The Best Ever Japanese Cotton Cheesecake

Written by on in Cheesecake

    Love The Sweet Taste Of The Orient!

    This Japanese Cotton Cheesecake with its perfectly smooth taste will put your mind at ease in an instant. Its sweet and creamy taste with sooth your senses big time.

    It only takes about half an hour to prepare but its goodness will take you far away to the East. You’ll surely imagine and enjoy the calm nature, forests, and waterfalls of Japan with every bite of this best ever Japanese Cotton Cheesecake.





    This recipe is a simply perfect combination of sponge cake and cheesecake. It brings out a smooth but intense satisfying taste for your senses.

    Please scroll down below to see the full printable recipe for this delicious dessert recipe!

    Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




    The Best Ever Japanese Cotton Cheesecake Recipe

    • 265 ml Full cream milk or Low fat milk
    • 85 g Butter
    • 250 g Cheese cream (room temperature)
    • 40 g Plain flour
    • 35 g Corn flour (sift together with plain flour)
    • 7 Egg yolks (large eggs)
    • 2 tsp Vanilla flavor
    • 7 Egg whites ( large egg )
    • 3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
    • 125 g Sugar

    1. Grease 9″ square cake pan with parchment paper base & side 2″ higher set aside.

    2. Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well. Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )

    3. In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

    4. Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.

    5. Pour cheese cream mixture into the pan.

    6. Steam bake at preheated 150C for about 1 hour 15 mins. Place cake tin at the lowest rack in the oven. *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
    Recipe Here: http://amirahwaznahku.blogspot.co.uk/2014/06/best-ever-japanese-cotton-cheesecake.html