Light Japanese Cotton Cheesecake

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Light Japanese Cotton Cheesecake

Ingredients:
250g cream cheese
80ml corn oil or canola oil
120ml milk
60g corn flour (sifted)
50g castor sugar
6 eggs (separate yolks and whites)
40ml lemon juice
100g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 8″ round cake pan. Grease the sides.
2. Melt cheese with 50g sugar and oil in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks then add lemon juice. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add spoonfuls of the 100g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan (you might have extra if your eggs are large)
7. Bake the cakes in water bath for 80-90 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill over night before cutting with serrated knife to get neat slices.

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This slice did not use serrated knife, not so neat

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this slice using serrated knife to cut, see the difference?

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There’s a video in Youtube done by a lady using this recipe that you can watch here

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111 Comments »

  1. Agnes le said

    It ‘s looks like good, i ‘ll make this recipe. Tk

    Liked by 1 person

  2. Agnes le said

    It looks like good, i ‘ll make this recipe. Tk

    Liked by 1 person

  3. Elaine Q said

    I like it. It is very beautifully baked.

    Liked by 1 person

    • jeannietay said

      Thank you Elaine

      Like

      • Lyde said

        May I know y I follow ur recipe but the surface crack and inside still wet?

        Like

      • jeannietay said

        Could be a few reasons, your oven too hot, your meringue too stiff

        Like

  4. Huey ShaN said

    Hi Jeannie,
    May i know what is the temperature for baking?Thanks

    Like

    • jeannietay said

      I did say to preheat oven at 150 degree C on step 1. However that is also as a guide only.

      Like

  5. KELLY NG said

    Look perfect jeannie, will try as soon as i can ….hopefully mine as pretty as your hehehe…

    Regard
    kelly

    Like

    • jeannietay said

      Hi! May I know are you the Kelly Ng from Face book group My Kitchen My Home?

      Like

      • KELLY NG said

        Hi jeannie ! Well i am not the one that you mentioned…but i am kelly ng too still new in writing blog…

        Like

      • jeannietay said

        Ahh, ok, too many Kelly Ng, sorry!

        Like

      • KELLY NG said

        Its ok…

        Like

  6. Epiness said

    It looks pretty 😍 Btw, 60g corn flour as in corn starch?

    Liked by 1 person

  7. FH said

    Hihi, thanks for sharing such a nice recipe. Can I check if I dont have corn or canola oil, sunflower oil also ok? Thanks!

    Like

    • jeannietay said

      Yes of course. However, do not use olive or coconut oil unless you like the smell with cheese:S

      Like

  8. Yuki said

    Hi dear! Pls adv wat is double boiler? N also how to bake in water bath? THX!

    Like

    • jeannietay said

      Double boiler meaning you put your pan over a pot of hot simmering water and melt the cheese/butter with the steam. water bath is also known as Bain Marie, please google and you will get a very extensive explaination.

      Like

      • Yuki said

        THX so much!:)

        Like

  9. Joanna said

    Hi jeannie, the last time i baked jap cheetsecake it cracked. Do you think is because of my fan forced oven? If so, what type of heat oven should i use? Thx in advance.

    Like

    • jeannietay said

      You need to experiment with your own oven on which method to use best for this cake. I would suggest you start with top and bottom heat, bake on lowest level

      Like

  10. May said

    Hi Jeannie, I’m confuse about the light japanese cotton cheesecake and you other recipe
    https://jeannietay.wordpress.com/2015/05/08/japanese-cheesecake-for-bake-along-78/
    https://jeannietay.wordpress.com/2015/06/28/6-japanese-cotton-cheesecake-3-cakes-different-temperaturestiming-different-results/
    the cream cheese usage are the same. Which one is better? I am looking for a recipe that taste like uncletetsu cheesecake and also miki.ojisan. Please kindly advise me

    Like

    • jeannietay said

      I have not tasted either one of those you mentioned!:P Why don’t you bake both and and compare?

      Like

  11. Pei Ni Lim said

    hi jeannie, if im running out of lemon, is there anything i can substitute with?

    Like

    • jeannietay said

      Can use lime or orange juice or simple add more vanilla extract

      Like

      • May said

        Can I use white vinegar?

        Like

      • jeannietay said

        Yes

        Like

  12. May said

    Only use corn flour to bake and no nid to use cake flour?

    Like

    • jeannietay said

      Yep, just as the recipe said.

      Like

  13. May said

    the cream cheese is the block cream cheese right?

    Like

    • jeannietay said

      yes, Philadelphia or Tartura or even Anchor is fine

      Like

  14. Eileen Chong said

    First preheat oven at 150 degree C and line bottom of an 8β€³ round cake pan that you mentioned for how many minutes?

    Like

    • jeannietay said

      Preheat oven is usually until the oven light turns green. If not, just heat about 5-10 minutes.

      Like

      • Eileen said

        okay. Thank you.

        Like

  15. Xin said

    Can i use butter instead of canola oil?

    Like

  16. Fabio said

    I did, and my family LOVED IT. The taste is amazing. Next, I’ll try with orange, passion fruit… THANK YOU from PanamΓ‘!!!!

    Liked by 1 person

    • jeannietay said

      Hi Fabio, Glad you liked it! Thanks for the feedback:D

      Like

  17. NMJ said

    Is it ok not to chill overnight before cutting it?

    Like

    • jeannietay said

      if you don’t chill, it would be difficult to cut.

      Like

  18. […] recipe from : https://jeannietay.wordpress.com/2016/03/01/light-japanese-cotton-cheesecake/ jQuery(document).ready(function($) { $.post('http://lovefoodvideos.com/wp-admin/admin-ajax.php', […]

    Liked by 1 person

  19. Altaf said

    The oven temperature written in the recipe is for gas oven ?? Cos my oven is with fan , which temperature shall I adjust?? Thank you πŸ’

    Like

    • jeannietay said

      It’s electric oven in Celsius. for fan mode, reduce temperature by 20 Degrees.

      Like

  20. ikaputri3 said

    Hi Jeannie,

    Thanks for the recipe! I tried it twice within a week and it was so great!!

    First try, I turned on the fan in the oven and my cheesecake cracked. Second time, after re-read your advice in the comments, I changed my oven heat to top-bottom and it was so beautiful! Only the side part is not as smooth as yours (a lil bit rough), but the taste has been improving as well. Did you put baking paper around the pan or grease only the pan? Anyway, thanks again for the recipe! The whole family just loved it πŸ™‚

    Liked by 1 person

    • jeannietay said

      Hi Ika, glad you like it. I only grease the sides. Try to remove the cake as soon as you can to avoid wrinkles on the sides. If still wet-ish, put the whole cake standing on a wire rack with a clean baking paper into the off oven to dry in the residual heat.

      Like

      • ikaputri3 said

        Well noted for the advice! Btw, I found another japanese cheesecake recipe in your blog for 6 inch pan with 3 different temperatures. If I want to use 1/2 ingredient of this recipe (the gluten free one) for smaller pan, should I stick to the 150 degrees C or set to 200 degrees then lower to 135 as written in the other recipe? Kindly please advice πŸ™‚ Thanks

        Like

      • jeannietay said

        You can try to follow the 6″ recipe’s temperature. Probably need longer as more liquid in this recipe.

        Like

  21. pat4mick said

    Looks lovely and I am certainly going to try it.
    I tried to print but the method won’t print, just the ingredients and ALL the comments πŸ˜–

    Like

    • jeannietay said

      here you go:
      Method:

      1. First preheat oven at 150 degree C and line bottom of an 8β€³ round cake pan. Grease the sides.
      2. Melt cheese with 50g sugar and oil in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
      3. Whisk in the egg yolks then add lemon juice. Add corn flour and whisk again until well combined.
      4. Next beat up egg whites on high speed and add spoonfuls of the 100g castor sugar until u get firm peaks meringue.
      5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
      6. Transfer batter into prepared pan (you might have extra if your eggs are large)
      7. Bake the cakes in water bath for 80-90 minutes or until cooked.
      8. Remove from oven, leave to cool a few minutes before unmoulding. Chill over night before cutting with serrated knife to get neat slices.

      Like

      • Ken said

        I tried this recipe twice but top part always crack. Pls help!

        Like

      • jeannietay said

        it showed your oven temperature is too hot, you need to adjust it lower.

        Like

      • Ken said

        Water bath mean using hot water or room temp water?

        Like

      • jeannietay said

        hot water but not necessary to be boiling hot

        Like

  22. Lynn said

    Can use corn starch instead of flour?

    Like

    • jeannietay said

      yes, both are the same in this case.

      Like

  23. […] Original recipe from : Light Japanese Cotton Cheesecake […]

    Like

  24. Lynn said

    Can I use corn starch instead of flour?

    Like

    • jeannietay said

      Yes, it’s the same.

      Like

  25. Hazel said

    Hi Jeannie, this is my first time baking. Sorry for the noob question,can I check if we put the cake in water bath in the oven, I will still have to keep the oven temperature at 150 degree C? Many thanks for your advice.

    Like

    • jeannietay said

      I baked mine at 160C. If you have been baking with 150C then go ahead. If taking too long to cook, next cake you can try 160C.

      Like

  26. Anis said

    Perfect!

    Liked by 1 person

  27. Bet said

    Hi Jeannie, can I also use cupcake pan for this cheesecake recipe instead of the round cake pan? Thanks,

    By the way this recipe is so so yummmy πŸ˜‰

    Like

    • jeannietay said

      Can, why not? then you have to steambake

      Like

  28. Irene said

    what do you mean by bake the cake with water bath?

    Like

    • jeannietay said

      Also known as bain marie.

      Like

  29. PY said

    Hi Jeannie, can I use a non stick spring form pan for this cake? Thanks!

    Like

    • jeannietay said

      Not recommended, someone did and said it won’t rise, no idea why

      Like

  30. Lyde said

    May I know this recipe suit for 8″ square pan?

    Liked by 1 person

    • jeannietay said

      Yes of course. Use one size smaller for taller cake

      Like

  31. Lyde said

    May I know why my cake below still wet? Buy the surface ady crack. I’m using 8″ pan ad well; (

    Like

    • jeannietay said

      You need to adjust temperature to lower and bake for longer time. Could also be your meringue is too stiff causing your cake to rise too fast and too high.

      Like

  32. Juliana Miettinen said

    Thank you for sharing this recipe, me n my family love this.

    Liked by 1 person

    • jeannietay said

      Thank you for your feedback. Happy to know that:D

      Like

  33. Lisa Teo said

    Hi Jeannie, what size are the eggs you used here? Thanks

    Like

  34. Thank you ! Ive been looking for this!

    Liked by 1 person

  35. Devi said

    Hi Jeannie, may i know what is the baking temp for 6″ round pan?

    Like

    • jeannietay said

      It’s the same, just reduce baking time.

      Like

  36. Arian Balubar said

    Hi Jeannie. I made this cake so many times. At first, it always have a cracked top. and then it shrinks after taking it in the oven although I let it rest first in the oven for 20mins. Please help me. The recipe is sooo delicious but mine always shrinks. 😦
    Arian

    Liked by 1 person

    • jeannietay said

      Hi Arian, try not to beat the meringue too stiff and also do not let the cake rise too high. I always take out the cake and unmould as soon as I see the cake shrinking away from the sides.

      Like

      • Arian Balubar said

        I’ll try again later and see what will happen. Thank you.

        Liked by 1 person

  37. Arian Balubar said

    Hi again Jeannie. I made again the cake yesterday and it didn’t shrink as I followed your advice. But how can I avoid the bubbles? because of the bubbles, I can’t achieve the perfect top. it always have that hairline cracks/opening. Thank you again!

    Like

  38. Monique said

    Hi can I ask can you use a fire oven for this? Thank you

    Like

    • jeannietay said

      If you can control the temperature then should be no problem.

      Like

  39. Ankita said

    This recipie bakes how many round cakes.I mean it yield how many servings. Mine is a family of 3..I wanna experiment by baking small..The youtube video is exactly half of the measurements mentioned on the website.Can I reduce it by half n then bake..

    Like

    • jeannietay said

      Half is small enough. Left overs can keep in fridge for a few days.

      Like

  40. Lyn said

    Hi Jeannie, if I substitute the oil with butter, is it at 80ml too? Also, can I use a 9″ round pan – should the temperature/time be adjusted? Thanks!

    Like

    • jeannietay said

      ya, 80ml and temperature is same. however, time could be slightly shorter.

      Like

  41. Zahsha said

    made this last night.. ohhhhh mmmyy it was such a great melt in your mouth type of cake. I tested it out to take to a friends home next week. definitely will be making this again, However my husband didnt like the lemon after taste of the cake.. ( hes soo picky ) lol.. can I use something else instead of the Lemon Juice or just skip that part all together?
    Thanks

    Like

    • jeannietay said

      Just skip it or add 1 tsp of vanilla if you like.

      Like

  42. gilian said

    I’m trying this now. πŸ™‚ Is it necessary to be chilled?

    Like

    • jeannietay said

      yes, if not you won’t get nice slices when you cut it.

      Liked by 1 person

  43. Mike said

    Hi
    was trying the recipe. But i put 280 cream cheese to have more cream cheese.

    And i followed the same steps.
    As soon as i put the starch i got sooo much crumps
    And threw all in garbage

    Do u knw why?

    Like

    • jeannietay said

      Crumps as in the batter curdled? It should not be like that and I dont think it’s the extra cheese causing it to curdle.

      Like

      • Mike said

        I did it again
        After baked it didnt turn out the inside was still watery i baked t for 2 hrs and nothing.

        It sounds as it is too foamy maybe six eggs is way to much.

        What eggs are you using?
        Can you tell me how many grams of whites and yolks you are using.?

        Liked by 1 person

      • jeannietay said

        I used eggs weighing 65g with shells on, rought 240g eggwhites and 120g yolks. You can watch this video on how this lady does it. She halved the recipe: https://www.youtube.com/watch?v=2xxM3xWp-uQ

        Like

  44. By “corn flour” do you mean what we in the U.S. call “cornstarch”??? e.g. Argo brand….also, do you think this could bake well in the Instant Pot (IP), aka electric pressure cooker?

    Like

    • jeannietay said

      I don’t think you can use an electric pressure cooker unless you can use the bain marie method in that cooker? Corn flour is the same as corn starch.

      Like

  45. Lee said

    This is really a good cheesecake. The only problem was my batter before bake almost at the rim of 8 x 3 inch round pan. I have to take out some to make cupcake. But it still rise a lot. Would like to ask is there anyway to reduce shrinkage. I see your photos it didn’t shrink much. Thanks. Lee

    Liked by 1 person

    • jeannietay said

      Do not overbeat the meringue. It has to be at very soft peak.

      Like

      • Lee said

        Thanks for prompt reply. Very soft peak…can you describe when will I reach this peak during whisking. Will it be still glossy and shiny at this stage. Thanks again. Lee

        Like

  46. ivy tan said

    hi there! I’m ivy, a mother and i have a passion in baking and trying out new recipes. thanks for sharing your recipe, i just baked this cake yesterday, april23 for my son’s birthday and everyone liked it! its really soft and the flavour from the cream cheese with the lemon juice, its really amazing! thanks again πŸ™‚

    Liked by 1 person

    • jeannietay said

      Glad you and your family like it! πŸ˜€

      Like

  47. Aprila Saffana said

    Hi dear. Can I use cheese spread? Bcs I can’t find any cream cheese here.

    Like

    • jeannietay said

      I dont think you can use cheese spread, at least i have not tried it!

      Like

    • Niyati said

      i used cream cheese spread. turned out perfect πŸ™‚

      Liked by 1 person

  48. RandR said

    I made it today and forgot to put in lemon juice. Will that be alright?

    Liked by 1 person

  49. I tried it twice and my cake didn’t rise. Did not open the oven. I do not know why. Should i put a pinch of salt in the whites or not? Even if it is flat, it tastes great. Thank you

    Like

    • jeannietay said

      Sorry to hear that. There’s lemon juice to help stabilize the meringue already so it’s not necessary to add salt. you can try whipping it slightly firmer. Watch the video that I have attached at the end of that post for guidance. THe lady who did it using this recipe.

      Like

  50. Lyn said

    Hi Jeannie, I tried making this cake twice. Both times, the bottom part came out very dense (and it seems to be the level of the cake that is submerged in the water bath). How can I avoid this denseness? Thanks!

    Like

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