Repost – Japanese Cotton Cheesecake
Here is the recipe: (Printable recipe)
265ml Full cream milk or Low fat milk
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
2 tsp Vanilla flavor
- 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.
I remember trying one of your Japanese cheesecake recipe before. Have you changed it slightly because I don’t remember heating anything in a pan but just double boil. Also this recipe need to open oven after 30 min to cover the top with foil? But opening oven would shrink the cake. What does putting a foil over the cake tin achieve?
I think you’re referring to the Soufflé Japanese Cheesecake – https://www.anncoojournal.com/souffle-japanese-cheesecake/Please check all the cheesecake photos in the Recipe Index gallery above to read the recipes.The cheesecake is already half way set after 30 mins. So is ok to cover the cheesecake with a foil to avoid the cake turning brown quickly after 30-40 mins of baking. Anyway most cheesecakes will shrink as it cools.
Hi Ann. Ur recipe looks interesting and I would love to try it. As I am using airfryer, I need to half the recipe. Can I use 3 eggs instead of 3.5 eggs?
For your advice pls. Thank u!
Hi Mrsclf, I don’t think is advisable to bake this cheesecake in airfryer as little butter is used. I’m going to post another cheesecake with 6 eggs next, please stay tuned.
This cake looks fabulous! Can you tell me if it works as cupcakes?
Yes, it will takes about 30-40 minutes time of baking.
This cake is baked directly without being a double boiler? Thank you. 🙂
Your cake look very delicious and pretty.
Is corn flour “cornstarch” or corn flour (fine ground cornmeal)?
We usually used ‘cornstarch’ in our baking.
Hi..the butter u using is salted?
Hi Lim, I usually used salted butter unless otherwise stated.
Thanks so much
So, today I tried it. I ended up with a huge amount of dough and I hadn’t a big enough pan so I divided it and cooked one in the oven and one on a pressure cooker. Still awaiting to see how that ends. After all, it can’t be terrible. Can it?
Hi Ivy, I’m wondering whether the cake works in the pressure cooker …. :/
It will be nice if the measure of grams is converted into tsp, TSP ot cups. measuring in grams can be intimidating. Thanks
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.
My cake turned out well without any cracks on top. However the bottom of the cake turned out very dense. There is no water slippage to the tin. I’m not sure what was done wrong.
Hi Audrey, The reason of dense at the bottom of the cake was due to the batter was not properly well mixed.
This looks amazing. I would love to try it but what do you mean by steam bake? And is there any substitute for cream of tartar? I have looked for it here in Germany buti can’t find it
Hi Julia, Have a look on my cheesecake post. There is a pic there to show you how I steam-bake (or water bath) my cheesecake. http://www.anncoojournal.com/2016/04/fig-honey-lemon-cheesecake_11.html
You can either add a teaspoon of lemon juice or some salt into the egg whites if you don’t have cream of tartar.
Hi nabilaa, you can a pinch of salt into the egg whites.
Pretty! This was an extremely wonderful post. Many thanks for supplying these details.
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What a beautiful cheesecake! It sure does deserve a repost! I wish I could have a piece right now! :d
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.
Hi Lequan, ;DD you'll never regret after trying this.
Ce gâteau semble tellement léger. Il doit être délicieux.
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
Great job! I like this.
voy a probar con esta receta, espero me salga como en la foto, mil gracias
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
Wow, looks yummy, can i order?
Wow, your friend must be so happy with it! Utterly beautiful!!
wounderfull cakes,luks perfect…
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'.
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.
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.
Try to bake this at home, I'm sure you'll love it.
Looks gorgeous! I have to try this!
Love the soft and fluffy texture. Very nice.
Dear I love this soooo much and yours looks too perfect, I am ready to dig in.
Very neat sliced. Very lovely gift indeed Ann!
Beautiful, soft, cottony and lovely packing! So encouraged by your pics, may give it a try though not very fond of this cake.
Great that you repost! I have to try this again..with your recipe. I love all tall your cake looks!
Looks great, do you think we can make this into individual cheesecake with muffin trays?
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.
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.
These cakes makes my mouth water…
Thanks for the recipe, gonna try out soon XD
Please let me have your feedback after trying it 🙂
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.
Daphne,Yes must trim the cake a little for better presentation. WOW! I am so excited and looking forward to see your post 🙂
P.S Thanks for sharing and I love your recipe!!
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 =)
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.
so wanna try this out..but i dont have any cream of tartar can you suggest me an alternative please. Thank you
Oh my! This looks almost airy…This looks amazing. wow! Sorry, WOW!!
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?
i should bake one of these cheesecakes some day. i see them everywhere!!
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
This means that the top is not probably baked. Try to bake it to another 5-8 mins longer.
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.
hello. if i am keeping it overnight like if i bake today but i'll use it tmr, do i fridge it?
Hi ALL, thank you for your lovely comments.
I remember seeing this post. I need to try this recipe.
This looks AMAZING!!!! Oh my, I will have to try this.
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.
hahaa…I'm flattered 😉 So glad that you liked this cheesecake.