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Japanese Cotton Cheesecake
Course: Cakes
Cuisine: Japanese
Author: Shiokman Eddie
  • 250 g cream cheese
  • 40 g butter
  • 70 g + 70g caster sugar
  • 120 ml full cream milk
  • 6 eggs separated
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 2 tsp lemon zest
  • 70 g cake flour
  • 20 g corn flour
  • 1/2 tsp salt
  1. Add cream cheese in a bowl over a double boiler and soften it
  2. Add butter and slowly mix until it melts
  3. Add 70g caster sugar and mix well until it dissolves
  4. Add full cream milk and mix well
  5. Cool the cheese cream mixture
  6. Add egg yolks (with vanilla extract) into the cheese cream mixture and whisk thoroughly
  7. Add lemon zest to cheese and egg mixture and mix well
  8. Sift cake flour, corn flour and salt together
  9. Add flour mixture a little at a time and mix well
  10. Sieve mixture into a bowl to ensure no lumps
  11. Beat egg whites in a separate bowl, add cream of tartar and 70g caster sugar a little at a time and mix well
  12. Beat the egg whites until soft and fluffy
  13. Add meringue one third at a time into cheese cream mixture and fold gently into the mixture
  14. Grease a 9 inch round pan and line the base with parchment paper
  15. Slowly pour cake mixture into greased pan
  16. Gently tap the pan to release any trapped bubbles
  17. Place cake pan inside a larger pan, filled with hot water (with a piece of cloth below) up to 1 inch water level
  18. Bake in a pre-heated oven at 150C for 1 hour and 15 mins
  19. Cover cake with aluminium foil, if cake starts to turn brown
  20. After 1 hour and 15 mins, switch off the oven and leave cake inside for another 45 mins
  21. Leave the oven door slightly ajar for the cake to cool down slowly in the oven
  22. Take the cake out from the oven and unmold it onto a wire rack to cool down
  23. Refrigerate cake for at least 4 hours before serving
Recipe Notes
  • Place water bath with cake pan on the lowest rack of the oven