Sunday, June 21, 2009

Japanese Cottonsoft Cheesecake!

Japanese Cottonsoft Cheesecake has been on my "To-bake-list" for the LONGEST TIME ever..!

Yesterday eldest sister had a buffet party for her friends, so I contributed this cake. I've always wanted to try out baked cheesecakes, but just that I'm plain lazy to get the ball rolling, and since she's having a function, I jumped at the chance, taking this as an opportunity to practice some baking!

Those people that tried the cake loves it! (except brother-in-law, who loves heavy, dense kind of cheesecake). Well, I love this cake too, it's not rich like NY cheesecakes, and it's cotton-y spongy soft! And my 2nd sis's bf actually commented that it tasted like Breadtalk's, and that really makes my day!!

See! The cake rise and brown evenly!

The end product, a nice and soft cheesecake!

I unlock the springform pan while the cake is still hot, and alas! Cause a big ugly crack at the side.. =(

The interior of the cake. I did not use a sharp knife, that's why the cut is so ugly.

And lastly, I'm very happy with the height of the cake! Rise so nicely!

Recipe from Kitchen Capers Forum. Variations made by me are highlighted in RED

Japanese Cottonsoft Cheesecake

  • 250g cream cheese
  • 50g butter
  • 100ml milk
  • 60g superfine flour (I use Top flour)
  • 20g corn flour
  • 6 egg yolks
  • 6 egg whites
  • 1 tbsp lemon juice
  • 140g caster sugar (I use 120g)
  • 1/4 tsp cream of tartar
  • 2 tbsp lemon zest


  1. Using the double broiler, melt the butter, cream cheese, and milk together. Leave it to cool till room temperature.
  2. Using a ballon whisk, stir in the sifted flours (cornflour + Top flour) till well incorporated. Mix in the lemon juice, zest and egg yolks.
  3. In a dry and clean bowl, whisk egg whites with cream of tartar till frothy, then slowly add in caster sugar and beat till soft peaks.
  4. Gently whisk in egg whites (In 3 batches) into the cheese mixture, till no visible streaks of egg white could be seen.
  5. Pour the batter into the lightly grease and lined cake pan and bake in a water bath at 160C for 70mins.
  6. Chill in refridgerator before serving.


ganache-ganache said...

Nice texture ! Maybe you could try using a knife/spatula to loosen the sides before unmoulding. I have to be very careful each time I do it too, especially if I have order for a 2kg cotton cheese, hands shivering, haha

Carrie said...

Hi Ganache-ganache,

I see, I never thought of loosening the sides w knife.. Was too impatient I guess.. Hehe.. Anyway, it's a good idea! Next time I shall use this method!

Wow, 2kg cheesecake, and esp it's so fragile.. Have to "handle with care" haha!


Anna said...

Your cheesecake looks great and it didn't crack at all... so nice!!! I still have a problem with cracking =P

Carrie said...

Hi Anna,

Thanks for your kind words.. hehe.. Actually I read up quite alot before baking, so as not to waste my effort.. keke..

I think the key to no cracks, is in the beating of the egg whites to soft peaks, and the oven temp. =)

Hope that helps!


Anonymous said...

Hi! Carrie,

You are so young & talented in baking. Such a nice and yummy cheesecake. I had been looking for this recipe for quite sometime cos my gals like breadtalk cheese cake very much will give it a try. For the creamcheese are you using Philadelphia brand? I still have some problem in handling the egg whites part, how long do we need to beat still soft peak. By any chance do you have a picture of the soft peak egg white? You can e-mail me at
Christina Poh

Carrie said...

Hi Christina,

So sorry for the much delayed reply!

I do not have a soft peak picture, but from my past experience with this cake. soft peak is somewhere after the "bubble" stage. One advice is to "Beat and stop, beat and stop" to check, just in case U miss the soft peak stages.

Hope it helps! =)