Japanese Cotton Cheese Cake

Alright! Down to the final blogpost of the day! Got really tired sieving & editing photos!

Craving for fiesta cheesecake? no worries! Presenting to all of you, Japanese Cotton Cheese Cake! This is a really light, airy & moist cake!

i have done this recipe countless times & i always bring them to parties whenever someone requests for it! i though this is a much lighter version of cheesecake to end the dinner rather than a heavy american cheese cake! *i totally love the american version, just that i prefer that for tea. Too heavy to end a dinner

This recipe might seem a handful, but really, just organize yourself before you start baking and you are all good to go πŸ˜€

Whole cheese cakeThat’s a really ugly pic! i de-pan it way too early!



  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 50g butter
  • 250g cream cheese
  • 100ml fresh milk
  • 60g cake flour (can also use plain flour)
  • 20g corn flour
  • 1/4 tsp salt


  1. Preheat the oven at 160Β°C.
  2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
  3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  4. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
  5. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160Β°C.
  6. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

water bathPreheat ur oven & water bath ( i prefer this method as i have less to deal with, no moisture getting into the cake!)

Methoda really quick 4 step methods to get it done πŸ˜€


cotton cheese cakeSlice them & they are all ready for the tummy! Pretty decadent!

cotton cheese cakeCouple of slices to satisfy my craving!

That’s all for now! Off to the test kitchen to get a couple of cake pops going! Have a huge wedding order to do! Take care people!

Happy Baking πŸ˜€

Feel free to drop me any comments or email me should you have any inquiry


16 thoughts on “Japanese Cotton Cheese Cake

  1. Do you keep left overs in fridge or can you keep in out on platter over night??? Also mine looks so beautiful and full and puffy with a golden brown dome on top. But after fully baked, I do crack over door and leave in for 30 -50 minutes then take it out. However it shrinks and wrinkles over the top of dome. I have seen photos of Japanese & Chinese bakery online and they look so full and beautiful dome. Do they use a different flour?? I hope to hear back to all my questions. Hugs and love your recipe.

  2. what do u mean ‘Melt cream cheese, butter and milk over a double boiler’? pls enlighten. what brand do u use for cream of tartar & where did u get it from? TIA

    • Hello Ann. By melting, just put the cheese,butter and milk in a bowl over the double boiler for it to “melt” together. Just ensure it’s all mixed well in the liquid form. (You may refer to the picture on my ost to see how it looks)

      As for cream of tartar, any brand will do but i’m using mccommick

      Happy baking & feel free to drop me a comment should you have any further questions πŸ™‚

  3. When you say pre heat oven and water bath, how long should i pre heat and what kind of water bath should i use? Your pic shows 4 cups in the tray below, can i do the same? Also someone previously has asked if one needs to use a particular type of flour, please help me out on all these queries.
    Thanx πŸ™‚

    • Hello, you may preheat the oven till the required temperature. Usually 15 mins.
      As for the water bath, you may do like how i did, otherwise, u may wrap the bottom of ur springform pan with aluminum foil and submerge the bottom of the tin in a tray fill with hot water. (I don’t like this method for the fear that water might get into the cake)

      As for the flour, plain flour is fine but i use cake flour as it has a finer texture. Produce a more cottony cake.

      Hope i answered ur questions πŸ™‚

      • Thanx for answering all my queries.. Cant wait to try this wonderful reciepe.. Will let you know how it turns out:)

      • Also if i want to serve this cheesecake for a dinner party, are there any frostings or any other decoration that i can do, to make it look a little more fancy

      • Hello, i haven’t tried frosting it yet but i would suggest a lemon(or any citrus) swiss meringue buttercream frosting, and top with a couple of fruits like strawberry, blueberry, or even thin slices of candied lemon. Hope that helps πŸ™‚ let me know how it goes about πŸ™‚

  4. Hi there, I just made this recipe and it turned out nothing like yours! Have a few questions… (1) what is the purpose of this water bath since the pan isn’t submerged in the bath? (2) there was so much batter that an 8″ pan wouldn’t have contained all of it, so I used a 9″ pan. My cake rose so high, way past the sides of the pan and cracked very badly, however I’m seeing that yours is low and didn’t crack. Any thoughts on this?

    • Hello.. I’m sorry it didn’t turn out well for you.
      (1) the purpose of the water bath is to moisten the cake while baking. I choose to just put water in small tart trays as i didn’t want to mess around with water getting into my cake. U may also choose to foil the bottom of the pan and submerge into a tray of hot water.

      (2) i have no idea how did you end up with that much batter? My qn would be are ur ingredients measured properly? No reason to have it rose that high..

      If u have any pictures, kindly email them to me.. It’s easier to troubleshoot that way.

      • Yes I always use a digital weighing scale because I am a nazi about accuracy. I have just sent you an email with the photo. πŸ™‚

  5. Hi!

    I am thinking of adding durian in the recipe to make it a durian version for my friend’s birthday. Do you think I should reduce any of the ingredients or just leave it as the same amount? I read up on some recipes and they use about 150g of the flesh but the rest of the ingredients are different amounts…. So I am worried adding in the flesh might make the whole cake turn watery…
    Oh, I tried your recipe twice and both times the bottom of the cake is slightly denser but overall it’s abit dry and it cracks quite abit. Was wondering if it’s because the oven temperature was too hot?

    • Hello,

      If u’re saying the cake is dense at the bottom, it might be due to the moisture in the oven or the insufficient corporation of the meringue.

      This is a very delicate cake, u may swirl a little flesh in it, but i would recommend not to. The cake might not hold up to the weight.

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