Sunday, January 22, 2017


Japanese Cotton Cheesecake Recipe @

A soft and wonderful cake loaded with cream cheese and eggs  cooked in a hot water bath method.

After my successful attempt in making Butter Cheesecake, am eager to try this Japanese Cotton Cheesecake recipe.  It uses egg separation method and bakes in hot water bath.  This procedure ensures a gentle and uniform heat around the food.

It is much easier to separate an egg if it is chilled as it was slightly thicker than a regular egg.

My project to make Japanese Cotton Cheesecake went smoothly but I have one small problem though. My cake top did not turn golden brown  as done by others but  the edges do despite shifting the pan on the top rack.   Don't understand why this happens?

This cake baked up wonderful, no air bubbles in the cake, has a good taste and quality.  Everyone asked  for a second slice.

Japanese Cotton Cheesecake Recipe @

Yield   :  1 -  8 in cake

250 g cream cheese
50 g butter
100 ml milk
60 g plain flour
20 g cornflour
1 tablespoon lemon juice
1/4 tsp salt
140 g sugar
6 egg whites
6 egg yolk


Sift together plain flour and corn flour.

Separate 6 cold eggs  put them into 2 different bowl.

Lightly grease and line  base of  8 in  baking tin with baking paper including the sides.

Melt butter, cream cheese and milk  in a glass bowl over a pot of simmering water. Stir  and remove from heat.  Leave to cool.

Beat eggs whites until thick. add in salt and sugar in batches until it reaches  the soft peak.

Using a whisk, mix in egg yolks  to cream cheese mixture. Add in lemon juice.  .

Add in sifted flour little by little.  Preheat oven at 150 C.

Fold in egg whites by thirds to the flour mixture.   Stir gently until well incorporated.

Pour mixture into a prepared pan and place this pan onto a larger dish.  Pour hot water into the big pan about 1 in height of the cake pan.,

Place the pan at the lowest rack and bake for 1 hour 20 minutes. Place the pan on top rack and continue baking for 10 minutes  or until a skewer inserted comes out clean..

Leave the cake in the oven with door open for 20 minutes.  Remove the cake from the oven and invert it onto wire rack.

Japanese Cotton Cheesecake Recipe @

Other cake recipes you should try:

Oreo Butter Cake

Ginger Coffee Cake

Eggless Chocolate Cake Diary Free

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The Lazy Gastronome said...

It looks so deliciously perfect! Thanks for sharing on the What's for Dinner link up!

Katerina said...

Although it is not brown on top, it looks absolutely perfect and its texture seems fluffy and soft!

Jess said...

This sounds amazing! Pinned!!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

ekta khetan said...

Nice one..

Unknown said...

Looks SO yummy! Thanks for linking up to the Creative K Kids' Tasty Tuesday, I can't wait to see what you come up with next week!

Teresa B said...

Sounds like a really great recipe, thank you for sharing it at The Really Crafty link Party this week. Pinned!

Queen Mom Jen said...

This looks so good! What a great recipe. I want to try it now! #happynowlinkup

Ai @Ai made it for you said...

Your cheesecake looks delicious! Japanese cheesecake seems to be all the rave these days, I'm seeing them everywhere! Happy Fiesta Friday!

Brandi with Big Fit Fam said...

I just made cheesecake for my husbands birthday! I will have to try this next time! looks so good! #happynowlinkup

Linda @ Linda's Lunacy said...

My daughter loves to make cheesecake. I'll have to share this recipe with her.
Thanks for linking up at the Making a Home - Homemaking Link Up at Linda's Lunacy!

Karren Haller said...

I had never heard of a Japanese Cheese cake, I see ingredients that I have not seen in recipes before. Id need to convert from metrics to make this, it looks yummy!
Thank you for sharing on omhgww hope to see you again next week.