Japanese Cotton Cheese Cake

Note: to make the heart design, mix some cocoa powder to a teaspoon of batter and drop dots around the top. Use a toothpick to slice through the dots, dragging the ends a bit for a nice curved look.


Latest bake – using half recipe in 7″ round pan, baked at 155C for 45 minutes.




Recipe is posted by Dr Leslie Tay (no relations to me) and he did a very extensive experiment to bake the best Cheese cake that does not shrinks too much. IMG_0369 Ingredients:-

5 eggs (Large) separated
250g cream cheese
60g melted butter
120g caster sugar
100ml milk
60g plain flour
20g corn flour
1/2 tsp salt
1 tsp Vanilla extract
1 tablespoon lemon juice – you can reserve 1 tsp to add to the meringue if you wish


Prepare the an 8″ round baking pan. Line the bottom and grease the sides well. Get ready a 10″ round baking pan for water bath.

Melt cheese with butter and 50g sugar over a double boiler. Whip using hand whisk. Add egg yolks and continue whisking.  Add milk,  vanilla, lemon juice, salt and whisk. Gently whisk in the flour. Set aside.

Next whisk the egg whites and add remaining sugar and beat till very soft peaks. When you lift the whisk, the meringue should droop and hang about 3 cm down.  Fold the whites to the batter. You should end up with a batter that is quite runny such that you don’t need to smooth the surface after you pour into pan. The batter should come up to 1.5 cm from the rim of the pan. It should rise no more than 1 cm.

Bake in water bath in preheated oven in this way:

200C -15-18 minutes until top is golden brown

160C – 15 minutes

Switch off oven but do not open the oven door. Allow the cake to sit for another 30 minutes.

Remove and unmould when cake has pulled away from the side of the pan. Switch on the oven again and set at 100C and bake the cake standing on a piece of baking paper for the last 10 minutes.  The purpose I am doing this is to dry the sides of the cake. This step is totally optional.

Open the oven door slightly and let the cake cool in the oven for 30 minutes before removing. Apply a thin layer of glaze to maintain a smooth surface. Chill if first before slicing.



Latest update


Baked at 200C for 20 mins, 160C for 30 mins (tent with foil) and rest with door closed for 20 mins then remove bath and bake another 10 minutes at 120C


IMG_0480 IMG_0491 IMG_0494



  1. Reblogged this on d'liteful cravings.


  2. Candra said

    i read your blog and i love with all your cakes, it seems so yummy and beautifull. Thank you for sharing recipes for us 🙂


    • jeannietay said

      Hi Candra, Thank you for visiting. I am maintaining this blog to store the recipes for my own reference too!:)


  3. Christine said

    May I know which temperature symbol you are using to bake this cheesecake? Upper and lower heat or fan forced? Thanks.


    • jeannietay said

      Upper and lower without fan force


      • Angela said

        Jeanie, my oven have top and bottom heat but I cannot switch off fan mode. What should I do?

        Liked by 1 person

      • jeannietay said

        You can bake at lower temperature, say 20 degrees lower. Adjust from there depending on how your cake turned out.


  4. Alicia said

    Hello Jeannie,

    I tried with your recipe. Taste amazing but I had a crack on top. Would you know why? I followed the steps exactly.


    • jeannietay said

      Hi Alicia, following the steps exactly is good. However, please remember you are not using my oven, so adjust the temperature and baking time according to YOUR oven!


      • Alicia lim said

        Thank you Jeannie for the advise!!!

        Liked by 1 person

    • Jin said

      It because of the merignue. If you over whisk your egg whites, it will crack top of the cheesecake. It must be soft pick.


      • Alicia said

        Thank you Jin!!!


  5. Hi I always love your cake, the appearance and texture too. So appetising and tempting too. I always long to try but I Have tried many of your recipes on your blog but it does not come out as neat, fluffy, risen and in size as your numerous cakes here. I dont know what I’m doing wrong. Though I do whisk my Egg white with hand whisk and bake in a water bath. Is that the cause? Please I need your answer. Thanks.


    • jeannietay said

      Please read the instructions carefully before you start. Meringue should be in very soft peaks for this cake and most of my sponge cakes. Otherwise you will end up with too much batter. Do not allow your cake to rise too much above the rim of the cake or it will also shrink back a lot once cooled. Finally, make sure it’s thoroughly cooked. Press lightly on the surface when the time is up, if you hear squishing sound, bake longer and test again.


  6. Carmen said

    nice and good cake but do you have not much cheese and butter please?


  7. Minnie said

    Hi Jeannie , spoke to you about the blue velvet cake yesterday.. Haha .. May I ask you about your JCC? If my pan is 8 inch wide but height only 2 inches is it ok?


  8. […] got the recipe from a fellow baker from a forum. You can get her recipe here. I made no modification, so I won’t be posting the recipe again, since it is exactly the […]

    Liked by 1 person

  9. Natalie Duyen said

    Hi Jeanny
    I wonder why did u choose different heat technique on baking japanese cotton cheese cake…even u used same technique (au bain marie) on baking sponge cake


    • jeannietay said

      Japanese cotton cheese is more dense. I need to brown the top first to avoid cracking then reduce the temperature to slowly bake the inside. However, of recent times, I have been trying to bake with the same temperature of 160C for 70 minutes like sponge cakes and I find that it works too if the meringue is at the right peak.


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