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Mr. Cheesecake Recipe (Video)

Discover the recipe for the most coveted cheesecake in Japan – Mr. Cheesecake’s cheesecake.

Japanese cheesecakes, including the famous Mr. Cheesecake, are renowned for their unique and delightful qualities. I previously shared the recipe for the viral Japanese jiggly cake, known for its fluffy, soft, and delicate texture. Now, let’s delve into the elusive world of Mr. Cheesecake’s famous cheesecake.

Mr. Cheesecake Recipe

This exclusive cheesecake is only available for online purchase two days a week, specifically on Sundays and Mondays. The demand for these cheesecakes is incredibly high, with batches selling out within minutes, earning it the nickname “ghost cheesecake.”

The mastermind behind this Japanese cheesecake is Chef Koji Tamura. He honed his skills in French cuisine over several years, working at Michelin-starred restaurants, including Tokyo’s now-closed Tirpse.

Chef Tamura is dedicated to crafting not just the best cheesecakes in Japan, but the finest cheesecakes globally. The secret lies in a luxurious blend of cream cheese, sour cream, double cream, and yogurt. This decadent mixture is enhanced with tonka bean, white chocolate, vanilla, and lemon, creating a flavor profile that promises an unparalleled cheesecake experience.

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Cheesecake recipe: One cake, three tastings

Chef Tamura recommends savoring the cheesecake at three different temperatures, each influencing its taste and texture.

  1. Frozen: Experience the lemon’s acidity when frozen.
  2. Thawed for 1-1.5 Hours: Enjoy the contrast in textures upon biting into it.
  3. Completely Thawed or Stored in the Fridge: Indulge in Chef Tamura’s favorite texture—a soft, vanilla cake.

Thank you Chef Tamura for sharing the recipe

Amidst the challenges of Covid, Chef Tamura generously shared his coveted cheesecake recipe, allowing people to enjoy this delicacy in the comfort of their homes during these times.

Japanese cheesecake and tonka bean

Originally crafted with tonka beans, this cheesecake boasts a unique aroma described as a blend of vanilla, cloves, licorice, caramel, and more. However, acquiring tonka beans in Spain poses a challenge as their sale is prohibited due to the presence of coumarin. Coumarin, if consumed in large quantities, can potentially affect blood coagulation, liver, and kidneys, posing health risks.

Controversy Surrounding Tonka Bean Prohibition

While the prohibition of tonka beans in Spain is in place to prevent health risks, it remains a contentious issue. Advocates of tonka beans argue that the quantity needed for poisoning is exceptionally high and unlikely to be reached through regular consumption.

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Adapting the Japanese Cheesecake Recipe

Considering the concerns around tonka bean and prioritizing safety, I’ve opted to exclude it from the video recipe. For those who wish to include it, the written recipe provides guidance.

Moreover, a slight modification has been made due to the unavailability of double cream (48% fat content) in my local area. Once I have access to a larger city, a plan post-Covid, I intend to repeat this recipe with the specified cream type.

Mr. Cheesecake Recipe
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Discover the recipe for the most coveted cheesecake in Japan – Mr. Cheesecake's cheesecake.
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Japanese
Keyword: Cakes, Sweets
Cooking method: Horno
Servings: 10
Calories: 202kcal
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Recipe Equipment

  • Molde 22cm
  • Bol
  • Olla
  • Báscula


  • 200 g cream Cheese
  • 2 eggs
  • 180 g sour cream
  • 100 g sugar
  • 50 g greek yogurt
  • 100 g double cream (48% mat. fat) or failing that, heavy cream (32% mat. fat)
  • 9 g lemon juice
  • 1/4 pod vanilla
  • 20 g cornstarch
  • 1/2 tonka bean grated. Please read the note before using this ingredient
  • 50 g white chocolate


  • Preheat in the oven to 180ºC.
  • Make a cut along the vanilla bean using the dull edge of the knife. Scrape the seeds and set aside.

Mix 1

  • In a heat-resistant bowl, combine 200 g cream Cheese and 100 g sugar.
  • Place the bowl in a bain-marie, heat, and mix until smooth. Remove and set aside.

Mix 2

  • In another bowl, add 180 g sour cream and 50 g greek yogurt; mix with a spatula.
  • Beat the 2 eggs and add one-third to the mixture. Beat, incorporate the second third, beat again, and repeat with the final third.
  • Add 9 g lemon juice and 20 g cornstarch , stirring until well incorporated.

Mix 3.

  • In a saucepan, combine 100 g double cream (48% mat. fat) , 50 g white chocolate, 1/4 pod vanilla, and optionally, grated 1/2 tonka bean .
  • Heat over medium heat, stirring until it starts to boil. Turn off the heat.


  • Pour the contents of Mix 3 into the bowl with Mix 1 (cream cheese and sugar); stir.
  • Pour this mixture into the bowl with Mix 2 (sour cream, yogurt, egg, lemon, and cornstarch); mix for the last time.
  • Pour the mixture into a rectangular mold, approximately 22 cm long, passing it through a sieve for a smooth texture.


  • The cake will be baked in a bain-marie in the oven. Place the mold inside another container, adding about 2-3 cm of hot water.
  • Carefully place the cake in the oven.
  • Bake for 25 minutes at 180ºC. Then, lower the temperature to 150ºC and bake for an additional 20 minutes.
  • Remove and let it cool. Once at room temperature, cover with plastic wrap and store it in the fridge or freezer (refer to the post on how to enjoy this cake).



As mentioned in the post, the original recipe includes tonka bean, valued for its flavor and aroma. However, its use is prohibited in Spain due to potential adverse effects. Adjust the recipe accordingly.


Calorias: 202kcal | Carbohidratos: 14g | Proteina: 4g | Grasa: 15g | Grasas saturadas: 9g | Colesterol: 83mg | Sodio: 99mg | Potasio: 83mg | Fibra: 1g | Azúcar: 11g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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