bowls
  • Measuring cups
  • Measuring spoons


  • 1 8oz package cream cheese cubed
  • 1/2 cup milk
  • 3 tbsp cannabutter
  • 10 tbsp cake flour
  • 2 tbsp cornstarch
  • 6 egg yolks only
  • 1 tbsp fresh lemon juice
  • 6 egg whites only
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 10 tbsp superfine sugar


  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
  • Place cream cheese in a bowl with milk; soak for 20 minutes.
  • Heat cream cheese with milk and cannabutter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
  • Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
  • Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
  • Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
  • Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Transfer to a wire rack to cool completely.
Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!

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