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Rainbow Japanese Cheesecake

Rainbow Japanese Cheesecake

Serves 8


240g caster sugar

6 egg whites

6 egg yolks

1/4 tsp cream of tartar

50g unsalted butter

250g cream cheese

100ml fresh milk

200g ricotta cheese

1 tbsp lemon juice

60g cake flour

20g cornflour

1/4 tsp salt

4-6 food colourings of your choice


Whipped, thickened cream

Dollar Sweets Star Tops


Lightly grease a 9” round cake tin and line with baking paper. Preheat a conventional oven to 160ºC.

Melt cream cheese, butter, 100g sugar and milk over a double boiler. Remove from heat, whisk through the ricotta then cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

Make the meringue by whisking egg whites with cream of tartar until foamy. Add in the remaining 140g sugar and whisk until soft peaks form.

Take 1/3 meringue and gently fold into the cheese mixture, then gently fold in another 1/3 of meringue.

After incorporated, pour the batter back to the remaining 1/3 meringue and fold.

Divide the mixture into 4-6 smaller bowls (depending on how many colours you are using), add a different colour to each bowl and very carefully fold through until the batter is evenly coloured.

Spoon alternating batter colours into the prepared cake tin.

Place the tin into a larger, deep, heat-proof tray and fill the outer tray with boiling water to come half-way up the sides of the round cake tin. Bake for 1 hour and 10 mins or until just set.

Leave to cool in oven with the oven door ajar for 1 hour. Refrigerate the cake in the tin for at least 4 hours (preferably overnight).

When ready to serve, remove from the tin, top with dollops of whipped cream and a generous sprinkle of Dollar Sweets Star Tops.


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