Japanese Cotton Soft Cheesecake!

By , March 13, 2010 1:13 pm

I was all smiles yesterday because my oven produced an almost perfect Japanese Cotton Soft Cheesecake! 🙂


I was torn between wanting to finish the entire cake by myself and wanting to show it off  share it with other people. There was more upside to sharing because honestly, I think I Could finish the entire cake by myself and that’s not a good thing. It tastes so light and moist and airy and tasty, that it’d be easy to forget that inside of it sits 6 eggs, a whole block of cream cheese and I’ve not yet included the calories from the butter and sugar.

So I dutifully brought some to my in laws and kept half to impress share with my friends who are coming over later. For you baking buffs who’s never tried a cheesecake, this is the Must Try recipe!

Quite a number of people online have worked with this recipe (cos I keep seeing it), originally by Irene Oon. Here is the link with the many rave reviews – the one that gave me the courage to try it because there’s safety in numbers. Here is the link with the best photographs – the one that made me decide this is THE cheesecake I must make, such a sucker for beautiful food pics I am. And here is the link which made me laugh – I know it’s mean, but Ive never seen such a photoshopped picture of a cheesecake before.

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt 
(Preheat oven to 160deg)

1. Melt cream cheese, butter and milk over a double boiler. (Softening the cream cheese WITHOUT its foil, in a microwave helps speed up this step. Should take 15-20s depending on your microwave)

2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown. (I left mine to cool for half an hour in the oven with the doors ajar as advised from other bloggers cos I was afraid that it would collapse suddenly if there was too big a change in temp)

The moment the cheesecake cooled and shrunk some, I inverted it and it dropped nicely onto my palm. I thought even the bottom looked perfect 🙂

I like that the top is very brown – makes it look like it’s properly baked!

See its nice height? It really has the taste and texture of storebought Japanese cheesecake!

Other notes :
– Baking your cheesecake in a water bath simply means putting the cake pan (the one with the batter), into a bigger pan which contains hot water up that comes up to the middle of your cake pan. If you’re using a springform pan (the sort with a clasp and isn’t waterproof), you’ll need to put your cakepan in an aluminium foil so water doesn’t seep into your cake.

– I used a 7″ round pan cos I didn’t have an 8″, and had enough leftover batter to fill 5 mini cupcakes (of which I ate 3 effortlessly). If you ever want to make many mini cupcakes, I reckon halving the ingredients above will yield 20 mini cupcakes 😀

Here is a link of more nice pictures  of this cheesecake. Comes with tips on how to be lazy what steps to omit if you’re feeling adventurous. I’m going to try to not line my cake pan my next attempt cos I’m so bad at cutting paper and making them sit nicely in the pan. She says greasing generously and flouring a regular cake pan works just fine.

I’m going to sit tight now and NOT think about half the cheesecake in my fridge which is for sharing later.

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