Japanese Cotton Cheesecake

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Japanese Cotton Cheesecake is light, fluffy and with a creamy texture as compared to the non-bake one. The cheese flavour is not overpowering and the sweetness is just right. This recipe is adapted from various recipes with some modifications. It’s actually a very simple recipe to do but the top tends to crack easily. The important things to note are getting the right low oven temperature, the length of baking and cooling time. The water bath helps to keep the cake moist during the baking. Don’t be disappointed if the top cracks, it will still taste great.

To make this delightful Japanese Cheesecake, click on the video tutorial and print out the recipe below.

Thank you

YouTube link: https://youtu.be/ApVUhy444aQ

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Japanese Cotton Cheesecake
Course: Cakes
Cuisine: Japanese
Author: Shiokman Eddie
Ingredients
  • 250 g cream cheese
  • 40 g unsalted butter
  • 70 g caster sugar
  • 120 ml full cream milk
  • 6 eggs separated
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 70 g caster sugar
  • 2 tsp lemon zest
  • 70 g cake flour
  • 20 g corn flour
  • 1/2 tsp salt
Instructions
  1. Add cream cheese in a bowl over a double boiler and soften it
  2. Add butter and slowly mix until it melts
  3. Add 70g caster sugar and mix well until it dissolves

  4. Remove from the stove and add 120 ml full cream milk

  5. Mix well and then cool the cheese cream mixture

  6. Add egg yolks and vanilla extract into the cheese cream mixture and whisk thoroughly

  7. Add lemon zest to cheese egg mixture and mix well

  8. Sieve cake flour, corn flour and salt together

  9. Add flour mixture a little at a time and mix well

  10. Sieve mixture into a bowl to ensure no lumps
  11. Beat egg whites in a separate bowl, add cream of tartar and 70g caster sugar a little at a time and mix well
  12. Beat the egg whites until soft and fluffy
  13. Add meringue one third at a time into cheese cream mixture and fold gently into the mixture
  14. Grease a 9 inch round pan and line the base with parchment paper

  15. Slowly pour cake mixture into the greased pan

  16. Gently tap the pan to release any trapped bubbles

  17. Place cake pan inside a larger pan, filled with hot water (with a piece of cloth below) up to 1 inch water level

  18. Bake in a pre-heated oven at 150C for 1 hour and 15 mins

  19. If cake starts to turn brown, cover with aluminium foil

  20. After 1 hour and 15 mins, switch off the oven and leave cake inside for another 45 mins
  21. Leave the oven door slightly ajar for the cake to cool down slowly in the oven
  22. Take the cake out from the oven and unmold it onto a wire rack to cool down
  23. Refrigerate cake for at least 4 hours before serving
Recipe Notes
  • Place water bath with cake pan on the lowest rack of the oven

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