Japanese Cotton Cheesecake with Oreo crumbs


Japanese Cottton Cheesecake adapted from  Shirley Wong‘s recipe
Ingredients yolk batter:
60g butter
170g cream cheese
170g fresh milk
4 egg yolks
40g Cake flour & 20g Corn flour
6 pieces oreo biscuits, cream removed and crushed the biscuits till fine

For meringue:

4 egg whites
80g sugar
1/4 tsp cream tartar

Prepare a 8 ” round pan.

Double boil butter, cream cheese, oreo cream and 40g sugar (from the 80g in the recipe), keep stirring until smooth. Strain the mixture if you must; I did n’t do this. Add in the milk and stir to combine.  Add in the egg yolks and mix well. Sift in the cake flour and cornflour.  Mix until lumps free. Set aside.

Next beat the egg whites till frothy then add cream of tartar.  Continue beating a minute before adding remaining 40g sugar and beat on until you achieved soft peaks or just before soft.  Fold meringue gently into the egg yolk mixture 1/3 portion at a time. After adding the last 1/3 portion, fold briefly before adding the oreo biscuits and continue to fold until the biscuits is fully incorporated.

Bake in a water bath (bain-marie) at 160C  for 50 mins, then place a tray on the top level to block heat and continue baking for another 20 minutes.


Melt cheese, cream, butter and sugar in a double boiler


Bake in a water bath for 70 minutes


Done! Cool completely before cutting yourself a piece!


This is how I unmould – invert into a non-stick pan and then re-invert onto a rack for complete cooling




  1. chloe said

    Hi Jeannie. Beautiful and perfect cake from you as always. Just wondering do you need to leave cake in oven for about 10mins or so after turning off oven. Your cake has no shrinkage at all. Thanks for help.

    Liked by 1 person

    • jeannietay said

      Hi Chloe, I switched off the oven and put in the cake. The oven would still be hot enough inside to further cook the cake gradually while cooling down.


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