Hi Readers! I'm sorry that my Recipe Index is not available at the moment. If you need to check on my recipes, please click on the individual content next to Home or Category at the sidebar. ~ Thank you.
You are here:Home » Cheese Cakes » Repost - Japanese Cotton Cheesecake

Repost - Japanese Cotton Cheesecake

111 comments

This cotton soft Japanese Cheesecake is very delicate and moist. It is not too cheesy nor too sweet ~ a favorite amongst many♥♥♥ I have made this super light Japanese Cheesecake not once but many many times and this one here was baked last week especially for one of my friend.
(This is just a repost of an old post that I promised to my niece's request)










Here is the recipe: (Printable recipe)
265ml Full cream milk or Low fat milk
85g Butter
250g Cheese cream (room temperature)
40g Plain flour
35g Corn flour (sift together with plain flour)
7 Egg yolks
7 Egg whites
3/4 tsp Cream of tartar
125g Sugar
2 tsp Vanilla flavor

Method:

  • Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.
  • Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool.
  • In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).
  • Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.
  • Pour cheese cream mixture to a lined 9" square cake tin and place cake tin at the lowest rack in the oven. Steam bake at preheated 150C for about 1 hour 15 mins.
  • *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
  • Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
  • Best to chill cheesecake before serve.


Kitchen note: Wrap cake tin with heavy duty aluminum foil to prevent any water from sipping into the cheesecake during baking.

111 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please identify yourself if you are under Anonymous so I know how to address you :)
Please DO NOT SPAM - it will be immediately removed upon our review.
All images contained within this site are the sole copyright of Anncoo Journal © 2009 ~ 2014
No images may be reproduced or used without prior consent.

  1. I like this cheese cake so much but i can't do it well always(i feel it too soft...),you cake look very moist, i want to try this...thanks!!

    ReplyDelete
  2. I love soft cotton textured cheesecake...so much lighter and more suitable for us Asian taste bud.

    ReplyDelete
  3. our cheesecake looks delish! And the packaging is very pretty :)
    How big was your baking tray? 7 eggs - looks like a huge amount!

    Reply:
    My baking tin is 9"square but the cheesecake will shrink to about 1" as it cools.

    ReplyDelete
  4. These cakes makes my mouth water...

    ReplyDelete
  5. I am glad that you reposted this! This looks amazing! I have never had this kind of cheesecake but I will bookmark it and make it after the move. My husband loved cheesecake and I am sure that he will love this one.

    ReplyDelete
  6. I've never had Japanese cheese cake before. This looks absolutely divine and beautiful, not too dense like regular cheese cake. Oh, you have me craving for cheese cake now. Thank you for sharing this recipe Ann.

    Reply:
    Hi Lequan, ;DD you'll never regret after trying this.

    ReplyDelete
  7. Looks gorgeous! I have to try this!

    ReplyDelete
  8. Ce gâteau semble tellement léger. Il doit être délicieux.
    See soon.

    ReplyDelete
  9. awesome looking cheese cake ..looks so soft n divine...i want to try it now but i am not having cream of tarter ,is there any substitute of this ???....thank you of sharing this delicious cheesecake recipe

    Satya

    ReplyDelete
  10. Hello Anncoo, cordial owing to for their comment too my Donuts I was pleased very much. They have also beautiful website with so many mad prescriptions. I have myself already at some prescriptions, as softly Bread and cotton try Cheesecake. I find the prescriptions from its country (Singapore) so interesting. It is not always simply the same food in Germany to find here you in Singapore uses, but I think I have these, up to now completely well get. Thanks for their beautiful prescriptions Completely cordial greetings from Germany Kathrin

    ReplyDelete
  11. What a beautiful cheesecake! It sure does deserve a repost! I wish I could have a piece right now! :d

    ReplyDelete
  12. wounderfull cakes,luks perfect...

    ReplyDelete
  13. Great job! I like this.

    ReplyDelete
  14. Looks great, do you think we can make this into individual cheesecake with muffin trays?

    Reply:
    Quinn, I'm not sure about this because most baked cheesecakes tend to shrink a little as it cool and muffin trays are quite small. Recently I saw Sonia and Christine
    (http://christinelua328.blogspot.com/2010/07/japanese-cotton-cake.html) using cupcake cases.I would like to try their method too.

    ReplyDelete
  15. This looks lovely Ann, they look really moist and soft like cotton.. I would really love to try and make them.
    Thank you for sharing a wonderful recipe. Have a great week.

    ReplyDelete
  16. Wow, your friend must be so happy with it! Utterly beautiful!!

    ReplyDelete
  17. Very neat sliced. Very lovely gift indeed Ann!

    ReplyDelete
  18. Oh,my, Anncoo!!!! I've only tried it at a restaurant. And always intimated to make one myself!
    Yours looks superb! That package is a killer.

    Reply:
    Try to bake this at home, I'm sure you'll love it.

    ReplyDelete
  19. Love the soft and fluffy texture. Very nice.

    ReplyDelete
  20. Very beautiful! I like the texture and the colour of the top crust. Thanks for sharing the recipe.
    May I know, how did you remove the cake from the pan? I always have difficulty removing my cheesecake if I do not use a spring form. When I flip onto a wire rack, my top crust gets 'disfigured'.

    Reply:
    Thank you for you compliments.
    Cover the surface of the cake tin with cling wrap and a cake board over it then invert the cake. After the cheesecake released from the cake tin overturn cake and carefully remove the cling wrap.

    ReplyDelete
  21. Great that you repost! I have to try this again..with your recipe. I love all tall your cake looks!

    ReplyDelete
  22. Beautiful, soft, cottony and lovely packing! So encouraged by your pics, may give it a try though not very fond of this cake.

    ReplyDelete
  23. 真巧..今天有人送我同款蛋糕, 还真好吃呢!!

    Reply:
    真的吗?哈哈。。真巧哦!

    ReplyDelete
  24. Dear I love this soooo much and yours looks too perfect, I am ready to dig in.

    ReplyDelete
  25. Wow, looks yummy, can i order?

    ReplyDelete
  26. you can open your bakery selling these :)

    Reply:
    Thanks Wiffy :) Will you be my first customer?

    ReplyDelete
  27. It looks so soft and fluffy! I've gotta try this recipe one day......
    And the box makes it look so professional! haha....

    ReplyDelete
  28. Wow, mouth watering and such lovely pics!

    ReplyDelete
  29. Wat a beautiful and super delicious cake...

    ReplyDelete
  30. This is my husband's favorite! He always talks about how good it is. Now that I have a recipe for this, I will have to try it.

    ReplyDelete
  31. I know why it is named cotton cake. Looks so moist and light!

    ReplyDelete
  32. Gorgeous cheese cake, silky and soft. Our family's NO.1 favourite cheesecake !

    ReplyDelete
  33. looks so delicious!

    Have a nice day!
    Paula

    ReplyDelete
  34. 很好吃!!很好吃!!很松软.你可以接订单了!

    ReplyDelete
  35. I love cotton cheesecake, yours look so tall, soft & fluffy and nicely baked. Lastly, elegant packaging too .... ready pack to send me ? hahahaha ....

    ReplyDelete
  36. Ya, this super soft and perfect, outside bakery shop also can beat this, well done Anncoo!

    ReplyDelete
  37. Ok... I shall bake this before end of this year! Need to conquer my fear... I love Japanese cheesecake!

    ReplyDelete
  38. Oh wow.......this looks really fabulous! I wish that box of cheesecake is mine! :P The soft, fine texture is just too captivating. I don't mind to trade this for my breakfast, lunch and dinner :D Looking at the instructions, I think I can manage. I have to make this one of these days. Thanks very much for sharing.

    Reply:
    Thanks Mary for your compliment. I'm sure your meals are very comfortable one and I don't mind to exchange :)

    ReplyDelete
  39. This is a gorgeous looking cheese cake! Looks so soft and inviting. Wish I could have a slice :)

    ReplyDelete
  40. It looks so... yummy! Can I have a piece?

    ReplyDelete
  41. I like Japanese cheese cake very much, it's no too rich yet very cheesy, thanks for the recipe, want to try it soon :)

    ReplyDelete
  42. I have tried light Japanese cheesecake before but it's been awhile. Will try your lovely recipe, thanks Ann!

    ReplyDelete
  43. YUMMY YUMMY,找天,我也要做来吃了。

    Reply:
    米雪!很开心,终于看到你的留言。下次一定做个大的cheesecake请你吃。

    ReplyDelete
  44. Agree with Wiffy's statement!

    I always love JCC! Fluffy, moist, not too heavy.

    ReplyDelete
  45. I love this cotton cheesecake, your cake looks fluffy and so tall. Very nice baked.

    ReplyDelete
  46. Thank you for posting this recipe...you read my mind as I was searching for this recipe...yours look so light and fluffy...I love the pictures!

    ReplyDelete
  47. Beautiful and yummy cotton cheesecake.... The cake really live up to its name - soft like cotton.

    ReplyDelete
  48. You really have a pair of great hands. All your bakes look perfect!!This cheesecake is one of the first few cakes I learnt to bake. So nostalgic! Time to make one for myself too. LOL!

    ReplyDelete
  49. I agree with noobcook :)

    ReplyDelete
  50. I love cheesecakes! Chesse and chocolate are among the 2 things that I cannot resists. And your cheese cake look so yummy!

    ReplyDelete
  51. Oh I love this one, living in Taipei for many years and knowing Taiwanese loves anything about Japan. I could easily find it around the area... of course it would be nice if it's homemade. I'll try this one, thanks for sharing once again! Have a nice day!

    ReplyDelete
  52. Hi Anncoo! :)

    I love this cake, so good with coffee/tea. . . Your cake looks simply gorgeous, light and fluffy and so tall, .I always make mine into mini cakes :)

    ReplyDelete
  53. I agree with Noobcook - you can open a cake shop. When hiring, I dont mind being an apprentice ...
    Thanks, Anncoo this cotton is cheesecake really live up to its name.

    Reply:
    hahaa...I'm flattered ;) So glad that you liked this cheesecake.

    ReplyDelete
  54. Ann, the cheesecake looks soft and spongy, yummy!

    ReplyDelete
  55. How did you remove the cake from your baking pan?

    Reply:
    Place cling wrap over a cake board invert cake tin to release cheesecake then turn the cake over and carefully remove the cling wrap.

    ReplyDelete
  56. Hi Anncoo,

    Your cheesecake is lovely.

    Would like to ask you how do you test/know when the cake is done? Do you use a skewer and it comes out clean?

    Reply:
    The center of the cheese cake should wobble a little when you shake it, then it is done. If you bake it to the point where is does not shake at then it is overbaked.

    ReplyDelete
  57. Hi Anncoo,

    this japanese cotton cheesecakes looks really cottony. I like that it has a level top and I am sure your friend must have felt the love and effort put into making it. =]

    ReplyDelete
  58. Oh my! This looks almost airy...This looks amazing. wow! Sorry, WOW!!

    ReplyDelete
  59. i should bake one of these cheesecakes some day. i see them everywhere!!

    ReplyDelete
  60. I remember seeing this post. I need to try this recipe.

    ReplyDelete
  61. Anncoo, you make me crave for some cake and I am on a diet...!!

    ReplyDelete
  62. This looks AMAZING!!!! Oh my, I will have to try this.

    ReplyDelete
  63. Hi ALL, thank you for your lovely comments.

    ReplyDelete
  64. hello. if i am keeping it overnight like if i bake today but i'll use it tmr, do i fridge it?

    ReplyDelete
  65. Anonymous,

    I always keep all my baked cakes in fridge. For cheesecake it is best to consume after chill. Just put the cake in a airtight container and it can be kept for 3-4 days. If you're giving the cake away, just put it in the cake box, then in the fridge.

    ReplyDelete
  66. HI Anncoo,

    I have linked your Japanese cotton cheesecake recipe to one of my post and it is all credit to you! If there is any concerns or if you would like me to remove it at anytime please do not hesitate to message or contact me! Just leave me a comment off my post =)

    Fattie Swan

    ReplyDelete
  67. P.S Thanks for sharing and I love your recipe!!

    FS

    ReplyDelete
  68. @*Fattie Swan
    Hi Fattie Swan,

    I'm so glad you liked this recipe and of course I don't mind for the linking.
    I'm hopping over to your site now.

    ReplyDelete
  69. Thanks for the recipe, gonna try out soon XD

    ReplyDelete
    Replies
    1. Daphe,

      Please let me have your feedback after trying it :)

      Delete
    2. Can I ask the picture shown above : the side is trimmed is it? Coz mine tends to shrink a bit at the side and leave a waist.

      Delete
    3. Daphne,

      Yes must trim the cake a little for better presentation.
      WOW! I am so excited and looking forward to see your post :)

      Delete
  70. Hi
    Thank you for sharing your recipe. When my cake cools down, the top is very sticky, can you please tell me if this is how it's suppose to be or is there a reason why mine has a sticky top? Thank you. LC

    ReplyDelete
    Replies
    1. This means that the top is not probably baked. Try to bake it to another 5-8 mins longer.

      Delete
  71. Anne, I am so glad to have come across your blog. I selected your recipe and made this today. I have lots of positive feedback. A few questions though, I've rewritten the recipe for a friend without changing anything except for the addition of 1/4 teaspoon salt. What I wanted to ask you was if you use a convection oven; it would explain why the top seemed undercooked and the cake slightly wobblier than it should have been. I started baking at at 305 degrees F and increased to 310 within 30 minutes of baking time. When the full hour and 15 minutes had elapsed I moved the cake to the top and increased to 320 baking for about 15 minutes more - still my cake on top was not as dark as yours.

    Do you slice the edges off the cake before finally inverting onto the serving dish or right after that? I'm wondering if doing this before helps the edges look cleaner.

    I really hope you see this soon, I'll be forwarding this to a friend tonight if I can confirm things with you first. I'm much obliged for this recipe!

    ReplyDelete
    Replies
    1. Hi Anonymous,
      Thanks for trying this recipe. My oven is just an ordinary home oven (Ariston brand). As oven varies, I think your cake is not probably cooked. You can test your cake surface with your finger tip. If you find its still sticky then you may need to bake for another 5-10 minutes longer. After that move the cake for about half a minute to one minute to the top on grill if you find the surface is not brown enough. **Make sure you standby at your oven to monitor in case your cake turns black quickly.
      No problem to add a little more salt in your recipe as this will lower the sweetness of the cake.

      I trimmed the sides of the cake before serving to make the cake looks more presentable.

      Happy Baking

      **Please leave your name behind in your next comment. :)

      Delete
    2. Thank you Anne for getting back to me so quickly! I will try to e-mail my photos to you, I believe it's Ann@Anncoojournal.com?

      Yes, I am positive that my cake did not set and cook properly because of the height and texture, I may have to redo this one at 350 degrees but will report back once I have done so, since a few people had this problem as well while reading comments on this re-post and the original one. This cake was still delicious as it was, if I can get my next one to look like yours I will be very happy! Kind regards, e-mailing photos soon.

      Gi

      Delete
  72. Hi Anncoo,

    Your cake looked so great. I have tried to bake this cake (from other blog's recipe) for 4 times. My cake would rise so high that i needed to line the side of my pans.When it cooled down, it would shrink so badly on the sides, so wrinkle and sometimes the top cracked. Please advise how to prevent those from happening. With your recipe, will the batter spill over while baking without lining the sides with paper? Thanks Anncoo ;)

    ReplyDelete
  73. Hi Anncoo

    I am planning to bake this tomorrow for a tea party the next day (hoping for a good summer weather). If I use a round spring form tin, should it be slightly bigger than 9"?

    Also, will this cake be densed if kept in the fridge as opposed to being eaten fresh on the day?

    Thanks,
    Rachel

    ReplyDelete
    Replies
    1. Hi Rachel,

      Yes you can use a 9" spring form tin and remember to wrap the tin with foil to prevent water sipping in during baking.
      No worries the cake is still moist and soft even after 3 days.

      Delete
  74. Hi Anncoo,

    Thanks for sharing this wonderful recipe :)
    I am not very clear about the whipping of egg whites. Do you beat until stiff peak or medium stiff(i.e slightly soft droopy peak that will still hold its form)? I think this is important as it makes a difference to the cake's texture, am I right?

    Many thanks,
    Chilliqueen

    ReplyDelete
    Replies
    1. Hi Chilliqueen,

      Yes remember to whisk the egg white to stiff smooth peak but not too dry. If the egg white is beaten to too soft it will not hold the cheesecake but shrinks down badly.

      Delete
  75. Hi Ann,
    Wonderful blog and your photos are so nice.
    I had a hand on this recipe today. Apart from a couple of fumbles, the cake turn out rather good. The texture was fluffy and moist. Your cake seems to rise very high - I couldn't get that height. Any idea what I did wrong?
    Also, I was clumsy when wrapping the cake tin with aluminum foil. The water seeped in and cause the bottom to be spoilt (a layer of thick cheese was formed). :( Furthermore, I had to bake an additional 20-30 min (without steam bath) to ensure the other parts of the cake is fully cooked.

    Anyhow, great recipe. Will definitely try it again... Thx Ann.

    ~ Christine

    ReplyDelete
    Replies
    1. Hi Christine,

      Thanks for trying this recipe. I also have the same problem like your sometimes... the tricky part is beating the egg whites. If your egg whites are whisked at a some peak it definitely not rising well. Try to whisk a little stiffer next time.
      I used the Diamond brand heavy duty aluminium foil (37.5 sq ft) as it is more reliable than any other brands.

      Hope these help and happy baking :)

      Delete
  76. Hi Ann the cheesecake lovely...but the problem I 've is the cake crack into half while baking....can you help

    ReplyDelete
  77. Hi Ann the cheesecake lovely...but the problem I 've is the cake crack into half while baking....can you help

    ReplyDelete
    Replies
    1. Hi, My cheesecake still cracks a bit while baking. Did you water bath the cake at low temperature and place it at the lowest rack of the oven? Another reason you might have whisked the egg whites to too stiff.
      Please leave your name in your next comment.

      Delete
    2. Hi, I'm looking for a perfect Japanese cotton cheesecake and I found your blog. :D Your cheesecake looks beautifully and very creamy. But I have some question to ask : I often bake a cake with only 3-4 eggs for my 8 inch = 20 cm spring form tin, but as your recipe, we have to use 6-7 eggs, I wonder if it is too much for a little tin like mine? Thx for your help

      Delete
    3. Hi Baobao,

      Using a 8 inch square cake pan definitely can use 6-7 eggs (70g each). If you don't have a square cake pan, use a 9 inch round one instead.

      Delete
  78. Hi ann I ve your cheese cske love it...only problem I ve is it crack during baking

    ReplyDelete
    Replies
    1. Hi Paulynnn, my cheese also cracked. Best is place the cake pan at the lowest rack of the oven.

      Delete
  79. Hi, I love your recipes. I have made this cheesecake 4 times now and I don't know why 50% of the time, it's perfect, but 50% of the time the cheese seemed to have sank to the bottom and it's not fluffy at the bottom, but at the top it's good. Do you know why this happens???

    ReplyDelete
    Replies
    1. Likely due to the under beating of the egg whites. You could also have deflated the whites during the folding of the whites to the cream cheese mixture.

      Delete
  80. Hi Ann ,
    Im having some difficulty on cooling down the cake , hope u can help me :) I'm using lose base tin ,after baking da cake I'll let it sit in da oven for 30min next,I'll take out from the tin n transfer to da cooling rack. Problem is the cake is soft I hardly can peel away da base parchment paper . What is your skill on doing this ?:) it is so frustrated that sometimes I would just throw da cake w da base in da fridge to let it set . Help help ... How to do that cooling down step

    ReplyDelete
    Replies
    1. Oops! sorry to hear that :( I never used a lose base tin to bake cheesecake especially water bath is needed.
      For removing the base parchment, what I do is place a cling wrap and a cake board over the top of the cake, over turn it and remove the base parchment paper then upturn the cake again.
      If your cake is too soft to handle, you can chill it for 30 mins.

      Delete
    2. Thank you Ann , thanks for sharing :) I'm sure it will work beautifully .will try it out ur way :) thanks again

      Delete
  81. Hello! I'm sorry if you've already answered this question, but I've just recently moved to the US, where corn flour is either another name for cornstarch or actual flour made from corn. Which one does the recipe call for?

    ReplyDelete
    Replies
    1. Hi, If I'm not wrong, corn flour is corn starch. It might called a different name in the US.

      Delete
    2. Thanks! It's good to know before I went out and bought something I didn't need!

      Delete
  82. Thank you for the recipe. The consistency of my cake came out good, but the top collapses... do you know what I am doing wrong?

    ReplyDelete
  83. so wanna try this out..but i dont have any cream of tartar can you suggest me an alternative please. Thank you

    ReplyDelete
  84. Hi nabilaa, you can a pinch of salt into the egg whites.

    ReplyDelete
  85. Pretty! This was an extremely wonderful post. Many thanks for supplying these details.


    my page; Binäre Optionen handeln

    ReplyDelete
  86. It will be nice if the measure of grams is converted into tsp, TSP ot cups. measuring in grams can be intimidating. Thanks

    ReplyDelete
    Replies
    1. Hi, We are so used to use grams as measurement in Asia. I really hope the units conversion (at the top menu bar) can help you in converting the measurement you need.

      Delete
  87. Hi, i've already tried to bake some cotton cheesecakes with different recipes and methods, but this time i wanted to try yours, even because it seems the method you use is different from the ones you can usually find on the net.
    I only have one doubt. When we add yolks, should we continue keeping the mixture on the low flame (cooking the yolks), or should we add them away from heat? In short words, we have to cook it as it is pastry cream?

    ReplyDelete
    Replies
    1. Hi Domenico Massa, Thank you for trying my recipe.
      I added the yolks on low flame and keep stirring it constantly but if the mixture is too hot, then I'll leave the pot away from the flame. Just stir the mixture to smooth paste.

      Delete