Japanese Cotton Cheese Cake
Ingredients:
- 265ml UHT Fresh milk
- 85g Butter
- 250g Cheese cream
- 40g Plain flour
- 35g Corn flour
- 7 nos Egg yolks
- 7nos Egg whites
- 3/4 tsp Cream of tar tar
- 125g Sugar
- 2 tsp Vanilla flavour
Method:
- Boil milk and butter, lower fire than add in cheese cream, use hand whisk to stir till smooth. Add in plain flour and corn flour mix well. And finally add in egg yolks and vanilla flavour, mix cheese cream mixture till thick and transfer to large bowl and leave to cool.
- In a mixing bowl, whisk egg whites, cream of tar tar and sugar till peak form. Use a spatula to fold egg whites in two batches to cheese cream mixture.
- Pour cheese cream mixture to a lined 9″ square cake tin and steam bake at 150C for about one hour 15 mins.
Please refer to my Repost here for better detail.
hi! can i bake this using pyrex glass rectangular dish to sort of like make a sheet cake?
Hi Hazel, yes you can but must monitor the time of baking because pyrex glass is thicker than the cake pan.
Hi Ann, i hv left over dairy whipping cream, can i use it to replace UHT fresh milk ? Thank you
Author ~ Steam bake is water bath or Bain maire.Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.)Room temperature means cold water not ice water.Please refer my Repost-Japanese cotton cheesecake,you can get a clearer picture from here.
Hi Anncoo,Just want to say that i made this cake yesterday to use as a 'fresh cream cake' basically spreading lashing of cream all over it with strawberries on top…and i have to just say it looks amazing!!!its a gift for someone so im just worried that will as i have used double cream whipped in the centre of the cake sandwiched together will the cake keep its shape? it wont dissolve into the cream? as the cake was very delicate and i managed to cut 3 layers of it to be sandwiched with jam and creamthankyou
Hi Nadia,Great to hear that! Your cake must be very beautiful, so bad I can't see your cake picture.
Hi there,ur cake looks so amazing! thank you for sharing this recipe. i tried to make this cake for so many times but always got a gooey bottom. do you maybe have a suggestion for me? thanks a lot! (ouw yea, is the milk really 265ml? is the mixture not gonna be a bit runny?)
Hi Barry, the egg mixture should be thickens after cooked. Yes the milk is 265ml. Please refer to my repost for better detail. https://www.anncoojournal.com/2010/07/repost-japanese-cotton-cheesecake_25.html
I don’t know how to convert the ingredients. I would love to make this recipe and can’t.
Hi Sharon, You can always convert the grams to oz or cup online.
If you dont mind me asking, waht is 7nos eggs???
Is 7 eggs ๐
Sorry, i don't understand why need to put water into the oven?
2. Do you add boiling water or just hot water right before placing the cheesecake into the oven?
"I just add room temperature water."
What do you all mean by that?
@Sam
Hi Sam, Thank you very much for following my blog. I'm so glad you've tried my recipes.
Happy Baking! Happy Cooking!
Hi Anncoo,
thanks for answering our questions. It does taste good after warming up to room temp from the refrigerator.
Two more questions:
1. When you cool the mixture before adding the stiffened egg whites ( mine were stiff too the point of clinging to the whisk beater) do you cool it to luke warm or room temperature?
2. Do you add boiling water or just hot water right before placing the cheesecake into the oven?
we will continue to work with this recipe.
Woody
when you have a chance, please check Rose's blog "real baking with Rose" and Amazon.com for her latest book, Rose's Heavenly Cakes which I collaborated with her on the recipes.
What do you mean by placing water into the oven?
Do you add boiling water or just hot water right before placing the cheesecake into the oven?
Can elaborate why need to put water into the oven?
Hi Anncoo,
i have been follow your blog 3 months ago. I love to bake and cook since found your blog i love to bake and cook everyday. All your cakes are awesonme and i had tried all turned up very successfully and yummy. Thanks again.
Hi Ann, would like to know how to avoid the top become "moon surface"? Yours look very smooth. Thank you!
Hi Doreen,
I think your oven heat is a little too hot. Mine sometimes also got the 'moon surface' ๐
wow nice cake. I try this recipe
Thank you Cecile. Would love to have your feedback after trying it ๐
Hi Ann,
Bake your awesome cheesecake last nite…turn out very soft, mosit, cottony…izit supposed to be this texture?? top was pretty nice too. Thank you Ann… Tmr will be the fuity cake in my list..wish me luck ๐
Kym
Wooo…so happy you like this cheesecake. Yes it is very soft and moist but if you like a firmer texture you bake another 5 minutes longer.
Hello! Thank you so much for putting this recipe up. I really like your blog! ^_^
When I made this cake, the top cracked like crazy. I don't know what I did wrong. I feel like a followed the recipe perfectly. Maybe it has to do with the oven?? What can I do next time to prevent the cracking??
-Camille
Thank you so much!! I will try it again by whisking the eggs less. Unfortunately, I usually end up over whisking things, hahaha.
-Camille
Hi Camille, Did you put the cake in water bath and place the cake at the lowest rack in the oven. (pls refer to my repost – the link below the recipe of this post). The crack might due to you have over whisked the egg whites to very stiff.
Thank you! I think maybe we can add some melted chocolate in it ;D
Thanks for your recipe. Will definitely try it out this weekend.
Hey.. This looks delicious! Can it be chocolate-ized?
Hi Anncoo,
Thanks for your answers. I will incorporate your answers when I make this tonight.
Woody
Hi Morning-Moon,
Thank you for your compliment.
You can check on the cheesecake how brown you want, when the cake starts turning brown (about 20-30mins half way baked)immediately cover with foil.
This cheesecake is very moist and cottony and you can't really get the taste of cheese because of the milk used is more than cheeseccream. You can add a little more vanilla essence to cover the egg flavor. (I used 70g egg)
I think your problem is the egg whites(pls refer my answer to Woody).
I just baked an orange cheesecake (my bloggerpal's recipe)and the recipe is quite similar to this cotton cheesecake. Will post up in a day or two. You're always welcome here and leave your comment.
Hi Woody,
Just leave the cheese mixture in room temperature or if you're in a hurry, place the pot of cheese mixture over a bowl of ice water. Beat the egg whites until the tip of he peak no longer curls over (that is the form peaks with tips stand straight when the beaters are lifted).
I just add room temperature water.
When bake, put the cheesecake at the lowest rack in the oven and if you find the top of cheesecake turned brown halfway of baking, place a foil cover loosely over the cake tin.
Hi Dan,
First of all you must place the cake tin at the lowest level in the oven and steam bake the cheesecake at 150C.
Bake the cheesecake for about half hour or when you find the top is browning, place aluminium foil on top and continue to bake for about 45 mins.
Yes add a little salt or lemon juice if you can't find cream of tartar. Remember to beat the egg white a little stiff so that the cheesecake won't out of shape badly.
May I know how to follow you and where are you from ;DD
Hi Rose,
1. I only lined the base of the cake tin for baking cheesecake and please don't spray anything at the side of the cake tin.
2. Add water just before I put the unbaked cake into the oven.
3. The cheesecake will definitely shrunk a little after cooling down. The secret is to whisk the egg whites a litter stiff. I like to use square tin so that I can trim the sides of the cake and this makes the cake more presentable.
4. After the cake is cooked, just leave it in room temperature to cool down. Place cling wrap over cake and invert cake tin.
5. The best time to consume cheesecake is to chill it first and goes with a good cup of coffee.
You may like to visit my blogpal Crazy Asian Gal http://crazyasiangal.blogspot.com/2009/12/happy-holidays.html
She made this cake too.
Thanks for visiting.
You're welcome, Woody ๐
Please let me have your email address, it will not show publicly.
Hello Anncoo,
Wow very beautiful cheese cake you baked. I tried to bake this cake, but I got several issues. Hope you don't mind if I ask you some questions ๐
First, I wonder why the color is different so much. Mine is yellowish like an orange cake ๐ But I see here ,yours is more of white color. I don't know maybe the eggs I'm using or what? I used regular eggs. And btw, the egg flavor is a bit overwhelming for my taste, almost can't taste the cheese flavor!
And I guess the texture that is supposed to be with this recipe must be soft & fluffy, sponge cake-like. But mine came up soggy, got big pores and far from being sponge cake-like, it was almost like pudding. I wonder where I went wrong.
I really appreciate your help. Thanks ๐
Hi Anncoo,
I am Rose Levy Beranbaum's collaborator and recipe tester and work out of the Twin Cities, Minnesota, USA. Rose had Japanese cotton cake years ago when she was in Japan and loved it. I made the cake tonight and have some questions.
1. Did you line the pan's sides with parchment and spray them with either flour and oil spray or just oil spray?
2. For the steam bath. Did you set the cake pan in the steam bath OR had steaming water pans on both sides of the cake?
3. For cheesecakes, our recipes instruct to use very hot water for the bath, I had mine at 70 C when I set the cake pan into it.
4. By your pictures your sides did not lower down much after your cake came out of the oven. How long did you wait before inverting it out of the pan and reinverting it onto a serving plate?
We are considering this cake for a future book and if we use it we give a credit to the contributor.
I would like to retest this cake on Monday, but will wait if you need time to reply to my questions. The cake was wonderful.
Lastly, do you ever adorn it with anything? sauce on the side?
Thanks for a new adventure in cake baking, Woody
hi,
ur cake looks really really nice, i tried ur receipt 1 time but i made it turn out very bad ๐ pls help me, the top looked like it was burning and has blak colour, it didnt look browny like urs. i cant find cream of tar tar in my place, can i replace by lemon juice and salt? is it will be the same measurement?
how can i keep the top not being burn after baking it?
tks
Hi Jeannie,
Yes can use plain flour or even Hong Kong flour~~no problem.
Hi,
Thanks for the reply. I have another question: Can I use cake flour instead of plain flour? Will there be a difference in the texture?
Hi Jeannie,
Yes you need to mix the flour and eggs mixture continuously with a hand whisk until smooth and sometime use a spatula to scrape the bottom and the side of the pot to prevent sticking.
Can add yolks one at a time if you're afraid of overcooked the yolks.
Hi, do I need to continue using low flame when mixing the flour and eggs mixture? will the yolks be cooked if under heat?
Hi Zerrin,Thank you for coming here :DCream of tartar can stabilize beaten egg whites, thus letting them a great volume. I am not sure about the substitution but some said can use lemon juice.Must use eggs at room temperature.You've beautiful blog & I would like to follow you. Happy New year.
This is such a yummy and mouth watering cheesecake! The picture is so gorgeous! I need to try this very soon. In fact I want to make it right now(it's midnight here), but I realized we don't have that many eggs. Oh no! I have to wait for tomorrow. And I have a question: what is cream of tar tar? Does it have any substitute? BTW happy new year!
Hi Donna,
I usually use large eggs for my cakes. When mixing flour and eggs mixtures together, mixtures should be thick and not necessary as paste (I think this will make your cheese mixtures too heavy). When beating the egg whites, it is better to beat the egg whites a little stiff because if it is too soft the cheesecake will shrink more. I didn't really measure the height of my cake, I think it will shrink about slightly more than 1 inches after the cheesecake cooled down.
Sorry I really don't know the price of this cake.
Thank you for visiting ๐
Hi Ann,I have tried baking your cheesecake twice and the first attempt was good bu for the second one, it wasnt well browned on top. Could it be due to batter not rising high enough in a 9" diameter round cake tin or has it got to do with the sizes of eggs? I used Grade A large eggs. Do I need to continue using low flame when mixing the flour and eggs mixture into a thick paste? What is the height of your cake when baked and cooled? Yours appeared taller. Mine shrunk about 3/4 inch after completely cooled and chilled.Lastly, any idea how much does it cost for a similar size cake at the shop?Thanks again for sharing your lovely recipes.Donna
Hi Oliva,Remove cheesecake from oven when it is baked, leave it for about 30 seconds and use a a sharp knife to scrap the side (from my experienced, the cheesecake always got waistline if you don't scrap it). Then leave to cool in cake tin. When overturn cheesecake, I use a clingwrap to cover the cake tin, this will not mess the surface of the cake…provided that your cheesecake is well baked. **no matter how well you bake the cheesecake, it will definitely sink a little.Thanks for coming to my blog.
Maybe you can try using cornstarch as you've said. As for the top~~I always bake my cheesecake in the oven at the lowest rack and when you find that the top is not brown enough after baked, you can put the cake at the higher rack for few mins.
wow beautiful cheesecake. May I ask if you overturn the cheesecake immediately it is removed from the oven? Will the cheesecake sink a little if you do not do so?
Cheers
Olivia
Your cheese cake looks good & cottony. Sorry, forgot to reply your question, I'm a Johorian, Malaysian.
I love Japanese cheesecake. I've made my own but never got that nice brown top. Your cheesecake looks like a slice of heaven! I am definitely going to try your recipe the next time I buy cream cheese. But I have developed a wheat allergy so I will have to leave out the wheat flour. Do you think I should replace the wheat flour with an equal amount of cornstarch?
Thank you for your compliment. We are considered as neighbour! ha..ha..
Hi Ann, i hv left over dairy whipping cream, can i use it to replace UHT fresh milk ? Thank you
I don’t know how to convert the ingredients. I would love to make this recipe and can’t.
Hi Sharon, You can always convert the grams to oz or cup online.
Hi Ann, would like to know how to avoid the top become "moon surface"? Yours look very smooth. Thank you!
Hi Doreen,
I think your oven heat is a little too hot. Mine sometimes also got the 'moon surface' ๐
Hello! Thank you so much for putting this recipe up. I really like your blog! ^_^
When I made this cake, the top cracked like crazy. I don't know what I did wrong. I feel like a followed the recipe perfectly. Maybe it has to do with the oven?? What can I do next time to prevent the cracking??
-Camille
Hi Camille, Did you put the cake in water bath and place the cake at the lowest rack in the oven. (pls refer to my repost – the link below the recipe of this post). The crack might due to you have over whisked the egg whites to very stiff.
Thank you so much!! I will try it again by whisking the eggs less. Unfortunately, I usually end up over whisking things, hahaha.
-Camille
Hi there,ur cake looks so amazing! thank you for sharing this recipe. i tried to make this cake for so many times but always got a gooey bottom. do you maybe have a suggestion for me? thanks a lot! (ouw yea, is the milk really 265ml? is the mixture not gonna be a bit runny?)
Hi Barry, the egg mixture should be thickens after cooked. Yes the milk is 265ml. Please refer to my repost for better detail. https://www.anncoojournal.com/2010/07/repost-japanese-cotton-cheesecake_25.html
Hi Anncoo,
Just want to say that i made this cake yesterday to use as a 'fresh cream cake' basically spreading lashing of cream all over it with strawberries on top…and i have to just say it looks amazing!!!
its a gift for someone so im just worried that will as i have used double cream whipped in the centre of the cake sandwiched together will the cake keep its shape? it wont dissolve into the cream? as the cake was very delicate and i managed to cut 3 layers of it to be sandwiched with jam and cream
thankyou
Hi Nadia,
Great to hear that! Your cake must be very beautiful, so bad I can't see your cake picture.
Hi Ann,
Bake your awesome cheesecake last nite…turn out very soft, mosit, cottony…izit supposed to be this texture?? top was pretty nice too. Thank you Ann… Tmr will be the fuity cake in my list..wish me luck ๐
Kym
Wooo…so happy you like this cheesecake. Yes it is very soft and moist but if you like a firmer texture you bake another 5 minutes longer.