Tuesday, July 17, 2012

Japanese Cotton Soft Cheesecake

Japanese Cotton Soft Cheesecake has a fluffy, creamy and smooth texture. This cheesecake isn't too sweet and it is quite light. When I take a bite, it melts in my mouth. So once I take a bite, I can't stop eating it... 

I have been making this cheesecake almost everyday because I wanted to achieve a perfect cheesecake with minimal cracks and a cheesecake that doesn't shrink. These are the two common problems that most people come across too. Just take a look at my cracked cheesecake... ha ha...

For this cheesecake, you may need to adjust the oven temperature and baking time. Anyway, here is the recipe... hope you will like this recipe as much as I do. 

Japanese Cotton Soft Cheesecake
(8 inch)

200g milk
300g cream cheese (softened and cubed)
60g butter (softened)
6 egg yolks
140g caster sugar
60g cake flour
20g corn flour
6 egg whites

Preparation: Preheat the oven to 150C. Prepare a 8 inch springform pan or a removable base pan. Wrap 3 layers of aluminum foil. Wrap closely, it prevents water seepage. We don't want a damp cheesecake. Line the bottom and sides of the baking pan with baking paper.
  1. Heat the milk and cream cheese over a double boiler until smooth. Stir occasionally. There might be small lumps but don't worry about it.
  2. Stir in the butter. Set aside to let cool. You can use the beaters to make the cream cheese mixture smooth, but beat only for a few seconds.
  3. Beat the egg yolks with 40g sugar until bubbly and lighter in colour.
  4. Now, the cream cheese mixture should be warm, not hot. Mix the egg yolks mixture into the cream cheese mixture.
  5. Sift in the corn flour and cake flour. Fold in the flour in 3 portions. If there are flour lumps, you can beat for a few seconds and sift the mixture.
  6. Beat the egg whites with the remaining sugar in 3 portions to the soft peak stage. Add the first portion of sugar when the egg whites are bubbly and foamy. When it is in the soft peak stage, the peaks are not pointy and it is only starting to hold it's shape. Also, the egg whites still slide around the bowl.
  7. Fold in the egg whites in 3 portions. The mixture should now be very light.
  8. Bake in the oven for 1 hour 20 minutes in a water bath (1 cm of water). I placed my cheesecake a level lower than the middle rack. After baking, leave the oven door ajar for 5 - 10 minutes. Remove the sides of the baking pan and the baking paper. Let cool completely then chill in the fridge.

Hope you will like this cheesecake as much as I do. 



  1. This recipe is sooo awesome! Thanks for sharing! :D

  2. Hi Dessertzhouse,

    Did u coat your pan and paper with butter and flour?


  3. Hi,
    I baked it today and it taste great. However, my cake is fluffy on top half but dense like omlet at the bottom. Why's that?


    1. Hi Nui,
      I think the reason your cake might have turned out like that is possibly because the egg whites mixture and cream cheese mixture were not mixed well enough. Yes, it does need to be folded through gently but it still needs to be thorough. If you use a deep sided bowl (as opposed to a wider and less deep bowl) for this process, after folding them a while you can see that the yellow cream cheese mixture can sink to the bottom a little. Keep folding till nothing sinks anymore and the whole batter is very even. While you don't want the egg whites to deflate entirely, it is normal for them to deflate partially in a recipe that calls for combining them with other heavier ingredients. Good luck and I hope what I've written may be of help to you!

      (by the way I'm not DessertzHouse, just another web user)

    2. Nui, it's me again... the web user... :)

      The other thing you can try is to add 1/4 tsp cream of tartar to the eggwhites when you beat them. This can help the egg whites to maintain their body and fluffiness. Also, the fresher the eggs are, the better they will "fluff" up. Good luck!

  4. Hi, could you please advise do I heat from bottom only or top and bottom?


  5. Hi, I baked it yesterday, it was delicious. But I have a problem, my cake was quite watery inside. May I know why isit like that ?

  6. Hi DessertzHouse,
    I was wondering, do you have any tips whatsoever, or even just any further details you can share on how you wrapped your cake pan? I used a an 8.5 inch springfrom pan and wrapped it with 4 layers of foil only to find that a significant amount of water got in. It was still absolutely delicicous, but had the texture of flummery (a fluffy, cold, pudding-like thing). I would be most grateful for any tips.