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The most elusive cheesecake recipe from Mr. Cheesecake, Tokyo.

Published on
29 April, 2020


What can you do for mom this coming Mother’s Day? Well — we have a suggestion for you! Bake her a cake with the recipe from the most elusive cheesecake in Tokyo by Chef Koji Tamura from Mr. Cheesecake.

They produce 32 cakes a week and only available for purchase every Sunday and Monday. Yes! It’s very limited.

We have tried the recipe and it tastes yummy! We may not be the best bakery in the world, but this recipe is definitely as good as most of the cheesecakes you can find in the market. And most importantly, it’s dummy-proof!

This is a revised edition suitable for home baking.

Zero flour!


ana tomy Recipe Journal

If you happen to have our recipe journal, write it down and remember this forever!

- 22cm rectangular cake tin
- 200g cream cheese
- 100g granulated sugar
- 80g sour cream
- 60g Greek yogurt
- 100g cream
- 50g white chocolate
- 2 egg yolks
- 9g lemon juice
- 1/4pc vanilla (too expensive! I chose to use 1 teaspoon of vanilla extract)
- 1/2pc tonka beans (we had a hard time sourcing this, so we ignored it)
- 20g cornstarch


Combine cream cheese and granulated sugar in a glass bowl. Place the glass bowl on top of a pot filled with a little bit of water in small or medium heat (preferably 40℃). It should almost be steaming on the glass bowl while you mix it. Mix it until you achieve a smooth texture.

Combine sour cream and Greek yogurt in another bowl. Mix well with a rubber spatula.

Mix the 2 egg yolks bit by bit into the sour cream and Greek yogurt mixture; whip with a whisk. Add lemon juice and cornstarch and continue to mix until everything is blended together.

Heat cream in a small pan on medium heat. Then add white chocolate, grated tonka beans (if any), vanilla bean seeds, and pods (in our case — vanilla extract). Turn off the heat after bringing it to a boil.

Mix (1) and (4) with a whisk. Add (3) and mix until smooth. Strain with a fine-mesh strainer and pour into a cake tin lined with parchment paper.

Place the filled cake tin on another cooking pan (at least 3 cm deep). Fill up 3cm of hot water around your cake tin and place it into the oven.

Bake at 180℃ for 25 minutes or 150℃ for 20 minutes. Remove it from the oven and allow it to chill. Finally, take the cheesecake out from the cake tin. We have tried this method, but the browning on the top is not adequate. Yet, it still tastes good! This is the official baking temperature.


Here is an alternative method. For the home-based oven, we recommend baking at 210℃ for 25 min or 160℃ for 15 min. But do try with caution and keep an eye on it every 8-10 minutes.

Chill in the refrigerator for at least 4 hours. Voila! Enjoy your lovely phantom cheesecake with your mom! Best to consume 1 hour after removing it from the fridge (room temperature) for a creamier and savoury taste.


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