When I was home in Penang a couple of months ago, my contributor CP Choong baked these cotton soft Japanese cheesecake and gave me some to try. Oh my, they were so good and exactly like the title of this post, cotton soft…and cheesecake.
Japanese cheesecake is very different from the regular cheesecake; it is soft, light, cottony, and absolutely to die for. I know I have to share this amazing Japanese cheesecake recipe with you all.
How Long Can You Keep Japanese Cheesecake
You can keep it in the refrigerator for a couple of days. You shouldn’t have to worry about the leftover because this is the BEST cheesecake ever, and I can assure you that you won’t have anything left to keep for more than a day!
How Do You make Japanese Cheesecake?
I have the detailed recipe in the recipe card below. In summary, step 1 is make the batter by melting cream cheese, butter and milk over a double boiler, then fold in the flour, the corn flour, salt, egg yolks and lemon juice.
Next, whisk the egg whites with cream of tartar until foamy. Fold in the meringue with the cheese mixture and bake the cake.
How Many Calories Are in Japanese Cheesecake?
Japanese cheesecake has the lowest calories of all cheesecake. Each slice is only 200 calories. Make this and I will guarantee that you will never go back to regular cheesecake again!
What to Serve with this Recipe?
Japanese cheesecake is best served on its own, with your favorite cup of tea or coffee. For an Asian-style afternoon tea, make the following treats to go with it.
Pairs well with:
Cotton Soft Japanese Cheesecake Recipe
Japanese cheesecake – cotton soft, light, pillowy, the BEST cheesecake recipe EVER. Tried and tested, a MUST-BAKE for cheesecake lover!!
- 5 oz. fine granulated sugar (140g)
- 6 egg whites
- 6 egg yolks
- 1/4 teaspoon cream of tartar
- 2 oz. unsalted butter (50g)
- 9 oz. cream cheese (250g)
- 100 ml fresh milk
- 1 tablespoon lemon juice
- 2 oz. cake flour (60g)
- 1 oz. corn starch (20g)
- 1/4 teaspoon salt
1Melt cream cheese, butter and milk over a double boiler. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well.
2Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)
3Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
1. I baked the cake in a 9" round tin, I did not line the sides. 2. If you use a 8" pan, it is very important to line the sides of the 8" pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5". 3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage. 4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning). 5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water. 6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It's normal that the cake will shrink about 1/2 inch to 1 inch after cooling. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend. 7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.