prep: 20mins
cook: 1h 20mins, plus cooling time
serves: 8-10


  • 250g cream cheese, cubed
  • 125mL Bulla Thickened Cream
  • 50g butter, diced
  • 5 extra large eggs, separated
  • 60g plain flour
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 2/3 cup caster sugar
  • to serve
  • Bulla Thickened Cream, whipped
  • fresh berries

Japanese Cheesecake


  1. Preheat oven to 160°C (140°C fan-forced). Line the base of a 22cm springform pan.
  2. Place cream cheese, Bulla Thickened Cream and butter in a heatproof bowl over a saucepan of simmering water. Mix until melted and smooth. Remove from heat and whisk in the egg yolks, flour, lemon juice and vanilla.
  3. Beat egg whites with an electric beater until soft peaks form. Gradually add sugar until well incorporated and mix is smooth and glossy.
  4. Gradually fold egg white mixture into cream cheese mix, folding gently with a large metal spoon. Once all combined, spoon into prepared pan and place in a large baking dish and fill with water halfway up the side of the cheesecake pan.
  5. Bake for 1 hour and 15 minutes. Turn oven off and allow cheesecake to cool in the oven, then refrigerate for several hours before serving with Bulla Thickened Cream and berries.
  6. Tip: wrap base of pan in foil to prevent any water seeping into pan whilst cooking.