Skip to content

Oh-so-cotton-soft Japanese cheesecake

March 14, 2011

For those of you who are unfamiliar with this version of a cheesecake, it is soft and fluffy – almost like a chiffon cake but creamier. It’s a bit more labour intensive than most other cheesecakes I have made and I think I could improve on the presentation and taste, perhaps a touch of lemon juice next time. If you fancy trying a cheesecake which is lighter than the normal ones, do give this recipe a go!

A slice of fluffy soft cheesecake

What you’ll need 

  • 250g cream cheese
  • 250ml milk
  • 60g unsalted butter, softened at room temperature
  • 6 large egg yolks
  • 6 large egg whites
  • 50g plain flour
  • 30g cornflour
  • 1/4 tsp cream of tartar
  • 130g caster sugar  
  • To make your cheesecake
  1. Sieve the plain flour and cornflour together.
  2. Preheat the oven to 150°C.
  3. Melt the cream cheese, butter, and milk together in a bowl set over a medium saucepan of boiling water, until there are no lumps. Set aside to cool.
  4. In a separate bowl, add the cream of tartar to the egg whites, and whisk until foamy. Add the sugar, and whisk until you get “soft peaks” which should take about 3 minutes with an electric mixer.
  5. Returning to the cooled cream mixture: mix in the egg yolks then gently fold in the sieved plain flour and cornflour, a small amount at a time. Make sure there are no flour lumps.
  6. Add the cream-flour mixture to the egg white mixture bit by bit. Mix together very gently, to not lose the “airiness”.
  7. Line the sides and base of a 23in baking tin with grease-proof/baking paper and wrap the outside of the baking tin with kitchen foil to prevent water from seeping in. Pour in the combined mixture.
  8. Put the baking tin into a large roasting dish and fill with hot water until about half-way up the baking tin.
  9. Place the baking tin and roasting dish into the oven and bake for 1 hour.
  10. To cool, leave the cake in the oven with the door ajar for 10 minutes before you tip the cake out on to a wire rack.
  11. Leave in the fridge overnight before serving cold.

 
 

 

Cooling on the wire rack

Recipe adapted from Diana’s Desserts

Tip: I read somewhere that sifting the two flours together a few times will contribute to a lighter cake. I did this five times.

Advertisements
9 Comments leave one →
  1. March 14, 2011 12:25 AM

    The texture looks amazing!

  2. March 17, 2011 11:28 AM

    This looks great! I’ve always had a soft spot for Japanese cheesecakes. Maybe it’s time for me to get myself into gear and try making it.

  3. cheng permalink
    August 21, 2011 6:55 AM

    lemme try it 😀

  4. suheida permalink
    June 27, 2012 4:02 AM

    250l of milk?? most recipes are using 100 ml.. does this make much difference in the texture?

    • July 2, 2012 8:17 AM

      Hi Suheida. Thanks for taking the time to comment on here. The recipe worked fine for me with 250ml of milk. The cake was lighter than some I’ve eaten which are commercially made.

  5. Nas permalink
    June 1, 2015 9:18 AM

    Dear sis,
    Im really interested with ur japaneess cotton cheese cake recipe…..could u plz tell me what kind of flour did u use….normal flour or super fine flour?….. milk means dutchlady full cream or the refrigerated fresh milk…..thank you for ur reply….

Trackbacks

  1. Salted caramel and pecan cheesecake « thebountifulplate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: