Sunday, November 6, 2011

Japanese Baked Cheesecake Sticks / Bars - Video Recipe

Great recipe for holiday seasons: Thanksgiving, Christmas, New Year's parties :D

I made the crust with vanilla wafers (not the biscuits). Very tasty, crisp, and delicious. You must try it out!!!

My darling is not a sweets person but he loved it! Also, my mom said it was really good :P hehe

Japanese Baked Cheesecake Sticks / Bars

Difficulty: easy
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars

Necessary Equipment:
6-inch (15cm) square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

120g (about 16 pieces) vanilla wafers
40g (about 3 tbsp.) butter (softened)
((Cheesecake Filling))
200g (1 cup) cream cheese (softened)
60g (4&1/2 tbsp.) sugar
2 eggs
150ml whipping cream
1 tbsp. lemon juice
3 tbsp. cake flour (all purpose flour or any kind of flour is ok)
20g (about 2 tbsp.) melted butter

1. Line the brownie pan with parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter, then mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake Filling))
1. Preheat the oven to 180C (350F).
2. Cream the cream cheese with a whisk. Add sugar, beaten eggs (little by little), whipping cream, lemon juice, flour (sift in), and melted butter, then mix well until smooth.
1. Pour the cheesecake filling into the brownie pan and bake at 180C (350F) for 35-40 minutes.
2. Cool to the room temperature and chill in the fridge for 2-3 hours. Cut into bars.

The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, then cut. Repeat this each time you cut!


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  1. Ochi! You know what? I don't like cheesecake except Japanese cheese cake! I think it's more light, fluffy and not as "cheesy" if you know what I mean lol I also like how you rate your recipes at "easy, medium and hard" I can't wait to watch this video! Oh and thanks so much for answering my question, Im excited to try it now!

    I know what you mean by buying "hot clothes/ bags"!!! I try not to now and think twice and ask myself "will I wear this next year etc." I remember when I was younger I would buy anything that was cheap and "hot" Hahahahaha!!! Thanks for the info about the sports bra! I think I want to get one now because I think a girl should have one even if they don't do sports, haha I am young now but I still worry about "gravity" <== get it? hahahaha

    Oh and yes! I think it is okay to ask your hun/hub/bf/darling to buy you nice things as long as it is in reason! Of course I would never ask him to buy me something ridiculous that he can't afford like a 5000$ chanel bag <-- crazy!!! Im glad you're putting so much passion into your videos! You inspire me! =D

  2. Oh and I just remembered! I think monogram lv style is not old but mature! It is something that will never be "out of style"! Right now I don't have anything that is the monogram pattern because I like the azur and shiny (vernis) one more haha sorry if you don't understand what Im talking about =P Are you planning on buying any designer bag soon? <-- If you don't mind me asking =P And sorry for this super duper long comment ><

  3. omg this looks soooo delicious. Definitely going to try making this. Thanks for sharing!


  4. Can I bake this in a ricecooker that has the 'cooking cake' function?

  5. >Quek Pei Pei
    unfortunately, no X(

  6. Do you think I can substitute some of the heavy cream for something else? I only have about 75ml of cream left after making ice cream and I don't want to go to the store and buy more :(

  7. whipping cream can be used... but i don't come up with any substitute... hmm

  8. Hi!
    I made it today and the top bit came out almost perfectly, even though I used less cream cheese (180g) and more cream (i.e. 35% whipping cream, 200ml), because that is how the packaging is here, somehow thought I don't want to leave the 50ml cream (next time I should try and see how it tastes if I use less cream).
    But I came across problem with crust - I used plain wafers, and kinda thought that maybe I need more butter or something added to make it moist and hold together. And yes, when done it is too dry and is falling apart, except the top bit, where the cheesy cream mixture moistened it.... I don't want to use the wafer with filling (I understand that's what you used, but I don't like what they put in those on sale here - palm oil and other stuff, makes me sick eating them).
    Do you have any suggestions for the crust? Thank you ))

  9. Hello do you know if I can make a chocolate version of this?
    Thank you!

  10. If I wrap individual, do I still need to fridge it?

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