Uji-Kintoki Inspired No-Bake Cheese Cake with Condensed Milk and Adzuki

Uji-Kintoki Inspired No-Bake Cheese Cake with Condensed Milk and Adzuki

This easy recipe only requires mixing the ingredients.
You can even make a sponge cake in the microwave just in 1 minute!
The secret of its thick melting texture is not to use gelatin.

Ingredients: one 15 cm round cake pan's worth

[No-Bake Cheese Cake]
Cream cheese
200 g
Condensed milk
60 g
Lemon juice
2 teaspoons
Heavy cream
100 ml
Sweet Adzuki Bean Paste (chunky or smooth paste)
100 g
Matcha sponge cake: 1 plastic container's worth (mine was slightly bigger than 15 cm)
1 large
3 tablespoons
Cake flour
3 tablespoons
1 teaspoon
2 teaspoons
Vegetable oil
2 teaspoons
as needed
Kuromitsu (optional)
a small amount


1. [Matcha Sponge Cake] Line the bottom of a plastic container with cling film. You will cut the sponge cake later to fit into a cake pan, so you don't need to be precise about the size of the plastic container!
2. Combine the cake flour and matcha. Put the sugar and egg in a bowl, and beat together. Whip in a double boiler. When it's warm to the touch, remove from the double boiler.
3. Keep whipping until it turns white and thick (until it drips like a ribbon when you lift the whisk). When the batter gets cold, put it back in a double boiler.
4. Add the milk, and whip until it turns glossy. Sift in the dry ingredients, and fold in gently from the bottom using a rubber spatula.
5. Finally, add the vegetable oil and lightly mix it in. Pour the batter into the plastic container, and microwave for 1 minute at 600 W. If it's uncooked in the middle, microwave for a further 20 seconds.
6. Tightly cover the sponge cake with cling film while it's hot, and cover with a lid to cool. (By doing so, it will make the cake nice and moist.)
7. Thinly slice the sponge cake, and cut it out into a circle using a cake pan. Or cut the sponge cake into pieces, and arrange them in the cake pan like a jigsaw puzzle.
8. [No-Bake Cheese Cake] Bring the cream cheese to room temperature. Add the condensed milk, and mix really well. Add the lemon juice, and mix until smooth.
9. Put the sweet azuki paste in a different bowl, add a little less than half of the cream cheese from Step 8, and mix evenly.
10. Whip the heavy cream until stiff peaks form. You can whip the heavy cream very quickly if you use a secret trick from (Recipe ID: 971201)!
11. Add the heavy cream into the cheese cream from Step 8, and lightly mix together.
12. Combine the cheese cream and adzuki cream, and lightly mix together with the rubber spatula. It also looks good if you mix them together, not completely, to make a marble pattern.
13. Pour the batter into the cake pan, tap on a work surface a few times, and chill it overnight to let it set really well. (Since there is no gelatin in the cheese cake, it will take more than half a day to set.)
14. Cover the side of the cake pan with a warm towel to remove the cake. Sprinkle matcha with a tea strainer right before you eat, serve with kuromitsu to taste, and enjoy.
15. It's tastier if you leave it for a whole day! The texture and taste will be even richer on the 2nd day. The sponge cake is so moist and you won't believe that it was made in the microwave!
16. It's also delicious if you put store-bought matcha cookies at the bottom instead of the sponge cake. Try with 60 g of finely crushed cookies and 30 g of melted butter.

Story Behind this Recipe

I like the combination of adzuki, condensed milk and cream cheese, and this is my original recipe that I made for myself.