Cotton Cheesecake 海绵乳酪蛋糕
Cotton Cheesecake
This pillowy cotton cheesecake is often requested by my family and friends for social gatherings. It is a very light fragrant cake that just melts in the mouth, and is always the first one to go on the table. Actually, I’ve tweaked this recipe a little this time by reducing the amount of milk (from 265ml to 250ml) and using 6 large eggs instead of 7, as some of my friends find that the old recipe was a little too moist. In fact I love both recipes 😀 Store this cheesecake in an airtight container and it can be chilled in the fridge for 5 days.
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Cotton Cheesecake
Ingredients
- 250 ml UHT fresh milk
- 85 g Butter
- 250 g Cream cheese - room temperature
- 45 g Plain flour
- 45 g Corn flour - starch - (sift together with plain flour)
- 6 Egg yolks - I used 70g whole egg
- 2 tsp Vanilla extract
- 1/2 tbsp lemon juice
- 6 Egg whites
- 1/2 tsp Cream of tartar
- 120 g Sugar
Instructions
- Light boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Sift in plain flour and corn flour mix well.
- Lastly add in egg yolks,one at a time. lemon juice and vanilla extract, mix cream cheese mixture till thick and transfer to large bowl, leave to cool.
- In a clean mixing bowl whisk egg whites, cream of tartar till foamy Add sugar in batches and whisk to peak form (that is the form peaks with tips stand straight when the beaters are lifted).
- Lower the speed of the cake mixer and gradually pour the cheese mixture into the meringue. Then stop machine and use a rubber spatula to fold the mixture well.
- Pour cheese cream mixture to a lined 9″ square cake tin (9x9x3 inches) and place cake tin at the lowest rack in the oven. Steam bake (add room temp water) in preheated 150C for about 75 minutes.
- Leave cake to cool then remove the cake from the pan and place it in the fridge. Chill cheesecake for about two hour or more before serving. **Cheesecake will shrink as it cools
Notes
- Wrap the cake pan with aluminium foil, to prevent seepage
- Store cheesecake in an airtight container and it can be chilled in the fridge for 5 days.
海绵乳酪蛋糕
*入口即化的海绵乳酪 蛋糕，軟綿細緻又濕潤，是朋友和家人最受欢迎的其中之一款甜品
材料：
- 250毫升 鲜牛奶
- 85克 牛油
- 250克 温室乳酪奶油
- 45克 普通面粉
- 45克 栗粉 （跟面粉一起过筛）
- 6个 蛋黄 （用大鸡蛋，一个约70克）
- 2茶匙 香草香精
- 1/2汤匙 柠檬汁
- 6个 蛋白
- 1/2茶匙 塔塔粉
- 120克 细砂糖
做法：
- 将牛奶与牛油用中火煮微滚至牛油融化，改换小火加入乳酪奶油 – 用手动打蛋器搅拌至融化及顺滑。筛入分类混匀。
- 然后蛋黄一个一个加，拌匀后才加入下一个。接着加入柠檬汁及香草香精，搅拌至浓稠乳酪面糊后放入一个大碗待凉备用。
- 在另一个干净的碗，用电动打蛋器慢速度打至起蛋白及泡打粉至泡沫状态。 分3次加入糖, 以中高速度打发至坚挺状硬性发泡（但不要太干）。
- 再转回低速度，把乳酪面糊慢慢的倒入蛋白霜里即可，不须搅匀。然后用刮刀翻拌均匀便可。
- 倒入一个9x9x3寸正方形烤盘（底部铺纸），放进预热烤箱摄氏150度最底层，用水谷法方式（加入冷水）烘烤约75分钟即可。
- 烤好的乳酪蛋糕取出，连同蛋糕盘一起待凉后才脱模，收入冰箱冷藏两个小时即可切开享用。**蛋糕待凉后会有些回缩
- 用锡纸包住蛋糕模以免烘焙时水进入糕体
- 蛋糕可冷藏保存5天
Hi, how is the texture of this cake different from your other 2 Japanese cheesecake recipe? I’m looking for a moist and fluffy, melt in mouth texture. Could u advice which recipe I should follow?
Hi Glen, All three recipes are almost the same texture, moist and melt in your mouth.
Hi Ann,
Is the ‘corn flour’ on the recipe, ‘corn starch’ or ‘corn meal’?
Thank you
Hi Yvonne, We usually called corn starch as corn flour in Singapore and Malaysia.
Hi Ann, after finished baking the cake, I always notice there is a condensed layer at the bottom, surprisingly, this layer is always the same height as my water level. (I am using a non-spring form cake pan). Can you please advise?
Thank you 🙂
Hi Wayne, The water will be like keep heating the bottom of the cake when baking, that was why your cake got a condensed layer at the bottom after baked. Is better to add a little more room temp water to the pan after 30 minutes of baking.
1.Why is my cake crumbly on top ?not like the photo shown having a Neat cut.
2.And when cut the top will fall into pieces and the whole knife come out sticky with cake. Thus I cannot cut a nice neat cake.?
3. Can I add green tea to this cake?
I use 130degreec n steam bake with hot boiling water for almost 2 hours . B4 2 hours while testing cake for doneness,stick always comes out sticky with batter that is why I have to bake for 2 hours.
Hi Lucy,
Cheesecake is a soft, moist and tender is not a dense cake. Never test the cake with a skewer. (please note: I didn’t mention to test the cake with a skewer). You should gently shake the cake pan and the center of the cheesecake should jiggle just slightly, then it is done. The cake will set better after chilling before cutting. To me, 130 deg temp is too low.
I’ll add a step by step pics in this post later after my holidays.
Thanks
wow, looks delicious . would you believe it I have always stayed clear from making cheese cakes, this one looks easy enough.
Can we use fresh milk instead?
Sure you can use fresh milk or even low fat milk.
Can I use cake flour instead of plain flour?
Yes, you can use cake flour.
Looks super tender and soft…an excellent cheesecake recipe.
Wow! I love this cotton cheesecake, Ann! I feel like baking it again very soon 🙂
Hi Ann,
May I know if i can use baking soda or baking powder in place of cream of tartar?
Thank you very much!
Hi Mickey, you can use 1/8 tsp of salt in place of cream of tartar.
Thank you very much, Ann! I’m not sure why but i don’t get emails from the response that you sent so that’s why i have to come into the post to see.
Hi Ann, can 250ml dairy whipping cream to replace UTH fresh milk ? Thank you.
Hi SiewCheng, sure you can use dairy whipping cream instead.
1.Do u mix the flour in while the milk liquid still sit on burning stove? That mean cooking the flour in hot milk liquid?
2. Do u also add in yolks in hot flour mixture over the stove while the fire is still on?
Yes, mix the flour and yolks under low heat. Anyway, you can move the pot away from the stove if the milk is too hot and stir in the flour and yolks, then put it back on the stove to stir the mixture well.
Thanks Ann!
What should the flour and egg mixture consistency be like? Do I stir until it is cook through? Any time estimate?
Just mix the egg mixture to thick and leave the stove.
Sorry to jump in here. I made this last night but the cake turned out very dense because I took a long time to mix in the meringue as my cheese mixture turned out lumpy and wayyyy too thick to mix. It looked like a giant scrambled egg mixture. Is that how it’s supposed to look? Or should it be a smooth thick liquid? Thank you!
Hi Kee, You have over whisked the meringue to too dry and that was the reason why you got a hard time mixing it into the cheese mixture. Just whisk until he tip of the peak formed by lifting the whip droops over.
How do you steam bake? I live in Switzerland and not sure how that’s done? Would love to try this recipe out tonight! Thanks for sharing!
Hi Cherie, Can you see the picture in the recipe? Fill the bottom pan with water and place the cake pan on top. Please also refer to the picture in this recipe. http://www.anncoojournal.com/2016/04/fig-honey-lemon-cheesecake_11.html
Hi, how is the texture of this cake different from your other 2 Japanese cheesecake recipe? I’m looking for a moist and fluffy, melt in mouth texture. Could u advice which recipe I should follow?
Hi Glen, All three recipes are almost the same texture, moist and melt in your mouth.
Hi Ann, can 250ml dairy whipping cream to replace UTH fresh milk ? Thank you.
Hi SiewCheng, sure you can use dairy whipping cream instead.
Hi Ann,
May I know if i can use baking soda or baking powder in place of cream of tartar?
Thank you very much!
Hi Mickey, you can use 1/8 tsp of salt in place of cream of tartar.
Thank you very much, Ann! I’m not sure why but i don’t get emails from the response that you sent so that’s why i have to come into the post to see.
Hi Mickey, you can click on the Notify of new replies to my comments on top on ‘Join the discussion’. Please let me know if it is still not working. Thank you!
Hi Ann,
I always click on notify of new replies but today I got the email notification. Thank you!
Hi Ann,
Is the ‘corn flour’ on the recipe, ‘corn starch’ or ‘corn meal’?
Thank you
Hi Yvonne, We usually called corn starch as corn flour in Singapore and Malaysia.
Hi Ann, after finished baking the cake, I always notice there is a condensed layer at the bottom, surprisingly, this layer is always the same height as my water level. (I am using a non-spring form cake pan). Can you please advise?
Thank you 🙂
Hi Wayne, The water will be like keep heating the bottom of the cake when baking, that was why your cake got a condensed layer at the bottom after baked. Is better to add a little more room temp water to the pan after 30 minutes of baking.
1.Do u mix the flour in while the milk liquid still sit on burning stove? That mean cooking the flour in hot milk liquid?
2. Do u also add in yolks in hot flour mixture over the stove while the fire is still on?
Yes, mix the flour and yolks under low heat. Anyway, you can move the pot away from the stove if the milk is too hot and stir in the flour and yolks, then put it back on the stove to stir the mixture well.
Thanks Ann!
What should the flour and egg mixture consistency be like? Do I stir until it is cook through? Any time estimate?
Just mix the egg mixture to thick and leave the stove.
Sorry to jump in here. I made this last night but the cake turned out very dense because I took a long time to mix in the meringue as my cheese mixture turned out lumpy and wayyyy too thick to mix. It looked like a giant scrambled egg mixture. Is that how it’s supposed to look? Or should it be a smooth thick liquid? Thank you!
Hi Kee, You have over whisked the meringue to too dry and that was the reason why you got a hard time mixing it into the cheese mixture. Just whisk until he tip of the peak formed by lifting the whip droops over.
Oh, thanks for the tip! I keep thinking it is the cheese mixture that went wrong because the yolks cooked through and became scrambled egg. Yes, I whipped the meringue till “stiff peaks” instead of “soft peaks”. Seems like I’m supposed to stop whipping it till “soft peaks” then.
1.Why is my cake crumbly on top ?not like the photo shown having a Neat cut.
2.And when cut the top will fall into pieces and the whole knife come out sticky with cake. Thus I cannot cut a nice neat cake.?
3. Can I add green tea to this cake?
I use 130degreec n steam bake with hot boiling water for almost 2 hours . B4 2 hours while testing cake for doneness,stick always comes out sticky with batter that is why I have to bake for 2 hours.
Hi Lucy,
Cheesecake is a soft, moist and tender is not a dense cake. Never test the cake with a skewer. (please note: I didn’t mention to test the cake with a skewer). You should gently shake the cake pan and the center of the cheesecake should jiggle just slightly, then it is done. The cake will set better after chilling before cutting. To me, 130 deg temp is too low.
I’ll add a step by step pics in this post later after my holidays.
Thanks
Can I use cake flour instead of plain flour?
Yes， you can use cake flour.
wow, looks delicious . would you believe it I have always stayed clear from making cheese cakes, this one looks easy enough.
Looks super tender and soft…an excellent cheesecake recipe.
How do you steam bake? I live in Switzerland and not sure how that’s done? Would love to try this recipe out tonight! Thanks for sharing!
Hi Cherie, Can you see the picture in the recipe? Fill the bottom pan with water and place the cake pan on top. Please also refer to the picture in this recipe. http://www.anncoojournal.com/2016/04/fig-honey-lemon-cheesecake_11.html
Wow! I love this cotton cheesecake, Ann! I feel like baking it again very soon 🙂
Can we use fresh milk instead?
Sure you can use fresh milk or even low fat milk.